Perfect Fluffy Pancakes
These Perfect Fluffy Pancakes are an easy pancake recipe created in one bowl with 8 basic ingredients. Use baking powder and egg to make the fluffiest pancakes.
What Are Pancakes?
Pancakes are a fabulous breakfast and dessert option. They’re a flat cake that is cooked in a fry pan. Using simple ingredients similar to which you would find in a basic cake recipe. Lightly sweetened, fluffy and golden. You can serve your pancakes with maple syrup which is always a classic. Fresh berries and citrus fruits also make wonderful topping options.
This Is Your Recipe For Simple Fluffy Pancakes
This recipe is for simple, basic fluffy pancakes. Nothing fancy is needed to create these. This recipe is exactly what you’re after if you’re looking for plain pancakes that also taste delicious. Consider this your base pancake recipe which you can then get creative with. Add blueberries or chocolate chips to your batter for a different flavour profile. Then top them with anything you desire. I kept this pancake recipe quite simple too. The texture is light and fluffy without taking extra steps, such as separating the egg and whipping the whites to help create that fluffy texture.
Key Ingredients
Plain all purpose flour as the basis and foundation to your pancakes.
Granulated sugar to lightly sweeten. You can use either raw or white granulated sugar, I used raw sugar.
Baking powder as the ingredient which makes these rise and fluff up.
Fine salt enhances flavour.
Milk moistens the batter and adds flavour and colour.
Butter which is melted to add glorious flavour and colour.
Egg adds structure and creates a fluffy texture.
Vanilla extract adds flavour and the quantity is the secret ingredient that adds plenty of flavour.
How To Make Fluffy Pancakes
- First melt your butter and set it aside to cool slightly before adding. This ensures your egg doesn’t cook when they’re mixed together. The butter should feel just warm, not hot when you dip your finger in.
- In a large mixing bowl, sift together the flour and the baking powder. Then whisk through your sugar and salt.
- Pour in the milk, your cooled melted butter, the egg and finally the vanilla extract. Whisk it altogether until it has combined well, about 20 seconds this step should take you. Please ensure not to over-mix your batter at this point. There may still be small lumps of flour in the batter, that’s absolutely ok. Now sit your batter aside for 5 minutes.
- Whilst your batter is resting, place a medium sized, non-stick fry pan over low-medium heat on your stove top. Melt some extra butter, about 1-2 tablespoons worth. Then using a pastry brush or paper towel, brush a light layer of butter over the base of the pan.
- Turn heat up to medium and scoop up 1/4 cup of batter, pour into the middle of the pan and gently spread out with a spatula into a 10cm (4 inch) circle.
- Cook for 1 minute and then flip and cook for a further 45 seconds on the other side. Remove pancake from the pan and repeat this process with the remaining batter, whilst continuing to brush a layer of butter on the pan before pouring in your next pancake.
- Serve your pancakes warm with a drizzle of maple syrup. Or get creative and your favourite pancake toppings such as fresh berries, citrus fruits and ice-cream. The choice is yours!
- Store leftover pancakes in an airtight container, refrigerated, for 2 days.
Recipe Tips & Substitutions
Melt your butter first and sit it aside whilst you gather the your remaining ingredients. You don’t want to add hot melted butter to your mixture as it will cook the egg. This will result in bits of cooked egg throughout your pancake better, which we ain’t got no time for 😉
I have not tried these pancakes using gluten free flour but I can suggest if you would like too, use your favourite plain all purpose gluten free flour blend.
Letting your batter sit aside for 5 minutes allows the gluten to rest, which helps create that iconic fluffy and soft texture.
Looking for more breakfast recipes? Here are some favourites:
Lemon, Honey & Raspberry Blender Crepes
Roasted Pumpkin & Avocado Bruschetta
If you make this recipe please be sure to let me know how you go in the comments below and tag me on Instagram with your delicious photos & video! I love to see what you guys are making from the blog and enjoying with your loved ones.
Perfect Fluffy Pancakes
Ingredients
- 3 Tbsp melted butter, then cooled slightly, plus extra for frying
- 1 1/2 cups plain all purpose flour
- 3 1/2 tsp baking powder
- 3 Tbsp raw or white granulated sugar
- 1/4 tsp fine salt
- 1 1/4 cups milk, at room temperature, use plant based milk if desired, I used almond milk
- 1 large egg, beaten, (egg weighing approx. 55g-60g in shell)
- 2 tsp vanilla extract
Instructions
- First melt butter and set aside to cool slightly before adding. This ensures your egg doesn’t cook when they’re mixed together. Butter should feel just warm, not hot, when you dip your finger in.
- In a large mixing bowl, sift together flour and baking powder.
- Whisk through sugar and salt.
- Pour in milk, cooled melted butter, egg and vanilla. Whisk until well combined, about 20 seconds. Ensure not to over-mix. There may still be small lumps of flour in the batter, that’s ok.
- Sit your batter aside for 5 minutes.
- Whilst your batter is resting, place a medium sized non-stick fry pan over low-medium heat.
- Melt some extra butter, about 1-2 tablespoons. Using a pastry brush or paper towel, brush a light layer of butter over the base of the pan.
- Turn heat up to medium and scoop up 1/4 cup of batter, pour into the middle of the pan and gently spread out with a spatula into a 10cm (4 inch) circle.
- Cook for 1 minute then flip and cook for a further 45 seconds. Remove from pan and repeat process with remaining batter, whilst continuing to brush a layer of butter on the pan before pouring in your next pancake.
- Serve warm with a drizzle of maple syrup.
- If desired, add your favourite pancake toppings such as fresh berries, citrus fruits and ice-cream.
- Store leftover pancakes in an airtight container, refrigerated, for 2 days.