Best Fluffy Pancakes a Light, airy, and melt-in-your-mouth pancakes that are perfect for breakfast or brunch. These homemade pancakes are simple to make and result in the fluffiest, most delicious stack ever! Whether it’s a weekend treat or a quick weekday breakfast, these pancakes always deliver.
Why I Love This Recipe
I love this recipe because it creates the perfect pancakes—golden brown on the outside and incredibly soft on the inside. The batter comes together in minutes, making it ideal for busy mornings. The combination of vanilla and butter adds a rich, comforting flavor that pairs well with any topping. Plus, these pancakes are so versatile; I can make them as sweet or as simple as I like.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 1/4 cups milk
1 egg
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Directions
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
In another bowl, beat the egg and add the milk, melted butter, and vanilla extract. Mix well.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; the batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancake and cook for another 1-2 minutes, until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed.
Serve warm with maple syrup, butter, fresh fruit, or any toppings of choice.
Servings and Timing
Servings: 4
Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Calories: 220 kcal per serving
Variations
Chocolate Chip Pancakes – I like to fold in a handful of chocolate chips for a sweet twist.
Blueberry Pancakes – Fresh or frozen blueberries add a delicious fruity flavor.
Whole Wheat Pancakes – Swap half of the all-purpose flour for whole wheat flour for a healthier option.
Buttermilk Pancakes – Substitute regular milk with buttermilk for an extra fluffy texture.
Vegan Pancakes – Replace the egg with a flaxseed egg and use plant-based milk and butter.
Storage/Reheating
If I have leftover pancakes, I let them cool completely before storing them in an airtight container. They stay fresh in the refrigerator for up to 3 days. For longer storage, I freeze them by placing parchment paper between each pancake and sealing them in a freezer bag for up to 2 months.
To reheat, I use:
Microwave: 20-30 seconds per pancake
Oven: 350°F for about 5 minutes
Toaster: Perfect for a quick and crispy reheat
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FAQs
How do I make pancakes fluffier?
Using fresh baking powder and not overmixing the batter helps create light and airy pancakes.
Can I make the batter ahead of time?
I don’t recommend making the batter too far in advance, as the baking powder starts reacting immediately. However, I sometimes mix the dry and wet ingredients separately and combine them just before cooking.
Why are my pancakes not browning properly?
If the heat is too low, pancakes won’t brown well. I keep the skillet at medium heat and ensure it’s fully preheated before adding batter.
Can I use a different type of flour?
Yes! Whole wheat, oat, or gluten-free flour can be used, though the texture might vary slightly.
What’s the best way to keep pancakes warm?
I place cooked pancakes on a baking sheet in a 200°F oven while I finish making the rest.
Conclusion
These fluffy pancakes are a breakfast favorite, offering the perfect balance of lightness and flavor. With simple ingredients and easy steps, I can whip up a delicious stack in no time. Whether enjoyed plain or loaded with toppings, they never disappoint.
📖 Recipe:
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Best Fluffy Pancakes
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Light, airy, and melt-in-your-mouth pancakes that are perfect for breakfast or brunch. These homemade pancakes are simple to make and result in the fluffiest, most delicious stack ever! Whether it’s a weekend treat or a quick weekday breakfast, these pancakes always deliver.
Ingredients
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 1/4 cups milk
1 egg
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
- In another bowl, beat the egg and add the milk, melted butter, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; the batter should be slightly lumpy.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes).
- Flip the pancake and cook for another 1-2 minutes until golden brown and cooked through.
- Repeat with the remaining batter, greasing the skillet as needed.
- Serve warm with maple syrup, butter, fresh fruit, or any toppings of choice.
Notes
For extra fluffiness: Use buttermilk instead of regular milk.
Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
Reheating: Use a microwave (20-30 sec), oven (350°F for 5 min), or toaster for a crispy texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 220 kcal
