This recipe makes the softest fluffiest pancakes and most, if not all, of the ingredients you should be able to find in your kitchen. Pour yourself a cup of coffee and whip these up for brunch this weekend. Start by measuring out a cup and half of all-purpose flour into a large mixing bowl. This recipe makes enough for 3-4 people, so if you are cooking for more, double the recipe. Check the information box below for the measurements. In the same bowl as the flour, measure out four teaspoons of baking powder. Four may seem like a lot, but this is the secret to getting the softest, fluffiest pancakes. As the pancakes cook, the baking powder is going to react and create an abundance of air, getting that perfect pancake texture.
- 1½ Cups /190g Flour
- 4 Teaspoons Baking Powder
- Pinch of Salt
- 2 Tablespoons Sugar (optional)
- 1 Egg
- 1¼ Cups | 310ml Milk
- ¼ Cup / 60g Melted Butter + more for cooking
- ½ Teaspoon Vanilla Essence
Lastly, to the dry ingredients, add a pinch of salt. You can add sugar here as well if you would like, around a tablespoon, but I prefer to add sweetness with toppings rather than with the actual pancake. Use a wooden spoon to mix the dry ingredients until they are combined. Set the bowl to the side in a smaller container to mix the wet ingredients. First crack in on sizeable free-range egg, followed by the milk. I’m using dairy, but you can substitute with soy or almond if you would like.
To the egg and milk, add in a 1/4 cup of cooled melted butter. Use a fork to mix everything, making sure the egg is well incorporated. This is optional, but I love a hint of vanilla. Add half a teaspoon of pure vanilla essence and mix again. Make a well in the flour and pour in the wet ingredients. Fold the batter together with a wooden spoon until there are no longer any large lumps. Make sure you’re not over mixing, as this will lead to your pancakes being quite tight. I’ve kept these pancakes quite a pain, but if you do want to add blueberries or chocolate chips or any other flavorings, now would be a good time. When you are ready to cook the pancakes heat a heavy-bottomed pan like cast iron over medium-low heat. When the pan has heated, add a small amount of butter to the pan to melt.
Scoop out about 1/3 of a cup of batter and pour it into the pan. Leave the pancake to spread on its own and cook for a few minutes. You’ll know it’s ready to flip when air bubbles start to form on the top. If you are unsure, use a spatula to lift the side and check the bottom. Flip and cook for a further few minutes on the opposite side of your pancakes are browning a little to adjust the heat quickly. Place the cooked pancake on a plate and repeat with the next. You should get about 6 or 7 pancakes out of this recipe, so continue until you are out of batter. Top the pancakes with maple syrup and any of your other favorite toppings. Send me a photo if you try out this recipe. I would love to see your favorite pancake topping.