Fluffy Pancakes
A classic, fluffy breakfast staple made from scratch with simple pantry ingredients for a perfectly light and airy texture.
Ingredients
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/3 tsp salt
- 1 tsp white sugar
- 1/3 cup milk
- 1 egg, lightly beaten
- 1 tbsp unsalted butter, melted
Procedure
In a medium bowl, sift together the flour, baking powder, salt, and sugar.
Create a well in the center of the dry ingredients.
Pour the milk, lightly beaten egg, and melted butter into the well.
Whisk the ingredients together until the batter is smooth and well combined.
Heat a lightly oiled griddle or frying pan over medium-high heat.
Scoop approximately 1/4 cup of batter onto the pan for each pancake.
Cook until bubbles form on the surface, then flip and brown the other side until golden.
Serve immediately while hot with your favorite syrup or toppings.
Recipe Notes
• Avoid overmixing the batter; small lumps are normal and help keep the pancakes fluffy rather than chewy.
• Let the batter rest for 5 minutes before cooking to allow the baking powder to activate for a better rise.
• Ensure your pan is at the right temperature; a drop of water should sizzle and dance on the surface when it's ready.
• Let the batter rest for 5 minutes before cooking to allow the baking powder to activate for a better rise.
• Ensure your pan is at the right temperature; a drop of water should sizzle and dance on the surface when it's ready.