Fluffy Pancakes
These soft and thick fluffy pancakes are perfect for a cozy breakfast or brunch. Made with simple ingredients and ready in minutes, they’re ideal for stacking high and topping with butter, syrup, or fresh fruit. Light, airy, and melt-in-your-mouth delicious!
Servings: 6
Calories: 190kcal
Ingredients
- Makes about 12 pancakes, 6 servings
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 ¼ cups milk any kind
- 1 large egg
- 3 tablespoons butter melted
- 2 teaspoons vanilla extract optional, for extra flavor
Instructions
- Make the batter
- In a large bowl, sift together the flour, baking powder, salt, and sugar.
- Make a well in the center and add the milk, egg, melted butter, and vanilla extract (if using).
- Use a fork to break up the egg, then gently mix the ingredients from the outside in until just combined. Do not overmix—lumps are fine!
- Cook the pancakes
- Heat a non-stick griddle or large pan over medium-high heat (300–350°F if using an electric griddle).
- Lightly grease the surface with butter or cooking spray.
- Pour ¼ cup of batter per pancake onto the pan.
- Cook for about 2 minutes, until bubbles form on the surface and edges look set.
- Flip and cook for another 1 minute on the other side. Avoid pressing down to keep the pancakes fluffy.
- Transfer to a plate and keep warm while you cook the rest.
- Serve
- Stack the pancakes on a plate and top with syrup, butter, fresh fruit, or chocolate chips. Enjoy warm!
- Notes
- Add fruit: Gently fold in up to 1 cup of fresh fruit like strawberries or blueberries.
- Chocolate chip pancakes: Stir up to ½ cup of chocolate chips into the batter.
- Gluten-free option: Use a 1:1 gluten-free flour blend.
- Egg-free alternative: Replace the egg with a commercial egg replacer or substitute—do not omit entirely.