Here’s a classic, fluffy pancake recipe 🥞—easy to make and perfect for breakfast or brunch.
Ingredients (makes ~8 pancakes)
- 1 cup (120 g) all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup (180 ml) milk
- 1 large egg
- 2 tbsp melted butter (plus extra for cooking)
- 1 tsp vanilla extract (optional)
Instructions
- Mix dry ingredients:
- In a bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients:
- In another bowl, whisk milk, egg, melted butter, and vanilla.
- Combine:
- Pour wet ingredients into dry ingredients.
- Stir gently until just combined; batter should be slightly lumpy. Do not overmix.
- Cook pancakes:
- Heat a non-stick skillet or griddle over medium heat.
- Lightly grease with butter or oil.
- Pour ~¼ cup batter per pancake.
- Cook 2–3 minutes until bubbles form on top and edges look set.
- Flip and cook 1–2 minutes until golden brown.
- Serve:
- Stack pancakes and serve with syrup, fresh fruit, or your favorite toppings.
Tips & Variations
- Extra fluffy: Separate the egg, whisk the white to soft peaks, and fold in.
- Flavor twists: Add cinnamon, cocoa powder, or lemon zest to the batter.
- Add-ins: Blueberries, chocolate chips, or nuts in the batter.
- Make ahead: Keep warm in a low oven (200°F / 90°C) or refrigerate/freeze for later.
I can also give a healthy or low-carb pancake version if you want.
Do you want me to do that?
