A simple recipe for pancakes that are soft and fluffy, using just a few ingredients you have probably in your kitchen.
How to Make Fluffy Pancakes
Get rid of the pancake mix in a box. Everything you require to make delicious pancakes is likely to be in your kitchen today. It’s a simple recipe for pancakes. The pancakes aren’t too sweet and they are scented with vanilla. They’re delicious, and can easily be adapted to the ingredients you have on hand in your kitchen. Let’s go!
Ingredients of Recipe for Pancakes
1 1/2 cups (195 grams) of all-purpose flour,
2 tablespoons sugar,
1 tablespoon baking powder(aluminum-free),
1/4 teaspoons of sea salt salt or table salt,
1 1/4 cups (295 ml) milk,
1 large egg,
4 tablespoons of unsalted butter,
1 teaspoon vanilla extract
We like simple, easy-to-follow recipes, and this recipe for pancakes is a perfect example of the same. It’s easy to prepare and we’ll believe that you have everything you require to make this today.
Use any-purpose or Whole wheat flour or a mix of both. For pancakes that are gluten-free, choose your gluten-free favorite flour blend, or try the buckwheat flour.
Use granulated sugar however other sugars such as raw sugar, coconut sugar or brown sugar can be the option in the recipe.
Baking powder makes pancakes fluffy and light.
The preferred method is to add half a teaspoon of salt that is fine. It is a great way to balance sugar and adds a lot of flavor to the pancakes.
Full-fat milk or reduced fat, or skim milk can be used in this recipe. If you want to make dairy-free pancakes, use unsweetened almond milk or homemade Oat milk.
Melted Butter is the best choice for this recipe. But in case you want plant-based option, melt coconut oil, or even melted butter made from plant sources works equally well.
Eggs add structure as well as flavor and even fluffiness. Flax eggs can be used to make egg-free pancakes.
Vanilla is sweet and adds rich flavor. It is possible to try other extracts as well. The almond extract is also very tasty.
Step-by-Step Process to Make the Fluffy Pancakes
These pancakes are easy to make. They’re great for kids. To make them, follow these simple steps:
- Mix Dry Ingredients
- Melt Butter, warm milk
- Mix Wet Ingredients
- Mix Dry and Wet ingredients
- Cook on a hot, greased pan
Make Pancakes BATTER
Mix flour, sugar, baking powder and salt in a large bowl.
Warm the milk until it’s lukewarm, not hot.
Whisk egg, melted butter, milk, and vanilla extract together. (By heating milk a bit the melted butter blends with it, instead of forming tiny lumps).
Heat the pan, skillet or griddle at a medium temperature.
Grease the pan with butter or oil. Pour 1/4-cup of batter over the skillet. The batter should be spread evenly to form the shape of a 4-inch-wide circle.
Once the edges appear dry, bubbles begin to form and pop up on the surface of the pancake, flip it around. This will about 2 minutes. Once you flip to other side, cook another 2 to 3 minutes until it is lightly brown and cooked middle. Enjoy immediately with hot syrup, warm butter and fruit.
The Secret to fluffy pancakes
Here’s the trick to the fluffiest pancakes:
Combine dry ingredients and wet ones in a separate bowl, and prior to cooking. Mix them just before cooking.
Do not over mix the batter. It results in being heavy and flat but not fluffy.
The same tips apply to waffles and muffins, too.
If we’re all set to prepare:
Combine the two mixtures using whisks or forks.
Stir until no dry lumps appear in the flour.
Store Leftover Pancakes Batter:
Freeze the pancakes leftover batter, use it whenever you’d like.
Suggestions for Delicious and Rich pancakes
- Add a few fruits, nuts or chocolate chips into the batter.
- Add a few slices of banana or strawberry onto poured the batter in the pan. Then, flip.
- Mix lemon zest or other spices such as cinnamon, nutmeg, or allspice.
- Try substituting some all-purpose flours using whole wheat flour.
- Add a few spoonsful from flax seeds oatmeal, or cut down on sugar.
- You can also use salt-salted butter (reduce the amount of salt you use).
Measurement of the flour:
Incorrectly measuring flour could result in this recipe failing. You can either measure the flour using the weight (grams) or add it to up your measuring cup. Once the cup is filled then use a flat tool (like the butter knife) to scrape any excess flour from on the surface of your measuring cup.
For the best pancakes use aluminum-free baking powder to get a fluffy middle (they eliminate faint taste that is present with baking powder when used in larger quantity.
Alternative to Baking Powder:
Make use of buttermilk or sour milk and 3/4 teaspoon baking soda. If you don’t have buttermilk available, you can make your own buttermilk by stirring 1 tablespoon of vinegar or lemon juice into 1 1/4 cups of milk. Then, set it aside for 10 mins.
For eggless pancakes, we can use flax egg. To create a flax egg, mix 1 tablespoon of flaxseed along with 3 tablespoons of water and make a paste or puree. Put it aside for approximately fifteen minutes at the fridge to get thick paste.
- Prep 10mins
- COOK 20mins
- Total 30mins
- 4 servings, 2 pancakes for each
NUTRITION PER SERVING
Size 1 pancake / Calories 184/ Protein 4.5g Carbohydrate 23.8g / Dietary Fiber 0.7g Total Sugars 5.2g and Total Fat 7.8g Saturated Fat 4.5g Cholesterol 42.3mg / Sodium 173.5mg
This recipe for pancakes are really very easy and quick. They are very fluffy and light which is delicious appetite for kids. The best part is, they’re not very sweet, vanilla flavor makes them even more delicious. It’s easy to alter these recipes by adding a few nuts, berries or chocolate into the batter.