Here’s a classic, fluffy pancake recipe—simple, quick, and perfect for breakfast or brunch.
Fluffy Pancakes
Ingredients (makes ~8 pancakes)
- 1½ cups all-purpose flour
- 3½ tsp baking powder
- 1 tsp salt
- 1 tbsp sugar
- 1¼ cups milk
- 1 egg
- 3 tbsp melted butter (plus extra for cooking)
- 1 tsp 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 extract. - Combine
Pour wet ingredients into dry ingredients. Gently stir until just combined—batter should be slightly lumpy. Avoid overmixing. - Cook pancakes
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter.
Pour ¼ cup batter per pancake. Cook until bubbles form on the surface and edges look set (2–3 minutes). Flip and cook another 1–2 minutes until golden. - Serve warm
Stack pancakes and top with maple syrup, fresh fruit, whipped cream, or butter.
Tips
- For extra fluffy pancakes, separate the egg and whisk the egg white to soft peaks, then fold into batter.
- Add-ins like chocolate chips, blueberries, or bananas are delicious.
- Keep pancakes warm in a 200°F (90°C) oven while cooking the rest.
If you want, I can also give a slow-cooker or baked pancake casserole version that makes a big batch for family-style serving.
Do you want me to do that?
