Classic Fluffy Pancakes Stack (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
190 g all-purpose flour
02 -
2 tablespoons granulated sugar
03 -
1 tablespoon baking powder
04 -
0.5 teaspoon salt
→ Wet Ingredients
05 -
300 ml milk (any variety)
06 -
1 egg
07 -
3 tablespoons unsalted butter, melted (plus more for greasing)
08 -
1 teaspoon vanilla extract (optional)
→ Optional Add-ins
09 -
Blueberries
10 -
Chocolate chips
11 -
Banana slices
12 -
Chopped nuts
# Instructions:
01 -
In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until uniformly incorporated.
02 -
In a separate bowl or jug, whisk together milk, egg, melted butter, and vanilla extract if using, until smooth.
03 -
Pour wet ingredients into the bowl with dry ingredients. Gently stir with a spatula until just combined; some lumps should remain. Allow batter to rest for 5 minutes if possible.
04 -
Heat a nonstick skillet or griddle over medium heat. Lightly coat surface with butter or oil.
05 -
Portion approximately 60 ml (1/4 cup) of batter onto the hot surface for each pancake. For add-ins, sprinkle desired amount directly onto each pancake. Cook until bubbles appear and edges are set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden and cooked through.
06 -
Transfer pancakes to a plate and serve warm with preferred toppings such as butter, syrup, fresh fruit, or additional add-ins.
# Notes:
01 -
Do not overmix the batter; maintaining some lumps ensures tender, fluffy pancakes.
02 -
For best results, allow batter to rest briefly before cooking.
03 -
Use a ladle or measuring cup for portioning even-sized pancakes.