Best Fluffy Pancakes

Table of Contents

Introduction

There’s nothing quite like waking up to a stack of fluffy, cloud-like pancakes. They’re golden on the outside, soft and pillowy inside, and just the right balance of buttery richness and sweetness. The secret to getting that irresistible fluffiness lies in a well-balanced batter, a gentle hand when mixing, and cooking them low and slow. This recipe takes only about 30 minutes from start to finish, and once you try it, you’ll never go back to boxed mixes again!

Prep: 10–12 minutes

Cook: 12–15 minutes

Serve: 2 minutes

Ready in 25–30 minutes

Ingredients (Makes 8–10 pancakes)

1 ½ cups (190 g) all-purpose flour

3 ½ tsp baking powder

1 tbsp granulated sugar (can increase to 2 tbsp if you like sweeter pancakes)

¼ tsp salt

1 ¼ cups (300 ml) milk (room temp)

1 egg (room temp)

3 tbsp (45 g) unsalted butter, melted and slightly cooled

1 tsp vanilla extract (optional)

Butter or oil for greasing the pan

Step-by-Step Instructions with Timing

Prepare Dry Mix (5 minutes)

In a large bowl, whisk together flour, baking powder, sugar, and salt.
Set aside.

Prepare Wet Mix (5 minutes)

In a separate bowl, whisk together milk, egg, melted butter, and vanilla until smooth.

Combine (3 minutes)

Pour the wet mixture into the dry ingredients.

Gently fold until just combined—batter should be slightly lumpy.
Do not overmix or pancakes will be dense.

Heat Pan & Cook Pancakes (12–15 minutes)

Heat a nonstick skillet or griddle over medium-low heat.

Serving Suggestions

Classic: Butter + maple syrup

Fresh & fruity: Sliced bananas, strawberries, or blueberries

Indulgent: Nutella, peanut butter, or chocolate chips

Savory twist: Crispy bacon on the side