Introduction
Pancakes are one of the most beloved breakfast foods worldwide. Soft, fluffy, and golden on the outside, they can be enjoyed plain or topped with butter, syrup, fruits, nuts, or even whipped cream. This recipe makes extra fluffy pancakes that rise beautifully and melt in your mouth. Whether for breakfast, brunch, or a late-night treat, these pancakes are sure to make everyone at the table happy.
Ingredients
(Serves 4–6, makes about 12 pancakes)
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 ¾ cups buttermilk (or milk + 1 tbsp vinegar/lemon juice)
- ¼ cup melted butter (plus more for greasing pan)
- 1 teaspoon vanilla extract
Optional toppings:
- Maple syrup
- Fresh fruits (berries, bananas, apples)
- Whipped cream
- Nutella, peanut butter, or honey
Instructions
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, whisk the eggs, then add buttermilk, melted butter, and vanilla extract.
- Combine: Pour wet mixture into the dry mixture. Stir gently until just combined (batter should be lumpy – don’t overmix).
- Heat pan: Preheat a non-stick skillet or griddle over medium heat. Lightly butter or oil the surface.
- Cook pancakes: Pour ¼ cup of batter for each pancake. Cook until bubbles appear on the surface and edges look set (about 2 minutes). Flip and cook another 1–2 minutes until golden brown.
- Serve warm: Stack pancakes on a plate, add your favorite toppings, and enjoy!
Methods & Tips
- Buttermilk trick: If you don’t have buttermilk, add 1 tablespoon vinegar or lemon juice to 1 ¾ cups milk. Let sit for 5 minutes.
- Extra fluffiness: Separate egg whites and beat until stiff peaks, then fold into the batter.
- Flavor twist: Add chocolate chips, blueberries, cinnamon, or mashed banana to the batter.
History
Pancakes are one of the oldest breakfast foods, with origins tracing back thousands of years. Ancient Greeks and Romans ate early versions of pancakes made with flour, milk, eggs, and spices. In the U.S., pancakes became a staple during colonial times, often made with buckwheat or cornmeal. Today, they are a worldwide favorite, with regional variations like French crêpes, Russian blinis, and Japanese fluffy soufflé pancakes.
Benefits
- Energy boost: Carbs from flour provide quick energy.
- Protein: Eggs and milk add protein for muscle health.
- Calcium: Dairy contributes to bone strength.
- Customizable: Can be made healthier with whole wheat flour, oats, or fruit add-ins.
Nutrition (per pancake, without toppings)
- Calories: ~150 kcal
- Protein: 4 g
- Carbohydrates: 20 g
- Fat: 6 g
- Fiber: 1 g
Conclusion
Fluffy pancakes are more than just a breakfast—they’re comfort food that brings joy to the table. Whether topped with classic maple syrup or loaded with fruits and cream, they’re versatile, filling, and universally loved.
