Fluffy Pancakes
Thick, airy pancakes made from flour, eggs, and baking powder, served warm with customizable toppings and sauces. Stack and serve hot, topped with butter, sweetener, and fruit or savory accompaniments.
Ingredients
Method
In a large mixing bowl, whisk together all-purpose flour, baking powder, salt, and sugar.
In a separate bowl, beat together eggs, milk, melted butter, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined; the batter may be lumpy.
Heat a griddle or nonstick skillet over medium heat and lightly butter or oil it.
Pour 1/4-cup portions of batter onto the hot griddle, spacing them apart.
Cook for 2–3 minutes until bubbles form on the surface and the bottom is golden brown.
Flip and cook the other side for another 1–2 minutes until golden.
Transfer to a warm plate and repeat with remaining batter.
Stack pancakes and top with butter, sweetener, fresh fruit, and any savory toppings.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
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