Fluffy Homemade Pancakes – Classic Breakfast with Sweet Syrup

These pancakes are a breakfast favorite worldwide, fluffy and golden. Rich in carbohydrates and moderate in protein, they provide energy for a productive morning. Contains gluten, eggs, and dairy; caution for allergies. Perfect for beginners wanting a quick and satisfying meal.

Ingredients (serves 2–3):

150 g all-purpose flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
Pinch of salt
200 ml milk
1 large egg
2 tbsp melted butter
Optional: vanilla extract or cinnamon

Equipment Needed:

Mixing bowl
Whisk
Frying pan or griddle
Measuring cups and spoons
Spatula

Time: Prep 10 min | Cook 15 min

Step-by-Step Instructions (20+ Steps):

Sift flour, baking powder, baking soda, sugar, and salt into a bowl.
In another bowl, whisk milk, egg, melted butter, and vanilla extract.
Make a well in the dry ingredients and pour wet mixture.
Gently fold until just combined; do not overmix.
Heat a non-stick pan over medium heat.
Lightly grease with butter or oil.
Pour ¼ cup of batter for each pancake.
Cook until bubbles form on the surface, about 2–3 minutes.
Check underside for golden brown color.
Flip pancake carefully with spatula.
Cook other side 1–2 minutes until golden.
Remove pancake and keep warm on a plate.
Repeat with remaining batter.
Stack pancakes on a plate.
Drizzle with syrup, honey, or fruit.
Optional: add fresh berries or chocolate chips.
Serve immediately while warm.
Clean pan after slight cooling to avoid burning butter residue.
Adjust heat if pancakes cook too fast or remain raw inside.
Measure ingredients accurately for consistent fluffiness.
Use a ladle for uniform pancake size.

Beginner Tips:

Don’t overmix batter; pancakes stay fluffy.
Cook on medium heat for even browning.
Keep cooked pancakes warm in a low oven if needed.