Classic Fluffy Pancakes
Light, fluffy pancakes perfect for weekend breakfasts. This beginner-friendly recipe creates tender, golden pancakes that are crispy on the edges and soft in the center.
Ingredients
- •1.5 cups all-purpose flour
- •3.5 teaspoons baking powder
- •1 teaspoon salt
- •1 tablespoon granulated sugar
- •1.25 cups whole milk
- •1 large egg
- •3 tablespoons unsalted butter, melted
- •1 teaspoon vanilla extract
- •Additional butter or oil for cooking
Before you start
Equipment You'll Need
Large mixing bowl
Medium mixing bowl
Whisk
Measuring cups and spoons
Non-stick skillet or griddle
Spatula
Wooden spoon or rubber spatula
Safety Tips & Important Notes
Follow these for best results and safety.
Do not overmix the batter. Lumps are okay and will result in fluffier pancakes.
Test your pan temperature by sprinkling a few drops of water on it. If they sizzle and evaporate, the pan is ready.
Keep finished pancakes warm in a 200°F oven while cooking the rest of the batch.
For evenly sized pancakes, use a measuring cup or ice cream scoop to portion the batter.
If pancakes are browning too quickly, reduce the heat to medium-low.
Instructions
In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir with a wooden spoon or spatula until just combined. The batter should be slightly lumpy; do not overmix or pancakes will be tough.
Let the batter rest for 5 minutes while you heat your cooking surface. This allows the baking powder to activate and creates fluffier pancakes.
Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil.
Once the pan is hot, pour about one-quarter cup of batter for each pancake onto the cooking surface.
Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
Flip the pancakes and cook for another 1 to 2 minutes until golden brown on the bottom.
Transfer cooked pancakes to a plate and keep warm while cooking the remaining batter.
Serve immediately with your favorite toppings such as maple syrup, butter, fresh berries, or whipped cream.
Chef's Notes
- •Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
- •To reheat, warm in a toaster, oven, or microwave until heated through.
- •Pancakes freeze well for up to 2 months. Place parchment paper between each pancake before freezing.
- •For buttermilk pancakes, substitute buttermilk for regular milk and reduce baking powder to 2 teaspoons.
- •Add-ins like chocolate chips, blueberries, or sliced bananas can be added directly to the batter or sprinkled onto pancakes while cooking.
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