Easy Fluffy Pancakes
- Authors
- Name
- Easy Dinner Team
- @easydinner
Prep Time
5min
Cook Time
10min
Ingredients
- 1½ cups (195g) all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt (use ¼ tsp if you're salt-sensitive)
- 1¼ cups (295ml) milk (dairy or non-dairy)
- 1 large egg
- 5 tablespoons (70g) unsalted butter, melted (plus more for cooking)
- 2 teaspoons vanilla extract (use less if you prefer)
Instructions
- 01Melt the butter and let it cool.
- 02In a bowl, mix the flour, sugar, baking powder, and salt.
- 03In another bowl, whisk together the milk, egg, melted butter, and vanilla. (It's okay if the butter solidifies a bit.)
- 04Pour the wet mix into the dry ingredients. Stir gently with a fork until just combined---some lumps are fine. Let the batter sit until bubbly.
- 05Heat a skillet or griddle over medium heat. Test with a few drops of water---if they sizzle and dance, it's ready.
- 06Lightly butter the skillet (for crispy edges).
- 07Scoop ¼ cup of batter per pancake. Spread into 4-inch circles.
- 08Cook for 1--2 minutes, until edges are dry and bubbles pop. Flip and cook another 1--2 minutes until golden and cooked through.
- 09Serve warm with syrup, butter, and berries.
Storing
Keep pancakes in an airtight container in the fridge (up to 1 week) or freeze (up to 2 months). To freeze, place on a baking sheet to firm up for 30 minutes, then stack with parchment in a freezer bag.
Reheat in the microwave (20 seconds per pancake) or wrap in foil and bake at 350°F for about 10 minutes.