There’s something truly magical about waking up to the aroma of freshly cooked pancakes. Our Quick and Easy Pancakes recipe is the perfect solution for a delightful breakfast that’s both simple to make and incredibly satisfying. These pancakes are light, fluffy, and wonderfully versatile, making them a canvas for your favorite toppings. Whether you prefer classic maple syrup, fresh berries, or a dollop of whipped cream, these pancakes are bound to bring smiles to your breakfast table.
Fluffy Morning Delights: Quick and Easy Pancakes
Quick and Easy Pancakes are a testament to the beauty of simplicity. This recipe guides you through creating pancakes that are not only incredibly easy to make but also turn out perfectly fluffy every time. With basic pantry ingredients and a few minutes on the griddle, you can treat yourself and your loved ones to a delicious breakfast experience. Whether you're a seasoned chef or a beginner in the kitchen, these pancakes are the ideal choice for a morning filled with warmth and sweetness.
Equipment
- frying pan
- whisk
- slotted spoon
- serving plate
- mixing bowl
Ingredients
- all-purpose flour
- granulated sugar
- baking powder
- baking soda
- butter milk
- salt
- large egg
- vanilla extract
- unsalted butter
- oil
Instructions
- Preheat a griddle or non-stick skillet over medium heat. Lightly grease it with butter or oil.
- In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, milk, egg, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. It's okay if there are a few lumps; overmixing can result in dense pancakes.
- Pour 1/4 cup of batter onto the preheated griddle for each pancake. Cook until bubbles form on the surface of the pancake and the edges start to look set, about 2-3 minutes.
- Carefully flip the pancake with a spatula and cook for an additional 1-2 minutes, or until the pancake is golden brown on both sides and cooked through.
- Transfer the cooked pancakes to a plate and cover them loosely with foil to keep them warm. Repeat the process with the remaining batter, greasing the griddle lightly between each batch.
- Serve the pancakes warm, topped with your favorite toppings such as maple syrup, fresh berries, sliced bananas, or a dollop of whipped cream. Enjoy the fluffy goodness!
Video
Notes
- If you don't have buttermilk, you can make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for a few minutes before using.
- For extra fluffiness, you can separate the egg and whip the egg white until stiff peaks form. Fold the egg white into the batter just before cooking the pancakes.
- Leftover pancakes can be stored in an airtight container in the refrigerator for a day or two. Reheat them in a toaster or microwave before serving.
Nutrition
Serving: 700g
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