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–+ servings
a stack of fluffy pancakes topped with cream and a selection of berries for garnish
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The BEST Fluffy Pancake Recipe

Look no further for the best fluffy pancake recipe - you found it! This simple recipe only calls for a handful of ingredients (but no buttermilk!) and less than 30 minutes from start to finish. You’re going to love these melt-in-your-mouth flapjacks served with bacon or fruit this weekend, so let’s get started! 
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: breakast, Breakfast
Cuisine: American
Allergy: Vegetarian
Servings: 10 pancakes
Calories: 120kcal
Author: Marina Rizhkov

Ingredients

  • 1½ cups all-purpose flour
  • 2 tbsp sugar
  • ½ tsp salt
  • 1 tbsp baking powder
  • 1¼ cups almond milk or regular milk
  • 1 egg
  • 3 tbsp butter melted
  • 1 tsp vanilla extract
  • ½ tsp cinnamon

Instructions

  • All ingredients should be at room temperature. In a large bowl, mix flour, sugar, salt, cinnamon and baking powder.
    1½ cups all-purpose flour, 2 tbsp sugar, ½ tsp salt, ½ tsp cinnamon, 1 tbsp baking powder
  • In a separate bowl, whisk together milk, melted butter, egg and vanilla together.
    1¼ cups almond milk, 1 egg, 3 tbsp butter, 1 tsp vanilla extract
  • Using whisk, stir together until combined.
  • Allow the batter to rest for 10 minutes.
  • Heat the pan over medium high heat. Pour the batter onto the pan, using ¼ cup.
  • Cook each pancakes for 3-4 minutes, then flip and cook for 2-3 minutes more, until lightly golden brown.

Notes

  • Use almond, whole, or 2% milk. 
  • If the pancake batter is too thick, add a little more milk. 

Nutrition

Calories: 120kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 318mg | Potassium: 28mg | Fiber: 1g | Sugar: 3g | Vitamin A: 129IU | Vitamin C: 0.004mg | Calcium: 115mg | Iron: 1mg