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Fluffy, Fluffy Pancakes

Irresistibly Fluffy Pancakes Without Buttermilk, So Easy!

These fluffy pancakes are easy to make, requiring no buttermilk, perfect for a delightful breakfast treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup all-purpose flour Can be replaced with a 1:1 gluten-free flour blend with xanthan gum.
  • 2 teaspoons baking powder No direct substitution, but check freshness for best results.
  • 0.5 teaspoon salt Essential for balancing sweetness.
  • 2 tablespoons white sugar Brown sugar can be used for a deeper flavor.
  • 1 cup milk Use whole or full-fat milk for best results. Oat milk or almond milk can substitute for a dairy-free option.
  • 1 large egg Flax egg can be used as a substitute, though results may vary.
  • 2 tablespoons unsalted butter Coconut oil or vegetable oil can replace it to make it dairy-free.
  • 1 teaspoon pure vanilla extract For a more complex flavor, almond extract can be used.
For Cooking
  • 1 tablespoon canola oil Select a neutral-tasting oil to avoid overpowering the pancake's flavor.

Equipment

  • mixing bowls
  • whisk
  • spatula
  • Non-Stick Skillet
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. In a large bowl, sift together 1 cup of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of salt, and 2 tablespoons of white sugar.
  2. In another bowl, crack 1 large egg and whisk it with 1 cup of milk and 1 teaspoon of pure vanilla extract. Melt 2 tablespoons of unsalted butter, allowing it to cool slightly, then stir it into the mixture.
  3. Pour the wet ingredient mixture into the dry ingredients and gently fold together with a spatula. Allow the batter to rest for 5-10 minutes.
  4. Preheat a non-stick skillet over low-medium heat and add a thin layer of oil.
  5. Using a ¼ cup measuring cup, pour the batter onto the heated pan, cooking for about 2-3 minutes until bubbles form on the surface.
  6. Carefully flip each pancake using a spatula, cooking for an additional 1-2 minutes on the other side until golden brown.
  7. Serve your fluffy pancakes immediately, stacked high and topped with syrup, fruit, or powdered sugar.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 25gProtein: 4gFat: 5gSaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 100mgSugar: 5gVitamin A: 200IUCalcium: 100mgIron: 1mg

Notes

Serve warm for the best experience. Leftover pancakes can be stored accordingly.

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