Some mornings (if not every single one of them) need to start with this classic Fluffy Pancakes recipe, laced with maple syrup and soaked in butter. Often considered a weekend only treat, I’d like to say that the other five days would be so much better with a fool-proof stack of light and fluffy pancakes.
I grew up eating crepes, because my mother used to make them pretty often. But whenever I’m in the kitchen thinking about what to make for breakfast, I always choose fluffy pancakes over their thin, soft counterparts. Maybe because I consider them to be easier to put together.
Ingredients used to make Fluffy Pancakes
This fluffy pancakes recipe is designed for weekday mornings, when time is definitely not in your favour. You can make this simple batter with ingredients you likely keep on hand.
- Flour: The base of the batter. All-purpose flour is the best.
- Baking Powder: This helps to fluff up the pancake.
- Salt: Tons of flavour!
- Granulated White Sugar: To add sweetness.
- Eggs: The eggs add structure.
- Milk: It’s used to thin out the batter.
- Butter: For flavour.
- Vanilla Extract: Pure flavour.
While preparing these fluffy pancakes you’ll not find extra steps like sifting flour or separating eggs. If you have the time, beat the egg white separately and gently incorporate it in the batter. It’s an improvement, the pancakes are more fluffy, but it’s not worth doing it every time. Another amazing thing about this pancake recipe is that it requires only one bowl, a whisk, a ladle and your nonstick frying pan. Cleaning up is a real breeze!
There are endless options of toppings to serve with your fluffy pancakes. Maple syrup and butter are the classic ones and they are indeed my favourites. But you can eat them with jam, peanut butter, fruits, whipped cream, Nutella or anything that crosses your mind. I sometimes like to add blueberries in the pancake batter for an extra special jelly like sauce. Also, chocolate chip pancakes? Yes, please!
Easy Fluffy Pancakes Recipe
- 200 g flour all-purpose
- 10 g baking powder
- 1 pinch salt
- 2 tbsp granulated white sugar
- 1 egg
- 220 ml milk
- 30 g butter melted
- 1 tsp vanilla extract
- vegetable oil or butter for cooking
- maple syrup for serving
- blueberries for serving
- In a large bowl whisk to combine flour, baking powder, salt and sugar.
- Make a well in the center of the flour, add the egg, milk, melted butter and vanilla extract. Whisk until just combined.
- Let the batter rest for 10 minutes.
- Preheat a nonstick frying pan over medium-high heat, add 1 tsp vegetable oil or butter to the pan and ladle 2-3 pancakes. Cook for 2-3 minutes the first side until bubbles appear on the surface, the edges begin to look dry and the bottoms are golden-brown.
- Flip the pancakes using a spatula and continue to cook for another 2-3 minutes, until golden-brown. Transfer to a warm plate or oven. Continue to cook the remaining batter, adding more vegetable oil as needed.
- Top with maple syrup, butter, fruits, powdered sugar or anything you prefer.