If you’ve ever dreamed of starting your morning with a tall stack of golden, fluffy pancakes Recipe, this recipe is for you. Light, airy, and melt-in-your-mouth soft, these pancakes are everything you want in a cozy breakfast treat. Forget dense or rubbery pancakes—this method guarantees a cloud-like texture every time. Whether you’re whipping them up for a lazy weekend brunch or a quick weekday indulgence, these pancakes bring comfort and joy to the table.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy: Ready in less than 30 minutes with simple steps.
- Everyday Ingredients: Pantry staples—no special shopping trips required.
- Extra Fluffy: A perfect balance of baking powder and mixing technique makes these pancakes rise beautifully.
- Versatile & Crowd-Pleaser: Delicious with maple syrup, fruit, or even a dollop of whipped cream.
- Comfort on a Plate: Nothing beats the warmth and satisfaction of fluffy, homemade pancakes that make mornings special.
Unlike ordinary recipes, this one focuses on minimal mixing (to avoid tough pancakes) and a clever buttering trick that ensures a perfectly golden surface every time.
Ingredients Needed
For the Pancake Batter:
- 2 cups (300 g) all-purpose flour
- 4 tsp baking powder – gives the pancakes their signature fluff
- ¼ cup (55 g) white sugar – superfine works best, but regular sugar is fine
- Pinch of salt – balances sweetness
- 1 large egg – room temperature for best blending
- 1 ¾ cups (435 ml) milk – any type, whole milk makes richer pancakes
- 1 tsp vanilla extract – adds warm, sweet depth
For Cooking:
- About 4 tsp unsalted butter – melted in small amounts for greasing the pan
How to Make Fluffy Pancakes Recipe
- Mix the dry ingredients: In a large mixing bowl, whisk together flour, baking powder, sugar, and salt until evenly combined. This ensures the leavening is distributed for even fluffiness.
- Prepare the wet mixture: Add the egg, milk, and vanilla extract. Whisk gently until the batter is smooth and lump-free. Avoid over-mixing—30 seconds is plenty—otherwise, your pancakes may turn chewy.
- Preheat the pan: Place a non-stick skillet over medium heat (or medium-high if your stove runs cool). Add ½ tsp of butter and swirl until melted. Wipe most of it away with a paper towel—this prevents greasy pancakes and avoids that “first pancake fail.”
- Cook the pancakes: Pour about ¼ cup of batter into the center of the pan. Lightly nudge the batter with the edge of your scoop to form a circle, about 4.5 inches wide.
- Flip at the right moment: Cook until bubbles form on the surface and the edges start to look set. Flip carefully and cook the second side until golden brown.
- Keep warm & repeat: Transfer finished pancakes to a plate or a low oven to stay warm. Add a touch more butter to the pan every 2–3 pancakes, depending on your skillet’s non-stick quality.
Serving and Storage Tips
- Serving Ideas: Stack high and drizzle with maple syrup, top with fresh berries, or dust with powdered sugar. For a decadent twist, add a spoonful of Nutella or peanut butter.
- Storage: Leftovers keep well in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in the microwave for 20–30 seconds, or reheat in a skillet for a crisp edge.
- Freezing: Place cooled pancakes in a single layer on a tray, freeze, then transfer to a bag. Reheat straight from frozen in the toaster or oven.
Helpful Notes
- Don’t over-mix the batter—this is the #1 cause of dense pancakes.
- For extra fluff, let the batter rest for 5 minutes before cooking.
- Want perfectly round pancakes? Use a pancake ring or pour the batter with an ice cream scoop.
- Experiment with mix-ins like blueberries, chocolate chips, or banana slices added just after pouring the batter into the pan.
Fluffy Pancakes
Ingredients
Method
- In a large bowl, whisk together flour, baking powder, sugar, and salt until evenly combined.
- Add egg, milk, and vanilla extract. Whisk gently until smooth, avoiding over-mixing.
- Preheat a non-stick skillet over medium heat. Add ½ tsp butter, swirl, then wipe away most with a paper towel.
- Pour about ¼ cup of batter into the center of the skillet, forming a circle about 4.5 inches wide.
- Cook until bubbles form and edges look set, then flip and cook the second side until golden brown.
- Transfer to a plate or low oven to keep warm. Repeat, greasing the pan lightly every few pancakes.
Notes
Conclusion
These fluffy pancakes are the kind of breakfast that makes mornings worth getting up for. With a simple batter, everyday ingredients, and a few clever tricks, you’ll get tall, golden pancakes that taste like they came straight out of a café kitchen. Soft, pillowy, and endlessly versatile, they’re perfect for family breakfasts, brunch with friends, or a cozy solo treat.
If you try this recipe, don’t forget to leave a comment and star rating—your feedback helps others discover it too! And if you’re proud of your stack, share it on Pinterest or Facebook. 🍯🥞
👉 What’s your favorite topping for pancakes—classic maple syrup or something more adventurous? Let us know below!
Frequently Asked Questions (FAQ)
Can I make these pancakes gluten-free?
Yes! Substitute the flour with a good 1:1 gluten-free baking blend. Add an extra tablespoon of milk if the batter feels too thick.
Can I use whole wheat flour instead of all-purpose?
You can, but the pancakes will be denser. Try using half whole wheat and half all-purpose flour for a balance of health and fluffiness.
How do I keep pancakes warm while cooking the rest?
Place cooked pancakes on a baking tray in a 200°F (90°C) oven. This keeps them warm without drying them out.
Why are my pancakes flat instead of fluffy?
The most common reasons are over-mixing the batter or using old baking powder. Always check that your leavening agent is fresh.
Can I freeze these pancakes?
Absolutely! Freeze in a single layer first, then transfer to a freezer bag. They reheat beautifully in the toaster.