These classic fluffy pancakes are everything I crave in a comforting breakfast—soft, airy, and golden with just the right amount of sweetness. Made from everyday ingredients like flour, milk, egg, and butter, this pancake recipe is simple, reliable, and always satisfying.

Why You’ll Love This Recipe

I love how effortlessly this recipe comes together using pantry staples. The texture is perfectly fluffy thanks to a few key tricks—like not overmixing the batter and letting it rest before cooking. Whether I’m making breakfast for a crowd or just treating myself to a cozy morning, these pancakes never disappoint. They also pair beautifully with just about any topping I like, from classic maple syrup to berries and whipped cream.

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
3 ½ teaspoons baking powder
1 tablespoon granulated sugar
½ teaspoon salt
1 ¼ cups whole milk (room temperature)
1 egg (room temperature)
3 tablespoons unsalted butter, melted (plus more for greasing pan)
1 teaspoon vanilla extract (optional)

Directions

I sift the flour, baking powder, sugar, and salt together in a large bowl.
In a separate bowl, I whisk the milk, egg, melted butter, and vanilla (if I’m using it).
Then, I pour the wet mixture into the dry and stir gently until it’s just combined. I don’t worry about a few lumps—those are totally fine. I let the batter rest for 10 minutes.
I preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or neutral oil.
I drop the batter in ¼-cup portions onto the hot surface.
I cook each pancake until bubbles form and the edges look set, usually 2–3 minutes, then flip and cook the other side for 1–2 minutes until golden brown.
I repeat this process with the remaining batter, greasing the pan as needed.
I serve them right away with my favorite toppings—classic syrup and butter, or whatever I’m in the mood for.

Servings and timing

This recipe makes about 4 servings, yielding 8–10 pancakes total.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

When I want to switch things up, I stir in a handful of fresh blueberries or chocolate chips after I pour the batter onto the griddle. Sometimes I use almond extract instead of vanilla for a slightly different twist. If I want whole grain pancakes, I swap half the flour for whole wheat flour, which adds a nutty flavor and extra fiber.

Storage/Reheating

Leftover pancakes keep really well. I store them in the fridge for up to 3 days or freeze them for up to 2 months. When I’m ready to eat, I just pop them into the toaster or warm them in the oven until heated through. They taste just as good as fresh.

FAQs

How do I make my pancakes extra fluffy?

I make sure not to overmix the batter and let it rest before cooking. That helps the baking powder do its job and makes the pancakes light and airy.

Can I use a different kind of milk?

Yes, I sometimes use almond milk or oat milk when I want a dairy-free option. The texture might be slightly different, but it still works.

What’s the best way to keep pancakes warm while I finish the batch?

I place cooked pancakes on a baking sheet in a 200°F (93°C) oven to keep them warm until I’m ready to serve everything.

Can I make the batter ahead of time?

I don’t recommend making it too far ahead because the baking powder starts to activate right away. But mixing it 30 minutes early and keeping it covered in the fridge works fine.

How do I know when it’s time to flip the pancake?

I wait until I see bubbles forming on the surface and the edges look set. That’s my cue to flip and finish cooking the other side.

Conclusion

These classic fluffy pancakes are a go-to breakfast favorite in my kitchen. They’re simple, reliable, and delicious every single time. Whether it’s a lazy weekend morning or a weekday treat, I know I can whip these up quickly and make everyone happy.

Classic Fluffy Pancakes

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Author: Sue
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings (8‑10 pancakes)
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Classic fluffy pancakes made with simple ingredients — all-purpose flour, milk, egg, and butter — perfect for a comforting breakfast.

Ingredients

1 ½ cups all‑purpose flour
3 ½ teaspoons baking powder
1 tablespoon granulated sugar
½ teaspoon salt
1 ¼ cups whole milk (room temperature)
1 egg (room temperature)
3 tablespoons unsalted butter, melted (plus more for greasing pan)
1 teaspoon vanilla extract (optional)

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Instructions

Sift the flour, baking powder, sugar, and salt together in a large bowl.
In another bowl, whisk together the milk, egg, melted butter, and vanilla (if using).
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Small lumps are okay. Let the batter rest for 10 minutes.
Preheat a non‑stick skillet or griddle over medium heat and lightly grease with butter or neutral oil.
Drop batter by ¼‑cup portions onto the hot surface.
Cook until bubbles form on the surface and edges look set, about 2‑3 minutes. Flip and cook the other side until golden brown, about 1‑2 minutes.
Repeat with remaining batter, greasing pan as needed.
Serve immediately, with butter and syrup or toppings of your choice.

Notes

Do not overmix the batter — overmixing can make pancakes tough.
Letting the batter rest helps make the pancakes fluffier.
You can add mix‑ins (like blueberries or chocolate chips) when pouring batter onto the griddle.
Leftovers can be stored in the fridge for up to 3 days, or frozen up to 2 months. Reheat in toaster or oven.