Fluffy American pancake

Introducing my easy fluffy American pancakes recipe. With only 6 ingredients and 2 minutes preparation, you get a perfect fluffy texture. These pancakes make hands down the best easy breakfast or brunch recipe.

Easy Fluffy American Pancakes
How to make fluffy pancakes step by step?
We all love fluffy pancakes, but sometimes our pancakes turn out flat and thin. This is how I make my pancakes in just a few easy steps:
First, mix all the dry ingredients.
Then mix the wet ingredients in a separate bowl.
Add the dry ingredients to the wet ones and mix (do not overmix).
My secret: let the batter sit for a minute or two. It will allow the baking powder to activate and make your pancakes fluffy.
Heat oil or butter in a skillet and once hot, add a few tablespoons of the batter, making sure they don’t spread out to the outside.
Cook for a minute, until fluffy. Flip, and cook for another minute.

. These pancakes make hands down the best easy breakfast or brunch recipe.



  • 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.


  1. Preheat the oven to 200°F (90°C), with a heatproof platter ready to keep cooked pancakes warm in the oven.
  2. In a small bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
  3. In a medium bowl, whisk together milk, butter (or vegetable oil), and egg.
  4. Pour the dry ingredients to the milk mixture, and stir (do not overmix).
  5. Heat a large skillet or griddle over medium heat, and coat generously with vegetable oil.
  6. 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.
  7. Transfer to the heatproof platter, cover with foil and keep warm in the oven until serving. Serve warm, with desired topping such as maple syrup, fresh berries or banana slices.

Sheet pan chicken and vegetables

Sheet Pan Chicken and Vegetables

Sheet Pan Chicken and VegetablesLaurel Sanville

Making dinner on a sheet pan keeps the dirty dishes to a minimum, which we love! This easy-to-make meal is satisfying and nutritious.

Serves 4


  • 1 1/2 tablespoons dried Italian seasoning
  • 1 teaspoon paprika
  • 3/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 pound red potatoes, cut into 1-inch pieces
  • 12 ounces carrots, washed and cut into 1-inch pieces
  • 1 1/2 tablespoons canola oil, divided
  • 4 (6 ounces) bone-in, skinless chicken thighs


  1. Preheat oven to 400 degrees. Place the sheet pan in the oven as it preheats.
  2. Combine Italian seasoning, paprika, pepper and salt in a small bowl and set aside.
  3. Toss together potatoes and carrots in 1 tablespoon of oil.
  4. Remove the hot sheet pan from the oven and be careful to add ingredients to the pan. Arrange potatoes and carrots on the sheet pan, leaving the center of the pan empty for placing the chicken. Arrange chicken in the center of the pan and drizzle with remaining 1/2 tablespoon of oil.
  5. Sprinkle seasoning mixture generously over vegetables and chicken, reserving about 1 teaspoon of the seasoning mixture.
  6. Bake for 25 minutes. Toss potatoes and carrots and turn chicken over. Sprinkle remaining seasoning mixture over the chicken. Bake 15 minutes additional minutes or until chicken registers 165 degrees.


  • Chicken should be cooked to an internal temperature of 165⁰F. Use a meat thermometer to ensure that the meat has reached the specified temperature by inserting the tip into the thickest part of the chicken and allowing the reading to come to a stop.
  • This recipe calls for dried Italian herbs. Try substituting fresh herbs if you’d like. Because fresh herbs are generally less potent and concentrated than dried herbs, you’ll need more — typically three times the amount of fresh herbs as dry. For example, if a recipe calls for 1 tablespoon of fresh oregano, you need only 1 teaspoon of dried, since 3 teaspoons equal 1 tablespoon. For this recipe, 4 ½ tablespoons of minced fresh herbs like basil, parsley, and oregano can be used.
  • Preheating the sheet pan in the oven gives the best browning on the vegetables.

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