Classic Fluffy Pancakes

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Introduction:

There’s nothing quite like waking up to the smell of fresh pancakes sizzling on a griddle. These Classic Fluffy Pancakes are light, tender, and perfectly golden with a melt-in-your-mouth texture. Whether it’s for a weekend breakfast, brunch, or a breakfast-for-dinner night, this go-to pancake recipe is a timeless favorite for all ages.

Origin:

Pancakes have a long history that stretches across cultures—from French crêpes to Russian blinis. The American-style fluffy pancake became popular in the 19th century with the use of chemical leaveners like baking powder and baking soda, making them rise and become soft and thick, perfect for butter and syrup.

Ingredients:

Main Ingredients (Serves ~4):

  • 1½ cups (190g) all-purpose flour
  • 3½ tsp baking powder
  • 1 tbsp granulated sugar
  • ½ tsp salt
  • 1¼ cups (300ml) milk
  • 1 large egg
  • 3 tbsp unsalted butter, melted
  • 1 tsp vanilla extract (optional but recommended)
  • Extra butter or oil for cooking

Optional Ingredients/Substitutes:

  • Buttermilk instead of milk for a tangier flavor and extra fluffiness
  • Add chocolate chips, blueberries, or banana slices to the batter
  • Substitute whole wheat flour for half of the all-purpose flour for more fiber
  • Use non-dairy milk (almond, oat, soy) for a dairy-free version
  • Add a dash of cinnamon or nutmeg for a warm flavor twist

Instructions:

  1. Mix the dry ingredients: In a large bowl, whisk together flour, baking powder, sugar, and salt.
  2. Mix the wet ingredients: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
  3. Combine: Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be slightly lumpy—don’t overmix!
  4. Preheat your griddle or skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  5. Cook the pancakes: Pour about ¼ cup of batter per pancake onto the hot surface. Cook until bubbles form on the surface and the edges look set (about 2 minutes), then flip and cook for another 1–2 minutes until golden brown and cooked through.
  6. Serve hot: Stack pancakes on a plate and serve with butter, maple syrup, fresh fruit, or toppings of your choice.

Tips for Success:

  • Don’t overmix the batter—lumps are okay and help keep the pancakes tender.
  • Let the batter rest for 5–10 minutes before cooking for even fluffier results.
  • Ensure your griddle is hot but not smoking—medium heat is best.
  • Wipe the skillet between batches to prevent burning butter or batter.

Recommendations:

  • Serve with classic maple syrup and butter, or try fresh berries and whipped cream.
  • For extra indulgence, top with Nutella, peanut butter, or caramelized bananas.
  • Store leftovers in the fridge and reheat in the toaster or microwave. You can also freeze them individually for a quick breakfast option.

Nutrition (per pancake, assuming 8 pancakes total):

  • Calories: 130
  • Fat: 5g
  • Carbohydrates: 17g
  • Protein: 3g
  • Sugar: 2g
  • Fiber: 0.5g

(Nutrition varies based on size, ingredients, and toppings used.)

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