Get ready to make the softest, fluffiest pancakes with this foolproof recipe! These pancakes are thick, golden, and melt-in-your-mouth delicious—perfect for breakfast or brunch. Whether you enjoy them classic, with fruit, or even chocolate chips, this easy pancake recipe guarantees amazing results every time.
Why You’ll Love This Recipe
- Fluffy & Soft – The perfect ratio of flour, baking powder, and milk ensures a light texture.
- Quick & Easy – Ready in just 15 minutes with simple ingredients.
- Customizable – Add fruits, chocolate chips, or make it gluten-free.
- No Special Equipment Needed – Just a mixing bowl and a non-stick pan.
Ingredients (Makes 12 pancakes, Serves 6)
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 ¼ cups milk (any kind)
- 1 large egg
- 3 tablespoons butter, melted
- 2 teaspoons vanilla extract (optional, for extra flavor)
Step-by-Step Instructions
1. Mix the Dry Ingredients
- In a large bowl, sift together flour, baking powder, salt, and sugar.
2. Add Wet Ingredients
- Make a well in the center of the dry ingredients. Pour in the milk, egg, melted butter, and vanilla extract (if using).
- Use a fork or whisk to mix gently until just combined. Do not overmix—lumps are fine.
3. Preheat & Grease the Pan
- Heat a non-stick griddle or pan over medium-high heat (or 300-350°F on an electric griddle).
- Lightly grease with butter or cooking spray.
4. Cook the Pancakes
- Pour ¼ cup of batter onto the heated pan for each pancake.
- Cook for 2 minutes, until bubbles form and the edges look set.
- Flip and cook for another 1 minute on the other side.
- Avoid pressing down on the pancakes to keep them fluffy.
5. Serve & Enjoy
- Transfer pancakes to a plate and keep warm while cooking the rest.
- Serve with syrup, butter, fresh fruit, or chocolate chips.
Topping & Mix-In Ideas
- Fresh Fruit: Strawberries, bananas, blueberries
- Chocolate Chips: Stir ½ cup into the batter
- Classic Maple Syrup: Drizzle generously
- Nut Butter: Almond or peanut butter for extra richness
- Whipped Cream: A dessert-like treat
Serving Suggestions
Pair your fluffy pancakes with these delicious sides for a complete meal:
- Crispy Bacon – The salty-sweet combination is always a favorite.
- Scrambled Eggs – Adds protein and balances the meal.
- Greek Yogurt with Honey – A light and refreshing addition.
- Fresh Berries – Blueberries, strawberries, or raspberries complement the pancakes.
- Breakfast Sausages – A hearty and savory contrast.
- Hash Browns – Adds a crispy texture to your breakfast.
- Avocado Slices – A creamy and nutritious side.
- Orange Juice or Coffee – Classic drinks that pair well with pancakes.
Common Mistakes to Avoid & How to Perfect the Recipe
1. Overmixing the Batter
- Stirring too much develops gluten, making pancakes dense instead of fluffy.
- Mix until just combined, even if lumps remain.
2. Using Expired Baking Powder
- Old baking powder loses its effectiveness, leading to flat pancakes.
- Always check the expiration date and replace it if needed.
3. Skipping the Preheat Step
- A properly heated pan ensures even cooking and golden-brown pancakes.
- Allow the pan to heat for a few minutes before adding batter.
4. Flipping Too Soon
- If flipped too early, the pancakes will not cook evenly.
- Wait until bubbles form on the surface and the edges look set before flipping.
5. Pressing Down on Pancakes
- Pressing the pancakes with a spatula makes them dense instead of fluffy.
- Let them cook naturally without extra pressure.
6. Cooking on the Wrong Heat Level
- Too high: Pancakes burn outside while remaining raw inside.
- Too low: Pancakes become dry and dense.
- Medium to medium-high heat is best.
7. Not Measuring Ingredients Properly
- Using too much flour or too little liquid can affect the texture.
- Use measuring cups and level off ingredients correctly.
8. Ignoring Resting Time for the Batter
- A few minutes of resting allows the ingredients to absorb properly.
- If time allows, let the batter sit for 5 minutes before cooking.
Recipe Tips, Storage, and Reheating Instructions
Tips for Perfect Pancakes Every Time
- Use Room Temperature Ingredients – Cold ingredients can prevent the batter from mixing evenly. Let the milk and egg sit at room temperature for a few minutes before using.
- Do Not Overmix the Batter – Overmixing leads to dense pancakes. Stir until just combined, even if the batter is slightly lumpy.
- Let the Batter Rest – Allowing the batter to rest for five minutes helps the flour absorb the liquid, resulting in fluffier pancakes.
- Use Fresh Baking Powder – Check the expiration date, as old baking powder will not provide the necessary rise.
- Keep Pancakes Warm While Cooking – Place cooked pancakes on a baking sheet in a 200°F oven to keep them warm while finishing the batch.
- Use a Non-Stick Pan or Griddle – A well-greased non-stick surface ensures even cooking and prevents sticking.
- Do Not Flip Too Early – Wait for bubbles to form on the surface and the edges to look set before flipping.
Storage Instructions
Refrigerating Leftovers
- Store cooled pancakes in an airtight container or wrap them in plastic wrap.
- Keep in the refrigerator for up to three days.
Freezing Pancakes
- Arrange pancakes in a single layer on a baking sheet and freeze until solid.
- Transfer them to a freezer-safe bag or container, placing parchment paper between layers to prevent sticking.
- Store for up to three months.
Reheating Instructions
Microwave
- Place pancakes on a microwave-safe plate and cover with a damp paper towel.
- Heat for 20 to 30 seconds per pancake or until warmed through.
Oven
- Preheat the oven to 300°F.
- Arrange pancakes on a baking sheet and cover with foil.
- Bake for 5 to 7 minutes until heated evenly.
Toaster
- Place pancakes in a toaster on a low setting.
- Toast until warm and slightly crisp on the edges.
Frequently Asked Questions (FAQs)
1. How do I make my pancakes extra fluffy?
For the fluffiest pancakes, use fresh baking powder, avoid overmixing the batter, and let the batter rest before cooking.
2. Can I make these pancakes gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend for similar results.
3. What can I use instead of eggs?
Replace the egg with a flaxseed mixture (1 tablespoon ground flaxseed + 3 tablespoons water), mashed banana, or unsweetened applesauce.
4. Can I make the batter ahead of time?
It is best to cook the pancakes fresh, but the batter can be refrigerated for up to 24 hours. Stir before using.
5. How can I make dairy-free pancakes?
Substitute regular milk with almond, oat, or coconut milk and use dairy-free butter or oil.
6. Why are my pancakes not cooking evenly?
Uneven cooking can result from incorrect heat settings or a pan that is not preheated properly. Make sure to cook on medium heat and allow the pan to heat fully before adding batter.
7. Can I add mix-ins like fruit or chocolate chips?
Yes, gently fold in up to one cup of mix-ins such as blueberries, sliced bananas, or chocolate chips.
8. How do I prevent pancakes from sticking to the pan?
Use a well-greased non-stick pan or griddle and ensure it is preheated before pouring the batter.
Conclusion
This fluffy pancake recipe is easy to follow and produces soft, golden, and delicious pancakes every time. With simple ingredients and a few expert tips, you can create the perfect breakfast in just a few minutes. Whether you enjoy them plain, with fruit, or topped with syrup and butter, these pancakes are sure to become a family favorite. Try them today and enjoy a warm, homemade breakfast that everyone will love.
Best Fluffy Pancake Recipe
Get ready to make the most incredible fluffy pancakes with this foolproof recipe! These pancakes are soft, thick, and delicious—perfect for breakfast or brunch.
Servings: 6
Calories: 190kcal
Ingredients
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 ¼ cups milk any kind
- 1 large egg
- 3 tablespoons butter melted
- 2 teaspoons vanilla extract optional, for extra flavor
Instructions
- Start by sifting the flour, baking powder, salt, and sugar together in a large bowl. Make a well in the center and pour in the milk, egg, melted butter, and vanilla extract (if using). Use a fork to break up the egg and gently mix the ingredients from the outside in until just combined. Be careful not to overmix—the batter can have lumps.
- Next, heat a non-stick griddle or large pan over medium-high heat. If using an electric griddle, set it to 300-350°F. Grease the hot surface with butter or cooking spray.
- For each pancake, pour ¼ cup of batter onto the greased pan. Cook for about 2 minutes, until bubbles form on the surface and the edges look set. Flip the pancake and cook for another minute on the other side. Avoid pressing down on the pancakes to keep them light and fluffy.
- Transfer the pancakes to a plate and keep warm while you cook the remaining batter.
- Once done, stack a few pancakes on a plate and top them with your favorite syrup, butter, fresh fruit, or chocolate chips. Enjoy!
Notes
Add fruit: Gently fold in up to 1 cup of fresh fruit (such as strawberries or blueberries) for added flavor.
Chocolate chip pancakes: Add up to ½ cup of chocolate chips to the batter for a sweet twist.
Gluten-free option: Use a 1:1 gluten-free flour blend and check for additional adjustments as needed.
Egg-free alternative: Use an egg replacer or substitute, but don’t omit the egg completely.
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