{"id":"c65d81c7-4830-4552-8d1e-c1db9fb51cd9","url":"https://recipestripper.com/recipes/c65d81c7-4830-4552-8d1e-c1db9fb51cd9","source_url":"https://www.inspiredtaste.net/24593/essential-pancake-recipe/","title":"Easy Fluffy Pancakes (Perfected!)","ingredients":[{"text":"Flour: We use all-purpose flour, but whole-wheat flour or your favorite gluten-free flour blend works in this recipe! We have used this base for our whole wheat pancakes and buckwheat pancakes.","item":"Flour: We use all-purpose flour, but whole-wheat flour or your favorite gluten-free flour blend works in this recipe! We have used this base for our whole wheat pancakes and buckwheat pancakes."},{"text":"Sugar: We use granulated sugar, which sweetens the batter and helps our pancakes brown. We don’t use much, though. Brown sugar, cane sugar, or coconut sugar are easy swaps.","item":"Sugar: We use granulated sugar, which sweetens the batter and helps our pancakes brown. We don’t use much, though. Brown sugar, cane sugar, or coconut sugar are easy swaps."},{"text":"Baking Powder: The secret to that irresistible light and airy texture. Make sure yours is fresh and use aluminum-free. A common complaint with baking powder pancakes is a metallic aftertaste. The fix is to use aluminum-free baking powder. Also, make sure to level your measuring spoon with a flat edge so you do not add too much.","item":"Baking Powder: The secret to that irresistible light and airy texture. Make sure yours is fresh and use aluminum-free. A common complaint with baking powder pancakes is a metallic aftertaste. The fix is to use aluminum-free baking powder. Also, make sure to level your measuring spoon with a flat edge so you do not add too much."},{"text":"Milk of Choice: Regular milk or your favorite non-dairy milk both work. We’ve tested this recipe with almond, soy, and even homemade oat milk with great results.","item":"Milk of Choice: Regular milk or your favorite non-dairy milk both work. We’ve tested this recipe with almond, soy, and even homemade oat milk with great results."},{"text":"Egg: This adds structure and richness to the batter. To make these egg-free, swap in a flax egg or check out our vegan pancakes.","item":"Egg: This adds structure and richness to the batter. To make these egg-free, swap in a flax egg or check out our vegan pancakes."},{"text":"Butter: You can’t beat the taste of butter in this batter. Unsalted or salted both work (omit the salt in the recipe when using salted butter). We love higher-fat European-style butter (like Kerrygold or Plugra).","item":"Butter: You can’t beat the taste of butter in this batter. Unsalted or salted both work (omit the salt in the recipe when using salted butter). We love higher-fat European-style butter (like Kerrygold or Plugra)."},{"text":"Vanilla: We are generous with the vanilla. It adds a nostalgic flavor and balances out the baking powder.","item":"Vanilla: We are generous with the vanilla. It adds a nostalgic flavor and balances out the baking powder."},{"text":"Ghee (optional): We love cooking our pancakes in ghee (clarified butter). We explain more below, but it gives you perfect crispy, golden edges. Butter works, too, but you might find that it browns a bit more in the pan as you cook them.","item":"Ghee (optional): We love cooking our pancakes in ghee (clarified butter). We explain more below, but it gives you perfect crispy, golden edges. Butter works, too, but you might find that it browns a bit more in the pan as you cook them."}],"instructions":[{"number":1,"text":"1Melt the butter and set it aside to cool slightly."},{"number":2,"text":"2In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, egg, vanilla, and melted butter. If the melted butter solidifies into tiny bits when it hits the cold milk, don’t worry—it will melt right back into the batter as the pancakes cook."},{"number":3,"text":"3Make a well in the center of the dry ingredients. Pour the milk mixture into the well and stir just until the last streaks of flour disappear. A few small lumps are fine. Let the batter rest for 5 minutes. If it’s too thick to pour in a heavy ribbon, stir in 1 to 2 tablespoons of additional milk."},{"number":4,"text":"4Heat a large skillet (or griddle) over medium heat for about 2 minutes. To check if it is ready, sprinkle a few drops of water on the surface. They should “dance” and evaporate quickly."},{"number":5,"text":"5Add a knob of ghee (or butter) and swirl to coat the pan. When it sizzles, scoop the batter into the skillet using a ¼-cup measure or a large cookie scoop, then gently spread each mound into a 4-inch circle. Cook until the edges look dry and bubbles form and pop on the surface, 1 to 2 minutes. Flip and cook until the second side is lightly browned and cooked through, 1 to 2 minutes more."},{"number":6,"text":"6Transfer the cooked pancakes to plates, or place on a baking sheet in a 200°F oven to keep warm. Wipe the skillet clean if the butter begins to burn. Add more ghee (or butter) and repeat with the remaining batter. Serve warm with your desired toppings."}],"date_published":"2026-10-30T04:30:27.423081+00:00","date_modified":"2026-10-30T04:30:27.423081+00:00"}