Introduction

Fluffy pancakes are a classic breakfast favorite that’s easy to make at home. Soft, airy, and lightly sweetened, these pancakes are perfect topped with syrup, fruit, or your favorite spreads. With simple ingredients and straightforward steps, you’ll have a stack ready in no time.

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 (not hot)
1 tsp pure vanilla extract
Canola oil or any neutral vegetable oil, for cooking

Instructions

Step 1: In a bowl, combine the sifted flour, baking powder, salt, and sugar. Mix well to distribute the ingredients evenly.
Step 2: In a separate bowl, whisk together the beaten egg, milk, vanilla extract, and melted butter. Make sure the butter is not hot to avoid cooking the egg.
Step 3: Pour the wet mixture into the dry ingredients and stir gently until just combined. The batter should be thick and slightly lumpy without visible flour streaks. Add a little more milk if too thick. Let the batter rest for 10 minutes.
Step 4: Heat a heavy-bottomed nonstick skillet over low-medium heat and lightly coat it with oil. Use a 1/4 cup measure to pour evenly sized pancakes onto the pan.
Step 5: Cook until bubbles form on the top and the edges look set, then flip carefully. Cook the other side until golden brown. Repeat with remaining batter.

Tips & Variations

For extra fluffiness, separate the egg and beat the white until stiff peaks form, then fold it into the batter at the end.
Swap vanilla extract for almond extract for a different flavor twist.
Try adding fresh berries or chocolate chips to the batter before cooking for added texture and taste.
Use buttermilk instead of regular milk for richer flavor and even fluffier pancakes.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or microwave until warmed through. For longer storage, freeze pancakes separated by parchment paper in a zip-top bag for up to 1 month, then reheat as needed.

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 the pancakes shortly after mixing to keep them fluffy. However, you can prepare the batter and refrigerate it for up to 24 hours; add a little milk and stir gently before cooking.

What if my pancakes are not fluffy?

Fluffy pancakes depend on not over-mixing the batter and letting it rest to activate the baking powder. Also, make sure your baking powder is fresh and your pan is not too hot to avoid burning the outside before cooking through.

Fluffy Pancakes Recipe

Print Recipe

★★★★★

4.9 from 130 reviews

These fluffy pancakes are a classic breakfast favorite, made with simple ingredients like all-purpose flour, milk, and eggs. Their light and airy texture comes from the perfect balance of baking powder and a bit of rest time for the batter. Cooked gently on a nonstick skillet with a touch of oil, they turn golden brown and delicious every time, perfect for drizzling with syrup or topping with fresh fruit.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 pancakes 1x
Category: Breakfast
Method: Frying
Cuisine: American
Diet: Vegetarian

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 if batter is too dry)
1 large egg, beaten
2 tbsp unsalted butter, melted (cooled slightly)
1 tsp pure vanilla extract

For Cooking

Canola oil (or any neutral vegetable oil), for cooking

Instructions

Mix dry ingredients: In a bowl, combine the sifted flour, baking powder, pinch of salt, and white sugar. Stir well to evenly distribute the leavening and sweetener throughout the flour mixture.
Mix wet ingredients: In a separate bowl, whisk together the beaten egg, milk, vanilla extract, and melted butter. Ensure the melted butter has cooled so it does not cook the eggs.
Combine wet and dry: Pour the wet mixture into the dry ingredients. Gently stir just until mostly incorporated. The batter should be thick and slightly lumpy, with no visible streaks of flour. Add a little more milk if the batter feels too thick. Let the batter rest for 10 minutes to allow the baking powder to activate and the flour to hydrate.
Preheat skillet: Heat a heavy-bottomed nonstick skillet over low to medium heat. Lightly coat the surface with canola oil to prevent sticking.
Cook pancakes: Using a 1/4 cup measure, scoop the batter and pour evenly spaced rounds onto the skillet. Cook until the underside is golden brown and bubbles form on the top surface. Flip carefully and cook the other side until golden brown and cooked through. Repeat with remaining batter.

Notes

Do not overmix the batter; a few lumps are okay and will keep the pancakes tender.
Allowing the batter to rest for 10 minutes helps make the pancakes lighter and fluffier.
Use a low to medium heat to cook pancakes evenly without burning.
If batter is too thick, add milk a tablespoon at a time to reach desired consistency.
Use a nonstick skillet and a little oil to prevent sticking and easy flipping.
Customize toppings with syrup, fresh fruit, whipped cream, or nuts.

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