Fluffy Pancakes that Melt in Your Mouth—No Buttermilk Needed

Fluffy Pancakes that Melt in Your Mouth—No Buttermilk Needed

These Fluffy Pancakes are a delightful breakfast favorite, easy to make without buttermilk and perfect for any topping.

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Prep Time 10

Cook Time 10

Resting Time 10

Total Time 30

Servings: 4 pancakes

Course: Breakfast

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup all-purpose flour Sift before measuring for extra lightness.
2 teaspoons baking powder Ensure it's fresh for maximum fluffiness.
1 tablespoon white sugar Feel free to reduce for less sugary pancakes.
a pinch salt Enhances flavor.
1 cup milk Can be substituted with almond or oat milk.
1 large egg A flax egg works as a vegan substitute.
2 tablespoons unsalted butter Melted; swap with vegetable oil if desired.
1 teaspoon pure vanilla extract Optional but highly recommended!
for cooking canola oil Any neutral vegetable oil will do.

Equipment

Large bowl
Whisk
spatula
non-stick pan
Measuring Cups

Method

Step-by-Step Instructions for Fluffy Pancakes

In a large bowl, sift together the flour, baking powder, sugar, and salt.
In another bowl, whisk together the egg, milk, melted butter, and vanilla extract.
Pour the wet mixture into the dry ingredients and gently fold together until just combined.
Allow the batter to sit for 5-10 minutes.
Preheat a non-stick pan over low-medium heat and grease with canola oil.
Scoop the batter onto the pan and cook until golden-brown, about 2-3 minutes per side.
Serve immediately with your favorite toppings.

Nutrition

Serving: 1pancakeCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 300IUCalcium: 100mgIron: 1mg

Notes

Don’t overmix; lumps are fine. Always check the freshness of your baking powder.

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