Fluffy Pancakes From Scratch II
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!
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)!
Notes
Strawberry sauce: I love serving these pancakes with homemade strawberry sauce. In a small saucepan, combine ½ pound of frozen strawberries, 2 tablespoons of water, and ½ cup of sugar. Simmer over medium heat for 10 minutes.
Nutrition
Calories: 366kcalCarbohydrates: 46gProtein: 9gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 86mgSodium: 748mgPotassium: 189mgFiber: 1gSugar: 10gVitamin A: 546IUCalcium: 288mgIron: 3mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!