These fluffy pancakes are quick and easy to make, perfect for a delicious breakfast or brunch. With simple ingredients you likely have on hand, you can whip up a delightful stack in no time!
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk (any kind)
- 1 large egg
- 2 tablespoons vegetable oil or melted butter
- 1/2 teaspoon vanilla extract (optional)
- Cooking spray or additional oil for the skillet
Instructions
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Prepare the Dry Ingredients:
In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. This will ensure that the leavening agents are evenly distributed throughout the flour.
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Mix the Wet Ingredients:
In a separate bowl, combine the milk, egg, vegetable oil (or melted butter), and vanilla extract (if using). Whisk until the mixture is smooth and the egg is fully incorporated.
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Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough pancakes.
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Preheat the Skillet:
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of oil. To test if the skillet is ready, sprinkle a few drops of water on it; if they sizzle and evaporate, the skillet is hot enough.
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Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Carefully flip the pancakes and cook for an additional 1-2 minutes on the other side, until golden brown.
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Serve:
Remove the pancakes from the skillet and keep them warm in a low oven (around 200°F or 95°C) while you cook the remaining batter. Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.
Tips
- For extra fluffiness, let the batter rest for about 5 minutes before cooking.
- You can add mix-ins like chocolate chips, blueberries, or nuts to the batter for added flavor.
- If you have leftover pancakes, they can be stored in the refrigerator for up to 2 days or frozen for up to a month. Reheat in the toaster or microwave.
Enjoy your delicious, fluffy pancakes without buttermilk!
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