Who doesn’t love the smell of pancakes on a Sunday morning? With this quick and easy recipe, you can easily indulge in these delicious, fluffy pancakes. I started making these about 5 years ago and have not changed a single ingredient because they taste so perfect every single time!

Start off by whisking the dry ingredients together, which are all-purpose flour, vanilla, baking powder, sugar, and a pinch of salt. 

Next, add the egg and milk and whisk until everything is just combined. You may need to adjust the quantity of the milk slightly to reach the desired consistency. Your batter should be quite thick.

Normally with cake batters and such, you would mix the batter until everything is smooth. You don’t want that with pancakes. Over-mixing the batter will develop gluten in the batter, and that would make the pancakes taste rubbery and hard to chew.

The trick for moist, fluffy pancakes is to only mix until everything is just combined. If you find small lumps in the batter, that is totally fine. I used to believe I wasn’t following the right recipe or not using enough baking powder until I found this out.

I also like to add a little bit of melted butter into the mixture for flavor and as an extra guarantee that pancakes don’t stick to the bottom of the pan (although we will be greasing the pan). Sometimes I get lazy and just use vegetable oil instead, and it does not really make a huge difference, to be honest. 

Heat a frying pan to medium heat and lightly grease with oil or butter. Pour pancake batter into the pan in your desired size. I use a ladle to pour the batter because it creates the perfect medium sized pancakes. 

Wait until small bubbles form on top of the pancake, which is about a minute or two. If the bubbles are forming too quickly, you may need to lower the heat. When the entire surface of the pancake is covered with bubbles, you can now flip.

Trypophobia, anyone?

Your first pancake may not be evenly browned all over, and that’s okay. Keep practicing. Cook the other side for about another minute. Lift it up a little to check if it is brown, and if it is, then remove from the pan and do the same with the rest of the batter.

Note: Do not flip the pancake more than once. Cook it completely on one side, then flip once and cook completely on the other side. Flipping too much will make your pancake deflate and fall flat. 

Top with maple syrup, butter, or any of your favorite toppings and enjoy!

Ingredients:

Instructions:

Did you try this recipe? What’s your favorite pancake topping? Let me know in the comments below!