Fluffy Pancake Recipe
About this recipe
These fluffy pancakes are a classic breakfast treat that you can whip up easily with ingredients you likely already have in your kitchen. This recipe promises soft, airy pancakes thanks to a generous amount of baking powder, which creates that perfect texture as they cook.
Whether you're making brunch for a few friends or just for yourself, this recipe yields enough for 3-4 servings, making it a great choice for a cozy morning. Plus, you can customize them with your favorite toppings!
Ingredient notes
- Sugar is optional and can be omitted for less sweetness.
- Milk can be substituted with soy or almond milk.
Tips from Recipes by Carina’s video
- The secret to fluffy pancakes is using 4 teaspoons of baking powder; it creates air pockets that make the pancakes soft and fluffy.
- Be careful not to overmix the batter; fold until there are no large lumps to avoid tough pancakes.
- When cooking, look for bubbles forming on the surface to know when to flip the pancake.
Good to know
- How many pancakes does this recipe make?
- You should get about 6 or 7 pancakes from this recipe.
- What can I use instead of milk?
- You can substitute the milk with soy or almond milk.
- What happens if I overmix the batter?
- Overmixing the batter will lead to tough pancakes.
- How do I know when to flip the pancakes?
- Flip the pancake when air bubbles start to form on the top.
No life story here — the video and the recipe are the whole point. All credit to Recipes by Carina: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a large mixing bowl, measure out 190g of all-purpose flour.
- 2
Add 4 teaspoons of baking powder to the flour.
- 3
Add a pinch of salt to the dry ingredients.
- 4
If desired, add 2 tablespoons of sugar to the dry ingredients and mix with a wooden spoon until combined. Set aside.
- 5
In a smaller bowl, crack in 1 large egg and pour in 310ml of milk.
- 6
Add 60g of melted butter and 0.5 teaspoons of vanilla essence to the egg and milk mixture. Mix with a fork until well combined.
- 7
Make a well in the dry ingredients and pour in the wet mixture.
- 8
Fold the batter together with a wooden spoon until there are no large lumps, being careful not to overmix.
- 9
Heat a heavy-bottomed pan over medium-low heat and add a small amount of butter to melt.
- 10
Scoop out about ⅓ cup of batter and pour it into the pan. Cook for 2-3 minutes until bubbles form on the surface.
- 11
Flip the pancake and cook for another 2-3 minutes on the other side until golden brown.
- 12
Repeat with the remaining batter, adjusting the heat if necessary to prevent burning.
- 13
Serve the pancakes stacked high with butter and maple syrup, or your favorite toppings.
Heads up — we had to guess a little:
- The sugar quantity is inferred as 'around a tablespoon' from the transcript, which I interpreted as 2 tablespoons for consistency with the caption.
Credit where it’s due: this recipe was transcribed from Recipes by Carina’s original video on YouTube. Follow them there — it’s their dish.
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