Here’s a detailed recipe for Super Soft Egg & Milk Vanilla Pancakes that yields fluffy, tender pancakes with a rich vanilla flavor. I’ll break it down step by step for clarity.
Ingredients (for 4–6 pancakes)
Dry Ingredients:
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1 cup (120 g) all-purpose flour
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2 tbsp sugar (adjust to taste)
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
Wet Ingredients:
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1 large egg
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1 cup (240 ml) milk (whole milk preferred for extra softness)
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2 tbsp unsalted butter, melted (plus extra for cooking)
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1 tsp vanilla extract
Instructions
1. Prepare the Batter
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In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
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In a separate bowl, beat the egg lightly, then add milk, melted butter, and vanilla extract. Mix until combined.
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Pour the wet ingredients into the dry ingredients. Gently fold using a spatula or wooden spoon.
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Tip: Do not overmix. The batter should be slightly lumpy; overmixing makes pancakes dense.
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Let the batter rest for 5–10 minutes. This helps the baking powder activate and gives extra fluffiness.
2. Heat the Pan
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Place a non-stick skillet or griddle over medium-low heat.
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Brush lightly with butter or oil.
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Test the heat by sprinkling a few drops of water—if they sizzle, the pan is ready.
3. Cook the Pancakes
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Pour about ¼ cup of batter per pancake onto the skillet.
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Cook until bubbles form on the surface and the edges look set (about 2–3 minutes).
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Flip carefully and cook for another 1–2 minutes until golden brown.
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Repeat with remaining batter, adding more butter to the pan as needed.
4. Serve
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Stack the pancakes and serve immediately.
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Optional toppings: maple syrup, fresh fruits, whipped cream, or a dusting of powdered sugar.
Tips for Extra Soft Pancakes
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Use room temperature eggs and milk.
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Letting the batter rest allows the gluten to relax.
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Flip pancakes only once. Repeated flipping deflates them.
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For extra richness, replace 1 tbsp milk with heavy cream.