QiMeal
Fluffy Pancakes
Fluffy Pancakes · ready in 20 min · 4 servings · 320 kcal per serving · easy · 7 ingredients
These fluffy pancakes are light, tender, and golden, with a soft interior and delicate crisp edges. Perfectly balanced in sweetness, they are ideal for soaking up butter and syrup straight from the griddle.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 4
- kcal
- 320
- Difficulty
- easy
Ingredients · 4 servings
- 240 gAll-purpose flour
- 4 gSalt
- 30 gSugar
- 12 gBaking powder
- 50 gEgg
- 57 gButter
- 240 gMilk
Equipment
stovetop, griddle, measuring cup, mixing bowl, plate, spatula, spoon, whisk, wooden spoon
Instructions
- Prepare workspace
Gather all ingredients and set out a mixing bowl, whisk, griddle, and spatula so everything is ready to use. · 2 min
What to look for: egg is smooth and slightly foamy
- Beat egg
Beat the egg in a mixing bowl until the yolk and white are fully blended. · 1 min
What to look for: uniform yellow mixture
- Add milk and butter
Stir the milk and melted butter into the beaten egg until smooth and combined. · 1 min
What to look for: smooth, pale mixture
- Mix dry ingredients
Combine the all-purpose flour, salt, sugar, and baking powder in a separate bowl. · 2 min
What to look for: evenly mixed dry ingredients
- Make batter
Stir the dry ingredients into the egg mixture just until no dry streaks remain. · 2 min
What to look for: thick, slightly lumpy batter
- Grease griddle
Lightly grease the griddle with a small amount of butter to prevent sticking. · 1 min
What to look for: thin glossy coating
- Cook first side
Heat the griddle over medium to medium-high heat and drop about one quarter cup of batter onto the surface. · 6 min
What to look for: bubbles forming on surface
- Shape pancakes
Spread each portion of batter lightly with a spoon to form an even round.
- Flip pancakes
Flip the pancakes with a spatula when bubbles break around the edges and the underside is golden. · 2 min
When it is done: Centers should be set and reach a safe egg temperature of 74°C.
- Serve pancakes
Adjust the heat as needed to avoid burning, then transfer cooked pancakes to plates and serve warm. · 1 min
What to look for: soft, fluffy pancakes
Nutrition (per serving)
| kcal | 320 |
|---|---|
| Protein | 9 g |
| Carbohydrates | 40 g |
| of which sugars | 8 g |
| Fat | 14 g |
| of which saturated | 8 g |
| Fibre | 2 g |
| Sodium | 480 mg |
Nutri-ScoreC
Allergens
Contains: gluten, eggs, milk
Storage and reheating
- Fridge: up to 2 days
- Freezer: yes, up to 2 months
Ingredient substitutions
All-purpose flour
- whole wheat flour: Increase milk slightly for softer batter.
Salt
- sea salt: Fine salt dissolves evenly.
Sugar
- maple syrup: Adds gentle caramel notes.
Egg
- flax egg: Let hydrate before mixing.
Butter
- vegetable oil: Use neutral oils only.
Milk
- plant-based milk: Unsweetened varieties work best.
