Pancake Recipe

Introduction

Pancakes are a timeless breakfast classic loved by people all around the world. Soft, fluffy, and golden, they are the perfect way to start your day with something comforting and delicious. Whether topped with syrup, fruit, or a dollop of butter, pancakes never fail to bring smiles to the table.

This recipe is simple and beginner-friendly, requiring only basic pantry ingredients. Within minutes, you can whip up a stack of warm, fluffy pancakes without needing any fancy tools or culinary skills.

Perfect for family breakfasts, brunch with friends, or even a cozy solo treat, this recipe guarantees consistency and flavor in every bite. Follow along for a foolproof guide to making the fluffiest pancakes at home.

Cooking Time and Serving

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

• Serving Size: 8 pancakes (serves 3–4 people)

Ingredients

• 1 cup (125g) all-purpose flour

• 2 tablespoons granulated sugar

• 2 teaspoons baking powder

• ¼ teaspoon salt

• 1 cup (240ml) milk

• 1 large egg

• 2 tablespoons melted butter (plus extra for cooking)

• 1 teaspoon vanilla extract (optional)

How to Make Pancakes

1. Mix Dry Ingredients
   In a large bowl, whisk together flour, sugar, baking powder, and salt.

2. Prepare Wet Ingredients
   In another bowl, beat the egg, then add milk, melted butter, and vanilla extract. Mix until combined.

3. Combine Mixtures
   Slowly pour the wet ingredients into the dry mixture. Stir gently until just combined. Do not overmix—a few lumps are fine.

4. Heat the Pan
   Preheat a nonstick pan or griddle over medium heat and lightly grease with butter or oil.

5. Cook the Pancakes
   Pour ¼ cup of batter onto the pan for each pancake. Cook until bubbles form on the surface (about 2 minutes), then flip and cook the other side until golden brown.

6. Serve Warm
   Stack the pancakes and serve with your favorite toppings—maple syrup, honey, fruit, or whipped cream.

Notes

• For extra fluffiness, let the batter rest for 5 minutes before cooking.

• Avoid pressing down on the pancakes while cooking, as this makes them dense.

• You can substitute milk with almond, oat, or soy milk for a dairy-free option.

FAQs

Q: Can I make the batter ahead of time?
Yes, but for the best results, cook the pancakes immediately. You can refrigerate the batter for up to 24 hours.

Q: How do I store leftover pancakes?
Keep cooled pancakes in an airtight container in the fridge for up to 3 days. Reheat in a toaster or pan.

Q: Can I freeze pancakes?
Absolutely! Freeze them individually with parchment paper between layers. They’ll last up to 2 months.

Q: Why are my pancakes flat?
Flat pancakes may mean overmixing or expired baking powder. Mix gently and use fresh leavening agents.

Nutrition (Per Serving: 2 Pancakes)

Disclaimer

This recipe is for general use and enjoyment. Please eat in moderation and be mindful of food allergies—especially if sensitive to gluten, dairy, or eggs. Always check ingredient labels before use.