Ingredients
- 1½ cups (190 g) all-purpose flour
- 3½ tsp baking powder
- ¼ tsp baking soda (secret fluff booster)
- ½ tsp salt
- 2 Tbsp white sugar
- 1¼ cups (300 ml) whole milk (or buttermilk)
- 1 large egg
- 3 Tbsp melted butter (cooled) + extra for cooking
- 1 tsp vanilla extract
Instructions
- In a large bowl whisk together flour, baking powder, baking soda, salt and sugar.
- In another bowl or jug whisk milk, egg, melted butter and vanilla until well combined.
- Pour wet ingredients into dry ingredients. Stir gently with a whisk or spatula until just combined — a few small lumps are perfect! Do NOT overmix.
- Let batter rest 5–10 minutes (this makes them extra fluffy).
- Heat a non-stick pan or griddle on medium heat. Lightly grease with butter.
- Pour ~⅓ cup batter per pancake. Cook until bubbles appear on surface and edges look set (≈2–3 min).
- Flip carefully and cook 1–2 minutes more until golden.
- Serve immediately with butter, maple syrup, berries, whipped cream, Nutella… whatever makes you happy!
Pro tip: For even fluffier pancakes — separate the egg, whip the white to soft peaks and fold it in at the very end. Yes… it’s worth the extra bowl.
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