Easy Fluffy Pancakes (Print Version)
# Ingredients:
01 -
1 ½ cups (195g) all-purpose flour, spooned and leveled.
02 -
2 tablespoons sugar.
03 -
1 tablespoon baking powder.
04 -
1/2 teaspoon fine sea or table salt.
05 -
1 ¼ cups (295ml) milk, dairy or non-dairy.
06 -
1 large egg.
07 -
5 tablespoons (70g) unsalted butter, plus more for skillet.
08 -
2 teaspoons vanilla extract.
# Instructions:
01 -
Melt the butter and set it aside to cool slightly.
02 -
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
03 -
In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
04 -
Create a well in the center of the dry ingredients. Pour the milk mixture into the well and gently stir with a fork until the ingredients are just combined. A few small lumps are fine.
05 -
Heat a large skillet or griddle over medium heat. Test the heat with a few drops of water; they should dance and evaporate quickly.
06 -
Brush the skillet with melted butter for crispy edges, or skip if using a nonstick surface.
07 -
Scoop batter onto the skillet using a 1/4 cup measure, spreading each scoop into a 4-inch circle.
08 -
Cook pancakes for 1 to 2 minutes until edges look dry and bubbles form on top. Flip and cook 1 to 2 more minutes until golden brown and cooked through.
09 -
Serve immediately with syrup, butter, and berries.
# Notes:
01 -
Store: Refrigerate pancakes in an airtight container for up to a week or freeze for up to 2 months.
02 -
Reheat: Microwave each pancake for 20 seconds or bake wrapped in foil at 350°F for 10 minutes.
03 -
Flour measurement: Fluff and scoop flour into a cup before leveling with a knife.
04 -
Baking powder choice: Use aluminum-free baking powder like Bob’s Red Mill for optimal flavor.
05 -
Optional add-ins: Consider adding berries, nuts, or chocolate chips for variety.