Introduction
There is nothing quite like a stack of golden, light-as-air pancakes to kickstart the weekend. This recipe delivers the quintessential American diner-style fluffy pancake—tall, tender, and perfectly absorbent for butter and syrup. The secret to achieving maximum loft isn’t just the baking powder; it’s the gentle hand used when mixing the batter. We focus on minimizing gluten development, resulting in a pillowy texture that sets this recipe apart from denser, tougher versions.
Ingredients
- 1 ½ cups (180g) All-Purpose Flour
- 2 tablespoons (30g) Granulated Sugar
- 1 tablespoon (15g) Baking Powder (crucial for lift)
- ½ teaspoon (3g) Salt
- 1 large Egg
- 1 cup (240ml) Milk (whole milk is recommended for richness)
- 2 tablespoons (30g) Unsalted Butter, melted, plus extra for greasing
- 1 teaspoon (5ml) Vanilla Extract (optional)
Step-by-step Preparation
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until thoroughly combined. This step ensures the leavening agent (baking powder) is evenly distributed, which is vital for even rising.
- Mix Wet Ingredients: In a separate bowl or measuring jug, whisk together the milk, egg, melted butter, and vanilla extract (if using). Ensure the melted butter is not too hot, as this can scramble the egg.
- Combine Batter (Do Not Overmix): Pour the wet ingredients into the dry ingredients. Using a wooden spoon or spatula, mix gently until the ingredients are *just* combined. The batter should still be lumpy. Helpful Tip: Overmixing develops the gluten, resulting in flat, chewy pancakes. Lumps are your friend!
- Rest the Batter: Let the batter rest at room temperature for 5 to 10 minutes. This allows the flour to hydrate fully and the baking powder to begin activating, leading to even fluffier results.
- Preheat and Cook: Heat a non-stick griddle or large frying pan over medium-low heat (approximately 350°F / 175°C). Lightly grease the surface with a small amount of butter or cooking spray. Pour ¼ cup of batter onto the griddle for each pancake, spacing them a few inches apart.
- Flip and Finish: Cook for 2–3 minutes until bubbles begin to burst on the surface and the edges look set. Flip the pancakes and cook for an additional 1–2 minutes until golden brown and cooked through. Serve immediately.
Nutritional Information
A serving of two plain pancakes (without toppings) typically contains approximately 280-320 calories, 8g of protein, and 45g of carbohydrates. These pancakes provide a good source of energy to start the day, and the inclusion of milk and eggs contributes essential nutrients like calcium and high-quality protein.
Storage
Leftover pancakes should be cooled completely and stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the pancakes layered between sheets of parchment paper in a freezer bag; they will keep well for up to 2 months. Reheat frozen pancakes directly in a toaster, toaster oven, or microwave until warm and soft.
Conclusion
These fluffy pancakes are best served immediately, stacked high and adorned with classic accompaniments like real maple syrup, a pat of butter, and fresh berries. For variations, try folding in a handful of chocolate chips or blueberries immediately before pouring the batter onto the griddle. Whether for a lazy Sunday brunch or a quick weeknight treat, this recipe guarantees a delightful, cloud-like experience every time.