Fluffy Pancakes
Ingredients
- • 250 g all-purpose flour
- • 50 g sugar
- • 10 g baking powder
- • 5 g salt
- • 300 ml milk
- • 2 item eggs
- • 50 g melted butter
- • 5 ml vanilla extract
- • 30 g butter for cooking
Instructions
- 1
In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined
- 2
In a separate bowl, beat the eggs, then add milk, melted butter, and vanilla extract. Whisk until smooth
- 3
Pour the wet ingredients into the dry ingredients and gently stir with a wooden spoon or spatula until just combined. The batter should be slightly lumpy - do not overmix
- 4
Let the batter rest for 5 minutes while heating a griddle or non-stick pan over medium heat
- 5
Melt a small amount of butter on the griddle, spreading it evenly
- 6
Pour 1/4 cup (60ml) of batter for each pancake onto the hot griddle, leaving space between pancakes
- 7
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes
- 8
Flip carefully with a spatula and cook for another 1-2 minutes until golden brown on both sides
- 9
Transfer to a warm plate and repeat with remaining batter, adding more butter to the griddle as needed
- 10
Serve immediately while hot with your favorite toppings like maple syrup, fresh berries, or whipped cream...
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"These pancakes are my go-to weekend breakfast - perfectly fluffy every time with a golden exterior that begs for maple syrup. The secret is letting the batter rest for 5 minutes before cooking, which guarantees those light, airy stacks your family will love."
