Why You’ll Love This Recipe

This fluffy pancake recipe strikes the perfect balance between light and hearty. The addition of baking powder and baking soda ensures that the pancakes rise beautifully and stay thick, while the vanilla extract adds a warm, aromatic flavor. These pancakes are simple to make, versatile for toppings, and guaranteed to make your mornings brighter!

Fluffy Pancakes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 2 cups all-purpose Flour

  • 4 Tbsp granulated Sugar

  • 4 tsp Baking Powder

  • 1/4 tsp Baking Soda

  • 1/2 tsp Salt

  • 1 3/4 cups Milk

  • 4 Tbsp unsalted Butter (melted)

  • 2 tsp pure Vanilla Extract

  • 1 large Egg

Directions

  1. Combine the dry ingredients (flour, sugar, baking powder, baking soda, and salt) in a large bowl.

  2. Create a well in the center of the dry ingredients and add the wet ingredients: milk, melted butter, vanilla extract, and egg.

  3. Whisk everything together until smooth (don’t worry if there are a few lumps). The batter will be quite thick. If you prefer a smoother consistency, add a bit more milk.

  4. Heat a nonstick pan or griddle over medium-low heat, and grease it with butter.

  5. Pour ¼ cup of batter onto the pan. Gently smooth the batter into a round shape using the back of your measuring cup.

  6. When the bottom is golden and bubbles begin to form on the top of the pancake, flip it with a spatula. Cook until both sides are golden brown.

  7. Repeat the process for the remaining batter.

  8. Serve your pancakes with maple syrup, honey, fresh fruit, or any toppings of your choice!

Servings and Timing

  • Servings: 12 pancakes

  • Prep time: 5 minutes

  • Cook time: 15 minutes

  • Total time: 20 minutes

Variations

  • Add-ins: You can mix in chocolate chips, blueberries, or even mashed bananas to create fun variations.

  • Flour alternatives: Substitute the all-purpose flour with whole wheat flour or gluten-free flour for a healthier or gluten-free option.

  • Vegan version: Use a plant-based milk like almond or oat milk, replace the egg with a flax egg, and use vegan butter.

Storage/Reheating

  • Storing: Store leftover pancakes in an airtight container in the fridge for up to 3 days.

  • Reheating: Reheat pancakes in a toaster, microwave, or on a skillet over low heat. For extra fluffiness, you can cover the pancakes with a damp paper towel while reheating in the microwave to retain moisture.

FAQs

1. Can I make these pancakes ahead of time?

Yes, you can prepare the batter ahead of time and store it in the fridge for up to 24 hours. Just give it a good stir before cooking.

2. How do I make pancakes fluffy?

The key is in the leavening agents! Baking powder and baking soda create air pockets that help the pancakes rise and become fluffy. Make sure to not overmix the batter, as this can lead to dense pancakes.

3. Can I freeze these pancakes?

Yes! Once the pancakes are fully cooked, let them cool completely. Then, place them in a single layer on a baking sheet and freeze for 1–2 hours. After they’re frozen, store them in a freezer bag for up to 1 month. Reheat in the toaster or microwave.

4. Can I use a non-stick spray instead of butter for greasing the pan?

Yes, non-stick spray works well. However, butter adds flavor, which is why it’s often preferred for cooking pancakes.

5. Can I use almond milk instead of regular milk?

Absolutely! Almond milk or any plant-based milk can be used as a substitute. Just ensure you use the unsweetened variety for a similar taste.

6. Why are my pancakes not fluffy?

If your pancakes are flat, it could be because the batter was overmixed or the baking powder/baking soda was old and didn’t provide enough lift. Be sure to mix gently and check the expiration date on your leavening agents.

7. How thick should pancake batter be?

The batter should be thick but pourable. If it’s too thick to pour, add a little more milk. If it’s too runny, add a little more flour.

8. Can I make these pancakes gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free flour blend to make these pancakes gluten-free. Be sure to check for a flour blend with xanthan gum, which helps with the texture.

9. Can I make these pancakes without an egg?

Yes, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) as an egg substitute to make these pancakes egg-free.

10. Can I double this recipe?

Yes, you can easily double or triple the recipe if you’re serving more people. Just adjust the quantities accordingly.

Conclusion

These fluffy pancakes are the perfect breakfast indulgence! Easy to make with a handful of ingredients, they offer a delicious, comforting start to your day. Customize them with your favorite add-ins and toppings, or stick to the classic version for a traditional treat. Whether you’re enjoying them solo or serving a crowd, these pancakes are sure to become a staple in your breakfast rotation.

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Fluffy Pancakes

Fluffy Pancakes

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This fluffy pancake recipe delivers soft, thick, and airy pancakes with a slight sweetness and vanilla flavor, making it a perfect breakfast treat.

  • Total Time: 20 minutes
  • Yield: 12 pancakes

Ingredients

2 cups all-purpose Flour

4 Tbsp granulated Sugar

4 tsp Baking Powder

1/4 tsp Baking Soda

1/2 tsp Salt

1 3/4 cups Milk

4 Tbsp unsalted Butter (melted)

2 tsp pure Vanilla Extract

1 large Egg

Instructions

  1. Combine the dry ingredients (flour, sugar, baking powder, baking soda, and salt) in a large bowl.
  2. Create a well in the center of the dry ingredients and add the wet ingredients: milk, melted butter, vanilla extract, and egg.
  3. Whisk everything together until smooth (don’t worry if there are a few lumps). The batter will be quite thick. If you prefer a smoother consistency, add a bit more milk.
  4. Heat a nonstick pan or griddle over medium-low heat, and grease it with butter.
  5. Pour ¼ cup of batter onto the pan. Gently smooth the batter into a round shape using the back of your measuring cup.
  6. When the bottom is golden and bubbles begin to form on the top of the pancake, flip it with a spatula. Cook until both sides are golden brown.
  7. Repeat the process for the remaining batter.
  8. Serve your pancakes with maple syrup, honey, fresh fruit, or any toppings of your choice!

Notes

  • For variations, you can add chocolate chips, blueberries, or mashed bananas to the batter.
  • Store leftover pancakes in an airtight container in the fridge for up to 3 days.
  • For extra fluffiness, cover pancakes with a damp paper towel when reheating in the microwave.
  • Use almond milk or oat milk as a vegan alternative, and replace the egg with a flax egg.
  • To freeze pancakes, cool them completely, freeze on a baking sheet for 1–2 hours, then store in a freezer bag for up to 1 month.
  • Author: Julia
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Griddling
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 pancake
  • Calories: 100
  • Sugar: 4g
  • Sodium: 150mg
  • Fat: 3g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 1.5g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 0g
  • Protein: 2g
  • Cholesterol: 25mg

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