Easy Fluffy Pancakes
Hey There — Let’s Make Pancakes (and Maybe Some Memories)
Alright, so I’ve gotta admit: pancakes are my Achilles heel (in a good way). You remember those Saturday mornings as a kid — the sun barely up, you can smell something buttery and sweet drifting down the hall? Well, these easy fluffy pancakes are my attempt to chase that feeling. There was this one time I actually tried flipping a pancake in front of my then-roommate—imagine pancake on the ceiling, me trying not to laugh too hard while holding a spatula like a sword. Good stuff. Anyway, I think you’re gonna love these because they don’t require professional skills—or fancy gadgets. Just that pancake hunger in your heart.
Why I Keep Coming Back to This Recipe
Honestly, I make this when I want to look like I put more effort in than I did (my family actually thinks I’m some morning wizard—ha, if they only knew). My family goes a bit bonkers for these, especially if there’s syrup just cascading everywhere. (Sometimes I make them just to use up milk that’s about to go off. Hey, waste not!)
And yes, occasionally I’ve tried to wing it with only self-raising flour instead of regular plus baking powder… the result—let’s just say we still ate them, but, well, they were more like pancake pitas. Live and learn.
What You’ll Need (and What’ll Do in a Pinch)
- 1 1/2 cups (about 185g) all-purpose flour (but you can swap in half whole wheat if you’re feeling virtuous, though my gran would roll her eyes)
- 3 1/2 teaspoons baking powder (don’t skimp; this is the fluffy magic)
- 1 tablespoon sugar (sometimes I use a spoonful of honey instead—yep, it works, just adds a hint of ‘what’s that?’)
- Pinch of salt (I’ve forgotten this before; the pancakes turn out fine, just a bit muted in flavor)
- 1 1/4 cups milk (dairy or almond, oat, whatever’s lurking… but honestly I like the creaminess of cow’s milk for this)
- 1 egg (in an emergency, 3 tablespoons of unsweetened applesauce will do, but you lose a bit of richness)
- 3 tablespoons melted butter (or just splash in some neutral oil; nobody will know)
- Dash of vanilla extract—best if you remember, but not world-ending if you don’t
How To Whip These Up (Guide With Occasional Side Quests)
- First off, get a biggish bowl (I once tried to mix these in a pint glass out of sheer laziness—do not recommend). Dump in your flour, baking powder, sugar, and salt. Give it a casual whisk—fancy fork twirling works too.
- In another bowl (or a big mug if the dish pile is looming), whisk up your milk, egg, melted butter, and vanilla. Don’t stress if the butter forms weird little blobs when you add cold milk—just keep stirring, it all sorts itself out in the pan.
- Poor (oops, pour) your wet jazz into the dry, then gently mix. Don’t go mad—leave a few flour streaks, that’s actually better than over-mixed batter (nobody likes a rubbery pancake, except maybe my uncle Bob, but who listens to him?)
- This is where I sneak a spoonful of batter, just ‘cause. At this point, let it sit for 5 min if you can stand it (makes ‘em puffier, but life’s not always that patient).
- Heat your frying pan or griddle over medium. Add a little butter or oil—swirl it round. Use a smallish ladle (roughly 1/4 cup, I usually eyeball it), drop on blobs of batter. Don’t pack them too close; they need breathing room. Watch for bubbles popping on the surface—then quick, flip ‘em! (I always hold my breath. Not sure why. Just feels momentous.)
- Let them go another minute or two, then slide onto a plate. Repeat—stacking them high if you’re feeling dramatic. They aren’t even hard to keep warm for a bit in a low oven (or, secret trick, cover loosely with foil).
Honestly Useful Notes (Learned the Awkward Way)
- Oops, batter too thick? Just add a glug more milk. Too thin? Toss in a spoon of flour. Don’t stress.
- If you forget to preheat your pan, pancakes will be pale and sad-looking. In my haste, I’ve made many a sad pancake. It’s character-building.
- I once tried making mini-pancakes, thinking they’d cook faster; they did, but they were annoying to flip. Your call.
Things I’ve Tried (Some Hits, One Miss)
- Chopped blueberries folded in—chef’s kiss. Love it every time.
- A teaspoon of lemon zest for zing, really brightens up breakfast.
- I tried stuffing them with chocolate chunks, they melted a bit unevenly but, eh, still delicious (stringy goo counts as a win, I reckon).
- Once, I swapped half the milk for orange juice for a ‘crepes gone rogue’ vibe—kind of tangy, but not for me!
Kit You’ll Want, But Don’t Sweat If You Don’t Have
- Big bowl (mixing in a salad bowl is fair game, honestly)
- Whisk (fork = underestimated hero)
- Nonstick frying pan or griddle; but if you’ve only got a regular pan, go wild with the butter
- Ladle or cup to scoop—I’ve also been known to use an old teacup. Don’t tell the Queen.
Honestly, if you’ve got some form of flat pan and a way to flip, you can manage.
Can You Store These? (Technically Yes…)
Store leftover pancakes in a container in the fridge for maybe 2-3 days (though honestly, in my house it never lasts more than a day!). You can reheat in a toaster or, if you’re in a hurry, just on a plate in the microwave—it’s fine, they won’t judge you. If you wanna freeze’em, put parchment between each so they don’t become a weird pancake monolith.
The Best Ways to Serve Pancakes (At Least At My Table)
- Classic: maple syrup and a stupidly large knob of butter
- Fresh berries and a dusting of icing sugar—that makes you look like you know what you’re doing
- My youngest swears by peanut butter and banana. I still prefer a bit of lemon and sugar (old school, I know)
And sometimes, I’ll go fancy and do yogurt with a drizzle of homemade compote (that recipe’s a belter by the way).
The ‘Trust Me’ Tips (Because I’ve Messed It Up So You Don’t Have To)
- Seriously, don’t overmix. I once tried to whisk out every lump—ended up with pancakes you could use to tile the bathroom.
- If the first pancake goes weird, just eat it, pretend it never happened, and keep going. The second is always better, don’t ask why.
- If you rush the flipping—like out of impatience—it kinda falls apart. When in doubt, wait for those bubbles.
FAQ — Some Actual Questions I’ve Been Asked
- Can I make these vegan? Yep! Swap the egg for applesauce or a flax “egg” (1 tablespoon flaxseed meal + 2.5 tablespoons water), and use plant-based milk plus oil instead of butter. They’re a bit different, maybe less golden, but still hit the spot.
- Can I make the batter ahead? Actually, I find it works better if you mix the dry and wet separately the night before, then quickly combine in the morning—batter left overnight gets a bit flat. But, I know some folk swear by letting the mixed batter sit–maybe try it both ways?
- Why are my pancakes pale/flat? Your pan probably wasn’t hot enough. Or maybe your baking powder’s lost its get-up-and-go—often happens if it’s been lurking since last Christmas.
- Can I add protein powder? Sure, but maybe swap out a spoonful of flour so they don’t get too heavy. Some brands taste funny though, just sayin’. Here’s a guide I sort of follow.
- What if I don’t have maple syrup? Golden syrup, honey, or even a thinned down jam works. Or just lemon and sugar—works a treat.
Well, this recipe guide’s gotten longer than a rainy Sunday. If you try these Easy fluffy Pancakes, let me know how your flipping adventures go! Oh, quick digression—if you ever find yourself with a slightly burnt batch, that’s your sign to smother it in chocolate sauce. Nobody will notice; promise.
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
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1In a large bowl, whisk together flour, baking powder, sugar, and salt.
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2In another bowl, whisk together milk, egg, melted butter, and vanilla extract until well combined.
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3Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix. Some lumps are fine.
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4Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
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5Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles appear on the surface and the edges look set, then flip and cook until golden brown on both sides.
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6Serve warm with maple syrup, fresh fruit, or your favorite toppings.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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