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- 1 cup all-purpose flour - 2 tablespoons sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup buttermilk (or 1 cup milk with 1 tablespoon vinegar added) - 1 large egg - 2 tablespoons melted butter (plus more for cooking) - 1 teaspoon vanilla extract To make fluffy pancakes, start with all-purpose flour. It gives the best texture. Baking powder and baking soda help the pancakes rise. They create air pockets, which makes them light. You can use buttermilk for a rich taste. If you don’t have buttermilk, mix milk and vinegar. This helps mimic buttermilk’s tangy flavor. Don't forget the sugar for a slight sweetness. - Fresh berries - Maple syrup - Whipped cream For toppings, fresh berries add color and taste. You can use strawberries, blueberries, or raspberries. Maple syrup is a classic choice that adds sweetness. If you want to be extra fancy, add whipped cream on top. Stack your pancakes high for a beautiful presentation. Dust them with powdered sugar for a final touch. Enjoy your light and tasty breakfast! {{ingredient_image_1}} Sifting flour and the leavening agents is key. Start with 1 cup of all-purpose flour. Add 2 tablespoons of sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Use a fine mesh sieve to sift these together. This removes lumps and mixes everything well. Proper measurement matters. It ensures your pancakes rise and stay fluffy. Use measuring cups for accuracy. In a separate bowl, combine 1 cup of buttermilk, 1 large egg, 2 tablespoons of melted butter, and 1 teaspoon of vanilla extract. Whisk them until they blend well. Buttermilk gives the pancakes a rich taste. If you don't have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar. This gives a similar effect. Achieving the right texture is vital. Your batter should be smooth but not overmixed. Some lumps are okay! Let the batter rest for about 10 minutes. This resting period allows the baking powder to activate, making the pancakes fluffier. Heat a non-stick skillet over medium heat. Add a small amount of butter and swirl it around. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, around 2-3 minutes. The edges will look set. Carefully flip the pancakes and cook for another 1-2 minutes until golden brown. Keep them warm while you cook the rest. Enjoy your fluffy pancakes warm with maple syrup and fresh berries! - Pancakes are too dense: This often happens when you overmix the batter. Mix just until you see no dry flour. Some lumps are okay! Another cause is too much flour. Use a light hand when measuring. - Uneven cooking: If your pancakes cook unevenly, check your heat. Medium heat works best. Too hot can burn the outside and leave the inside raw. You can also try using a non-stick skillet. It helps distribute heat better. - Tips for flipping: Wait for bubbles to form on top. This means the pancake is ready to flip. Use a thin spatula to slide under the pancake. Flip quickly to keep it intact. - Importance of not overmixing: Overmixing makes the pancakes tough. Mix gently until just combined. This keeps your pancakes light and fluffy. - Resting the batter: Letting the batter rest for about 10 minutes is key. This activates the baking powder and gives you a better rise. It also helps the gluten relax. - Adjusting heat settings: If your pancakes are browning too fast, lower the heat. Each stove is different, so find the right setting for yours. A consistent medium heat works best for even cooking. Pro Tips Let the Batter Rest: Allowing the batter to rest for 10 minutes helps create a lighter and fluffier texture in the pancakes. Temperature Matters: Ensure your skillet is at the right temperature before cooking. If the skillet is too hot, pancakes will burn on the outside while remaining raw inside. Don't Overmix: Gently fold the wet and dry ingredients together. Overmixing can lead to tough pancakes, so it's okay if some lumps remain in the batter. Keep Pancakes Warm: As you cook each pancake, keep them warm in a low oven (about 200°F or 93°C) to ensure they are all served hot and fluffy. {{image_2}} For a richer taste, use buttermilk. It gives pancakes a nice tang. If you want a non-dairy option, replace buttermilk with almond milk. Add one tablespoon of vinegar to make it sour. This mimics buttermilk's taste well. You can make gluten-free pancakes easily. Use almond flour or oat flour instead of regular flour. Both flours create a light texture. Make sure to check for gluten-free labels. When baking, add a bit more baking powder. This helps them rise and stay fluffy. Want to spice up your pancakes? Try adding chocolate chips for a sweet twist. They melt and create a gooey center. You can also add seasonal fruits like blueberries or bananas. Sprinkle in some cinnamon for warmth. Each bite will burst with flavor! To keep your fluffy pancakes fresh, use these tips: - Refrigeration tips: Place cooled pancakes in an airtight container. They will stay good for about 2-3 days. You can also layer parchment paper between pancakes to prevent sticking. This way, you can grab one easily later. - Freezing pancakes for later use: For longer storage, freeze pancakes. First, cool them completely. Then, stack them with parchment paper in between and wrap in plastic wrap or foil. Place them in a freezer-safe bag. They can last for up to 2 months. To enjoy your leftover pancakes, reheating is key: - Best methods for reheating to maintain fluffiness: The microwave is fast. Place a pancake on a plate and cover it with a damp paper towel. Heat for 20-30 seconds. - For a crispier texture, use a skillet. Heat on medium-low and warm each pancake for about 1-2 minutes on each side. This will help keep the pancakes fluffy and tasty. Enjoy your pancakes just like you made them fresh! Baking powder and baking soda are key to fluffy pancakes. They are leavening agents. When you mix them into the batter, they create bubbles. These bubbles expand when heated, making the pancakes rise. This gives them that light and airy texture everyone loves. Remember, letting the batter rest allows these agents to work better. It’s a simple step but very important for fluffiness! Yes, you can make pancakes ahead of time! To store them, let them cool completely. Then, stack them with parchment paper between each pancake. Place the stack in an airtight container or a zip-top bag. You can store them in the fridge for about three days. For longer storage, freeze them for up to three months. When you’re ready to eat, just reheat them in the toaster or microwave. To avoid sticking, use a non-stick skillet or griddle. Preheat the skillet before adding batter. Once it’s hot, add a small amount of butter. Swirl it around to coat the surface. This gives a nice, non-stick layer. Also, don’t flip the pancakes too soon. Wait for bubbles to form on the surface. This ensures a good cook and easy flipping! Now you have all the tools to make fluffy pancakes at home. You learned about the right ingredients, cooking tips, and how to store leftovers. Remember, choosing the right flour and not overmixing are key for fluffiness. Enjoy experimenting with flavors and toppings to find your favorites. Whether you prefer classic or gluten-free, anyone can make delicious pancakes. With practice, you’ll master this dish and impress your family and friends. Happy cooking!

Cloud-like Fluffy Pancakes

Light and airy pancakes that are perfect for breakfast or brunch.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 3
Calories 250 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk (or milk with 1 tablespoon vinegar added)
  • 1 large egg
  • 2 tablespoons melted butter (plus extra for cooking)
  • 1 teaspoon vanilla extract
  • to taste fresh berries and maple syrup for serving

Instructions
 

  • In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt to remove any lumps and ensure even distribution of the leavening agents.
  • In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until well combined.
  • Create a well in the center of the dry ingredients and pour the wet mixture into it. Gently stir the batter using a spatula until just combined. Avoid overmixing; some lumps are perfectly fine!
  • Let the batter rest for about 10 minutes. This allows the baking powder to activate, resulting in fluffier pancakes.
  • Heat a non-stick skillet or griddle over medium heat and add a small amount of butter, swirling it to coat the surface.
  • Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes).
  • Carefully flip the pancakes and cook for an additional 1-2 minutes until golden brown. Remove from the skillet and keep warm while you cook the remaining pancakes.
  • Serve hot with a drizzle of maple syrup and a scattering of fresh berries on top.

Notes

Stack pancakes on a plate, top with additional berries, and dust with powdered sugar for an elegant finish. Add a dollop of whipped cream for extra indulgence!
Keyword breakfast, brunch, fluffy, pancakes