Classic Fluffy Pancakes
These pancakes are soft, light, and perfectly fluffy — just like diner-style pancakes!
Ingredients (makes 8–10 medium pancakes)
1 ½ cups (190g) all-purpose flour
3 ½ tsp baking powder (helps them rise and get fluffy)
1 tbsp sugar (you can adjust to taste, or use honey/maple syrup in the batter)
¼ tsp salt
1 ¼ cups (300ml) milk (room temperature)
1 large egg (room temperature)
3 tbsp unsalted butter, melted (plus extra for greasing the pan)
1 tsp vanilla extract (optional, but adds great flavor)
Instructions
Mix the Dry Ingredients
In a large mixing bowl, whisk together:
Flour
Baking powder
Sugar
Salt
This helps evenly distribute the leavening agent so the pancakes rise evenly.
Mix the Wet Ingredients
In another bowl (or a large measuring jug), whisk together:
Milk
Egg
Melted butter
Vanilla extract
Make sure the milk and egg are at room temperature so the butter doesn’t solidify when mixed.
Combine Batter
Pour the wet mixture into the dry ingredients.
Stir gently with a spatula or whisk until just combined.
The batter should be slightly lumpy — that’s what keeps pancakes fluffy.
Do not overmix, or the pancakes can turn dense.
Preheat the Pan
Heat a non-stick skillet or griddle over medium heat.
Lightly grease with butter or oil (wipe off excess with a paper towel so it doesn’t burn).
Cook the Pancakes
Pour about ¼ cup batter per pancake onto the hot pan.
Cook for 2–3 minutes, until bubbles form on the surface and the edges look slightly dry.
Flip carefully with a spatula and cook for another 1–2 minutes until golden brown.
Serve Warm
Stack pancakes on a plate and serve immediately with:
Maple syrup or honey
Fresh fruit (berries, banana slices, peaches)
A dollop of whipped cream or Greek yogurt
Extra butter for richness
Tips for Perfect Pancakes
Rest the batter for 5 minutes before cooking — this allows the baking powder to activate and makes fluffier pancakes.
Keep pancakes warm in a low oven (100°C / 200°F) if making a big batch.
For extra flavor, add ½ tsp cinnamon or nutmeg to the dry ingredients.
Variations
Blueberry Pancakes: Add ½ cup fresh or frozen blueberries to the batter.
Chocolate Chip Pancakes: Stir in ½ cup mini chocolate chips.
Banana Pancakes: Mash 1 ripe banana into the wet ingredients before mixing.
Protein Boost: Replace ¼ cup flour with protein powder.