Prep Time: 10 minutes
Rest Time: 5 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 (8 medium pancakes)
Difficulty: Easy
Ingredients
- 1½ cups all-purpose flour
- 3½ teaspoons baking powder
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 1¼ cups milk
- 1 large egg
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Optional Toppings
- Maple syrup
- Butter
- Fresh strawberries
- Blueberries
- Bananas
- Chocolate chips
- Whipped cream
- Honey
- Powdered sugar
- Chopped pecans or walnuts
Kitchen Equipment
- Large mixing bowl
- Medium bowl
- Whisk
- Measuring cups
- Measuring spoons
- Non-stick frying pan or griddle
- Spatula
- Ladle or measuring cup
Instructions
Step 1: Mix the Dry Ingredients
In a large mixing bowl, whisk together:
- Flour
- Baking powder
- Sugar
- Salt
Mix well so the baking powder is evenly distributed.
Step 2: Mix the Wet Ingredients
In another bowl combine:
- Milk
- Egg
- Melted butter
- Vanilla extract
Whisk until smooth.
Step 3: Combine Everything
Pour the wet ingredients into the dry ingredients.
Gently stir until just combined.
The batter should look slightly lumpy.
Do not overmix.
Overmixing develops gluten, resulting in dense pancakes instead of fluffy ones.
Step 4: Rest the Batter
Allow the batter to rest for 5 minutes.
This gives the baking powder time to activate and helps create soft, airy pancakes.
Step 5: Heat the Pan
Heat a non-stick skillet or griddle over medium heat.
Lightly grease it with butter or oil.
If the pan is too hot, the pancakes will burn before cooking through.
Step 6: Cook the Pancakes
Pour about ¼ cup of batter onto the hot pan for each pancake.
Cook for about 2–3 minutes.
You’ll know it’s ready to flip when:
- Bubbles appear on top
- The edges begin to dry
- The bottom is golden brown
Flip carefully.
Cook another 1–2 minutes until both sides are golden.
Repeat with the remaining batter.
Cooking Tips
- Use fresh baking powder.
- Let the batter rest.
- Avoid pressing pancakes with the spatula.
- Keep the heat at medium.
- Wipe the pan between batches if necessary.
- Serve immediately for the fluffiest texture.
Recipe Variations
Blueberry Pancakes
Fold ½ cup fresh blueberries into the batter.
Chocolate Chip Pancakes
Mix in ½ cup chocolate chips.
Banana Pancakes
Add one mashed ripe banana.
Cinnamon Pancakes
Add 1 teaspoon ground cinnamon.
Lemon Pancakes
Mix in 1 teaspoon lemon zest.
Serving Suggestions
Serve your fluffy pancakes with:
- Butter and maple syrup
- Fresh berries
- Sliced bananas
- Greek yogurt
- Honey
- Peanut butter
- Nutella
- Berry compote
- Caramel sauce
- Crispy bacon
- Breakfast sausage
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Freezing
Allow pancakes to cool completely.
Place parchment paper between each pancake.
Freeze in a freezer-safe bag for up to 2 months.
Reheating
Microwave: 20–30 seconds
Toaster: Until warm and lightly crisp
Oven: 350°F (175°C) for 8–10 minutes
Pro Tips for Extra Fluffy Pancakes
- Measure flour correctly by spooning it into the measuring cup and leveling it off.
- Use room-temperature ingredients.
- Don’t flatten the pancakes while cooking.
- Flip only once.
- Keep cooked pancakes warm in a low oven while finishing the batch.
Common Mistakes to Avoid
- Overmixing the batter
- Using expired baking powder
- Cooking over high heat
- Flipping too early
- Skipping the batter resting time
Perfect Pairings
These pancakes pair wonderfully with:
- Fresh orange juice
- Coffee
- Hot chocolate
- Smoothies
- Fresh fruit salad
- Scrambled eggs
- Hash browns
Recipe Intensity
- Preparation Intensity: Easy
- Cooking Intensity: Low
- Skill Level: Beginner
- Cleanup: Easy
Nutritional Information (Per Serving)
- Calories: 290
- Protein: 8 g
- Carbohydrates: 38 g
- Fat: 11 g
- Saturated Fat: 5 g
- Cholesterol: 60 mg
- Sodium: 520 mg
- Fiber: 1 g
- Sugar: 7 g
- Calcium: 210 mg
- Iron: 2 mg