Fluffy Pancakes

These fluffy pancakes are a breakfast favorite, perfect for a lazy morning or a weekend brunch. With a light, airy texture and a subtle sweetness, they're sure to please anyone at the table. Whether I'm making them for myself or sharing them with friends, I always know they’ll be a hit!

Ingredients

1 ½ cups all-purpose flour

3 ½ teaspoons baking powder

1 tablespoon sugar

½ teaspoon salt

1 ¼ cups milk

1 large egg

3 tablespoons melted butter

1 teaspoon vanilla extract

Butter or oil for cooking

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large bowl, I whisk together the flour, baking powder, sugar, and salt.

In a separate bowl, I whisk together the milk, egg, melted butter, and vanilla extract.

I then pour the wet ingredients into the dry ingredients and stir until just combined. I make sure not to overmix—it's okay if the batter is a little lumpy.

Preheat a skillet or griddle over medium heat and lightly grease it with butter or oil.

For each pancake, I pour ¼ cup of batter onto the skillet. I cook them until bubbles form on the surface, then flip and cook for another 1-2 minutes, or until golden brown.

I serve them warm with my favorite toppings like syrup, fresh fruit, or whipped cream.

Servings and Timing

Prep Time: 5 minutes

Cooking Time: 10 minutes

Total Time: 15 minutes

Servings: 4 servings

Calories: 180 kcal per pancake

Variations

Chocolate Chip Pancakes: I like to stir in a handful of chocolate chips into the batter for a sweet twist.

Berry Pancakes: I can toss in some fresh or frozen berries like blueberries, raspberries, or strawberries right into the batter for a fruity touch.

Banana Pancakes: I sometimes add sliced ripe bananas into the batter or use them as a topping to add sweetness and texture.

Whole Wheat Pancakes: If I want to make this recipe a little healthier, I substitute half of the all-purpose flour with whole wheat flour.

Storage/Reheating

Storage: If I have leftovers, I store the pancakes in an airtight container in the refrigerator for up to 2-3 days.

Reheating: To reheat, I place the pancakes in a toaster or toaster oven for a quick warm-up. I can also reheat them in the microwave for 20-30 seconds, though they might not be as crispy as when they were freshly made.

FAQs

How do I make sure my pancakes are fluffy?

To ensure fluffy pancakes, I don’t overmix the batter—it's okay if it’s a bit lumpy. Overmixing activates the gluten in the flour, which can make the pancakes dense. Also, make sure to use fresh baking powder.

Can I make this pancake batter ahead of time?

Yes! I sometimes make the batter the night before and store it in the refrigerator. I give it a quick stir before cooking. However, I recommend not letting it sit for too long, as the baking powder can lose some of its effectiveness over time.

Can I freeze these pancakes?

Yes, I can freeze the pancakes! I place them in a single layer on a baking sheet to freeze first, then transfer them to an airtight container or freezer bag. They’ll stay fresh in the freezer for up to 2 months.

Can I use almond milk or other milk alternatives?

I often use almond milk or oat milk in place of regular milk, and the pancakes turn out just as fluffy. The key is to choose a milk alternative that’s not too watery for the best texture.

How do I prevent pancakes from sticking to the pan?

I make sure to lightly grease my skillet or griddle with butter or oil before cooking each batch. I also let the pan heat up properly before adding the batter. If I notice the pancakes sticking, I reduce the heat slightly.

Conclusion

These fluffy pancakes are an easy, delicious breakfast treat that never disappoints. Whether I’m serving them for a special weekend brunch or just treating myself to a comforting morning meal, I always know they'll be a hit. They're quick, versatile, and can easily be customized to suit my taste—what more could I ask for?