Name: Best Fluffy Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 2 ½ teaspoons baking powder; ½ teaspoon salt; 1 tablespoon granulated sugar; 1 ¼ cups milk (any type)

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These fluffy pancakes are light, airy, and golden—perfect for a comforting breakfast or brunch. Made with simple pantry staples, they come together quickly and deliver a delightful texture that pairs beautifully with my favorite toppings.

Why I Love This Recipe

I appreciate how straightforward this recipe is, using ingredients I usually have on hand. The pancakes turn out incredibly fluffy, with a tender crumb and just the right amount of sweetness. Whether I top them with maple syrup, fresh berries, or a dollop of whipped cream, they never disappoint.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 tablespoon granulated sugar
1 ¼ cups milk (any type)
1 egg
3 tablespoons butter, melted
1 teaspoon vanilla extract (optional)

Directions

I whisk together the flour, baking powder, salt, and sugar in a large bowl.
In a separate bowl, I whisk the milk, egg, melted butter, and vanilla extract until well combined.
I pour the wet ingredients into the dry and gently mix until just combined. I make sure not to overmix.
I heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Using a ¼ cup measure, I pour batter onto the skillet for each pancake.
I cook for 2–3 minutes, until bubbles form on the surface and the edges begin to set.
I flip the pancakes and cook for another 1–2 minutes, until golden brown.
I serve the pancakes warm with my favorite toppings.

Servings and Timing

This recipe makes about 8–10 pancakes, serving 4 people.

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Variations

Buttermilk Pancakes: I sometimes use buttermilk instead of regular milk for a tangy flavor and extra fluff.
Add-ins: I like folding in blueberries, chocolate chips, or banana slices to change things up.
Whole Wheat Version: I substitute half of the all-purpose flour with whole wheat flour for a heartier texture.
Dairy-Free: I use almond or oat milk and dairy-free butter when I want a non-dairy option.
Vegan Option: I replace the egg with a flax egg and use plant-based milk and butter.

Storage/Reheating

Storage: I let the pancakes cool completely before storing them in an airtight container in the fridge for up to 3 days.

Reheating: I reheat pancakes in a toaster for crisp edges or in the microwave for 20–30 seconds for a soft texture. I can also warm them in a skillet over low heat.

FAQs

How can I make the pancakes fluffier?

Letting the batter rest for 5–10 minutes before cooking helps the baking powder activate and creates fluffier pancakes.

Can I make the batter ahead of time?

I prefer to cook the batter fresh, but I can refrigerate it for up to 24 hours. I stir it gently before using.

What toppings go well with these pancakes?

I love using maple syrup, fresh fruit, whipped cream, peanut butter, or even a drizzle of chocolate sauce.

Can I freeze leftover pancakes?

Yes, I freeze them on a baking sheet first, then transfer them to a freezer bag. They keep well for up to 2 months.

Why are my pancakes sticking to the pan?

I make sure the pan is properly preheated and lightly greased. A non-stick surface or seasoned skillet works best.

Conclusion

These fluffy pancakes are my go-to for a quick and satisfying breakfast. I love how simple they are to make and how easily I can customize them. Whether I stick with the classic version or add my favorite mix-ins, they always turn out delicious. They're a perfect way to start any morning on a sweet and cozy note.

Best Fluffy Pancakes

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Author: Sue
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 servings
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Vegetarian

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Description

Ingredients

1 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 tablespoon granulated sugar
1 ¼ cups milk (any type)

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Instructions

In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
Slowly pour in the milk, stirring gently until a smooth batter forms. Do not overmix.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Using a ¼ cup measure, pour batter onto the skillet for each pancake.
Cook for 2–3 minutes, until bubbles form on the surface and the edges start to look set.
Flip the pancakes and cook for another 1–2 minutes, until golden brown.
Stack the pancakes and serve them warm with your favorite toppings.

Notes

Letting the batter rest for about 5 minutes before cooking helps make fluffier pancakes.
You can refrigerate the batter for up to 24 hours if needed.
To store, cool pancakes completely and refrigerate in an airtight container for up to 3 days.
Freeze cooled pancakes in a single layer, then transfer to a freezer bag for up to 2 months.
Reheat in a toaster or warm in a skillet over medium heat until heated through.