Best Fluffy Pancakes
Ingredients (makes ~8 pancakes)
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1 ½ cups all-purpose flour
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3 ½ tsp baking powder
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½ tsp salt
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1 tbsp sugar (optional, for sweetness)
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1 ¼ cups milk
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1 egg
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3 tbsp unsalted butter, melted (plus extra for the pan)
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1 tsp vanilla extract (optional)
Instructions
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Mix dry ingredients: In a large bowl, whisk together flour, baking powder, salt, and sugar.
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Mix wet ingredients: In another bowl, whisk milk, egg, melted butter, and vanilla.
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Combine: Pour wet ingredients into dry and stir gently. Do not overmix—a few lumps are okay. Overmixing makes pancakes tough.
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Preheat pan: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter.
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Cook pancakes: Pour ¼ cup batter per pancake. Cook until bubbles form on top and edges look set, ~2–3 minutes. Flip and cook 1–2 minutes more until golden.
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Serve immediately: Stack high with butter, syrup, fresh fruit, or your favorite toppings.
Tips for Extra Fluffy Pancakes
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Separate the egg: Beat the egg white until soft peaks form and fold it into the batter last for even more lift.
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Do not press the pancakes with a spatula—they’ll collapse.
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Rest the batter 5–10 minutes before cooking to let the baking powder work its magic.
If you want, I can give you a “cloud-level fluff” version that uses whipped egg whites to make pancakes almost like eating a soft pillow. It’s my secret favorite! Want me to do that?