Pancake Batter Recipe

Best Fluffy Pancakes

Look no further because a steaming stack of perfectly soft, Best Fluffy Pancakes are right here! Weekends will never be the same again!

Prep: 5min

Total: 25min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 156 kcal, Carbohydrate 22 g, Protein 3 g, Fat 5 g, Saturated Fat 3 g, Cholesterol 27 mg, Sodium 152 mg, Sugar 6 g, servingSize 1 serving

Ingredients:

• 2 cups all purpose | plain flour, ((290 g | 10 oz))
• 1/4 cup granulated sugar or sweetener, ((60g | 2 oz))
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 cups milk, ((440ml))
• 1/4 cup butter, ((60g | 2 oz))
• 2 teaspoons pure vanilla extract
• 1 large egg

Instruction:

1. Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla and egg.
2. Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that’s okay).(The batter will be thick and creamy in consistency. If you find the batter too thick — doesn’t pour off the ladle or out of the measuring cup smoothly — fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency).
3. Set the batter aside and allow to rest while heating up your pan or griddle.
4. Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
5. When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
6. Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!

Easy Fluffy Pancakes from Scratch

These pancakes are light and fluffy and made entirely from scratch. They’re not too sweet and are scented with vanilla, making them extra delicious. These are easy to adapt — try adding a handful of berries, nuts, or chocolate to the batter. *We call for unsalted butter in the recipe. You can use salted butter, but you may want to reduce the amount of salt used.

Prep: 10min

Total: 30min

Yield: Makes 4 servings, 2 pancakes each

Serving Size: 1 pancake

Nutrition Facts: servingSize 1 pancake, calories 184, Protein 4.5g, Carbohydrate 23.8g, Fiber 0.7g, Sugar 5.2g, Fat 7.8g, Saturated Fat 4.5g, Cholesterol 42.3mg, Sodium 173.5mg

Ingredients:

• 1 ½ cups (195 grams) all-purpose flour, see tips below for how to measure flour
• 2 tablespoons sugar
• 1 tablespoon aluminum-free baking powder, see notes for substituting baking soda
• 1/2 teaspoon of fine sea or table salt, reduce to 1/4 teaspoon if sensitive to salt
• 1 ¼ cups (295 ml) milk, dairy or non-dairy
• 1 large egg
• 4 tablespoons unsalted butter, melted, plus more for skillet
• 1 teaspoon vanilla extract

Instruction:

1. Whisk flour, sugar, baking powder, and the salt in a medium bowl.
2. Warm milk in the microwave or on top of the stove until lukewarm, not hot. You should be able to keep your finger submerged for 10 seconds.
3. Whisk milk, egg, melted butter, and vanilla extract until combined. (By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps).
4. Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
5. Make a well in the center of the flour mixture, pour milk mixture into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps – it is important not to over-mix the batter.
6. Lightly brush skillet with melted butter (this is optional if you have a high-quality non-stick pan). Use a 1/4-cup measuring cup to spoon batter onto the skillet. Gently spread the batter into a 4-inch circle.
7. When edges look dry, and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter, and berries.

The Best Pancakes You Will Ever Make | Epicurious 101