Some mornings deserve a little extra joy—and these golden fluff pancakes bring just that. Light as air and gently crisp at the edges, they’re the kind of breakfast that puts a smile on your face before the coffee even kicks in.
What makes these pancakes special is their perfectly balanced texture—tender on the inside, with a subtle vanilla aroma that dances around each warm bite. Whether it’s a weekend ritual or a spontaneous midweek treat, this recipe makes every flip worth it.
⏱ Prep Time 10 minutes ｜ 🔥 Cook Time 15 minutes ｜ 🍽 Servings 4 ｜ 🌱 Difficulty Level Easy ｜ 📦 Storage Tips Store pancakes in an airtight container in the fridge for 2 days or freeze in a single layer for up to 1 month.
Ingredients List
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk (or milk + 1 tsp lemon juice)
- 1 large egg
- 2 tablespoons melted butter (plus more for the pan)
- 1 teaspoon vanilla extract
- Butter and maple syrup (for serving)
- Sliced bananas, blueberries, blackberries, red berries, and strawberries (for serving)
Instructions
- In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine buttermilk, egg, melted butter, and vanilla.
- Gently stir wet ingredients into dry—don’t overmix; a few lumps are okay.
- Heat a nonstick skillet or griddle over medium heat and grease with butter.
- Pour 1/4 cup batter per pancake into the skillet. Cook until bubbles form (about 2 minutes).
- Flip and cook for another 1–2 minutes until golden brown and cooked through.
- Serve warm with butter, maple syrup, and a colorful medley of sliced bananas, blueberries, blackberries, red berries, and strawberries.
Recipe Notes / Tips
- Let the batter rest for 5 minutes before cooking for even fluffier pancakes.
- Want them sweeter? Add a tablespoon of honey to the batter.
- Make it dairy-free with almond milk and coconut oil.
Nutrition Info (approx. per serving, 2 pancakes + fruit)
- Calories: 270
- Carbs: 36g
- Fat: 9g
- Protein: 6g
- Sugar: 10g
FAQs
- Q: Can I double the recipe?
- A: Absolutely—just keep the batter light and fluffy by mixing gently.
- Q: Can I use whole wheat flour?
- A: Yes, but it may yield denser pancakes. Try a half-white, half-wheat blend.
- Q: Can I add fruit directly into the batter?
- A: Definitely. Blueberries, banana slices, or even chocolate chips work great—just fold them in gently.
Stacked up a berry-loaded breakfast masterpiece? Snap a pic and tag it with #the_food_pedia on Instagram! 🍓📸
