Fluffy Pancakes

Ingredienti

1 ½ cups all-purpose flour: The foundation for tender pancakes.

2 ½ teaspoons baking powder: The secret to making them rise and become extra fluffy.

½ teaspoon salt: Balances the sweetness and enhances the flavor.

1 tablespoon granulated sugar: Adds just a hint of sweetness.

1 ¼ cups milk (any type): Keeps the batter smooth and creamy.

1 large egg: Adds structure and helps bind the ingredients.

3 tablespoons unsalted butter, melted: For richness and a touch of flavor.

1 teaspoon vanilla extract (optional): Adds a warm, aromatic note.

Istruzioni

1. Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined.

Make a well in the center of the dry ingredients and set aside.

2. Combine the Wet Ingredients

In a separate bowl or measuring cup, whisk together the milk, egg, melted butter, and vanilla extract (if using).

Pour the wet ingredients into the well of the dry ingredients.

3. Gently Mix the Batter

Stir the batter gently with a spatula or whisk until just combined. A few lumps are fine—overmixing can make the pancakes dense. Let the batter rest for 5–10 minutes to allow the baking powder to activate.

4. Preheat and Grease the Pan

Heat a nonstick skillet or griddle over medium heat.

Lightly grease the surface with butter or cooking spray.

5. Cook the Pancakes

Pour 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to gently spread the batter into a circle if needed.

Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set.

Flip the pancake carefully and cook for another 1–2 minutes on the other side, until golden brown.

6. Serve

Stack the pancakes on a plate and serve warm with your favorite toppings.

Note

Optional Add-Ins

Blueberries, chocolate chips, or bananas: For a flavorful twist.

Cinnamon or nutmeg: For a hint of spice.

Storage Tips

Refrigerate: Store leftover pancakes in an airtight container in the fridge for up to 3 days.

Freeze: Lay pancakes flat in a single layer, freeze for 1 hour, then transfer to a freezer bag. Reheat directly from frozen in the toaster or microwave.