Fluffy Pancake Breakfast Recipe
Enjoy a delightful morning with these light and fluffy pancakes, just like those served at the CMS Pancake Breakfast! Top them with your favorite syrup, fruits, or whipped cream.
Equipment
- Mixing Bowl
- Whisk
- Griddle or Non-Stick Pan
- Ladle or Measuring Cup
Ingredients
Pancake Batter
- 1 1/2 cups all-purpose flour
- 3 1/2 tsp baking powder
- 1 tsp salt
- 1 tbsp sugar
- 1 1/4 cups milk room temperature
- 1 large egg beaten
- 3 tbsp unsalted butter melted
Toppings
- maple syrup for drizzling
- whipped cream optional
- fresh fruit such as strawberries or bananas
- chocolate chips optional
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
- In a separate bowl, beat the egg, then mix in the milk and melted butter.
- Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.
- Heat a non-stick pan or griddle over medium heat. Lightly grease with butter or oil.
- Pour 1/4 cup of batter per pancake onto the hot surface. Cook until bubbles form on the surface and the edges appear dry, about 2 minutes.
- Flip and cook the other side until golden brown, about 1-2 minutes.
- Serve warm with maple syrup, whipped cream, fresh fruit, or your favorite toppings.
Notes
For extra fluffy pancakes, let the batter rest for 5 minutes before cooking. You can also substitute milk with a dairy-free alternative for a lactose-free version.