Ohhh yes 😍 pancakes from scratch—fluffy, tender, and totally customizable. Here’s a foolproof classic recipe:
Fluffy Pancakes from Scratch
Ingredients (Makes 8–10 pancakes)
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 1/4 cups milk
- 1 large egg
- 3 tablespoons melted butter (plus extra for cooking)
- 1 teaspoon vanilla extract (optional)
Instructions
- Mix dry ingredients
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Mix wet ingredients
- In another bowl, whisk milk, egg, melted butter, and vanilla.
- Combine
- Pour wet ingredients into dry and stir until just combined.
- Do not overmix—batter should be slightly lumpy.
- Heat skillet
- Heat a nonstick skillet or griddle over medium heat. Brush lightly with butter.
- Cook pancakes
- Pour 1/4 cup batter per pancake onto skillet.
- Cook 2–3 minutes until bubbles form on top and edges look set.
- Flip and cook 1–2 minutes more until golden and cooked through.
- Serve
- Stack pancakes and top with syrup, butter, fruit, or whipped cream.
🔥 Tips for Perfect Pancakes
- Let batter rest 5–10 minutes for fluffier pancakes.
- Use buttermilk instead of milk for extra tang and tenderness.
- For chocolate chip pancakes, sprinkle chips onto the batter after pouring on the skillet.
- Keep pancakes warm in a 200°F oven while cooking the rest.
If you want, I can also give a fluffiest-ever version using whipped egg whites, a whole wheat version, or a microwave 1-minute single pancake trick 😏
Do you want one of those?
