Description
These fluffy pancakes are light, airy, and golden—perfect for a comforting breakfast or brunch. Made with simple pantry staples, they come together quickly and deliver a delightful texture that pairs beautifully with your favorite toppings.
Ingredients
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- 1 ¼ cups milk (any type)
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
- Slowly pour in the milk, stirring gently until a smooth batter forms. Do not overmix.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Using a ¼ cup measure, pour batter onto the skillet for each pancake.
- Cook for 2–3 minutes, until bubbles form on the surface and the edges start to look set.
- Flip the pancakes and cook for another 1–2 minutes, until golden brown.
- Stack the pancakes and serve them warm with your favorite toppings.
Notes
- Letting the batter rest for about 5 minutes before cooking helps make fluffier pancakes.
- You can refrigerate the batter for up to 24 hours if needed.
- To store, cool pancakes completely and refrigerate in an airtight container for up to 3 days.
- Freeze cooled pancakes in a single layer, then transfer to a freezer bag for up to 2 months.
- Reheat in a toaster or warm in a skillet over medium heat until heated through.
Nutrition
- Serving Size: 2-3 pancakes
- Calories: 210
- Sugar: 4g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 10mg
