Main Page
For breakfast
Fluffy milk pancakes

Fluffy Milk Pancakes

Try the best pancake recipe — the perfect breakfast! We've all seen those tall, golden American pancakes online and in movies, drenched in maple syrup, piled with berries — practically an icon of the States. They're nothing like Eastern European oladyi, as you'll see the moment you make a batch of true pancakes.

natasha

Recipe author

Watch the video

Composition / ingredients

Servings:

Flour

200

Sugar

Egg

Milk

200

Salt

0.5

Olive oil (any refined oil)

Baking soda

0.5

Citric acid

0.25

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 7 g

Fats 23 % 12 g

Carbohydrates 63 % 33 g

269 kcal

GI: 6 / 0 / 94

Cooking method

Cooking time: 40 min

Step 1:

How do you make fluffy milk pancakes? Gather your ingredients. Use fresh milk and egg, and refined olive oil (extra-virgin won't work — it turns bitter). You can swap the olive oil for any other refined, neutral-flavored oil.
Step 2:

In a deep bowl, combine all the dry ingredients — whisk them for about 30 seconds so everything is evenly distributed.
Step 3:

Add the egg and beat with a mixer, then add the milk and beat again. Pour in 3 tablespoons of olive oil and give it a final mix, about two minutes.
Step 4:

You want a fairly thick batter — turn the spoon over and it should drop off in clumps rather than pour. After your first batch you'll know the right consistency by feel. Adjust with a little more flour or milk as needed.
Step 5:

Heat a skillet over medium heat WITH NO OIL and spoon on the batter.
Step 6:

How do you know when to flip? Wait until bubbles form across the whole surface, then turn. Each side usually takes 2–3 minutes.
Step 7:

And that's it — stack the pancakes on a plate and add preserves, jam, syrup, berries, honey, whatever you love.
Step 8:

Enjoy!

A couple more pointers: 1. Don't "slake" the baking soda or citric acid beforehand — that's an old habit handed down from grandma, and it's not the right move here. Combined dry, they react in the batter as they should.
If you're wondering whether to swap baking powder for baking soda, how to add them for a fluffy result, and how to avoid that unpleasant soapy soda taste — the key is to measure carefully and mix them evenly into the dry ingredients.
1. The thicker the batter, the less the pancake spreads — so it comes out taller and fluffier. 3. Stir in a little gel or powdered food coloring for colorful pancakes the kids will love. 4. These pancakes aren't greasy at all, they're very fluffy inside, and they keep just fine overnight in a sealed container. That's about it — enjoy!
Be ready to use more or less flour than the recipe calls for. Go by the feel of the batter, not the exact amount of flour. When in doubt, read up on flour and how it behaves.