A big pile of fluffy pancakes? Yes please! No matter if it’s a big Saturday brunch with friends or a slow and cozy Sunday morning in the bed, these fluffy pancakes are perfect for it. This very simple recipe can be easily varied for the season – right now on February I would enjoy these with blood orange slices, during summer months I would pick fresh raspberries and currants from my own garden! And always some syrup or honey on top!
This is a recipe which works all around the year, both for slow mornings and long dinners. Even though pancakes are a classic brunch dish, they’re perfect dessert for cozy weekend dinners. If you’ve never made pancakes yourself, this is the time to go with it – I promise, these pancakes won’t dissapoint!
Super Easy & Fluffy Pancakes
- Prep Time: 5 min.
- Cook Time: 15 min.
- Total Time: 20 min.
- Yield: about 14 pancakes 1x
- 2.25 dl (120 g) all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/4 tsp of salt
- 2.5 dl (250 ml) milk
- 2 tbsp melted butter (+ extra for cooking)
- 1 egg
- (maple syrup, honey or any other toppings of your like)
- Mix all the dry ingredients (flour, sugar, baking powder and salt) in a small bowl.
- Whisk together the milk, melted butter and egg in a bigger bowl.
- Add the flour mixture to the milk mixture and stir carefully. Do not overmix.
- Let the pancake batter sit for about 5 minutes before cooking, so the pancakes will be fluffier.
- Heat a pancake pan (or a normal sized frying pan) over medium heat. Grease with butter. Pour about 2 tablespoons of the pancake batter onto the pan for each pancake. Cook until the bottom sides are lightly golden and then flip. Keep cooking until the other side of the pancakes is nicely golden as well (about 1-2 minutes).
- Keep the pancakes warm until serving (cover with foil or warm in the 80°C oven). Serve with the toppings of your like, for example with maple syrup, honey, berries or fruits.