Fluffy Pancakes

There’s something universally comforting about a stack of fluffy pancakes. Whether it’s a weekend brunch with family or a cozy breakfast for one, pancakes bring a touch of indulgence and warmth to the table. This recipe delivers pancakes that are thick, soft, and light—perfectly golden on the outside with a tender interior. What makes these pancakes stand out is their well-balanced richness from whole milk, the mild sweetness, and a delicate crumb thanks to the combination of flour and leavening.

Ideal for pairing with maple syrup, fresh fruit, or even a slather of butter, they’re versatile and simple enough for beginners, yet satisfying for seasoned home cooks. Made from pantry staples and coming together in under 30 minutes, they’re your go-to for those spontaneous pancake cravings. The use of eggs adds structure and fluffiness, while sunflower oil keeps them moist without overpowering the flavor. Whether you enjoy them plain or dressed up with your favorite toppings, these fluffy pancakes are sure to become a regular in your breakfast rotation.

Why You’ll Love This Recipe

1. Incredibly Fluffy Texture – The combination of eggs and baking powder creates a perfectly airy stack.
2. Simple Ingredients – You likely already have everything you need in your kitchen.
3. Customizable – Add chocolate chips, berries, or spices to make them your own.
4. Quick and Easy – Minimal prep and cook time make this perfect for busy mornings.
5. Delicious Every Time – The balance of ingredients ensures consistently tasty results.

Ingredients

• Whole milk
• Granulated sugar
• Sunflower oil
• Eggs
• All-purpose flour (T00 or T45)
• Baking powder

Variations

Chocolate Chip Pancakes

Add chocolate chips to the batter for a sweet, melty twist.

Blueberry Pancakes

Fold fresh or frozen blueberries into the mix for fruity flavor.

Whole Wheat Version

Replace part of the flour with whole wheat flour for a nuttier taste and extra fiber.

Dairy-Free

Use plant-based milk and substitute oil for butter for a dairy-free version.

Spiced Pancakes

Add a pinch of cinnamon or nutmeg for a warm, cozy flavor.

How to Make the Recipe

Step 1

In a large mixing bowl, whisk the eggs with the sugar until light and slightly frothy.

Step 2

Add the whole milk and sunflower oil. Mix until well combined.

Step 3

Sift in the flour and baking powder to avoid lumps. Stir just until the batter is smooth and homogeneous—do not overmix.

Step 4

Let the batter rest for about 10 minutes to allow the leavening to activate.

Step 5

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

Step 6

Pour a ladle of batter into the pan. Cook until bubbles appear on the surface and edges are set, about 2-3 minutes.

Step 7

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

Step 8

Repeat with the remaining batter, keeping pancakes warm in a low oven if necessary.

Tips for Making the Recipe

• Do not overmix the batter—this ensures a light, fluffy texture.
• Let the batter rest for optimal rise and tenderness.
• Use a ladle or measuring cup for evenly sized pancakes.
• Cook on medium heat to avoid burning the exterior before the inside cooks.
• Add mix-ins (like fruit or chocolate chips) after pouring the batter into the pan.

How to Serve

Serve warm with maple syrup, butter, and your favorite toppings such as fresh berries, whipped cream, nut butters, or a drizzle of honey. For a savory twist, try them with crispy bacon or eggs on the side.

Make Ahead and Storage

Storing Leftovers

Keep leftover pancakes in an airtight container in the refrigerator for up to 3 days.

Freezing

Freeze cooled pancakes in a single layer on a baking sheet, then transfer to a freezer bag. Store up to 2 months.

Reheating

Reheat in a toaster, oven, or microwave until warmed through. Avoid overheating to preserve texture.

FAQs

1. Can I make the batter the night before?

Yes, you can refrigerate it overnight. Stir gently before using and cook as directed.

2. Can I use a different type of oil?

Yes, any neutral oil like canola or vegetable oil will work.

3. What if I don’t have baking powder?

You can substitute with a mix of baking soda and vinegar or lemon juice.

4. Can I use non-dairy milk?

Absolutely—almond, oat, or soy milk are all good alternatives.

5. How do I keep pancakes warm while cooking multiple batches?

Place cooked pancakes on a baking sheet in a 90°C (200°F) oven until ready to serve.

6. Why are my pancakes flat?

Overmixing the batter or using expired leavening agents can lead to flat pancakes.

7. Can I make these gluten-free?

Yes, use a gluten-free flour blend in place of all-purpose flour.

8. How thick should the batter be?

It should be thick but pourable—similar to heavy cream. Add a splash of milk if it’s too thick.

9. Can I double the recipe?

Yes, this recipe doubles (or triples) easily without issue.

10. How do I know when to flip the pancake?

Wait for bubbles to form on the surface and for the edges to look set before flipping.

Conclusion

These fluffy pancakes are everything you want in a breakfast classic: soft, thick, and effortlessly satisfying. With a straightforward ingredient list and foolproof steps, this recipe is perfect for everyday indulgence or special weekend mornings. Whether you keep them plain or experiment with flavors, these pancakes are sure to earn a permanent spot in your recipe collection.

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