There’s something magical about the moment when pancakes start to puff up on the pan, while the aroma of vanilla fills the kitchen. Fluffy pancakes without butter are not just a breakfast: they are a treat, a little luxury to indulge in even on the most ordinary days.
In this space, I will not simply give you a list of ingredients to follow to create pancakes that are neither flat nor rubbery, but rise fluffy like clouds, with that perfect texture that melts in your mouth. A consistency that welcomes maple syrup without sinking in, that knows how to be delicate but also substantial, ideal to pair with fresh fruit, hazelnut cream, or simply a sprinkle of powdered sugar.
Let’s talk about details that make the difference: allowing the batter to rest, the right heat of the right pan, the balance between rising and lightness. Each element contributes to creating that final result that makes you exclaim “wow” at the first bite.
Why will you love these pancakes?
– They have an incredibly fluffy texture, without being heavy.
– They are versatile: sweet or neutral, they go with any topping.
– They offer a professional result at home, without complicated tools.
– They turn even an ordinary morning into a special little moment.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 2 Minutes
- Portions: 5Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 220 oz all-purpose flour (or 2.1 oz all-purpose flour + 1.4 oz instant oats)
- 1 oz sugar
- 0.14 oz baking powder
- 0.035 oz baking soda
- 1 packet vanillin (or vanilla extract)
- 1 pinch fine salt
- 3.2 oz yogurt (can be soy or lactose-free)
- 1.8 oz milk (can be plant-based or lactose-free)
- 0.53 oz sunflower oil
- 1 egg
- 3.2 oz fresh blueberries (optional, or other fruit to add before cooking)
Steps
1 – Prepare the wet ingredients: In a large bowl, beat the egg with the milk, yogurt, oil, and vanilla.
2 – Mix the dry ingredients: In another bowl, combine flour, sugar (20/30 grams based on your taste), baking powder, baking soda, and the pinch of salt.
3 – Combine dry ingredients with wet ingredients: Mix the batter with a whisk until you no longer see dry flour. The batter should be lumpy — don’t smooth it out too much!
4 – Rest (crucial!): Let the batter rest for 10-15 minutes at room temperature. This will activate the baking soda and make the pancakes fluffier. After the rest, before cooking, you can add fresh fruit in pieces if you want to make this variant (blueberries in my case) or other ingredients.
5 – Cooking: Heat a non-stick pan over medium-low heat and lightly grease it with a pastry brush. With a ladle or an ice cream scoop (the disher trick), pour one scoop of batter at a time into the pan without touching it anymore, but most importantly, never press the pancakes! When bubbles appear on the surface (about 2-3 minutes), flip them and cook the other side until golden.
Extra tips
– Don’t turn the heat too high: better a slow cook than pancakes burnt on the outside and raw inside.
– If you want even taller pancakes, pour a thicker batter and cook them with a lid on the pan for 1-2 minutes.
– Pancakes can be frozen! Just stack them with parchment paper between each and then heat them in a pan or toaster.
Topping ideas
– Maple syrup, agave or rice syrup, salted caramel
– Fresh red berries + Greek yogurt
– Sliced banana + hazelnut cream
– Ricotta + honey + orange zest
– Powdered sugar (simply)
Variants to try
– Chocolate: add 1 tablespoon of cocoa powder to the flour
– With chocolate chips: add them to the batter just before cooking
– Gluten-free: use rice flour or gluten-free mix for desserts
– Vegan: replace the egg with 1 tablespoon of flaxseed + 3 tablespoons of water.
– The ice cream scooper trick dipped in water, besides being convenient, will help you get the right portion size for each serving.
