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Classic Fluffy Pancakes

A simple, foolproof pancake recipe that comes out fluffy and golden every time using basic pantry ingredients.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 1 and 1/2 cups all purpose flour
  • 3 and 1/2 teaspoons baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 and 1/4 cups milk
  • 1 egg
  • 3 tablespoons unsalted butter melted
  • 1/2 teaspoon vanilla extract optional but highly recommended

Method
 

  1. In a large bowl, whisk together the flour, baking powder, sugar, and salt until combined.
  2. In a separate bowl, beat the egg lightly with a fork. Add the milk, melted butter, and vanilla extract (if using), and whisk to combine.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
  4. Let the batter rest for 10 minutes to allow the baking powder to activate and create a fluffier texture.
  5. Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. The pan is ready when a drop of water sizzles and dances on the surface.
  6. Ladle about 1/4 cup of batter per pancake onto the heated pan. Leave space between each pancake to allow for spreading.
  7. Cook for 2–3 minutes, or until bubbles form on the surface and begin to pop. Flip and cook the other side for about 1 minute, or until golden brown.
  8. Repeat with remaining batter. Serve the pancakes hot with your favorite toppings like maple syrup, butter, berries, or whipped cream.

Notes

Letting the batter rest is key to fluffy pancakes. Don’t overmix, and resist pressing down on them while cooking. Store cooled pancakes in an airtight container with parchment between layers. Reheat in a toaster, oven (350°F for 6 minutes), or microwave (20–30 seconds per pancake).