Measure out 1.5 cups of flour and place it into a large mixing bowl.
Classic Fluffy Homemade Pancakes
Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
skilletInstruction
Measure out 4 teaspoons of baking powder and add it into the same bowl with the flour.
Add a pinch of salt to the dry ingredients.
Use a wooden spoon to mix the dry ingredients together until they are evenly combined.
In a smaller bowl, crack in 1 egg and pour in 1.25 cups of milk.
Watch out
Do not drop eggshells into the batter, otherwise it will ruin the texture and be unpleasant to eat.
Add 0.25 cup of cooled melted butter and 0.5 teaspoon of vanilla essence to the egg and milk mixture.
Use a fork to mix everything together until the egg is well incorporated into a smooth wet mixture.
Make a well in the center of the dry ingredients and pour in the wet ingredients mixture.
Fold the batter together with a wooden spoon until there are no longer any large lumps, ensuring you do not overmix.
Watch out
Do not overmix the batter, otherwise the pancakes will turn out tough and dense instead of fluffy.
Always use protective mitts when handling a hot cast iron pan, otherwise you will get severe burns.
Heat a heavy-based cast iron pan over medium-low heat until hot.
local_fire_departmentmedium low heatWatch out
Do not use high heat, otherwise the outside of the pancake will burn before the inside is cooked.
Add a small amount of butter to the hot pan to melt.
local_fire_departmentmedium low heatWatch out
Do not let the butter brown too fast before pouring in the batter, otherwise it will taste bitter.
Scoop about 0.33 cup of pancake batter and pour it into the center of the hot pan, letting it spread on its own.
local_fire_departmentmedium low heatWatch out
Do not overcrowd the pan with too much batter, otherwise the pancakes will merge and be hard to flip.
Cook the pancake for 2 to 3 minutes on each side, waiting until air bubbles start to form on top and the bottom is golden brown before flipping with a spatula.
local_fire_departmentmedium low heat, 150 secondsWatch out
Do not flip the pancake before bubbles form, otherwise it will break apart and lose its fluffy shape.
Place the cooked pancake on a plate and repeat the cooking process with the remaining batter until all pancakes are done.
local_fire_departmentmedium low heatWatch out
Adjust the heat down if the subsequent pancakes brown too quickly.
Top the stacked pancakes with a pat of butter and drizzle with 4 tablespoons of maple syrup.






