chocolatesandchai.com
Fluffy, Fluffy Pancakes
A surefire recipe to make fat and fluffy pancakes, without any buttermilk or special ingredients.
Prep
15 min
Cook
15 min
Total
30 min
Serves
4
Instructions
- 01
Combine flour, sugar, salt, and baking powder into a bowl and mix well.
- 02
In a separate bowl, mix the egg, milk, vanilla, and melted butter together. Be careful not to use hot, melted butter, as that may end up cooking your eggs!
- 03
Pour the wet ingredient mixture into the dry ingredients and stir till mostly incorporated. The batter should be thick and a little lumpy, but without any visible streaks of flour. (If it is too thick to work with, you can add a little milk.) Set the batter aside for 10 minutes.
- 04
Heat a heavy-bottomed, nonstick skillet over a low-medium heat and coat it with oil. Use a 1/4 cup measure to scoop and drop the batter into the pan so that you get evenly-sized pancakes.
- 05
Cook until the first side is golden brown, or until the top surface forms bubbles. Flip and repeat on the other side. Adjust heat accordingly. Serve while still hot. Enjoy!
Nutrition
per serving · 2 Pancakes per person
- Calories
- 348
- Protein
- 8.7g
- Carbs
- 46.8g
- Fat
- 14.3g
- Fiber
- 1.3g
- Sugar
- 12g
- Sat. fat
- 5.9g
- Sodium
- 834.4mg
- Cholesterol
- 83.7mg
Variations & swaps
Substitutions
- While I’ve only tested this recipe as written, many of our wonderful readers have provided feedback on how they’ve adapted the recipe for their diets. Here are the two most popular variations:
- Fluffy Japanese Pancakes - taking a bite out of these meringue-based babies is like eating a delicious cloud! (Yes, they spark joy.)
- Lemon Mascarpone Pancakes - perfect for days when you're looking to impress with an elegant pancake recipe.
- Strawberry Cheesecake Pancakes - this is the pancake you serve when you want everyone to spend the first 5 minutes of the meal taking photos of the food.
Gluten-free variation
- Use a 1:1 gluten-free flour blend that contains xanthan gum, and let the prepared batter rest in the fridge for an extra 10-15 minutes. If needed, you can add an extra egg or increase the baking powder by a ¼ teaspoon.
Dairy-free variation
- Many readers have found that the recipe works very well with a simple substitution swapping out the milk for oat milk (generally agreed to have the best texture) as well as almond milk. I’d add swapping out the butter with coconut oil to make the recipe truly dairy free.
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