This is version 2 of my super fluffy pancake recipe! Everyone loved the first one, so I revisited this recipe and made it even better. They're incredibly light, fluffy, and easy to make! No complicated steps or ingredients. Just a straightforward recipe that is super delicious!
Looking for my breakfast ideas? Try my French Toast next!
About This Recipe
My last pancake recipe got rave reviews! It's actually one of the most popular recipes on my blog now. I've been making pancakes a lot lately, and so I thought I'd republish it with some new tips that I found recently.
Firstly, I've realized I like adding the salt to the wet ingredients instead. Before I would add it directly to the dry ingredients, but I found that it did not always dissolve all the way, so you would end up with some pancakes that were really salty (mainly the ones at the end because the salt would sink to the bottom of the batter.
Second, if you like an even easier and healthier recipe, use OIL instead of butter. I have found that the results are almost identical, but oil is easier because you do not need to melt it first, and it's healthier because it's not as saturated. Any type of cooking oil should work. Sometimes I do plain olive oil, or a mix of olive oil and vegetable oil.
Key Ingredients
To make these pancakes, grab:
- All-purpose flour
- Sugar
- Salt
- Baking powder
- Milk
- Eggs
- Oil (sorry, I just used my old photo, so it shows butter, but you can use oil)
- Vanilla extract
If you want to make the strawberry sauce too, you'll need frozen strawberries, a little sugar, and a splash of water.
Instructions
STEP 1: In a large mixing bowl, whisk the flour, sugar, and baking powder together.
STEP 2: In a separate bowl, mix the milk, egg, oil, vanilla, and salt.
STEP 3: Make a well in the dry ingredients and pour in the wet mixture. Use a spatula to gently fold the two together. Stop mixing when the batter is still lumpy - do not overmix.
STEP 4: Heat a greased skillet over medium heat. Add ¼ cup of batter and cook for 2 minutes until bubbles start to form and the edges look set. Flip and cook for another 1–2 minutes, until golden brown.
If the pancakes are browning too quickly but staying raw inside, turn the heat down. A splash of water on the skillet can help cool it quickly.
📋 Recipe
Fluffy Pancakes From Scratch II
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 ¼ cups milk
- 1 large egg
- ¼ cup cooking oil (any oil will work, like vegetable, canola, or olive oil. You can also use butter, but make sure it's melted)
- 2 teaspoons vanilla extract
- ¼ teaspoon sea salt
Instructions
- In a large mixing bowl, whisk the flour, sugar, and baking powder together.
- In a separate bowl, mix the milk, egg, oil (or butter), vanilla, and salt.
- Pour the wet ingredients into the dry ingredients and whisk gently until JUST combined. The batter should be very lumpy.
- Heat a greased skillet over medium heat. Scoop in ¼ cup of batter per pancake and cook for 2 minutes until bubbles form and the edges dry out. Flip and cook another 1–2 minutes until golden.
- Serve with maple syrup, whipped cream, and strawberry sauce (see notes on how to make)!
Rita
Absolutely delicious! So glad I made extra so we can enjoy again tomorrow. I added a dash of cinnamon and it really was a hit. Thanks for the recipe!
Grump
Glad you liked it, Rita 🙂
Kathy Ferozedin
Fluffy and tasty