Easy Fluffy Pancakes

Authors
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

  • 01
    Melt the butter and let it cool.
  • 02
    In a bowl, mix the flour, sugar, baking powder, and salt.
  • 03
    In another bowl, whisk together the milk, egg, melted butter, and vanilla. (It's okay if the butter solidifies a bit.)
  • 04
    Pour 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.
  • 05
    Heat a skillet or griddle over medium heat. Test with a few drops of water---if they sizzle and dance, it's ready.
  • 06
    Lightly butter the skillet (for crispy edges).
  • 07
    Scoop ¼ cup of batter per pancake. Spread into 4-inch circles.
  • 08
    Cook for 1--2 minutes, until edges are dry and bubbles pop. Flip and cook another 1--2 minutes until golden and cooked through.
  • 09
    Serve warm with syrup, butter, and berries.

Storing

  1. 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.

  2. Reheat in the microwave (20 seconds per pancake) or wrap in foil and bake at 350°F for about 10 minutes.