These fluffy pancakes are a breakfast dream! Light, airy, and so easy to make, they’re the perfect start to any day. Just mix, pour, and flip for deliciousness!
What I love most is how versatile they are. You can add chocolate chips, fruit, or even nuts. Just don’t forget the syrup—it’s the best part! 🍁
Key Ingredients & Substitutions
All-purpose flour: This is the base for our pancakes. For a healthier option, you can use whole wheat flour or a 50/50 mix of all-purpose and whole wheat. Remember, it may make the pancakes a bit denser.
Baking powder: Essential for fluffiness! If you’re out, you can use 1 teaspoon of baking soda with 1 teaspoon of vinegar or lemon juice as a substitute. Just mix them with the wet ingredients.
Milk: Any milk works here—whole, skim, or even non-dairy like almond or oat milk. I prefer whole milk for creaminess, but use what you have!
Egg: Eggs add richness and help with structure. If you’re egg-free, try using a mashed banana (1/4 cup) or unsweetened applesauce instead. It works well for moisture!
Butter: Melting butter adds flavor. You can substitute it with oil (like vegetable or coconut oil) if you want a dairy-free version. Just use the same amount!
How Can You Make Sure Your Pancakes Are Fluffy?
Getting fluffy pancakes is all about mixing and cooking them correctly. Here’s how:
- Don’t Overmix: After adding the wet ingredients to the dry, mix until just combined. A few lumps are okay—overmixing can lead to tough pancakes.
- Let the Batter Rest: Allowing the batter to sit for about 5-10 minutes before cooking can help the pancakes rise better. This gives the baking powder time to activate.
- Right Heat: Cook on medium-high heat. If your pan is too hot, the outside cooks too fast before the inside is done. You want them golden brown.
Enjoy these tips and your pancake flipping will impress everyone in your family!
Fluffy Pancakes Recipe for Perfect Breakfast
Ingredients:
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 1/4 cups milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- Butter or oil for cooking
- Fresh strawberries, sliced (for topping)
- Fresh blueberries (for topping)
- Maple syrup (for serving)
Time Needed:
This delicious pancake recipe takes about 10 minutes to prep and another 10-15 minutes to cook, totaling around 25-30 minutes. You’ll be enjoying a delightful breakfast in no time!
Step-by-Step Instructions:
1. Mixing the Dry Ingredients:
In a large bowl, sift together the flour, baking powder, salt, and sugar. This helps to combine the ingredients well and adds air, making the pancakes fluffy.
2. Adding Wet Ingredients:
Make a well in the center of your dry ingredients and pour in the milk, egg, and melted butter. Gently mix until combined. Be careful not to overmix; it’s okay if there are a few small lumps in your batter.
3. Heating the Pan:
Heat a lightly oiled griddle or frying pan over medium-high heat. You want the pan hot enough that water droplets flicked onto it will sizzle.
4. Pouring the Batter:
For each pancake, pour or scoop approximately 1/4 cup of batter onto the hot griddle. Leave enough space between pancakes so they don’t touch.
5. Cooking the Pancakes:
Cook until you see bubbles forming on the surface of the pancake and the edges start to look set, about 2-3 minutes. This means they are ready to flip!
6. Flipping Them Over:
Using a spatula, flip the pancake and cook the other side until it is golden brown, about 2 minutes more. Keep an eye on them—you want them just right!
7. Keeping Them Warm:
As you cook more pancakes, keep the cooked ones warm on a plate covered with a clean kitchen towel. This keeps them fluffy and warm for when you’re ready to serve.
8. Serving with Toppings:
Once all pancakes are cooked, stack them high on a plate. Top generously with fresh strawberries, blueberries, and don’t forget to drizzle maple syrup on top!
9. Enjoy Your Breakfast!
Serve your fluffy pancakes immediately and enjoy the deliciousness! Perfect for a cozy breakfast with family or friends.
FAQ
Can I Use a Different Type of Flour?
Absolutely! You can substitute all-purpose flour with whole wheat flour or a gluten-free flour blend. Just note that the texture may be slightly different—whole wheat can make them denser, while gluten-free blends often require additional binding agents.
How to Store Leftover Pancakes?
Let the pancakes cool completely, then stack them with parchment paper between each pancake to prevent sticking. Store them in an airtight container in the fridge for up to 3 days. For longer storage, freeze them for up to 2 months!
Can I Make the Batter Ahead of Time?
Yes, you can make the batter ahead of time! Just cover it and refrigerate for up to 24 hours. When you’re ready to cook, stir lightly to combine as the batter may thicken. You may need to add a splash of milk to loosen it up.
What Can I Add to the Pancake Batter?
The options are endless! You can add 1/2 cup of chocolate chips, blueberries, raspberries, or nuts for extra flavor. Just fold them into the batter gently before cooking.
