Fluffy pancakes
Fluffy pancakes are light and airy, made by mixing self-raising flour, sugar, milk, eggs, and melted butter. This easy method results in soft and thick pancakes perfect for breakfast or brunch.
Cook time 36 min
Prep time 15 min
Ingredients:
2 cups self-raising flour1/4 cup sugar
1 tsp baking powder
1.50 cups milk (1% fat)
3 eggs
1 tsp vanilla extract
1/3 cup butter
Fluffy pancakes are a breakfast favorite for many, known for their light and airy texture. This recipe combines the perfect balance of ingredients to create a stack of deliciously soft and thick pancakes that are sure to delight. Whether you're making a weekend brunch or a special breakfast, these fluffy pancakes are a surefire hit.
Instructions:
- In a large mixing bowl, combine 2 cups of self-raising flour, 1/4 cup of sugar, and 1 tsp of baking powder. Stir the ingredients together until they are well mixed.
- In a separate bowl, beat 3 eggs and then add 1.5 cups of milk. Whisk together until well combined.
- Add 1 tsp of vanilla extract to the milk and egg mixture.
- Melt 1/3 cup of butter in the microwave or on the stove, and then allow it to cool slightly before adding it to the wet ingredients. Mix well.
- Make a well in the center of the dry ingredients. Pour the wet ingredients into the well.
- Gently fold the dry and wet ingredients together with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.
- Heat a non-stick griddle or frying pan over medium heat. Lightly grease the surface with a bit of butter or oil.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes or until bubbles start to form on the surface of the pancake and the edges start to look set.
- Flip the pancake and cook for an additional 1-2 minutes or until golden brown and cooked through.
- Repeat with the remaining batter, re-greasing the griddle as necessary.
- Serve the pancakes warm with your favorite toppings such as syrup, fresh berries, whipped cream, or powdered sugar.
By following this recipe and tips, you'll achieve beautifully fluffy pancakes every time. Enjoy them with your favorite toppings such as fresh fruits, syrup, or a dollop of whipped cream. Happy cooking!
Fluffy pancakes FAQ:
Cook the pancakes for about 2-3 minutes on the first side, until bubbles form and the edges look set. After flipping, cook for an additional 1-2 minutes until golden brown.
Yes, but you'll need to add baking powder and salt to mimic the leavening effect. For every cup of regular flour, add 1.5 teaspoons of baking powder and a pinch of salt.
Pancakes are done when they are golden brown on both sides and no longer wet in the center. You can cut one open to check for a fluffy texture.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them between layers of parchment paper for up to 2 months.
Yes, you can use any type of milk such as almond milk, soy milk, or whole milk. The flavor and texture may vary slightly, but they will still be fluffy.
Tips:
- Ensure your ingredients, particularly the eggs and milk, are at room temperature. This helps in creating a smoother batter and in achieving fluffier pancakes.
- Do not over-mix the batter. Stir just until combined to keep the pancakes light and airy.
- Let the batter rest for a few minutes before cooking. This allows the baking powder to activate, resulting in fluffier pancakes.
- Use a non-stick pan or a griddle set to medium heat. Too hot, and the pancakes will brown too quickly on the outside while remaining undercooked inside.
- Wait until bubbles form on the surface of the pancake before flipping it. This ensures that the first side is properly cooked.
Nutrition per serving
4 ServingsCalories 550kcal
Protein 16g
Carbohydrates 77g
Fiber 2.25g
Sugar 18g
Fat 20g
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