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Fluffy Pancake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 71 reviews
  • Author: Emily
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Description

This Best Fluffy Pancake Recipe delivers light, airy pancakes perfect for a weekend breakfast or brunch. Made with simple pantry staples and easy-to-follow steps, these pancakes are soft, tender, and full of classic flavor. With tips for variations and how to keep them fluffy, this recipe is perfect for pancake lovers seeking a reliable and delicious homemade breakfast.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder, aluminum-free
  • ½ teaspoon salt
  • 1 tablespoon sugar

Wet Ingredients

  • 1 ¼ cups milk, any
  • 1 egg
  • 3 tablespoons butter, melted
  • 2 teaspoons vanilla extract, optional

Instructions

  1. 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. Break up the egg with a fork, then gradually combine the flour mixture starting from the outside of the bowl moving inward until the batter is just combined and mostly smooth without overmixing.
  2. Cook the pancakes: Heat a non-stick griddle or large pan over medium-high heat until hot (between 300 and 350°F on an electric griddle). Grease or butter the cooking surface. Pour ¼ cup batter per pancake onto the griddle. Cook for about 2 minutes until edges are defined and bubbles form on top. Flip the pancake carefully and cook for another minute on the other side. Avoid pressing down after flipping to keep pancakes fluffy. Remove cooked pancakes and keep warm while cooking remaining batter.
  3. Serve: Stack the pancakes on plates and top with butter, syrup, fresh fruit, or other favorite toppings. Serve warm and enjoy a light, fluffy breakfast classic.

Notes

  • Use aluminum-free baking powder to avoid metallic flavor that can ruin the pancake taste.
  • For whole wheat pancakes, substitute whole-wheat flour and follow similar instructions.
  • Add up to 1 cup diced fruit like blueberries or strawberries by folding them gently into the batter last.
  • Incorporate up to ½ cup chocolate chips for a sweet variation.
  • For gluten-free pancakes, use a gluten-free pancake recipe and follow tips for best results.
  • If out of eggs, try an egg substitute or egg-free pancake recipe for similar fluffiness.

Nutrition

  • Serving Size: 1 serving (about 2 pancakes)
  • Calories: 220
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 55mg

Find it online: https://emilyquickdinners.com/fluffy-pancake-recipe/