Fluffy pancakes
Discover the perfect recipe for fluffy pancakes made with self-raising flour, sugar, baking powder, milk, eggs, vanilla extract, and butter. These light and airy pancakes are easy to prepare and guaranteed to delight your taste buds. Perfect for breakfast or brunch!
- 25 Apr 2024
- Cook time 36 min
- Prep time 15 min
- 4 Servings
- 7 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 240 grams |
| Energy | |
| Calories 550kcal | 22% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 77g | 21% |
| Fiber 2.25g | 6% |
| Sugar 18g | 17% |
| Fat | |
| Fat 20g | 24% |
| Saturated 10g | 34% |
| Cholesterol 200mg | - |
| Vitamins | |
| Vitamin A 260ug | 29% |
| Choline 150mg | 28% |
| Vitamin B1 0.30mg | 25% |
| Vitamin B2 0.29mg | 22% |
| Vitamin B3 1.30mg | 8% |
| Vitamin B6 0.08mg | 5% |
| Vitamin B9 45ug | 12% |
| Vitamin B12 0.93ug | 39% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.41mg | 3% |
| Vitamin K 1.70ug | 1% |
| Minerals | |
| Calcium, Ca 230mg | 17% |
| Copper, Cu 0.16mg | 0% |
| Iron, Fe 1.67mg | 15% |
| Magnesium, Mg 44mg | 10% |
| Phosphorus, P 290mg | 23% |
| Potassium, K 310mg | 9% |
| Selenium, Se 30ug | 52% |
| Sodium, Na 220mg | 15% |
| Zinc, Zn 1.73mg | 16% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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