What you need to make these fluffy pancakes:

  • All-purpose flour only.
  • Baking powder check date
  • Sugar for  texture.
  • Salt. for tenderness of your pancakes.
  • Milk  whole milk.
  • Melted butter
  • Egg at room temperature egg


  • 1 cup (120g) all-purpose flour
  • 2 Tablespoons sugar
  • 2 teaspoons baking powder
  • 1 pinch of salt
  • 1 cup (240 ml) milk
  • 2 Tablespoons melted butter or vegetable oil
  • 1 large egg
  • Assorting toppings such as maple syrup, fresh berries, etc.


  • In a small bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
  • In a medium bowl, whisk together milk, butter (or vegetable oil), and egg.
  • Pour the dry ingredients to the milk mixture, and stir (do not overmix).
  • Heat a large skillet or griddle over medium heat, and coat generously with vegetable oil.
  • For each pancake, spoon 2 or 3 Tablespoons of batter onto skillet. Cook until the surface of pancakes have some bubbles, about 1 minute. Flip carefully with a thin spatula, and cook until brown on the underside, 1 to 2 minutes more



  • 3 Tablespoons (43g) unsalted butter
  • 1 cup (125g) all-purpose flour 
  • 3 Tablespoon granulated sugar
  • 1/8 teaspoon salt
  • 1 cup (180ml) whole milk, at room temperature*
  • 2 large eggs, at room temperature
  • pure vanilla extract
  • Instructions
  • Melt 3 Tablespoons of butter and let it cool.
  • I one bowl combine flour, sugar, salt, and set aside then
  • In another bowl combine milk, water, eggs, the cooled melted butter, and vanilla
  • Make a well in the flower mixer and add the wet ingredients.
  • Using a hand mixing bowl or whisk by hand mix well until no lumps and should be silky smooth consistency of cream
  • Place an 8-inch skillet over medium heat and generously grease it with some of the reserved butter.
  • Once the skillet is hot, pour1/3  cup  batter into the center of the pan. Tilt/twirl the pan so the batter stretches.
  • Cook for 1-2 minutes, then flip as soon as the bottom is set. Cook the other side for 30 seconds until set. Transfer the cooked crepe to a large plate and repeat with the remaining batter


Gluten free pancakes

  • 1 ½ cups gluten free flour (flour recipe Link)
  • 2 teaspoons baking powder
  • 1 tablespoon granulated sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 large egg
  • 1 ½ cup buttermilk
  • ¼ cup unsalted butter melted; plus more for cooking
  • 2 teaspoons pure vanilla extract
  • Use a stand or hand mixer to combine all ingredients. The batter should be smooth and not too thick.

1 ½ cups gluten free flour

2 teaspoons baking powder

1 tablespoon granulated sugar

½ teaspoon baking soda

¼ teaspoon kosher salt

1 large egg

1 ½ cup buttermilk

¼ cup unsalted butter

2 teaspoons pure vanilla extract

  • Preheat a skillet on low-medium heat. (We like to use cast iron.)
  • Melt teaspoon butter in skillet.
  • Place 1/4 cup of batter in skillet and cook until bubbles begin to form.
  • After bubbles form and edges start to crisp, flip the pancake to cook the other side.
  • Cook opposite side until golden brown then remove from pan.
  • Repeat process until all the batter is gone.
  • Serve immediately with maple syrup.


1 3/4 cups gluten free flour. click for recipe.

1 tbsp baking powder

3 tbsp sugar

1/2 tsp Salt

3 eggs

1/4 cup butter melted,

1 1/2 cups milk

  • Mix all dry ingredients.
  • Mix all wet ingredients.
  • Pour wet ingredients into dry ingredients.
  • Take care not to over mix

Cook on waffle iron until you see no more steam.