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Fluffy Pancakes

Incredibly soft, cloud-like pancakes that turn ordinary mornings into something special, ready in just 15 minutes using pantry ingredients.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1¾ cups whole milk
  • 4 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • Butter or oil for cooking

Method
 

  1. Whisk together flour, sugar, baking powder, and salt in a large bowl to ensure even distribution of the baking powder.
  2. In a separate bowl, beat eggs until smooth, then whisk in milk, melted butter, and vanilla extract. The melted butter should be slightly cooled.
  3. Pour the wet ingredients into the dry mixture and stir just until combined. The batter should look lumpy and slightly thick - don't overmix.
  4. Preheat a non-stick pan or griddle over medium heat. Test temperature by sprinkling water drops - they should dance and evaporate quickly. Brush with butter or oil.
  5. Pour ¼ cup batter for each pancake onto the hot surface. Cook until bubbles form on surface and edges look set, about 2-3 minutes.
  6. Flip once and cook another 1-2 minutes until golden brown. The first side always takes longer than the second.

Notes

Don't overmix the batter - lumps are your friend for tender pancakes. Avoid cooking on heat that's too high. Never press down on pancakes with spatula. Wait for surface bubbles before flipping. Store leftovers in refrigerator for up to 3 days or freeze for up to 2 months. Mix dry ingredients the night before for quicker morning preparation. Fresh batter works best, but can refrigerate for up to 2 hours.