Soft and Light Pancakes Recipe

 

Ingredients 

To make the softest pancakes, you’ll need the following ingredients:

1 cup (120g) all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 large egg

1 cup buttermilk (or regular milk + 1 tbsp vinegar)

1 teaspoon vanilla extract

2 tablespoons melted butter or oil (plus extra for greasing)

Optional fillings: chocolate hazelnut spread, jam, honey, or just powdered sugar

Tip: The buttermilk is the secret to extra fluffy buttermilk pancakes. The acid reacts with the baking soda, creating tender bubbles that make the pancakes rise beautifully.

Directions

Follow these steps for golden, soft and light pancakes every time:

Prepare the batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat the egg, buttermilk, vanilla, and melted butter until smooth.

Combine: Pour the wet ingredients into the dry ingredients and gently mix until just combined. It’s okay if the batter is slightly lumpy — overmixing will make the pancakes tough.

Rest the batter: Let the batter rest for 10 minutes. This allows the flour to hydrate and the leavening agents to start working — a key step for lightness.

Heat the pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil.

Cook the pancakes: Pour about ¼ cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set (about 2–3 minutes). Flip and cook another 1–2 minutes until golden brown.

Serve warm: Stack the pancakes, top with your favorite toppings, and enjoy immediately.