Very Tasty Soft Pancakes
Intro
There’s nothing quite like waking up to the smell of warm, soft pancakes sizzling on a pan. These fluffy pancakes are buttery, light, and slightly sweet — perfect with syrup, fresh fruit, or just a dusting of powdered sugar. Whether it’s a lazy weekend breakfast or a special brunch, this recipe will give you stack after stack of cloud-like pancakes that everyone will love. The best part? They’re quick, easy, and require simple pantry ingredients.
Prep time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Ingredients (Makes ~8 medium pancakes)
1 cup all-purpose flour (120g)
2 tbsp granulated sugar
1 tbsp baking powder
¼ tsp salt
1 cup milk (240ml, whole or any you prefer)
1 large egg
2 tbsp melted butter (plus more for cooking)
1 tsp vanilla extract
Optional toppings: Maple syrup, fresh berries, honey, chocolate chips, whipped cream, or powdered sugar.
Instructions
Mix the Dry Ingredients (2 minutes)
In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until evenly combined.
Mix the Wet Ingredients (3 minutes)
In another bowl, whisk milk, egg, melted butter, and vanilla until smooth.
Combine (2 minutes)
Pour wet ingredients into the dry ingredients.
Gently whisk until just combined. (It’s okay if there are a few small lumps — don’t overmix or pancakes will be dense.)
Heat the Pan (2 minutes)
Heat a nonstick skillet or griddle over medium heat.
Lightly grease with butter or oil.
Cook the Pancakes (8–10 minutes)
Pour ¼ cup of batter per pancake onto the skillet.
Cook until bubbles form on top and edges look set (about 2 minutes).
Flip and cook another 1–2 minutes until golden brown.
Repeat with remaining batter, adding butter as needed.
Serving
Stack pancakes high and drizzle with maple syrup.
Add toppings like berries, bananas, honey, or a dusting of powdered sugar.
Serve warm with a side of coffee, tea, or fresh juice.
Chef’s Tips
For extra fluffy pancakes, separate the egg and whip the egg white until stiff peaks form, then fold it gently into the batter.
Don’t press down on the pancakes while cooking — let them rise naturally.
Keep pancakes warm in a low oven (200°F / 95°C) while cooking the rest.