Best Fluffy Pancake – Don’t Lose This Recipe 😋

Step 2: Mix the Wet Ingredients

In another bowl, whisk together:

Milk
Egg
Melted butter
Vanilla extract

If you’re using lemon juice, add it here. It slightly curdles the milk, mimicking buttermilk and activating the baking powder more effectively for an even fluffier result.

Step 3: Combine, But Don’t Overmix

Pour the wet ingredients into the dry ingredients. Gently fold with a spatula or a whisk until just combined. The batter should be lumpy — resist the urge to beat it smooth. Overmixing will develop the gluten and make the pancakes dense.

Let the batter rest for 5–10 minutes. This rest allows the baking powder to activate and the gluten to relax, enhancing fluffiness.

Step 4: Preheat & Grease the Pan

Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter. A good test is to sprinkle a few drops of water on the surface — if they dance, it’s ready.

Step 5: Cook to Perfection

Scoop about ¼ cup of batter onto the pan for each pancake. Don’t spread the batter — let it naturally rise and settle. Cook until:

Bubbles form and begin to pop on the surface
Edges look set (about 2–3 minutes)

Flip gently and cook the other side for 1–2 minutes until golden brown.

Pro Tip: Keep the cooked pancakes warm in a 200°F (95°C) oven on a tray while finishing the batch.

🍯 Topping Ideas (Optional but Highly Recommended)

Classic combo: Maple syrup & a pat of butter
Berry burst: Fresh strawberries, blueberries & whipped cream
Nutty delight: Sliced bananas, chopped walnuts & honey
Indulgent twist: Nutella, chocolate chips & powdered sugar

📝 Final Thoughts

These pancakes are the kind you dream about: tall, fluffy, and buttery-soft inside. The best part? They’re super easy and come together in under 30 minutes. Whether you’re making breakfast for one or a feast for the whole family, this recipe never disappoints.

Save it, screenshot it, print it — just don’t lose this recipe. Your future self will thank you, especially on a lazy Sunday morning. 😋

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