These thick and fluffy homemade pancakes are the gold standard of breakfast. Using simple pantry staples and a few expert techniques, you can achieve diner-quality results in your own kitchen. The key lies in the 10-minute rest time and not over-mixing the batter.
All-purpose flour, sifted – 1 cup
Baking powder – 2 tsp
Salt – 1 pinch
White sugar – 2 tbsp
Milk (room temperature) – ¾ cup
Large egg, beaten – 1
Unsalted butter, melted and cooled – 2 tbsp
Pure vanilla extract – 1 tsp
Canola oil (for cooking) – 1 tbsp
1. In a large mixing bowl, whisk together the sifted flour, baking powder, salt, and sugar until well combined.
2. In a separate medium bowl, whisk the egg, milk, and vanilla extract. Slowly pour in the melted butter while whisking (ensure butter is not hot to avoid curdling the egg).
3. Create a well in the center of the dry ingredients and pour in the wet mixture.
4. Gently fold the ingredients together using a spatula or whisk until mostly incorporated. Stop when the batter is thick and slightly lumpy; do not over-mix.
5. Let the batter rest at room temperature for 10–20 minutes to allow the leavening agents to activate.
6. Heat a heavy-bottomed nonstick skillet over medium-low heat and lightly coat with oil.
7. Use a 1/4 cup measure to pour batter into the pan. Cook until the surface is covered in bubbles and the edges appear dry.
8. Carefully flip the pancake and cook for another 1–2 minutes until golden brown on both sides. Serve immediately.
• Avoid over-mixing the batter; lumps are your friend for a fluffy texture.
• Ensure your baking powder is fresh (less than 6 months old) for maximum lift.
• Resting the batter allows the gluten to relax and the starch to hydrate.
• Use a medium-low heat to ensure the center cooks through without burning the exterior.
• Flip only once; flipping multiple times results in a tougher pancake.
Find it online: https://pinchofwarmthbakes.com/fluffy-pancakes-recipe/