These fluffy pancakes are soft, buttery, and perfectly light. They rise tall, flip easily, and soak up maple syrup for a delicious breakfast treat. You don’t need cooking classes or costly meal delivery services to prepare something delicious at home. With a bit of planning and our detailed meal prep guide, you can create amazing dishes with confidence and ease.
Recipe Ingredients:
- 1 large egg
- 1 ½ cups all-purpose flour (190g / 6.7 oz)
- 3 tablespoons melted butter (42g / 1.5 oz)
- 2 ½ teaspoons baking powder (10g / 0.35 oz)
- 1 ¼ cups milk (300ml / 10 fl oz)
- ½ teaspoon salt (3g / 0.1 oz)
- 1 tablespoon sugar (12g / 0.4 oz)
Instructions:
1. Combine the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, and sugar until evenly mixed.
2. Combine the Wet Ingredients
In a separate bowl, mix the milk, egg, and melted butter until smooth and uniform.
3. Mix Together and Let Rest
Pour the wet mixture into the dry ingredients. Stir gently just until combined — a few small lumps are perfectly fine.
Tip: Let the batter sit for 5–10 minutes. This gives the baking powder time to work and helps make the pancakes extra fluffy.
4. Cook the Pancakes
Heat a nonstick skillet over medium heat and lightly grease with butter or cooking spray.
Scoop about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip carefully.
Cook an additional minute or so until both sides turn golden brown.
5. Serve and Enjoy
Continue with the remaining batter, keeping cooked pancakes warm in the oven if needed.
Top with maple syrup, fresh fruit, whipped cream, or any favorite toppings.
Tips for Perfect Pancakes
- Resting the batter is key: Even a short 5–10 minute rest hydrates the flour and activates the baking powder, giving your pancakes a light, airy texture.
- Avoid overmixing: Some lumps are fine. Mixing too much can develop gluten and make pancakes dense.
- Use room-temperature ingredients: This helps the batter blend smoothly and cook evenly.
- Cook over medium heat: Too hot, and the outside burns before the inside cooks; too low, and pancakes won’t develop a golden crust.
