Fluffy Pancakes
If you've always imagined piling up a tower of golden, fluffy pancakes on a cozy Sunday morning, you've landed in the perfect spot! This fluffy pancake recipe is my ultimate breakfast favorite—simple enough for busy weekday mornings yet delightfully indulgent for a relaxing weekend brunch.
Ingredients
- Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon sugar adjust to taste
- 1/2 teaspoon salt
- Wet Ingredients:
- 1 1/4 cups milk whole milk recommended
- 1 large egg
- 3 tablespoons melted butter plus more for the skillet
- 1 teaspoon vanilla extract optional but adds flavor
Instructions
- Preheat and prep – Heat a skillet over medium heat or a griddle to 350°F. Lightly grease with butter.
- Mix dry ingredients – In a large mixing bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
- Combine wet ingredients – In another bowl, whisk together the milk, egg, melted butter, and vanilla extract.
- Make the batter – Pour the wet ingredients into the dry ingredients and gently mix until just combined. Lumps are okay! Overmixing will make the pancakes tough.
- Let it rest – Let the batter sit for 5 minutes to help activate the baking powder.
- Cook the pancakes – Use a 1/4 cup measuring cup to pour batter onto the hot skillet. Cook until bubbles form on the surface (about 2-3 minutes), then flip.
- Flip and finish – Cook the other side for another 1-2 minutes until golden and cooked through. Transfer to a baking sheet and keep warm in a low oven if needed.
Notes
- Don’t overmix the batter—some lumps are your friend!
- Let the batter rest before cooking for the fluffiest texture.
- Use a non-stick skillet or well-seasoned griddle.
- Wait until you see bubbles before flipping.
- Keep pancakes warm on a baking sheet in the oven at 200°F while cooking the rest.