Introduction

Enjoy a stack of the best fluffy pancakes that are light, tender, and perfect for any breakfast or brunch. This simple recipe comes together quickly and delivers soft pancakes everyone will love.

A tall stack of seven golden brown pancakes sits on a white plate, each pancake fluffy with small air holes visible in the soft texture. The stack is topped with a small square of melting butter that sits on the top pancake, with amber maple syrup flowing down over the top and dripping along the sides, pooling slightly on the plate. The syrup glistens and catches the light, creating a shiny, wet look that contrasts with the matte finish of the pancakes. The background is a white marbled surface, adding a clean and simple setting to the warm colors of the pancakes and syrup. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder (aluminum-free)
1/2 teaspoon salt
2 tablespoons sugar
1 1/4 cups milk (any kind)
1 egg
3 tablespoons butter (melted)
2 teaspoons vanilla extract

Instructions

Step 1: In a large bowl, combine the flour, baking powder, salt, and sugar. Make a well in the center.
Step 2: Pour the milk, egg, melted butter, and vanilla extract into the well. Break up the egg with a fork and mix the liquid ingredients together.
Step 3: Gradually combine the liquid mixture with the flour, starting from the outside working inwards, until just combined and mostly smooth. Stop mixing once no dry flour remains to keep pancakes tender.
Step 4: Heat a non-stick griddle or large pan over medium heat. Grease the surface with butter or spray. The ideal electric griddle temperature is between 300 and 350°F. If the butter browns immediately, lower the heat.
Step 5: Pour 1/4 cup of batter onto the hot surface. Use the back of a spoon or a scoop to shape the batter as it does not spread much on its own.
Step 6: Cook the first side for about 2 minutes until edges look defined and bubbles form on top. Flip carefully and cook the second side slightly less. Avoid pressing down with the spatula to maintain fluffiness.
Step 7: Remove the cooked pancakes and keep warm in a 200°F oven if not serving immediately. Repeat with remaining batter.
Step 8: Serve pancakes stacked with your favorite toppings and syrups.

Tips & Variations

For extra fluffy pancakes, ensure you don’t overmix the batter to keep air pockets intact.
Substitute milk with buttermilk for a tangier flavor and even softer texture.
Add blueberries or chocolate chips to the batter just before cooking for a delicious variation.
Use a non-stick pan and moderate heat to prevent burning while ensuring pancakes cook through.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them briefly in a toaster or microwave until hot. For longer storage, freeze pancakes separated by parchment paper in a zip-top bag and reheat using the toaster or oven.

How to Serve

A tall stack of seven light golden pancakes with a fluffy texture sits at the center of a white plate, each pancake showing small holes and a soft, slightly uneven edge. On top of the stack is a melting square of pale yellow butter, gently dripping down, while a thick, amber-colored syrup flows over the top pancake, cascading down the sides in glossy streams, pooling slightly at the bottom. The background shows a blurred stack of pancakes with the whole scene set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to cook pancakes soon after mixing to maintain fluffiness, but you can refrigerate the batter for up to 24 hours. Give it a gentle stir before cooking if it has settled.

Why are my pancakes not fluffy?

Overmixing the batter or cooking on too high heat can cause dense pancakes. Mix just until combined and cook on medium heat to keep them light and tender.