Fluffy Pancakes

Tall, airy, and golden brown. Perfect for a lazy Sunday morning breakfast.

Difficulty: Easy  |  Prep: 10m  |  Cook: 15m  |  Yield: 10-12 pancakes

Ingredients

• 2 cups (240g) all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 3/4 cups (420ml) milk
• 2 large eggs
• 1/4 cup (57g) butter, melted, plus more for the pan

Converting between cups and grams? Use the ingredient converter for exact weights.

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk the milk, eggs, and melted butter together.
3. Pour the wet ingredients into the dry ingredients and whisk just until combined — a few small lumps are fine, don’t overmix.
4. Let the batter rest for 5 minutes while you heat a griddle or non-stick pan over medium heat.
5. Lightly butter the pan, then pour about 1/3 cup of batter per pancake.
6. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip and cook another 1-2 minutes until golden.
7. Keep finished pancakes warm in a low oven while you cook the rest. Serve with butter and maple syrup.