How to Make Fast-and-Easy, Fluffy Pancakes
How many different ways are there to make pancakes? Who really knows for sure. All I know is that pancakes are more versatile than almost any other breakfast food out there.
The great things about this recipe is that the pancakes are very fluffy, and they aren't sickening sweet. They are soft on the inside but have just enough sugar in them to create a crunchy exterior. That combination creates a medley of textures that is pleasing and very satisfying when you eat them.
Yes, you can add things like chocolate chips, blueberries, and nuts into this batter. When I decide to do that I simply put the pancake down into the pan like I always do and then sprinkle the ingredient that I'm wanting on top of the batter. You are able to make sure the addition is evenly dispersed throughout the entire pancake by doing it that way.
These also freeze very well! I always allow them to completely cool then place them between layers of wax or freezer paper. Pop the layered pancakes into a freezer bag or container then place them in your freezer and they will last for a couple of weeks. Mine never last longer than the weekend because once everyone finds out that there are pancakes in the freezer, that's what they want for breakfast.
To reheat them just take them out and place them in a single layer on a plate and microwave for one to two minutes. A very simple breakfast is right at your fingertips with this pancake recipe.
The Fluffiest Pancake Ever
- Prep time: 5 min
- Cook time: 20 min
- Ready in: 25 min
- Yields: 6 to 8 Pancaked depending on the size
Ingredients for Plain Fluffy Pancakes
- 1 1/2 cups all purpose flour
- 1 Tablespoon + 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 Tablespoon sugar
- 1 1/2 cups milk, room temperature
- 1 teaspoon vanilla extract
- 1 egg, room temperature
- 3 Tablespoons butter, melted
How to Make Plain Fluffy Pancakes
- Sift together the dry ingredients. The flour, baking powder, salt and add the sugar to this mix. Make sure that they are combined well and all ingredients are evenly distributed.
- Wish the egg, vanilla and milk together until well combined.
- Add the melted butter to the milk/vanilla/egg mixture. This is why it is important for your egg and milk to be room tempeture. The butter will not glop up on you if everything is room tempeture.
- Wisk the wet ingredients until well combined.
- Make a well in the center of your dry ingredients.
- Add the egg/milk/butter/vanilla mixture to the dry ingredients.
- Mix using your wisk, fork or spoon. Do not overmix! You just want everything combined and lumps are fine.
- Allow the batter to sit undisturbed for a few minutes. You will see bubbles starting to form on the top. That's science! The baking powder is starting to do its job.
- While the batter is resting, preheat your pan that you want to cook your pancakes in. I cook mine on medium heat. I used a nonstick skillet but an iron skillet with a little butter or oil melted in it would be great for cooking these too.
- If you are using a pancake dispenser, transfer the batter into the dispenser. If not, you can use a ladle or a 1/3 cup measuring cup to dip the batter out of the bowl into the skillet.
- Once you have poured your pancake batter into the pan, you'll want to wait a few minutes before you flip it over. You'll see the edges start to bubble. The edges of the pancake will also start to dry and you may see a bit of browning starting. That's your tell tale sign that it is time to flip your pancake over.
- Cook on the second side for a couple of minutes until golden brown. If you aren't sure that the middle of the pancake is cooked you can insert a toothpick or butter knife into the center of the cake. If it comes out clean, the pancake is done.
- Remove the pancake from the skillet and place on a plate or in a dish. You can keep them warm by keeping them covered with a towel or keeping them in a slightly warmed oven.
- You can put a pat of butter on the top of each pancake as it comes out of the skillet to add just a little bit more yum to your pancake breakfast!
How to Make Plain Fluffy Pancakes in PhotosClick thumbnail to view full-size
My Video on How to Make Fluffy Homemade Pancakes
Toppings for Your Fluffly Old Fashioned Pancakes
There are so many more options to pancake toppings than just butter and syrup. Granted that old standby combo works very well with these, there is also room for experimentation. Allow your imagination to take over!
I will sometimes add banana and nuts for something different. There are also many flavored syrup options, fresh fruits and whipped cream. Chocolate drizzled over the top or chocolate chips are another fantastic option for these pancakes.
Let your imagination go and see just how many flavorful combinations you can come up with. Let there never be a dull moment when you make the choice to eat pancakes.
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