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.
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
Make the batter
- In a large bowl, sift together the flour, baking powder, salt, and sugar.
- 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, then gently mix the ingredients from the outside in until just combined. Do not overmix—lumps are okay!
Cook the pancakes
- 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.
- Pour ¼ cup of batter onto the greased pan for each pancake.
- Cook for about 2 minutes, until bubbles form and the edges look set.
- Flip and cook for another minute on the other side. Avoid pressing down on the pancakes to keep them light and fluffy.
- Transfer to a plate and keep warm while cooking the remaining batter.
Serve
- Stack a few pancakes on a plate and top with your favorite syrup, butter, fresh fruit, or chocolate chips. Enjoy!
Notes
Add fruit: Gently fold in up to 1 cup of fresh fruit (strawberries, blueberries, etc.).
Chocolate chip pancakes: Add up to ½ cup of chocolate chips to the batter.
Gluten-free option: Use a 1:1 gluten-free flour blend and check for additional adjustments.
Egg-free alternative: Use an egg replacer or substitute, but do not omit the egg completely.
Chocolate chip pancakes: Add up to ½ cup of chocolate chips to the batter.
Gluten-free option: Use a 1:1 gluten-free flour blend and check for additional adjustments.
Egg-free alternative: Use an egg replacer or substitute, but do not omit the egg completely.