best Fluffy Pancakes

These Easy Fluffy Pancakes are the ultimate breakfast treat! Soft,  and perfectly golden, they’re quick to whip up and make any morning feel special.

Why Make This Recipe

Perfectly Fluffy Every Time

These pancakes are light and fluffy, thanks to the perfect balance of butter, baking powder, and vanilla.

Quick and Simple

Ready in just 30 minutes, this recipe uses pantry staples and is beginner-friendly.

How to Make Easy Fluffy Pancakes

Ingredients

  • Dry Ingredients:
    • 1½ cups (195g) all-purpose flour, spooned and leveled
    • 2 tablespoons sugar
    • 1 tablespoon baking powder
    • ½ teaspoon fine sea salt (reduce to ¼ teaspoon if using salted butter)
  • Wet Ingredients:
    • 1¼ cups (295ml) milk (dairy or non-dairy)
    • 1 large egg
    • 5 tablespoons (70g) unsalted butter, melted (plus more for the skillet)
    • 2 teaspoons vanilla extract

Directions

  1. Prepare the Batter
    • Melt the butter and set it aside to cool slightly.
    • Whisk together the flour, sugar, baking powder, and salt in a medium bowl.
    • Whisk together the milk, egg, melted butter, and vanilla extract in a separate bowl. (It’s okay if the butter solidifies when mixed with the milk.)
  2. Combine Wet and Dry Ingredients
    • Create a well in the center of the dry ingredients. Pour the milk mixture into the well.
    • Gently stir the batter with a fork until just combined. A few small lumps are fine.
    • Allow the batter to rest for 5 minutes. You’ll notice it starts to bubble, which makes the pancakes fluffy!
  3. Heat the Skillet
    • Place a large skillet or griddle over medium heat. To test if it’s ready, sprinkle a few drops of water—if they dance and evaporate quickly, it’s ready.
    • Brush the skillet with melted butter for crispy edges (optional if using a nonstick pan).
  4. Cook the Pancakes
    • Scoop ¼ cup of batter onto the skillet for each pancake, spreading it into a 4-inch circle.
    • Cook for 1–2 minutes, until the edges look dry and bubbles form and pop on the surface.
    • Flip the pancakes and cook for another 1–2 minutes until golden and cooked through.
  5. Serve
    • Serve warm with butter, maple syrup, and your favorite toppings, such as fresh berries or whipped cream.

How to Serve Easy Fluffy Pancakes

  • Drizzle with warm maple syrup or honey for a classic finish.
  • Add toppings like sliced bananas, fresh berries, chocolate chips, or whipped cream for an extra indulgent treat.
  • Pair with scrambled eggs and bacon for a complete breakfast.

How to Store and Reheat Pancakes

Refrigerate:

  • Store pancakes in an airtight container in the refrigerator for up to 1 week.

Freeze:

  • Line pancakes on a baking sheet and freeze for 30 minutes. Once frozen, transfer them to a freezer-safe bag, placing parchment paper between each pancake to prevent sticking. Pancakes can be frozen for up to 2 months.

Reheat:

  • Microwave: Place pancakes on a plate and heat for 20 seconds per pancake.
  • Oven: Wrap pancakes in foil and bake at 350°F (175°C) for 10 minutes.

Tips for Perfect Pancakes

  1. Don’t Overmix the Batter: Stir until the flour is incorporated; a few lumps are okay. Overmixing can result in dense pancakes.
  2. Let the Batter Rest: Allowing the batter to rest for a few minutes helps create fluffier pancakes.
  3. Control the Heat: Medium heat is ideal—too high will burn the pancakes before they cook through.
  4. Crispy Edges: Brushing the skillet with melted butter adds crispy, golden edges to the pancakes.

Variations

  • Blueberry Pancakes: Add fresh or frozen blueberries to the batter before cooking.
  • Chocolate Chip Pancakes: Fold in chocolate chips for a sweet twist.
  • Spiced Pancakes: Add ½ teaspoon of cinnamon or a pinch of nutmeg for extra flavor.

1. Can I use whole wheat flour instead of all-purpose flour?

Yes! Replace half or all of the all-purpose flour with whole wheat flour, but the pancakes may be slightly denser.

2. What can I use instead of butter?

You can use coconut or neutral vegetable oil instead of melted butter.

3. How do I make the pancakes dairy-free?

Use non-dairy milk such as almond, oat, or soy milk, and substitute the butter with a plant-based alternative.

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Easy Fluffy Pancakes

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Ingredients
  

  • Dry Ingredients:
  • 1½ cups 195g all-purpose flour, spooned and leveled
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon fine sea salt reduce to ¼ teaspoon if using salted butter
  • Wet Ingredients:
  • 1¼ cups 295ml milk (dairy or non-dairy)
  • 1 large egg
  • 5 tablespoons 70g unsalted butter, melted (plus more for the skillet)
  • 2 teaspoons vanilla extract

Instructions
 

  • Prepare the Batter
  • Melt the butter and set it aside to cool slightly.
  • Whisk together the flour, sugar, baking powder, and salt in a medium bowl.
  • Whisk together the milk, egg, melted butter, and vanilla extract in a separate bowl. (It’s okay if the butter solidifies when mixed with the milk.)
  • Combine Wet and Dry Ingredients
  • Create a well in the center of the dry ingredients. Pour the milk mixture into the well.
  • Gently stir the batter with a fork until just combined. A few small lumps are fine.
  • Allow the batter to rest for 5 minutes. You’ll notice it starts to bubble, which makes the pancakes fluffy!
  • Heat the Skillet
  • Place a large skillet or griddle over medium heat. To test if it’s ready, sprinkle a few drops of water—if they dance and evaporate quickly, it’s ready.
  • Brush the skillet with melted butter for crispy edges (optional if using a nonstick pan).
  • Cook the Pancakes
  • Scoop ¼ cup of batter onto the skillet for each pancake, spreading it into a 4-inch circle.
  • Cook for 1–2 minutes, until the edges look dry and bubbles form and pop on the surface.
  • Flip the pancakes and cook for another 1–2 minutes until golden and cooked through.
  • Serve
  • Serve warm with butter, maple syrup, and your favorite toppings, such as fresh berries or whipped cream.

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