Ingredients
Equipment
Method
Step 1. Mix the Dry Ingredients
- In a large bowl, whisk together:
- 1 ½ cups all-purpose flour
- 3 ½ tsp baking powder
- 1 tbsp sugar
- ½ tsp salt
- Set aside.
Step 2. Mix the Wet Ingredients
- In a medium bowl, whisk together:
- 1 ¼ cups milk
- 1 large egg
- 3 tbsp melted butter (slightly cooled)
- 1 tsp vanilla extract
Step 3. Combine Wet and Dry Mixtures
- Pour the wet ingredients into the dry ingredients.
- Stir gently with a spatula or whisk just until combined.
- Do not overmix—a few lumps are totally fine.
- Let the batter sit for 5–10 minutes while you heat your pan (this helps develop the fluff).
Step 4. Preheat Your Pan
- Heat a nonstick skillet or griddle over medium heat.
- Lightly grease with butter or neutral oil.
- To test: flick a drop of water—if it sizzles, you’re ready to cook.
Step 5. Cook the Pancakes
- Use a ¼ cup measuring cup or ladle to scoop batter onto the pan.
- If using add-ins like blueberries or chocolate chips, sprinkle them on top of the uncooked side.
- Cook for 2–3 minutes until bubbles form and edges begin to look set.
- Flip and cook an additional 1–2 minutes until golden brown.
Step 6. Serve Immediately
- Transfer pancakes to a plate or a cooling rack lined with paper towels.
- Keep warm in a low oven (200°F) if needed while finishing the batch.
- Serve with butter, maple syrup, fruit, whipped cream, or nut butter.
Notes
🧊 Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days. Freezer: Layer pancakes between wax paper in a freezer bag. Freeze for up to 2 months. Reheat: Microwave: 15–20 seconds per pancake Toaster: For a crisp edge Oven: Bake at 300°F for 5–8 minutes 🥄 Variations
Buttermilk Pancakes: Replace milk with buttermilk and reduce baking powder to 2 tsp; add ½ tsp baking soda. Vegan Version: Use almond milk, a flax egg (1 tbsp flaxseed + 3 tbsp water), and plant-based butter. Whole Wheat: Substitute half the flour with whole wheat for a nuttier flavor. Gluten-Free: Use a 1:1 gluten-free flour blend and let the batter rest longer. Fruit Swirl: Drop a spoonful of jam into each pancake while cooking and swirl for fruity ribbons. ❓ 10 FAQs
1. Why are my pancakes not fluffy?
Overmixing is the most common culprit. Mix until just combined, and don’t skip the rest time. 2. Can I make the batter ahead of time?
It's best fresh, but you can mix dry ingredients and wet ingredients separately the night before and combine in the morning. 3. What’s the secret to fluffier pancakes?
Two things: the right amount of baking powder and letting the batter rest before cooking. 4. Do I need to sift the flour?
Not necessary, but whisking the dry ingredients well helps aerate them for a lighter result. 5. Can I use almond or oat milk?
Yes, but whole milk gives the fluffiest texture. Adjust consistency if batter becomes too thin. 6. What’s the best pan for pancakes?
A nonstick skillet or flat griddle offers even heat and easy flipping. 7. How can I tell when to flip?
Watch for bubbles forming across the surface and edges starting to look dry. 8. Should I grease the pan each time?
Yes—lightly between batches to prevent sticking and uneven browning. 9. Can I double this recipe?
Yes, this recipe scales well. Mix gently and cook in batches to avoid crowding. 10. What can I serve with pancakes besides syrup?
Fresh fruit, Greek yogurt, nut butters, compotes, powdered sugar, or even savory toppings like bacon and eggs. 🏁 Conclusion
When it comes to breakfast comfort food, these Fluffy Pancakes are second to none. Light, airy, golden brown, and endlessly customizable, they’re the kind of pancakes you dream about and finally get to make from scratch—better than any box mix. Whether you keep it classic or load them up with berries, chocolate, or cinnamon, this recipe delivers perfection every single time. Make a tall stack and watch them disappear!
Refrigerator: Store in an airtight container for up to 4 days. Freezer: Layer pancakes between wax paper in a freezer bag. Freeze for up to 2 months. Reheat: Microwave: 15–20 seconds per pancake Toaster: For a crisp edge Oven: Bake at 300°F for 5–8 minutes 🥄 Variations
Buttermilk Pancakes: Replace milk with buttermilk and reduce baking powder to 2 tsp; add ½ tsp baking soda. Vegan Version: Use almond milk, a flax egg (1 tbsp flaxseed + 3 tbsp water), and plant-based butter. Whole Wheat: Substitute half the flour with whole wheat for a nuttier flavor. Gluten-Free: Use a 1:1 gluten-free flour blend and let the batter rest longer. Fruit Swirl: Drop a spoonful of jam into each pancake while cooking and swirl for fruity ribbons. ❓ 10 FAQs
1. Why are my pancakes not fluffy?
Overmixing is the most common culprit. Mix until just combined, and don’t skip the rest time. 2. Can I make the batter ahead of time?
It's best fresh, but you can mix dry ingredients and wet ingredients separately the night before and combine in the morning. 3. What’s the secret to fluffier pancakes?
Two things: the right amount of baking powder and letting the batter rest before cooking. 4. Do I need to sift the flour?
Not necessary, but whisking the dry ingredients well helps aerate them for a lighter result. 5. Can I use almond or oat milk?
Yes, but whole milk gives the fluffiest texture. Adjust consistency if batter becomes too thin. 6. What’s the best pan for pancakes?
A nonstick skillet or flat griddle offers even heat and easy flipping. 7. How can I tell when to flip?
Watch for bubbles forming across the surface and edges starting to look dry. 8. Should I grease the pan each time?
Yes—lightly between batches to prevent sticking and uneven browning. 9. Can I double this recipe?
Yes, this recipe scales well. Mix gently and cook in batches to avoid crowding. 10. What can I serve with pancakes besides syrup?
Fresh fruit, Greek yogurt, nut butters, compotes, powdered sugar, or even savory toppings like bacon and eggs. 🏁 Conclusion
When it comes to breakfast comfort food, these Fluffy Pancakes are second to none. Light, airy, golden brown, and endlessly customizable, they’re the kind of pancakes you dream about and finally get to make from scratch—better than any box mix. Whether you keep it classic or load them up with berries, chocolate, or cinnamon, this recipe delivers perfection every single time. Make a tall stack and watch them disappear!