QiMeal
Fluffy Pancakes
Fluffy Pancakes · ready in 25 min · 4 servings · 290 kcal per serving · easy · 9 ingredients
Light, tender pancakes with a soft, airy interior and golden edges, perfect for soaking up butter and warm syrup for a comforting homemade breakfast.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
- kcal
- 290
- Difficulty
- easy
Ingredients · 4 servings
- 240 gAll-purpose flour
- 50 gSugar
- 12 gBaking powder
- 3 gSalt
- 300 gMilk
- 50 gEgg
- 30 mlCooking oil
- 40 gButter (optional)
- 120 mlMaple syrup (optional)
Equipment
stovetop, ladle, mixing bowl, plates, skillet, spatula, whisk, wooden spoon
Instructions
- Prep dry mix
Gather a large bowl and whisk, then add all-purpose flour, sugar, baking powder, and salt to the bowl. · 3 min
What to look for: evenly blended flour
- Mix wet ingredients
Add milk, egg, and cooking oil to a small bowl and whisk until fully blended. · 2 min
What to look for: smooth and pale
- Combine batter
Pour the milk mixture into the dry ingredients and stir gently until a thick batter forms. · 2 min
What to look for: just combined with small lumps
- Cook pancakes
Heat a nonstick pan or griddle over medium heat, lightly oil it, then pour batter to form 10 cm pancakes. · 10 min
What to look for: bubbles forming on the surface
- Flip and finish
Flip each pancake and continue cooking over medium heat until both sides are golden brown and set. · 5 min
When it is done: Centers are cooked through with no wet batter; egg is fully set at 71°C / 160°F.
- Serve pancakes
Transfer the pancakes to plates and serve warm with butter and syrup if desired. · 1 min
What to look for: stacked fluffy pancakes
Nutrition (per serving)
| kcal | 290 |
|---|---|
| Protein | 8 g |
| Carbohydrates | 48 g |
| of which sugars | 9 g |
| Fat | 7 g |
| of which saturated | 2 g |
| Fibre | 2 g |
| Sodium | 420 mg |
Nutri-ScoreC
Allergens
Contains: gluten, eggs, milk
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 2 months
Ingredient substitutions
All-purpose flour
- whole wheat flour: Use slightly more milk to keep pancakes tender
- gluten-free all-purpose flour blend: Blend with xanthan gum for better structure
Sugar
- brown sugar: Adds moisture and mild caramel flavor
- honey: Adds floral sweetness
Baking powder
- baking soda plus vinegar: Ensure acid is present
- self-rising flour: Convenient substitution
Salt
- sea salt: Use fine grind for even seasoning
- kosher salt: Adjust for grain size
Milk
- plant-based milk: Choose unsweetened variety
- buttermilk: Adds tang and fluffiness
Egg
- flax egg: Allow mixture to gel before use
- applesauce: Reduces richness slightly
