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Fluffy Pancakes

A simple and reliable recipe for homemade fluffy pancakes that taste like weekend comfort any day of the week.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1.5 cups All purpose flour
  • 3.5 teaspoons Baking powder
  • 1 tablespoon Sugar More if you like them sweeter
  • 0.25 teaspoon Salt
  • 1.25 cups Milk Use plant milk for a dairy-free option
  • 1 large Egg
  • 3 tablespoons Melted butter Plus a little for the pan
  • 1 teaspoon Vanilla Optional, but recommended

Method
 

Preparation
  1. In a large bowl, whisk together flour, baking powder, sugar, and salt.
  2. In another bowl or big measuring cup, whisk milk, egg, melted butter, and vanilla.
  3. Pour wet into dry and stir gently until it just comes together; some small lumps are fine.
  4. Let the batter rest for about 5 minutes while heating your pan.
Cooking
  1. Heat a nonstick skillet or griddle on medium to medium-low and lightly butter it.
  2. Pour about 1/4 cup batter per pancake. Cook until bubbles form on top and edges are set, about 2 to 3 minutes.
  3. Flip and cook another 1 to 2 minutes until golden.

Notes

For lighter, fluffier pancakes, avoid overmixing the batter. If the batter is too thick, add milk one tablespoon at a time. Store leftover pancakes in the fridge for up to 3 days or freeze for later use.