Fluffy Pancakes Recipe

Fluffy Pancakes


  • Prep: 15 mins
  • Cook: 15 mins
  • Total: 30 mins
  • Yield: 3 servings
  • Cooking Method: Cooking


  • 1cup/ 128 gram/ 4.51 ounce all-purpose sifted flour
  • 2teaspoons baking powder
  • 2tablespoons white sugar
  • 3/4 cup plus 2 tablespoonsKalleh ESL full-fat milk
  • 1large beaten egg
  • 2tablespoons unsalted melted butter
  • 1teaspoon pure vanilla extract
  • a pinch of salt
  • cooking spray orcanola oil (any other vegetable oil), for cooking

Breakfast or brunch is incomplete without fluffy pancakes. It is a quick and easy recipe if you are in a rush and in need of a quick and easy meal!

Pancakes are loved by adults as well as children. It’s great to start the day with such a wonderful kind of food! The only problem here is that without buttermilk, pancakes will end up flat and boring and tasteless.

The ingredients you need to make tasty, fluffy pancakes are probably already in your home. Pancakes can even be made with normal milk, though they will have less fluffiness. In case you didn’t know, you can easily make buttermilk at home by following a few easy steps. Pancakes can be stored in the refrigerator for a maximum of 3 days.


Step 1

Add powdered sugar, flour, and flour to a bowl and mix well.

Step 2

In another bowl mix the egg, Kalleh ESL full-fat milk, vanilla, and melted butter together. Remember to not use hot melted butter in the bowl, because eggs will cook.

Step 3

Put your wet ingredients into your first bowl and stir for almost 2 minutes. Stir until streaks of flour are no longer visible. Set the bowl aside for 5-10 minutes after that.

Step 4

Coat a pan with oil and place it on a low-medium heat in the oven. Use a ΒΌ cup measure to scoop and place the batter into the pan, if you want to have specified size pancakes.

Step 5

Make your pancakes golden brown by cooking them until they turn the color of gold. It will form bubbles. Flip it over and repeat this step for the other side. Serve pancakes before they get cold.

Cooking Notes

You should not over mix your pancake batter, since this will puncture many air bubbles. Therefore, it cannot rise very easily. Additionally, gluten grows high in batter, resulting in tough pancakes. This isn’t how pancakes should be!

Make sure the baking powder is fresh. It will make pancakes fluffy. Baking powder can be stored on shelves for almost a year.

You should put your batter in the fridge for 15 minutes if your kitchen is humid to prevent it from becoming too fluid.

Allow your batter to rest. By resting, you can help the batter expand more efficiently.

The batter should not be flipped violently. If you turn over pancakes too quickly, air bubbles in the pancake’s texture will burst and your pancakes won’t become fluffy.


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