Pancakes Recipe (easy and fluffy!)
Servings: 4 servings (16 pancakes)
Ingredients
for the pancakes:
- 2 large eggs
- 1 1/4 cups (300g) milk
- 2 tablespoons sugar
- 1 teaspoon vanilla
- 3 tablespoons butter melted and cooled
- 2 cups (250g) flour spooned and leveled, not scooped
- 1 tablespoon (3 teaspoons) baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
additionally:
- butter for cooking the pancakes
Instructions
- To a large bowl, add eggs, milk, sugar, vanilla, melted and cooled butter. Whisk until well combined.2 large eggs, 1 1/4 cups (300g) milk, 2 tablespoons sugar, 1 teaspoon vanilla, 3 tablespoons butter
- Hang a sieve over the bowl, add flour, baking powder, baking soda, and salt to the sieve. Stir together and sift into the bowl.2 cups (250g) flour, 1 tablespoon (3 teaspoons) baking powder, 1/4 teaspoon baking soda, 1/8 teaspoon salt
- Whisk until just combined. Don't overmix the batter, small lumps are fine.
- Heat a small amount of butter in a non-stick pan over medium heat (adjust the heat to your stovetop, it can vary depending on how powerful it is).
- Scoop about 1/4 cup of batter per pancake. Allow space for spreading. When you see bubbles on top of the pancakes, the edges look set, and the bottom of the pancake is lightly browned, flip them over. Cook until cooked through and lightly browned. Transfer to a plate. Repeat with the remaining batter, adding more butter to the pan between each batch.
- Enjoy!
Notes
- How to measure flour: I’m using the “spoon and level method” so 1 cup of flour in my recipes weighs 125g. Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife.
- Calories = 1 serving (4 pancakes) or 1/4 of the recipe. This is only an estimate!
Nutrition
Calories: 455kcal