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Fluffy Pancakes

Fluffy Pancakes

Thick, fluffy pancakes with a simple batter and tips for the perfect texture.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 pancakes
Course: Breakfast, Desserts
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup + 1 tablespoon (150 g) all-purpose flour
  • 1 tablespoon (15 g) sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅔ cup (160 ml) milk
  • 1 tablespoon vinegar
  • 1 large egg
  • 1½ tablespoons (20 g) melted butter, or 1½ tablespoons oil
  • ½ teaspoon vanilla extract
  • A little butter or oil, for the pan

Method
 

  1. In the first bowl, stir the milk with the vinegar and let it sit for 10 minutes to thicken.
  2. Add the egg, melted butter (or oil), and vanilla, and whisk well until smooth.
  3. In a second bowl, mix the flour, sugar, baking powder, baking soda, and salt.
  4. Pour the wet ingredients into the dry ingredients and stir gently, just until combined. Don't overmix, so the pancakes stay airy. If the batter is too thick, add a tablespoon or two of milk.
  5. Heat a pan over medium-low heat with a little butter or oil. Pour in some batter and cook until you see small bubbles on top, then flip.
  6. Keep cooking until the second side is golden and cooked through.
  7. Serve hot with maple syrup, fruit, or any topping you like.

Notes

Important tips
  • Overmixing the batter makes dense pancakes. Stir only until the flour is absorbed.
  • If the pan is too hot, the pancakes brown quickly outside but stay raw inside. Medium-low heat is better.
  • If the batter is too thick, you can add a little milk, but don't make it runny.
Substitutions
  • Milk + vinegar → ⅔ cup (160 ml) store-bought buttermilk, skipping the 10-minute rest.
  • Vinegar → lemon juice (same amount).
  • Melted butter → 1½ tablespoons neutral oil (canola).