Introduction

Fluffy pancakes are a classic breakfast favorite that everyone can enjoy. This simple recipe yields light, airy pancakes with a tender crumb, perfect for a weekend brunch or a special treat any time of day.

Ingredients

1 cup all-purpose flour, sifted
2 tsp baking powder
Pinch of salt
2 tbsp white sugar
3/4 cup milk (add up to 2 tbsp more if batter is too dry)
1 large egg, beaten
2 tbsp unsalted butter, melted
1 tsp pure vanilla extract
Canola oil (or any neutral vegetable oil), for cooking

Instructions

Step 1: In a bowl, combine the sifted flour, sugar, salt, and baking powder. Mix well to blend all the dry ingredients evenly.
Step 2: In a separate bowl, whisk together the beaten egg, milk, vanilla extract, and melted butter. Make sure the melted butter is cool to prevent cooking the egg.
Step 3: Pour the wet mixture into the dry ingredients and stir gently until mostly combined. The batter should be thick with some lumps, and there should be no visible flour streaks. If the batter seems too thick, add a little milk to reach the right consistency. Let the batter rest for 10 minutes.
Step 4: Heat a heavy-bottomed nonstick skillet over low to medium heat and lightly coat with oil. Use a 1/4 cup measure to scoop the batter and pour it onto the skillet to form evenly sized pancakes.
Step 5: Cook until bubbles appear on the surface and the edges look set, then flip carefully. Cook the other side until golden brown. Repeat with remaining batter.

Tips & Variations

For extra fluffy pancakes, avoid over-mixing the batter; a few lumps are okay.
Swap white sugar for brown sugar or honey for a deeper flavor.
Add fresh blueberries, chocolate chips, or sliced bananas to the batter before cooking for a fruity twist.
Use buttermilk instead of regular milk for a tangy flavor and even lighter texture.
Cook pancakes on low heat to ensure they cook evenly without burning.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a toaster or microwave until warm. To freeze, layer pancakes separated by parchment paper in a freezer bag and freeze for up to 1 month. Reheat from frozen in the toaster or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to cook pancakes soon after making the batter, especially because the baking powder loses its leavening power over time. If needed, you can prepare the batter and store it refrigerated for up to 2 hours before cooking.

How do I know when to flip the pancakes?

Flip pancakes when you see bubbles forming and popping on the surface, and the edges begin to look set. This usually takes about 2-3 minutes on the first side on medium-low heat.

Fluffy Pancakes Recipe

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4.7 from 77 reviews

These fluffy pancakes are a classic breakfast favorite, featuring a light and airy texture with a subtle sweetness and a hint of vanilla. Perfect for a cozy morning, they come together easily with simple pantry ingredients and cook up golden brown on the stovetop.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 8 pancakes (about 4 servings) 1x
Category: Breakfast
Method: Stovetop
Cuisine: American

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour, sifted
2 tsp baking powder
Pinch of salt
2 tbsp white sugar

Wet Ingredients

3/4 cup milk (plus up to 2 tbsp more if batter is too dry)
1 large egg, beaten
2 tbsp unsalted butter, melted and cooled
1 tsp pure vanilla extract

For Cooking

Canola oil or any other neutral vegetable oil, for cooking

Instructions

Combine Dry Ingredients: In a large bowl, mix together the sifted flour, baking powder, salt, and sugar until well combined to ensure an even distribution of rising agents and seasoning.
Mix Wet Ingredients: In a separate bowl, whisk the beaten egg, milk, vanilla extract, and cooled melted butter until smooth. Take care that the butter is not hot to avoid cooking the eggs prematurely.
Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Stir gently just until mostly combined; the batter should remain thick with some lumps and no visible flour streaks. If too thick, add up to 2 tablespoons of milk. Let the batter rest for 10 minutes to allow hydration and better texture.
Heat the Skillet: Warm a heavy-bottomed, nonstick skillet over low to medium heat. Lightly coat the surface with canola or neutral oil for easy flipping and to prevent sticking.
Cook the Pancakes: Using a 1/4 cup measure, pour the batter onto the skillet to form evenly sized pancakes. Cook until the bottom side is golden brown and bubbles form on the top surface, about 2-3 minutes. Flip carefully and cook the other side until golden and cooked through, approximately 1-2 minutes more.

Notes

Do not overmix the batter to keep pancakes fluffy; a few lumps are okay.
Resting the batter for 10 minutes improves texture by allowing gluten to relax and baking powder to activate.
Use a nonstick skillet and moderate heat to avoid burning the pancakes before they are cooked inside.
Adjust milk quantity to achieve the preferred batter consistency; it should be pourable but thick.
Serve pancakes warm with your favorite toppings like syrup, fresh fruit, or butter.

Keywords: fluffy pancakes, easy pancakes, breakfast recipe, homemade pancakes, classic pancakes, stovetop pancakes