Perfect Fluffy Pancakes

Perfect Pancakes With Golden Syrup
Diana Rattray
Ratings (21)
  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Yield: 2 to 3 Servings
Nutritional Guidelines (per serving)
391 Calories
22g Fat
34g Carbs
15g Protein
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Nutrition Facts
Servings: 2 to 3 Servings
Amount per serving
Calories 391
% Daily Value*
Total Fat 22g 28%
Saturated Fat 9g 47%
Cholesterol 328mg 109%
Sodium 938mg 41%
Total Carbohydrate 34g 13%
Dietary Fiber 2g 8%
Protein 15g
Calcium 360mg 28%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you are in the mood for perfectly fluffy pancakes, look no further! This recipe is tasty enough for a big brunch party but easy enough for a quick weekday breakfast. You can serve these classic pancakes with butter and your favorite syrup. Try them with golden syrup, maple syrup or a fresh fruit syrup would be fabulous. If you prefer a sweet fruit topping, try this raspberry sauce or fresh blueberry sauce.

Feel free to reduce the sugar or use brown sugar or a sugar substitute in these pancakes. This recipe makes about 6 standard-sized pancakes, but it is easily multiplied for more people. After the recipe are some tips and variations for some flavor variations and some helpful hints for making perfect pancakes.

Ingredients

  • 1 large egg
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons butter (melted)
  • 3/4 cup milk (or more, as needed to make a pourable batter)

Steps to Make It

  1. Whisk the egg lightly in a small bowl.

  2. Combine the dry ingredients in a mixing bowl and blend well. Stir in the beaten egg, melted butter, and 3/4 cup of milk. Mix lightly to blend. Add more milk until you have a batter you can easily pour, but that isn't too liquidy.

  3. Grease a griddle or skillet and place it over medium heat. 

  4. Use a 1/4 cup measure to scoop the batter. Pour the batter onto the hot greased griddle or skillet one or two at a time, depending on the size of the pan.

  5. After about 1 1/2 to 2 minutes the pancakes will have broken bubbles all over and they will look dry around the edges. Flip and cook the other side for about 1 minute longer or until browned.

  6. The recipe makes 2 to 3 servings (6 pancakes) and can be easily doubled or multiplied for a family. If you prefer smaller pancakes, just use a smaller scoop or a tablespoon to put the batter on the griddle.

Tips

  • Multiply the batch, cook all the pancakes and store them in the freezer for quick breakfasts throughout the month. You can defrost them in the microwave or a hot skillet.
  • For fluffier pancakes, beat the egg white separately to stiff peaks and fold it into the batter just before you cook the pancakes.
  • Don't overmix pancake batter. Lumps are okay.
  • If you don't have a lot of time, mix the batter the night before. Cover and refrigerate it until morning. If necessary, add a tablespoon or two of milk to thin the cold batter and then cook the pancakes normally.


Recipe Variations

  • Buttermilk Pancakes: If you want to make buttermilk pancakes, add 1/4 teaspoon of baking soda to the dry ingredients and replace the milk with buttermilk. This is a great use of leftover buttermilk if you have some remaining from another recipe.
  • Blueberry Pancakes: Add 1/2 cup of fresh blueberries or well-drained thawed frozen blueberries to the batter. Stir them in gently so you don't crush the berries. Proceed with step 4 and cook the pancakes.
  • Pecan or Walnut Pancakes: Fold 1/3 cup of chopped walnuts or pecans into the batter and proceed with cooking.
  • Peach Pancakes: Replace all or part of the milk with peach nectar and add 1/3 to 1/2 cup of minced fresh peaches.