If you’re craving a breakfast that feels like a warm hug, look no further than this fluffy pancake recipe. These pancakes are light, airy, and perfect for stacking high on your plate. Whether topped with fresh berries, syrup, or whipped cream, they promise to start your day on a delicious note. Let’s dive into the ingredients and steps to create this delightful breakfast treat!
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Servings and Cooking Time
This fluffy pancake recipe makes 4 servings. Preparation time is about 10 minutes, and cooking time is approximately 15 minutes.
Nutritional Value
Each serving (2 pancakes) contains approximately:
– Calories: 320
– Protein: 8g
– Carbohydrates: 45g
– Fat: 12g
– Fiber: 1g
This nutritional value is for one person.
Step-by-Step Cooking Process
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the buttermilk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients.
- Gently stir until just combined; some lumps are okay.
- Preheat a non-stick skillet over medium heat.
- Lightly grease the skillet with butter or oil.
- Pour 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface, about 2-3 minutes.
- Flip the pancakes and cook for another 2 minutes until golden brown.
- Repeat with remaining batter, adjusting heat as necessary.
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. If you don’t have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice to create a buttermilk substitute.
Serving and Pairings
These fluffy pancakes are delicious served with maple syrup, fresh berries, or whipped cream. You can also top them with a sprinkle of powdered sugar or a dollop of yogurt for added flavor.
Storage and Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a toaster or microwave. You can also freeze them for up to 2 months; just separate layers with parchment paper.
Cooking Mistakes
- Overmixing the batter can lead to tough pancakes.
- Using too high heat can burn the pancakes outside while leaving them raw inside.
- Not letting the batter rest can prevent fluffiness.
- Skipping the buttermilk will yield denser pancakes.
- Using expired baking powder can result in flat pancakes.
Helpful Tips
- Use a measuring cup for consistent pancake sizes.
- Let the batter sit for a few minutes for extra fluffiness.
- Experiment with add-ins like chocolate chips or nuts.
- Keep pancakes warm in a low oven while cooking the rest.
FAQs
Can I make pancakes ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to a day. Just give it a quick stir before cooking.
Why are my pancakes not fluffy?
If your pancakes aren’t fluffy, it might be due to overmixing the batter or not using fresh baking powder.
Can I use almond milk instead of buttermilk?
Absolutely! You can use almond milk mixed with a bit of vinegar or lemon juice as a buttermilk substitute.
What toppings go well with pancakes?
Classic toppings include maple syrup, fresh fruits, whipped cream, and nuts. You can also try yogurt or chocolate sauce.
How do I know when to flip the pancakes?
Flip the pancakes when bubbles form on the surface and the edges look set, typically after 2-3 minutes of cooking.
Conclusion
This fluffy pancake recipe is a must-try for anyone looking to elevate their breakfast game. With simple ingredients and easy steps, you’ll enjoy making and sharing these delightful pancakes with family and friends. Perfect for any occasion, they are sure to be a hit at your breakfast table!
Fluffy Pancake Recipe
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the buttermilk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients.
- Gently stir until just combined; some lumps are okay.
- Preheat a non-stick skillet over medium heat.
- Lightly grease the skillet with butter or oil.
- Pour 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface, about 2-3 minutes.
- Flip the pancakes and cook for another 2 minutes until golden brown.
- Repeat with remaining batter, adjusting heat as necessary.
Nutrition
