Fluffy Pancakes Recipe

Few things compare to the simple joy of a tall stack of warm, fluffy pancakes on a slow morning. Whether it’s for a lazy Sunday brunch, breakfast in bed, or just a well-deserved treat, this foolproof pancake recipe delivers perfect results every time: soft, golden, and cloud-like.

Best of all? It’s made with simple pantry staples and comes together in minutes—with plenty of tips and variations to make it your own.

Ingredients (Makes 8–10 Medium Pancakes)

Dry Ingredients:

• 1½ cups (190g) all-purpose flour – The foundation for structure and fluff.

• 2 tbsp sugar – A touch of sweetness.

• 1 tbsp baking powder – Your fluff booster.

• ½ tsp salt – Enhances overall flavor.

Wet Ingredients:

• 1¼ cups (300ml) milk – Whole milk or buttermilk for best texture.

• 1 large egg – Binds the batter and adds richness.

• 3 tbsp melted butter – For moisture and buttery flavor.

• 1 tsp vanilla extract (optional) – Adds a warm, aromatic note.

For Cooking:

• Butter or oil – To grease the pan.

How to Make Fluffy Pancakes

Step 1: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Ensure it’s evenly mixed with no clumps.

Step 2: Mix the Wet Ingredients

In another bowl or large measuring cup, whisk together the milk, egg, melted butter, and vanilla (if using) until smooth and well combined.

Step 3: Make the Batter

Pour the wet ingredients into the dry ingredients.
Stir gently using a spatula or whisk just until combined. A few small lumps are perfectly fine—do not overmix, or the pancakes may turn out dense.

Step 4: Let the Batter Rest (Optional, but Recommended)

Let the batter sit at room temperature for 5–10 minutes. This allows the baking powder to activate and the gluten to relax, resulting in extra fluffy pancakes.

While the batter rests, preheat your pan or griddle.

Step 5: Cook the Pancakes

1. Heat a non-stick skillet or griddle over medium heat.

2. Lightly grease with butter or oil.

3. Pour about ¼ cup of batter per pancake.

4. Cook for 1–2 minutes, until bubbles form on the surface and the edges look set.

5. Flip gently and cook the other side for about 1 minute, until golden brown and cooked through.

Step 6: Serve Warm & Enjoy

Stack your pancakes and serve immediately. Top with whatever brings you joy—maple syrup, whipped cream, fresh fruit, bananas, chocolate chips, or a simple pat of butter.

Tips for Pancake Perfection

• Don’t overmix the batter: A few lumps = fluffy texture.

• Let the batter rest: This small step makes a big difference.

• Want extra lift? Separate the egg and whip the egg white to stiff peaks. Fold it in gently at the end.

• Use buttermilk: Swap out milk for tangy buttermilk for added rise and flavor.

• Control the heat: Medium heat ensures even cooking without burning the outside.

Fun Variations to Try

• Blueberry Pancakes: Gently fold ½ cup fresh or frozen blueberries into the batter.

• Banana Pancakes: Mash 1 ripe banana and add it to the wet ingredients.

• Chocolate Chip Pancakes: Sprinkle chocolate chips onto each pancake after pouring the batter into the pan.

• Cinnamon Swirl: Add a swirl of cinnamon sugar for a cozy, cinnamon roll vibe.

Make-Ahead & Storage Tips

• Prep Ahead: Mix your dry ingredients the night before and store them in an airtight container.

• Leftovers: Store cooked pancakes in the fridge for up to 3 days or freeze them (with parchment between layers) for up to 2 months. Reheat in the toaster, oven, or microwave.

Final Thoughts

This easy pancake recipe is a true breakfast classic—fluffy, golden, and endlessly adaptable. Once you try it, you may never go back to boxed mixes again. Whether you’re celebrating a special morning or just adding some joy to an ordinary day, this stack of pancakes always delivers.

Happy flipping, and enjoy every bite!