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Fluffy, Fluffy Pancakes

Fluffy Pancakes That Melt in Your Mouth: Easy & Delicious

These fluffy pancakes are a breakfast delight, perfect for impressing guests or family with a melt-in-your-mouth experience.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-purpose flour Substitution: Gluten-free flour blend (with xanthan gum) can be used for a gluten-free option.
  • 2 teaspoons Baking powder No substitutions necessary; ensure it's fresh for best results.
  • teaspoon Salt Optional but recommended.
  • 2 tablespoons White sugar Can be reduced or replaced with a sugar alternative if preferred.
  • 1 cup Milk Substitution: Almond milk or oat milk can be used; avoid using skim milk as it might lead to denser pancakes.
  • 1 large Egg Substitution: 1/4 cup unsweetened applesauce or 1 flax egg for an egg-free version.
  • 2 tablespoons Unsalted butter Substitution: Melted coconut oil can be used to make it dairy-free.
  • 1 teaspoon Pure vanilla extract No substitutions necessary; consider adding cinnamon or nutmeg for extra flavor.
  • as needed Canola oil Used for cooking the pancakes; any vegetable oil can be used here.

Equipment

  • Mixing bowl
  • Whisk
  • non-stick skillet
  • spatula

Method
 

Step-by-Step Instructions for Fluffy Pancakes Without Buttermilk
  1. In a large mixing bowl, sift together 1 cup of all-purpose flour, 2 teaspoons of baking powder, a pinch of salt, and 2 tablespoons of white sugar. Set aside.
  2. In a separate bowl, whisk together 1 large beaten egg, 1 cup of milk, 1 teaspoon of pure vanilla extract, and 2 tablespoons of melted unsalted butter. Blend smoothly.
  3. Carefully pour the wet ingredients into the dry mixture and gently combine with a spatula. Rest for 5-10 minutes.
  4. Preheat a non-stick skillet or griddle over low-medium heat and lightly grease with canola oil.
  5. Using a quarter-cup measuring cup, pour the batter onto the hot, greased pan. Cook until bubbles form, about 2-3 minutes.
  6. Gently flip each pancake and cook for another 1-2 minutes until golden-brown. Transfer to a warm plate.
  7. Serve your fluffy pancakes hot with your favorite toppings, such as maple syrup or fresh berries.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 24gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 2gVitamin A: 200IUCalcium: 100mgIron: 1mg

Notes

For best results, do not overmix the batter to maintain fluffiness. Allowing the batter to rest enhances the texture.

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