Preparation
- 1
Melt the butter in a small saucepan or microwave and set it aside to cool slightly.
Classic Fluffy Vanilla Pancakes – Easy and Quick to Make
30 min·51 ViewsTranslated
These classic, fluffy pancakes are a real treat and bring back childhood memories! They're perfect for a cozy weekend breakfast or as a sweet pick-me-up. What's special about this recipe is the technique of adding a little water to the pan and covering it, which gives the pancakes an incredibly velvety surface and a wonderfully tender texture. I've perfected this recipe over the years to ensure every bite is a little piece of heaven. Enjoy them plain or with your favorite toppings – a true classic that always works!
Allergens
Vegetarian
Pescatarian
Halal
810kcal
2 Portions · 308 g
Protein
23 g
Carbohydrates
108 g
Fat
31 g
Fiber
5 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
2
g
- Egg1
- Sugar25 grams
- Butter25 grams
- Milk125 milliliters
- Wheat Flour100 grams
- Baking Powder7½ grams
- Vanilla Sugar5 grams
- Salt1 gram
Batter Preparation
- 2
Put the egg and sugar into a large bowl. Whisk the mixture until frothy, until the sugar is completely dissolved and the mixture is light and creamy.
- 3
Stir the milk and the melted, slightly cooled butter into the egg mixture until everything is well combined.
- 4
Sift the flour, baking powder, vanilla sugar, and salt directly into the liquid mixture. Gently stir everything until just no lumps of flour are visible. Be careful not to overmix, otherwise the pancakes will become tough.
Frying
- 5
Heat a non-stick pan over medium heat. Add very little vegetable oil and wipe off any excess oil with a paper towel. The pan should only be lightly greased.
- 6
Add about 2-3 tablespoons of batter per pancake to the pan. Fry the pancakes for about 1 minute on the first side until small bubbles form on the surface and the edges become slightly firm.
1 min - 7
Then, using a squeeze bottle or a teaspoon, add about 1 tablespoon of water to the pan, but not directly onto the pancakes. Immediately place a lid on the pan.
- 8
Fry the pancakes under the lid for another about 30 seconds on the second side until they are golden brown and cooked through. The steam makes them especially velvety and fluffy.
30 s - 9
Repeat the process with the remaining batter until all pancakes are done. Add more oil if necessary.
Serving
- 10
Serve the warm pancakes immediately. They taste excellent with maple syrup, fruit compote, or fresh fruits.
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