Fluffy Pancakes

These homemade fluffy pancakes are light, airy, and perfect for any breakfast occasion, topped with maple syrup and your choice of fruits.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 150

Dry Ingredients

1 cup All-Purpose Flour Provides the base and structure.
2 tablespoons Cane Sugar Can be substituted with brown sugar for a caramel flavor.
2 teaspoons Baking Powder Ensure it's fresh for best results.
1 pinch Sea Salt Enhances flavors.

Wet Ingredients

1 cup Milk Almond or oat milk can be used for dairy-free.
1 large Egg Binds the ingredients together.
2 tablespoons Unsalted Butter, melted Can substitute with coconut oil for dairy-free.

For Serving

Preparation

Gather your ingredients and tools like a mixing bowl, whisk, and a non-stick pan.
In a bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, mix the milk, egg, and melted butter until combined.

Cooking

Pour the wet ingredients into the dry ingredients and stir gently until just combined; be careful not to over-mix, some lumps are okay!
Heat your pan over medium heat and lightly grease it.
Pour a scoop of batter (about 1/4 cup) onto the pan. You’ll know it’s time to flip when you see bubbles forming on the surface, about 2-3 minutes.

Serving

Once golden brown on both sides, transfer pancakes to a plate.
Serve warm with a drizzle of maple syrup and your favorite toppings like fresh berries or banana slices.

Don’t overmix the batter for lighter pancakes; refrigerate leftovers for up to 3 days or freeze for up to 2 months. Reheat in the oven or microwave.