Fluffy Pancakes

Pancakes, flapjacks, griddle cakes — any way you say it, these fluffy delights are an American staple and always there when you need them.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings pancakes

Calories 156kcal

Author FoodFaithFitness

2 cups all-purpose flour
1/4 cup granulated sugar
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups milk substitute with almond or oat milk for a dairy-free
1/4 cup unsalted butter melted and cooled (or coconut oil for a healthier alternative)
2 teaspoons pure vanilla extract
1 large egg

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Create a well in the center of the dry ingredients.
Pour the milk, cooled melted butter, vanilla extract, and egg into the well. Begin by whisking the wet ingredients in the center, gradually incorporating the dry ingredients until just combined. Do not overmix. If your batter is too thick, add milk, one tablespoon at a time, until pourable.
Let the batter rest for about 5 minutes.
Preheat a nonstick pan or griddle over low-medium heat. Lightly grease with a small amount of butter or coconut oil.
Pour 1/4 cup of batter onto the pan, spreading into a round shape. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.
Flip the pancake with a spatula and cook the other side until golden brown and the pancake is cooked through, about 1-2 minutes.
Serve the pancakes warm with your choice of toppings.