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Perfect Fluffy Pancakes Stack

Perfect Fluffy Pancakes

These Perfect Fluffy Pancakes are light, golden, and incredibly easy to make with basic pantry staples. They're ideal for weekend brunch or weekday treats—soft on the inside, with just the right amount of rise.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4 People
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups 190g all-purpose flour
  • 3 ½ teaspoons baking powder
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 1 ¼ cups 300ml milk
  • 1 egg
  • 3 tablespoons melted butter plus more for cooking
  • 1 teaspoon vanilla extract optional

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Non-stick skillet or griddle
  • Measuring cups and spoons
  • Nutrition:
  • Serving Size: 2 pancakes
  • Calories: 220
  • Sugar: 5g
  • Sodium: 320mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Cholesterol: 45mg
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 6g

Method
 

  1. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
  2. In a separate bowl, beat the egg with milk, melted butter, and vanilla extract if using.
  3. Pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix.
  4. Heat a non-stick pan or griddle over medium heat. Lightly grease with butter.
  5. Pour about ¼ cup of batter per pancake onto the pan.
  6. Cook until bubbles form and edges look set, about 2–3 minutes.
  7. Flip and cook the other side until golden brown, about 1–2 minutes.
  8. Repeat with remaining batter. Serve warm with your favorite toppings.

Notes

Lumps in the batter are normal—don’t overmix!
Let the batter rest for 5 minutes before cooking for even fluffier pancakes.
Use a spoon to level flour for accuracy.
Test your baking powder if your pancakes don’t rise.
For added flavor, fold in blueberries, bananas, or chocolate chips.