Fluffy Pancakes

There’s nothing quite like a stack of fluffy pancakes to kick off your morning. Light, airy, and golden brown, these pancakes are a timeless breakfast favorite for good reason. Whether you’re enjoying them plain with a drizzle of maple syrup, layered with fresh fruit, or topped with whipped cream, this pancake recipe provides the perfect base for all your breakfast cravings. With simple pantry staples and a foolproof technique, these pancakes come together in just minutes—perfect for busy mornings or leisurely weekend brunches.

What sets these pancakes apart is their incredible texture. Thanks to the right balance of leavening agents and a touch of butter, each bite is tender yet satisfying, with just enough sweetness to stand alone or pair with savory toppings. Plus, the recipe is incredibly versatile, making it easy to adapt to dietary preferences or add your own creative twist. Whether you’re cooking for kids, guests, or just yourself, these fluffy pancakes deliver comfort, warmth, and homemade goodness every time.

Why You’ll Love This Recipe

1. Super Fluffy Texture – These pancakes rise beautifully for that soft, cloud-like bite.
2. Quick and Easy – Comes together in less than 30 minutes with minimal effort.
3. Perfectly Sweet – Just the right amount of sugar for pancakes that taste great with or without syrup.
4. Simple Ingredients – Made from kitchen staples you likely already have.
5. Family Favorite – A guaranteed hit with both kids and adults alike.

Ingredients

• All-purpose flour
• Granulated sugar
• Baking powder
• Baking soda
• Salt
• Milk
• Unsalted butter (melted)
• Pure vanilla extract
• Egg

Variations

Buttermilk Pancakes

Swap out the milk for buttermilk to add a slight tang and even more fluffiness.

Dairy-Free Option

Use a plant-based milk (like almond or oat) and dairy-free butter to make these pancakes dairy-free.

Whole Wheat Pancakes

Substitute half or all of the all-purpose flour with whole wheat flour for added fiber and a nutty flavor.

Add-ins

Mix in chocolate chips, blueberries, mashed bananas, or chopped nuts for extra flavor and texture.

Gluten-Free Version

Use a gluten-free all-purpose flour blend to make the recipe gluten-free.

How to Make the Recipe

Step 1

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Step 2

In a separate bowl, whisk the milk, melted butter, vanilla extract, and egg until combined.

Step 3

Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; lumps are okay.

Step 4

Let the batter rest for 5–10 minutes while the griddle or pan heats.

Step 5

Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil if needed.

Step 6

Scoop 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.

Step 7

Flip and cook the other side until golden brown, about 1–2 minutes more.

Step 8

Remove from heat and keep warm. Repeat with remaining batter.

Tips for Making the Recipe

• Do not overmix the batter; a few lumps will help keep the pancakes tender.
• Let the batter rest to allow the baking powder to activate and create air bubbles.
• Cook pancakes on medium heat—too hot, and the outside will burn before the inside cooks.
• Use a measuring cup or scoop for evenly sized pancakes.
• Keep pancakes warm in a 200°F (95°C) oven while cooking batches.

How to Serve

These pancakes are best served warm with a variety of toppings such as:

• Maple syrup or honey
• Fresh berries or sliced bananas
• Whipped cream or yogurt
• Nut butters like peanut or almond
• A sprinkle of powdered sugar

Make Ahead and Storage

Storing Leftovers

Let pancakes cool completely, then store in an airtight container in the refrigerator for up to 3 days.

Freezing

Place pancakes in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag and store for up to 2 months.

Reheating

Reheat in the microwave, toaster, or oven until warmed through. Avoid overheating to prevent dryness.

FAQs

1. Can I make the batter ahead of time?

It’s best to make the batter fresh, but you can mix the dry ingredients ahead and store them until ready to use.

2. Why are my pancakes flat?

Overmixing the batter or not letting it rest can cause flat pancakes. Also, make sure your leavening agents are fresh.

3. Can I use almond or soy milk instead of dairy milk?

Yes, plant-based milks work well in this recipe.

4. How do I make the pancakes more flavorful?

Add cinnamon, nutmeg, lemon zest, or almond extract for extra flavor.

5. What can I use instead of butter?

You can use oil or a plant-based butter alternative.

6. Can I make these pancakes without eggs?

Yes, try using a flax egg (1 tbsp flaxseed meal + 3 tbsp water) as a substitute.

7. How can I keep pancakes warm for serving?

Place them on a baking sheet in a 200°F (95°C) oven until ready to serve.

8. What’s the best way to freeze pancakes?

Flash freeze in a single layer before storing in a freezer-safe bag.

9. How thick should the batter be?

It should be thick but pourable. If it’s too thick, add a splash of milk.

10. Can I make mini pancakes with this recipe?

Absolutely! Use a tablespoon of batter for each mini pancake and adjust cooking time.

Conclusion

These fluffy pancakes are a classic breakfast delight that never fails to impress. With a perfectly light and airy texture, they make mornings feel a little more special—whether it’s a lazy Sunday or a quick weekday treat. Versatile and easy to customize, this recipe is one you’ll reach for again and again. Serve them your way and watch them disappear faster than you can flip the next batch. Happy flipping!

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