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Fluffy Pancakes

Name: Fluffy Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: About 10 four-inch pancakes
Cuisine: American
Ingredients: 180 g / 1 1/2 cups all-purpose flour; 12 g / 1 tbsp baking powder; 12.4 g / 1 tbsp granulated sugar; 3 g / 1/2 tsp table salt; 284 g / 1 1/4 cups milk; 50 g / 1 large egg; 42 g / 3 tbsp unsalted butter, melted, plus more for the pan

Tall, fluffy weekend pancakes made with pantry staples in about 20 minutes.

Makes: About 10 four-inch pancakes · Pan: Griddle or large skillet · Oven: Medium heat on the stovetop

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Ingredients

Volume	Grams
1 1/2 cups all-purpose flour	180 g
1 tbsp baking powder	12 g
1 tbsp granulated sugar	12.4 g
1/2 tsp table salt	3 g
1 1/4 cups milk	284 g
1 large egg	50 g
3 tbsp unsalted butter, melted, plus more for the pan	42 g

Gram weights use the King Arthur Baking ingredient weight chart. Measure flour by spooning it into the cup and leveling, or better, weigh it.

Method

Whisk the flour, baking powder, sugar and salt in a large bowl and make a well in the center.
Whisk the milk, egg and melted butter together, pour into the well, and stir just until combined — lumps are good.
Let the batter rest 5 minutes while the griddle heats over medium.
Lightly butter the griddle and pour about 1/4 cup batter per pancake.
Cook until bubbles form on top and the edges look set, about 2 minutes, then flip and cook 1–2 minutes more until golden.
Serve right away, or keep warm on a rack in a low oven.

Tips

Overmixing makes tough, flat pancakes; stop while the batter is still lumpy.
If the first pancake browns too fast, turn the heat down a notch.

Baking at elevation? See high-altitude adjustments. Different pan? Try the pan size converter.