Description
Fluffy Pancakes are a light and airy breakfast treat that are golden brown on the outside and tender on the inside. This easy-to-make recipe is perfect for a quick breakfast or a special weekend brunch.
Ingredients
- 1 ½ cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ tsp cinnamon (optional)
- 1 ¼ cups milk (dairy or non-dairy)
- 1 large egg
- 2 tbsp melted butter or vegetable oil
- 1 tsp vanilla extract
Instructions
- Prepare the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon (if using).
- Prepare the wet ingredients: In a separate bowl, whisk together the milk, egg, melted butter (or oil), and vanilla extract.
- Combine the wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir gently with a spoon or whisk until just combined. Be careful not to overmix – a few lumps are fine.
- Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about ¼ cup of batter for each pancake. Cook for 2-3 minutes, until bubbles form on the surface, then flip and cook for another 1-2 minutes, or until golden brown.
- Serve: Serve immediately with your favorite toppings like maple syrup, fresh berries, or whipped cream.
Notes
Vegan Pancakes: Use plant-based milk (like almond milk) and substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water). Use non-dairy butter or oil.Blueberry Pancakes: Add ½ cup of fresh or frozen blueberries to the batter.Chocolate Chip Pancakes: Stir in ¼ to ½ cup of chocolate chips for a sweet, indulgent breakfast.Banana Pancakes: Mash one ripe banana and fold it into the batter for a banana-flavored pancake.
Nutrition
- Serving Size: 1 pancake
- Calories: 130
- Sugar: 6g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg