Fluffy Pancakes

Name: Fluffy Pancakes
Total time: 25 min
Yield: 6 servings
Ingredients: 2 cups all-purpose flour; 1/4 cup sugar (or granulated sweetener like Splenda); 4 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1 3/4 cups milk; 1/4 cup unsalted butter, melted and cooled (plus extra for greasing); 2 teaspoons pure vanilla extract; 1 large egg

These pancakes are far fluffier than what you'll get from, for example, following the recipe on a box of Bisquick.

Make sure as you're pouring the batter on the griddle that you go slowly to increase the height. The thickness of the batter will do the rest.

25 minutes307 kcal cal / servingServes 6 servings

Scale

Ingredients

2 cups all-purpose flour
1/4 cup sugar (or granulated sweetener like Splenda)
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups milk
1/4 cup unsalted butter, melted and cooled (plus extra for greasing)
2 teaspoons pure vanilla extract
1 large egg

Steps

In a large bowl, whisk together the all-purpose flour, sugar (or sweetener), baking powder, baking soda, and salt.
Make a well in the center of the dry ingredients and pour in the milk, melted butter, vanilla extract, and egg.
Whisk the wet ingredients together in the center, then gradually incorporate the dry ingredients. Mix gently with a wire whisk until just combined; the batter should be thick and a few small lumps are perfectly fine. Do not overmix.
Let the batter rest for a few minutes while you preheat the pan.
Preheat a good quality, non-stick pan, skillet, or griddle over medium heat. Once hot, lower the heat to low-medium and wait about two minutes.
Lightly grease the pan with a small amount of butter, then wipe away any excess butter with a sheet of paper towel.
Using a 1/4 cup-sized measuring cup, scoop the batter and pour it slowly starting from the middle of the pan, letting it spread into a perfect round shape.
Cook until bubbles begin to form on the surface and around the edges of the pancake, and the underside is a beautiful golden brown.
Slide a plastic spatula underneath the pancake and use your wrist to gently flip it.
Cook the second side for another 1 to 2 minutes until golden brown and cooked through.
Repeat with the remaining batter, greasing the pan lightly between batches if necessary.
Serve hot with butter, maple syrup, or fresh berries.

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