Here’s a classic Fluffy Pancakes recipe—light, soft, and perfectly golden 🥞✨
Fluffy Pancakes
Ingredients (Makes 8–10 pancakes)
1 ½ cups (190 g) all-purpose flour
3 ½ tsp baking powder
1 tsp salt
1 tbsp sugar
1 ¼ cups (300 ml) milk
1 large egg
3 tbsp unsalted butter, melted
1 tsp vanilla extract
Butter or oil for 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 until combined.
Combine
Pour wet ingredients into dry ingredients. Stir gently until just combined.
Tip: It’s okay if the batter is a bit lumpy; overmixing can make pancakes tough.
Cook the pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour ¼ cup batter per pancake. Cook until bubbles form on the surface, then flip and cook 1–2 minutes more until golden.
Serve
Serve warm with syrup, fresh fruit, butter, or your favorite toppings.
Tips for Extra Fluffy Pancakes
Separate and whip eggs: For extra fluff, separate the egg. Beat the white until stiff peaks form, then fold in at the end.
Don’t overmix: Lumps in the batter are fine; overmixing develops gluten and makes pancakes dense.
Rest the batter: Letting it rest 5–10 minutes before cooking helps the baking powder activate.
Keep warm: Place cooked pancakes on a baking sheet in a 200°F (95°C) oven while finishing the batch.
If you want, I can also give a “one-bowl, ultra-fluffy pancakes in 15 minutes” version that’s perfect for quick weekday breakfasts.