Here’s a straightforward recipe for classic, fluffy pancakes—soft, light, and perfect for breakfast or brunch.
Classic Fluffy Pancakes
Ingredients (makes ~8 pancakes)
- 1 ½ cups all-purpose flour
- 3 ½ tsp baking powder
- 1 tsp salt
- 1 tbsp sugar
- 1 ¼ cups milk (whole or 2%)
- 1 large 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 until combined.
- Combine wet and dry:
- Pour wet ingredients into dry ingredients.
- Stir gently until just combined—small lumps are okay. Overmixing makes pancakes tough.
- Heat the pan:
- Preheat a non-stick skillet or griddle over medium heat.
- Lightly grease with butter or oil.
- Cook the pancakes:
- Pour ¼ cup batter per pancake onto the skillet.
- Cook until bubbles form on the surface and edges look set (~2–3 minutes).
- Flip and cook 1–2 minutes more until golden brown.
- Serve:
- Stack pancakes and top with maple syrup, fresh fruit, or whipped cream.
Tips for Extra Fluffiness
- Separate the egg: Beat the egg white until stiff peaks form, then fold in at the end.
- Don’t overmix: Keep batter slightly lumpy.
- Rest the batter: Let it sit 5–10 minutes before cooking for even fluffier pancakes.
I can also give a shortcut 3-ingredient version that’s still fluffy and perfect for busy mornings if you want. Do you want me to share that?
