This recipe makes the softest fluffy pancakes. Pair these soul-warming pancakes with coffee at brunch and soon your day will become the best day of the week. Make sure you have all the ingredients handy before preparing these beauties.
- 1½ Cups | 190g Flour
- 4 Teaspoons Baking Powder
- Pinch of Salt
- 2 Tablespoons Sugar (optional)
- 1 Egg
- 1¼ Cups | 310ml Milk (you can use soy or almond milk too)
- ¼ Cup | 80g Melted Butter + some more for cooking later
- ½ Teaspoon Vanilla Essence of your choice
In a large mixing bowl, start by measuring a cup and half of all-purpose flour.
Then measure 4 teaspoons of baking powder in the same bowl as the flour. It may sound like a lot, but this is the secret to getting the softest, fluffiest pancakes. As the pancakes cook the baking powder will react and create an abundance of air to get that perfect texture of the pancake.
In the dry ingredients finally add a pinch of salt. You can also add sugar here, if you like, around a tablespoon, but I prefer to add toppings with sweetness rather than a real pancake. Use a wooden spoon to blend the dry ingredients until they have been mixed together. Put the bowl aside. In another bowl, mix all the wet ingredients together.
Crack an egg first, follow it by adding milk. We are using dairy but if you want you can replace it with soy or almond milk as well. Add in 1/4 cup of cooled butter melted to the egg and milk. Use a fork to bring everything together to make sure the egg is put in well. That’s optional but I love vanilla hint. Add half a teaspoon of pure vanilla essence and return to blend. Make the flour well, and pour in the wet ingredients.
Fold the batter with a wooden spoon until there are no longer any large lumps. Make sure you’re not over mixing, as this will make your pancakes pretty tough. I kept these pancakes a lot of pain, but if you want to add blueberries or chocolate chips, or any other flavorings, it would be a good time.
When you’re ready to cook the pancakes heat a heavy bottom pan over medium-low heat like cast iron. When the pan is heated, add a small amount of butter to the pan to melt. Scoop out about 1/3 of a cup of the batter and pour it into the pan. Let the pancake spread on its own and cook for a few minutes. You’ll know it’s ready to flip when the air bubbles begin to form on the top. If you’re not sure, just use the spatula to lift up the side and check the bottom.
On the opposite side, flip over and cook for another few minutes. If your pancakes brown a little too quickly, just adjust the heat. Place the cooked pancake on a plate and repeat with the next pancake. You should get around 6 or 7 pancakes out of this batch, so keep going until you’re out of batter. Finish pancakes with maple syrup and any of your other favorite toppings.
If you are in a mood to have something extraordinary, you can read our New York Cheesecake recipe.
We hope that we made it easier for you to prepare delicious and fluffy pancakes at home. In case you are looking to prepare something else and want to know a secret recipe, do let us know!