Go Back
Fluffy Pancakes Recipe
Ash Tyrrell

Fluffy Pancakes Recipe

I’ve made a lot of pancakes over the years, but these fluffy pancakes are the ones I keep coming back to. The first time I tried this recipe, I remember being shocked at how light and soft they turned out.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • All-purpose flour – 1 ½ cups Provides structure while keeping the pancakes soft; always spoon and level to avoid dense batter
  • Granulated sugar – 3 tablespoons Adds mild sweetness and helps achieve a golden-brown surface
  • Baking powder – 1 tablespoon The main leavening agent that creates tall, airy, fluffy pancakes; make sure it’s fresh
  • Salt – ½ teaspoon Balances sweetness and enhances the overall flavor
  • Milk – 1 ¼ cups Adds moisture and creates a smooth batter; whole milk gives richer results
  • Egg – 1 large Binds ingredients together and contributes to a tender texture
  • Unsalted butter melted – 3 tablespoons (Adds richness and keeps the pancakes soft; let it cool slightly before mixing)
  • Vanilla extract – 1 teaspoon Enhances flavor and gives a warm, bakery-style aroma

Method
 

  1. I start by adding flour, sugar, baking powder, and salt to a large bowl. I whisk everything together until it looks evenly combined and airy. This step helps distribute the baking powder so the pancakes rise evenly. Skipping this can lead to uneven texture.
  2. In a separate bowl, I whisk the milk, egg, melted butter, and vanilla extract. I make sure the butter isn’t too hot so it doesn’t cook the egg. The mixture should look smooth and creamy. This helps blend into the dry ingredients easily.
  3. I pour the wet ingredients into the bowl of dry ingredients. Using a whisk or spoon, I gently mix until just combined. A few small lumps are perfectly fine and actually help keep the pancakes fluffy. Overmixing will make them tough.
  4. I heat my non-stick skillet over medium heat and lightly grease it with butter or oil. The pan is ready when a drop of water sizzles gently. Proper heat ensures the pancakes cook evenly without burning. Too hot, and they brown too fast.
  5. I pour about ¼ cup of batter onto the skillet for each pancake. Once bubbles form on the surface and the edges look set, I flip them carefully. The second side cooks faster, usually in about one minute. I remove them once golden brown.
  6. If I’m cooking in batches, I keep finished pancakes warm on a plate covered loosely with foil. This keeps them soft while I finish cooking the rest. Then I serve them immediately for the best texture. Fresh pancakes always taste best.

Notes

  • I always let the batter rest for 5 minutes before cooking to improve fluffiness.
  • I avoid pressing the pancakes with a spatula because it pushes out the air.
  • I use medium heat instead of high so they cook through evenly.
  • I measure ingredients carefully because too much flour makes them dense.
  • I clean the skillet lightly between batches for even browning.