Crispy Fluffy Pancakes
Crispy Fluffy Pancakes have golden edges, soft centers and a buttery vanilla flavor, made simple for easy mornings or weekend brunch.
Servings: 8
Calories: 134kcal
Equipment
- Measuring Cups and Spoons
- Mixing Bowls
- Whisk
- Large Skillet
Ingredients
- 156 grams all-purpose flour about 1 ¼ cups
- 2 tablespoon granulated sugar
- ½ tablespoon baking powder
- ⅛ teaspoon sea salt
- ¾ cup whole milk
- 1 egg large
- 2 tablespoon butter unsalted melted and cooled
- 1 tablespoon pure vanilla extract
- coconut oil for cooking
Instructions
- In a large mixing bowl whisk flour, sugar, baking powder and sea salt. Set aside.
- Whisk whole milk and egg in a separate medium bowl. Then add melted butter (slightly cooled) and pure vanilla extract to the egg mixture and stir to combine.
- Add wet ingredients to dry ingredients and mix with a spatula just until combined (note: the batter will be thick).
- Heat large skillet on medium-low heat, then add about 1-2 teaspoons of coconut oil. Once melted add a ¼ measuring cup of batter and cook pancakes until bubbles at the edges of the pancake have popped.
- Flip, then cook the pancake for about another 20 seconds and golden brown.
- Repeat with the remaining batter, adding more oil as needed (I like to clean my pan between pancakes with a paper towel).
- To keep warm, place a single layer of cooked pancakes in a 200 F oven on a wire rack or on a rimmed baking sheet.
Notes
- Mix only until Combined: A few lumps in the pancake batter are perfectly normal and help keep these pancakes thick and fluffy.
- Medium-Low Heat is Key: Too hot and the outsides will burn before the centers cook.
- Use Coconut Oil: It gives a lightly crisp finish without overwhelming the flavor.
- Let the Batter Rest: A few minutes while the pan heats up to help the flour hydrate.
- Flip Once: Wait for bubbles to pop near the center before flipping to avoid deflating them.
- Refrigerator: Once cooled, store leftover pancakes in an airtight container with parchment paper between each pancake for 4-5 days.
- Freezer: Wrap each pancake tightly in plastic wrap, then in a freezer safe container or bag and they can last up to 3 months. If you are freezing them to eat
- Reheating: Place in a toaster for 2-3 minutes or until warm.
Nutrition
Calories: 134kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 155mg | Potassium: 66mg | Fiber: 1g | Sugar: 4g | Vitamin A: 155IU | Calcium: 79mg | Iron: 1mg
