Fluffy Pancakes

Ingredients

• 250 g (2 cups)plain flour
• 16 g (4 teaspoons)baking powder
• 1.25 g (1/4 teaspoon)bicarbonate of soda
• 3 g (1/2 teaspoon)salt
• 420 ml (1 3/4 cups)whole milk
• 30 ml (2 tablespoons)avocado oil
• 30 ml (2 tablespoons)maple syrup
• 10 ml (2 teaspoons)pure vanilla extract
• 1 largeegg

Instructions

1. 1

   Mix dry ingredients

   Combine the plain flour, baking powder, bicarbonate of soda and salt in a bowl.

2. 2

   Mix wet ingredients

   In a separate bowl, mix the whole milk, avocado oil, maple syrup, vanilla extract and egg.

3. 3

   Make the batter

   Pour the wet mixture into the flour mixture and combine to make the batter.

4. 4

   Cook the pancakes

   Heat a pan over medium heat and add a ladleful of batter. Cook until large bubbles form, then flip and cook until golden brown.

5. 5

   Serve warm

   Serve with butter and maple syrup.

What are fluffy pancakes?

Pancakes are a familiar griddled or pan-cooked batter dish found in many food traditions. This version uses baking powder and bicarbonate of soda to help the batter rise as it cooks.

Milk, egg and a little oil make a pourable batter, while maple syrup and vanilla add sweetness and aroma. Cooking each ladleful until bubbles appear gives you a useful cue for when to turn it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 12g protein, 60g carbs, 13g fat.

Most of the carbohydrates come from the flour, while the milk and egg contribute protein. The avocado oil, egg and whole milk provide much of the fat; the maple syrup adds sugar. Serve a pancake portion with fruit or yoghurt for a more balanced plate.

Why these ingredients work

Leavening: Baking powder and bicarbonate of soda provide lift, while the flour gives the pancakes their structure.

Wet mixture: Milk, egg and avocado oil bring moisture and richness; maple syrup and vanilla flavour the batter.

Mix the batter gently

Combine the dry ingredients first, then mix the wet ingredients separately before bringing the two together. Stir only until they form a batter; extensive mixing can make pancakes less tender.

A few small lumps are fine. The batter should be thick enough to ladle into the pan, but still able to spread.

Watch for bubbles

Medium heat gives the centre time to cook while the outside turns golden. When large bubbles form on the surface, flip the pancake and cook the other side until golden brown.

If the first pancake colours too quickly before bubbles appear, lower the heat slightly. If it stays pale and takes a long time, raise the heat a little.

Cook in manageable batches

Use a ladle to portion the batter and leave room to turn each pancake. Cook in batches if needed rather than crowding the pan.

The method does not give a total cooking time, so use the bubbles and golden colour as your cues rather than relying on a fixed number of minutes.

Serve with your favourite toppings

The suggested finish is butter and maple syrup, served while the pancakes are warm. Add the toppings just before eating so they sit on the pancakes rather than being absorbed during storage.

Fresh fruit or yoghurt can also make a pleasant accompaniment if you want something alongside the sweet topping.

Recipe notes & tips

• Measure the flour without packing it into the cup.
• Mix the wet and dry ingredients separately before combining them.
• Stop mixing once the batter comes together.
• Keep the pan at medium heat and adjust it if the pancakes brown too quickly or slowly.
• Wait for large bubbles before turning each pancake.

Variations

• Add blueberries: Fold a handful into the batter just before cooking.
• Use cinnamon: Stir a little into the dry ingredients for warm spice.
• Add lemon zest: Mix finely grated zest into the wet ingredients for a fresh note.
• Top with banana: Add sliced banana when serving.
• Use plain oil: Substitute another neutral-tasting oil for the avocado oil.

Common mistakes to avoid

• Overmixing the batter: Stir only until the ingredients come together to help keep the pancakes tender.
• Flipping too soon: Wait until large bubbles form on the surface before turning.
• Using high heat: Keep the pan at medium so the pancakes can cook through without browning too fast.
• Crowding the pan: Leave room to flip each pancake and cook in batches if necessary.
• Making the batter far ahead: Mix it shortly before cooking so the leavening can do its work in the pan.

How to store

Refrigerate leftover pancakes in a covered container for up to 3 days. Reheat in a pan or toaster until warmed through; store toppings separately.

Frequently asked questions