One Bowl Fluffy Pancakes
The only pancake recipe you need - one bowl, zero drama, ready in 20 minutes.
Here's the thing about pancakes: they do not require a culinary degree, a stand mixer, or seventeen steps. They require one bowl (ideally just one 4-cup glass measuring cup), a few pantry staples, and the self-control not to overmix the batter (that last part is the whole secret). Lumps in pancake batter are not a mistake - they are the goal. Stir until the flour just disappears and then put the spoon down. Walk away. The moment you keep stirring is the moment your pancakes go from fluffy to flat and slightly sad. Medium heat, a light grease, and about two minutes per side. You've got this.
Prep: 5 min • Cook: 15 min • Serves: 4
Ingredients
- 1.25 cups All-Purpose Flour
- 3 tsp Baking Powder
- 0.5 tsp Salt
- 1 Egg
- 2 Tbl Olive Oil
- 1 cup Milk
Instructions
- Grab your 4-cup measuring cup and pour in the milk.
- Add in the egg. Doing it now gives you some ability to salvage the situation if you drop in an eggshell.
- Whisk in the flour, baking powder, salt, and olive oil.
- Stir until just combined. Lumps are fine - do not overmix or your pancakes will be flat and you will be disappointed in the results of this 'Fluffy Pancakes' recipe.
- Heat a pan over medium heat - I'm a huge fan of cast iron. Grease lightly with butter or a little oil.
- Pour roughly 1/4 cup of batter per pancake. Cook until bubbles form across the surface and the edges look set, about 2 minutes.
- Flip once and cook another 1-2 minutes until golden. Serve immediately with maple syrup.