How do I make my pancakes extra fluffy?

For extra fluffy pancakes, the key is not to overmix the batter. Mix just until the wet and dry ingredients are combined; lumps are perfectly fine! Also, ensure your baking powder is fresh and let the batter rest for 5-10 minutes before cooking to allow the gluten to relax and the leavening agents to activate.

Can I prepare pancake batter ahead of time?

While fresh batter yields the fluffiest results, you can prepare the dry ingredients ahead of time and store them. If you mix the wet and dry ingredients, the batter can be refrigerated for up to 24 hours. You might find adding a tiny pinch more baking powder and a splash of milk just before cooking helps reactivate the leavening.

What's the secret to perfectly golden pancakes?

The secret to perfectly golden pancakes is cooking them over medium-low heat on a well-greased griddle or non-stick pan. Wait for bubbles to appear and pop on the surface of the pancake before flipping. This indicates the bottom is cooked and golden, and it's ready for the other side.

Can I freeze leftover pancakes?

Absolutely! Let your cooked pancakes cool completely. Then, stack them with small pieces of parchment paper in between to prevent sticking, and store them in an airtight freezer bag or container for up to 1-2 months. Reheat them in a toaster, microwave, or oven for a quick breakfast.

The Best Fluffy Pancakes Recipe: Your Guide to Perfect Breakfast Bliss

Name: Best Fluffy Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 2 tablespoons sugar; 1 tablespoon baking powder; ½ teaspoon salt; 1 ¼ cups milk; 1 large egg; ¼ cup melted butter; 2 teaspoons vanilla extract

Description

Learn how to make the best fluffy pancakes from scratch with this simple, reliable recipe perfect for a delightful breakfast or brunch.

Ingredients

Scale

1 ½ cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups milk
1 large egg
¼ cup melted butter
2 teaspoons vanilla extract

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Instructions

Step 1: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt. Make sure there are no lumps in the dry mixture.
Step 2: In a separate medium bowl, whisk together the milk, large egg, melted butter, and vanilla extract until well combined.
Step 3: Pour the wet ingredients into the dry ingredients. Mix with a whisk or spoon just until combined. It's okay if there are still some small lumps; do not overmix, as this will result in tough pancakes. Let the batter rest for 5-10 minutes.
Step 4: Heat a lightly oiled griddle or large non-stick pan over medium-low heat. Pour ¼ cup of batter for each pancake onto the hot griddle, leaving some space between them.
Step 5: Cook for 2-3 minutes per side, or until golden brown and bubbles begin to appear and pop on the surface of the pancakes. Flip carefully and cook for another 1-2 minutes until the second side is also golden brown.
Step 6: Remove cooked pancakes from the griddle and serve immediately with your favorite toppings. Repeat with the remaining batter, lightly greasing the griddle as needed.

Notes

For even fluffier pancakes, ensure your baking powder is fresh. Avoid pressing down on the pancakes with your spatula while cooking, as this can flatten them. You can keep cooked pancakes warm in a 200°F (93°C) oven on a baking sheet while you finish the rest of the batch.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Pan-frying
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 280 kcal
Sugar: 8g
Sodium: 380mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 7g
Cholesterol: 70mg