Who doesn’t love pancakes? I sure do and trust me, I don’t just eat them for breakfast. Pancakes for dessert, anyone?
While there are so many pancake recipes around, I ended up collecting a bunch and experimenting, which ended up with the “one” method fluffy pancake recipe. Once you see the recipe, you’ll know why it’s called that way.
With ingredients that you should already have in your pantry, this is going to be THE easiest, most fluffiest, best tasting pancake recipe you will ever make and eat! I promise you! And once you use this recipe a few times, you might end up remembering the exact ingredients without looking up the recipe. You’ll even say that this recipe is a piece of (pan)cake!
Plus, this is a very forgiving fluffy pancake recipe, in the sense that you can half (1/2), double (2), or even triple (3) the recipe if you want.
Ingredients: (Makes 12 pancakes)
- 1 cup All Purpose Flour
- 1 tbsp Sugar
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 cup Buttermilk (If using milk or milk alternative, add 1 tbsp of lemon juice or vinegar)
- 1 Egg
- 1 tsp Vanilla Extract
In a large bowl, add in all the dry ingredients: flour, sugar, baking soda, baking powder. Using a whisk, mix the dry ingredients together until they are combined.
Next, in the same bowl, add in the wet ingredients: milk, egg, vanilla extract and whisk until everything is incorporated.
Let the batter rest for about 10 minutes.
Place a non-stick skillet or griddle over medium-low heat. Optional: Butter the pan.
Scoop out about 1/4 cup batter using a cup measure or ladle and pour it onto the pan. At this time, feel free to add in some chocolate chips, blueberries, bananas or whatever you like, into the uncooked pancake.
Let it sit for a few minutes before flipping (You will know when to flip when bubbles start to show up).
Using a turner spatula, flip the pancakes over and let the other side sit for about 1 minute or until they are golden brown.
Stack them up on a plate, add your favourite pancake toppings and drizzles, and dig in!
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