About This Fluffy Pancakes Recipe
If you are a pancake lover, you know that there’s no better way to start your day than with a stack of these soft and fluffy delights.
And while you can always make pancakes from a box, nothing can beat the ones you make from scratch.
With just a few simple ingredients that you probably already have in your pantry, you can make airy, light, and delightfully delicious pancakes in just 30 minutes! This recipe is so easy, believe me, once you try it, you’ll say goodbye to the store-bought pancake mix forever.
I love simple, no-fail recipes, and this one is just that. All you need is just a bowl, a whisk, a pan, and a spatula to transform a few staple ingredients into the fluffiest pancakes. Slightly sweet and lightly scented with vanilla and orange zest — absolutely delicious!
I love this recipe because it is easily adapted to what you have in the kitchen. You can use different types of flour, add cocoa or chocolate, and even fruit to the mix.
But what’s most important to make these pancakes fluffy is the consistency of the batter. If it’s too thick, the pancakes will not cook properly on the inside, and if it’s too runny, they’ll spread out and won’t fluff up. The batter needs to be thick but should also run nicely off of a spoon or ladle.
Now that you know the secret behind these fluffy pancakes from scratch, try this recipe to start your weekend on the sweetest note!
What You Need for This Fluffy Pancakes Recipe
- Flour: I have used plain/all-purpose flour.
- Sugar: I have used granulated sugar for a touch of sweetness.
- Melted Butter: I like to use unsalted butter to control the salt quantity. Besides helping cook the pancakes, it also adds a lovely buttery flavor.
- Milk: I like to use full-cream milk because of its richness.
- Baking Powder: It helps make the pancakes light and fluffy.
- Eggs: Help keep the ingredients together and give structure to the batter.
- Orange Zest: For a touch of bright citrus aroma, I like to use the zest of one orange.
- Vanilla Extract: Adds a depth of flavor to the pancakes.
- Salt: Just a pinch of salt helps enhance all flavors.
- Flour: I have used plain/all-purpose flour, but you can use other types of flour like whole wheat, buckwheat, or gluten-free flour, too.
- Sugar: I have used white sugar, but brown sugar will also work well.
- Butter: If you’re using regular butter, make sure you don’t add additional salt.
- Milk: It can be substituted with buttermilk or half and half, but be careful with the consistency of the batter. If it’s too thick, you can add a little bit of milk.
- Orange Zest: You may use whatever citrus you like. Lime or lemon zest will be delicious too.
Can I freeze these pancakes?
Yes, definitely. I usually like to cook the pancakes during the week, and once cooled, I wrap them individually in plastic wrap, place them in a freezer-friendly plastic bag, and freeze them.
When you crave a fancy breakfast, you can then unwrap these pancakes and microwave them for around 1 minute, or until they are warm throughout. Serve with maple syrup and fruits, and they’re exactly like the freshly cooked ones.
Make the perfect weekend breakfast with these delicious pancakes made from scratch. Light, fluffy, and super easy to make, they’re served with a drizzle of maple syrup and lots of fresh fruits for a mouth-watering meal.
Yield: 12 pancakes
How To Make Fluffy Pancakes Step By Step
Sift your flour and baking powder in a medium bowl, add the sugar and salt, and mix well.
Add the melted butter, eggs, milk, vanilla extract, orange zest, and whisk to combine. The mixture should be thick but still run smoothly off of a spoon or ladle.
Heat a small frying pan on medium heat, melt a little bit of butter, and pour the batter onto the pan using a small ladle or a ¼ measuring cup. Spread the batter gently into a 10 cm / 4-inch circle. Cook the pancake over low heat for about 1-2 minutes, and when bubbles start to appear and pop on the surface, it’s time to flip it over.
Grab a good plastic spatula and slide it underneath the pancake and flip it. Let it cook for another 30 seconds to 1 minute or until lightly browned. Repeat with the rest of the batter until all pancakes are done.
Serve warm with a drizzle of maple syrup and lots of fresh fruits.
- Depending on the size of the pancakes, the yield may vary.
- Do not overmix the batter, as it can make the pancakes heavy and flat.
- Cook the pancakes over low heat to allow the inside to be cooked through as well.