Easy Pancake For Breakfast

Light, fluffy pancakes are the best delicious and easy breakfast. Top with whipped cream or butter, a drizzle of syrup and fruit. Today, I am sharing my slightly sweet and delicious homemade pancake recipe with you. These pancakes come together in just 20 minutes with only a few simple ingredients.

Table of contents

1. About the recipe

2. Ingredients

3. Step-by-step method

4. Tips

1. About the recipe 

This recipe makes about 5 to 6 pancakes, serving about 2 to 3 people. If you are cooking for a bigger crowd, change the recipe accordingly. This recipe needs essential pantry staple ingredients. Also, with some eggs, milk, and butter, you can whip up a batch of homemade fluffy pancakes in no time at all; No fancy equipment is required. All you need is a mixing bowl and whisk. I am using plain flour, but you can use ½ cup plain flour and ½ cup wheat flour. Using completely whole wheat flour will make the pancake texture change a bit.

Let’s start cooking!

Serving Suggestion: 2 to 3 

Preparation Time: 10 minutes

Cooking Time:       5 to 7 minutes 

2. Ingredients 

• 1 ¼ cup purpose flour
• 1 cup milk
• 2 tablespoons of butter
• 1 egg
• 2 teaspoons of baking powder
• 2 tablespoon of Sugar
• ¼ teaspoon of vanilla essence 

3. Step by Step method 

• In a large mixing bowl, add flour, baking powder and sugar
• Stir in milk, melted butter, egg and vanilla essence.

• Mix to ensure all the ingredients are well combined.
• Heat a non-stick pan or skillet on medium flame. Scoop out ½ cup of pancake batter directly into the middle of the pan.
• Cook on medium flame until the top bubbles and the edges are slightly golden.
• Flip the pancake over and let cook another minute or until the bottom is golden.
• Repeat the same process with the remaining batter.
• Serve warm pancakes with your choice of topping and syrup or fresh fruits.

4. Tips

• If you don’t have a very good nonstick pan, you may lightly oil to prevent the pancakes from sticking.
• Store completely cooled pancakes in an air-tight container in the fridge or freezer. Separate pancakes with a piece of parchment paper to prevent sticking. Pancakes will last in the fridge for up to 2 to 3 days.
• Salted or unsalted butter both work great in the recipe.
• I used full-fat milk in this recipe, but you can also use toned or almond milk.
• The secret of making fluffy pancakes is fresh baking powder. At the same time, we all have baking powder in our pantries; it’s important to note that after 9 months from opening, it begins to decline its rising power quickly.