Here’s a classic fluffy pancake recipe that comes out golden-brown, circular, and perfectly soft 🥞✨
🥞 Fluffy Pancakes
Serves: 4 (makes ~8 pancakes)
Ingredients
- 1½ cups all-purpose flour
- 3½ teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1¼ cups milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract (optional)
- Butter or oil for greasing the pan
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 ingredients.
- Stir gently until just combined — do not overmix (lumps are okay).
- Preheat pan
- Heat a nonstick skillet or griddle over medium heat.
- Lightly grease with butter or oil.
- Cook pancakes
- Pour about ¼ cup batter per pancake onto the skillet.
- Cook until bubbles form on top and edges look set, ~2–3 minutes.
- Flip and cook another 1–2 minutes until golden-brown.
- Serve
- Stack and serve warm with syrup, fruit, or your favorite toppings.
💡 Tips for Extra Fluffiness
- Separate the egg, beat the white until stiff peaks, and fold it in for a cloud-like texture.
- Let the batter rest 5–10 minutes before cooking — helps bubbles form.
- Keep cooked pancakes warm in a 200°F (90°C) oven while you finish the batch.
If you want, I can also give a quick 3-ingredient version that’s almost as fluffy and super fast for mornings.
Do you want me to provide that quick version?
