A stack of fluffy, golden pancakes that are light, tender, and easy to whip up any morning—these have become a weekend staple in my kitchen.

Why You’ll Love This Recipe

I love how effortlessly these pancakes come together with just pantry staples—flour, milk, egg, and baking powder. The generous amount of baking powder creates tall, pillowy pancakes that practically float off the plate. I’ve tweaked the batter over time: a splash of vanilla, melted butter in the mix, a short rest to let it bloom—it all adds up to a memorable breakfast experience. And best of all, they’re versatile—I can play with toppings, mix-ins, or even make them dairy-free or whole-grain.

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 tablespoon sugar
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups milk (dairy or non-dairy)
1 large egg
5 tablespoon unsalted butter, melted (plus more for cooking)
2 teaspoon vanilla extract

Directions

I whisk together the flour, sugar, baking powder, and salt in a medium bowl.
In a separate bowl, I beat the egg, then whisk in the milk, melted butter, and vanilla.
I pour the wet mixture into the dry ingredients, stirring gently until just combined—leaving a few lumps to keep them light.
I let the batter rest for 5‑10 minutes so the baking powder can activate and bubbles can begin to form.
I heat a nonstick skillet or griddle over medium heat, brush it lightly with melted butter, and pour ¼‑cup portions of batter.
I cook until bubbles appear and the edges look set (about 1–2 minutes), then flip and cook another minute until golden.
I keep finished pancakes warm in a low oven while I cook the rest.

Servings and timing

Makes about 10 medium pancakes (4-inch diameter), enough for 4 people
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Buttermilk twist: I replace milk with buttermilk and add ½ teaspoon baking soda for even fluffier texture.
Whole grain or gluten-free: I swap half the flour with whole wheat or a gluten-free blend.
Vegan version: I use plant-based milk, melted coconut oil instead of butter, and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water).
Fun mix-ins: I stir in blueberries, chocolate chips, or chopped nuts right before cooking.

Storage/reheating

I store leftover pancakes in an airtight container in the fridge for up to 5 days. To reheat, I either microwave briefly or pop them in the toaster until warmed through.

For longer storage, I freeze cooked pancakes in a single layer, flash-freeze them, then transfer to a freezer bag for up to 2 months. To reheat, I toast or microwave them until hot.

FAQs

How do I make sure the pancakes are fluffy?

I avoid over-mixing the batter—just stir until the flour disappears and some lumps remain. That keeps them tender and airy.

Can I make the batter ahead of time?

Yes—I sometimes mix it and refrigerate it for up to 2 hours. I just give it a gentle stir before cooking.

Why is my first pancake always uneven?

That’s normal. I use the first pancake as a tester to adjust the temperature or butter amount if needed.

Can I use whole wheat flour?

Absolutely. I often swap half the all-purpose flour for whole wheat. The pancakes are slightly denser, but still great.

What’s a vegan substitute for eggs and dairy?

I use a flax egg and plant-based milk, and I replace the butter with melted coconut oil or vegan butter.

Conclusion

These fluffy pancakes are now my favorite breakfast treat—simple, comforting, and endlessly adaptable. I love how the baking powder and little resting time make all the difference in getting that classic light texture. I hope they become a cozy weekend tradition in your kitchen, too.

Fluffy Homemade Pancakes

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Author: Sue
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 10 medium pancakes
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A stack of fluffy, golden pancakes that are light, tender, and easy to whip up with pantry staples—perfect for a comforting breakfast or brunch.

Ingredients

1 ½ cups all‑purpose flour
2 tbsp sugar
1 tbsp baking powder
½ tsp salt
1 ¼ cups milk (dairy or non‑dairy)
1 large egg
5 tbsp unsalted butter, melted (plus more for cooking)
2 tsp vanilla extract

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Instructions

Whisk together the flour, sugar, baking powder, and salt in a medium bowl.
In a separate bowl, beat the egg, then whisk in the milk, melted butter, and vanilla.
Pour the wet mixture into the dry ingredients and stir gently until just combined, leaving a few lumps.
Let the batter rest for 5‑10 minutes to allow the baking powder to activate.
Heat a nonstick skillet or griddle over medium heat and brush it lightly with melted butter.
Pour ¼‑cup portions of batter onto the skillet.
Cook until bubbles appear and edges look set (about 1–2 minutes), then flip and cook for another minute until golden.
Keep finished pancakes warm in a low oven while cooking the rest.