Easy Fluffy Pancakes
Back to Recipes & MoreIngredients
- 1½ cup (375 ml) milk
- ⅓ cup (76 g) butter, melted and cooled slightly
- 2 eggs, lightly beaten
- 2 tsp (10 ml) pure vanilla extract
- 2 cups (250 g) all-purpose flour
- ¼ cup (50 g) Redpath® Granulated Sugar
- 1 tbsp (15 g) baking powder
- ½ tsp (3 g) salt
- ¼ tsp (2 g) baking soda
Equipment
Instructions
Step 1
In a large measuring cup, combine milk, melted butter, lightly beaten eggs, and vanilla extract. Whisk vigorously until thoroughly mixed.
Step 2
In a large bowl, combine the all-purpose flour, Redpath® Granulated Sugar, baking powder, salt, and baking soda. Whisk well to ensure the leavening agents and salt are evenly distributed throughout the flour and no lumps remain.
Step 3
Pour the wet ingredients into the dry ingredients. With the whisk, fold until no flour streaks remain; do not overmix. Mixture will be slightly lumpy.
Step 4
Set aside to rest for 5 minutes. Preheat a nonstick pan on medium-low to medium heat. If using an electric griddle, set to 375°F (191°C).
Step 5
With a ladle, measure ¼ cup (60 ml) portions onto the ungreased, preheated nonstick pan allowing room for spreading.
Step 6
Flip pancakes when the bubbles that have formed on top begin to pop and the bottoms are golden brown; approximately 2 to 3 minutes. Cook until the underside is also golden brown.
Step 7
Serve immediately.
Serve warm pancakes dusted with Redpath® Icing Sugar, a pat of butter, pure maple syrup, jams, fruit purees, fresh summer berries (strawberries, blueberries, red or white currants, or raspberries), sliced bananas, whipped cream, sprinkled with granola, and/or alongside bacon or sausages.
