Description
Light, airy, and effortlessly delicious, these fluffy pancakes are perfect for breakfast or brunch. With simple pantry ingredients and a foolproof method, you’ll enjoy a stack of tender, golden pancakes in no time.
Ingredients
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240 g whole milk
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30 g granulated sugar
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30 g sunflower oil (or other neutral oil)
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3 large eggs
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300 g all-purpose flour (T00 or T45)
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16 g baking powder (≈ 1½ sachets)
Instructions
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In a bowl, whisk together eggs, milk, sugar, and oil until fully combined.
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In a separate bowl, sift the flour and baking powder together.
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Pour the wet mixture into the dry ingredients and gently stir until just combined—lumps are okay.
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Preheat a non-stick skillet or griddle over medium heat; lightly grease.
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Pour batter (about ¼ cup) for each pancake onto the skillet.
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Cook until bubbles form on the surface and edges set (~2 min), then flip and cook until golden (~1–2 min more).
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Repeat with remaining batter.
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Serve warm with butter, syrup, fresh fruit, or your favorite toppings.
Notes
Don’t overmix the batter—this keeps pancakes fluffy.
Letting the batter rest for ~5 minutes helps the baking powder activate.
Keep pancakes warm in a low oven (≈ 95 °C/200 °F) if making a large batch.
Substitute milk with buttermilk for richer flavor; swap oil for melted butter if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast / Brunch
- Method: Pan-frying
- Cuisine: International / American-style