Easy Fluffy Pancakes

Easy Fluffy Pancakes

from inspiredtaste.net
30 min

This recipe makes the best fluffy pancakes I’ve ever made, and I’ve spent years tweaking it for the perfect flavor and texture. I’ve increased the butter and vanilla slightly (feel free to use less, but I promise the quantities below make these pancakes taste amazing). I use unsalted butter in this recipe, but salted is perfectly fine. If you use salted butter, consider reducing the salt by 1/8 teaspoon. When measuring the flour for these pancakes, either weigh it or use the “spoon and level” method: Fluff the flour, spoon it into the measuring cup, and level off the top with a flat edge. You can see me do this in our video!

Ingredients

  • 1 ½ cups (195g) all-purpose flour, spooned and leveled
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon of fine sea or table salt, reduce to 1/4 teaspoon if sensitive to salt
  • 1 ¼ cups (295ml) milk, dairy or non-dairy
  • 1 large egg
  • 5 tablespoons (70g) unsalted butter, plus more for skillet
  • 2 teaspoons vanilla extract, reduce if sensitive to vanilla

Directions

  1. 1

    Melt the butter and set it aside. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

  2. 2

    Store pancakes in an airtight container in the fridge for up to a week or freeze them for up to 2 months. If freezing, line the pancakes on a baking sheet and freeze for about 30 minutes. Then, transfer them to a freezer-safe bag with parchment paper between each pancake to prevent sticking.