Fluffy Pancakes Easy (Printable Version)
Light and airy pancakes with a golden crust, crafted from basic pantry staples and vanilla.
# Ingredients Required:
→ Dry Ingredients
01 -
120 grams all-purpose flour, sifted
02 -
8 grams baking powder
03 -
Pinch of salt
04 -
25 grams white sugar
→ Wet Ingredients
05 -
180 milliliters milk, plus up to 30 milliliters more if batter is too dry
06 -
1 large egg, beaten
07 -
30 grams unsalted butter, melted and cooled
08 -
5 milliliters pure vanilla extract
→ Cooking Fat
09 -
Canola oil or neutral vegetable oil, as needed for cooking
# Guide to Cooking:
01 -
In a mixing bowl, whisk together the sifted flour, white sugar, salt, and baking powder until evenly distributed.
02 -
In a separate bowl, beat the egg, then add the milk, cooled melted butter, and vanilla extract, mixing gently to combine.
03 -
Pour the wet mixture into the dry ingredients and stir lightly until just combined; the batter may remain slightly lumpy. Allow it to rest for 10 minutes to hydrate the flour.
04 -
Preheat a nonstick skillet over low to medium heat and lightly coat it with oil to prevent sticking.
05 -
Using a 60 milliliter (¼ cup) measure, pour batter into the skillet. Cook the pancake until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip carefully and cook the other side until golden brown, another 1–2 minutes. Repeat with remaining batter.
06 -
Serve immediately while warm.
# Extra Suggestions:
01 -
Resting the batter allows the flour to fully hydrate, resulting in a lighter, fluffier texture.