Pancake Recipe: Fluffy Breakfast Delight

Introduction

Pancakes are a beloved breakfast classic, known for their fluffy texture and golden, buttery edges. This simple yet versatile pancake recipe is perfect for lazy weekend mornings or quick weekday meals. With basic pantry ingredients, you can whip up a stack of delicious pancakes that everyone will love.

Pancake Ingredients

• 1 ½ cups all-purpose flour
• 1 tbsp granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 ¼ cups whole milk
• 1 large egg
• 3 tbsp unsalted butter, melted (plus extra for cooking)
• 1 tsp vanilla extract
• Optional: ½ cup blueberries or chocolate chips

Step-by-Step Process

1. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. Combine Wet Ingredients: In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until smooth.
3. Make Batter: Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. Small lumps are okay—do not overmix. Fold in blueberries or chocolate chips, if using.
4. Heat the Pan: Heat a non-stick skillet or griddle over medium heat. Add a small pat of butter and let it melt, coating the surface.
5. Cook Pancakes: Pour ¼ cup of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and the edges look set. Flip and cook for 1-2 minutes until golden brown.
6. Keep Warm: Transfer cooked pancakes to a plate and cover with a clean towel to keep warm. Repeat with remaining batter, adding more butter to the pan as needed.
7. Serve: Stack pancakes and serve hot with maple syrup, fresh fruit, or whipped cream.

Tips for a Better Pancake

• Don’t Overmix: Stir the batter just until combined to ensure fluffy pancakes.
• Control Heat: Keep the skillet at medium heat to avoid burning. Adjust as needed.
• Rest the Batter: Let the batter sit for 5-10 minutes before cooking for fluffier results.
• Test First: Cook one small pancake to check the heat and batter consistency.

Variations and Customization

• Banana Pancakes: Add ½ cup mashed ripe banana to the wet ingredients for sweetness.
• Cinnamon Spice: Mix ½ tsp ground cinnamon or nutmeg into the dry ingredients.
• Whole Wheat: Replace half the all-purpose flour with whole wheat flour for a heartier option.
• Vegan Pancakes: Use plant-based milk, a flax egg (1 tbsp ground flaxseed + 3 tbsp water), and vegan butter.
• Savory Pancakes: Skip sugar and vanilla, add ¼ cup shredded cheese and 2 tbsp chopped herbs.

Variations and Customization

• Banana Pancakes: Add ½ cup mashed ripe banana to the wet ingredients for sweetness.
• Cinnamon Spice: Mix ½ tsp ground cinnamon or nutmeg into the dry ingredients.
• Whole Wheat: Replace half the all-purpose flour with whole wheat flour for a heartier option.
• Vegan Pancakes: Use plant-based milk, a flax egg (1 tbsp ground flaxseed + 3 tbsp water), and vegan butter.
• Savory Pancakes: Skip sugar and vanilla, add ¼ cup shredded cheese and 2 tbsp chopped herbs.

Storage and Serving Tips

• Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze for 2 months, separated by parchment paper.
• Serving: Serve with butter, syrup, or nut butter. Add fresh berries or whipped cream for a treat.
• Reheating: Reheat in a toaster oven, microwave for 20-30 seconds, or skillet for a crispy edge.

Conclusion

This pancake recipe is a foolproof way to create fluffy, golden pancakes that brighten any morning. Customize them to your liking and enjoy a warm, comforting breakfast that’s as versatile as it is delicious.

Pancake Recipe: Fluffy Breakfast Delight

Light and fluffy pancakes with a golden crust, ideal for a quick breakfast or brunch.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Ingredients

  

• 1½ cups all-purpose flour
• 1 tbsp granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1¼ cups whole milk
• 1 large egg
• 3 tbsp unsalted butter, melted (plus extra for cooking)
• 1 tsp vanilla extract
• ½ cup blueberries or chocolate chips

Instructions

 

• Whisk flour, sugar, baking powder, and salt in a bowl.
• Mix milk, egg, melted butter, and vanilla in another bowl.
• Combine wet and dry ingredients until just mixed. Fold in optional mix-ins.
• Heat a skillet over medium, melt butter, and pour ¼ cup batter per pancake.
• Cook 2-3 minutes per side until golden. Repeat with remaining batter.
• Serve hot with syrup or toppings.

Notes

• Don’t overmix batter for fluffy pancakes.
• Keep skillet at medium heat.
• Let batter rest 5 minutes for the best texture.
• Store in fridge for 3 days or freeze for 2 months.