Soft, Light, and Ready in Minutes
These classic fluffy pancakes cook up thick, tender, and golden every time. Perfect for breakfast, brunch, or anytime you want a quick homemade treat.
Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ tsp baking powder
- 1 tbsp sugar (adjust to taste)
- ¼ tsp salt
- 1 ¼ cups milk
- 1 egg
- 3 tbsp melted butter (plus more for cooking)
- 1 tsp vanilla extract (optional)
Instructions
- Prepare dry ingredients
In a medium bowl, sift together the flour, baking powder, sugar, and salt. Sifting helps keep the pancakes light and fluffy. - Combine wet ingredients
In a separate bowl, whisk the milk, egg, melted butter, and vanilla until smooth. - Make the batter
Slowly pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix; a slightly lumpy batter makes fluffier pancakes. - Heat the pan
Warm a non-stick skillet or griddle over medium heat and lightly grease with butter. - Cook the pancakes
Pour about ¼ cup of batter for each pancake. Cook until small bubbles form on the surface, then flip and cook until the underside is golden brown. - Serve
Stack and serve warm with butter, syrup, fresh fruit, honey, or toppings of your choice.
Tips for Extra Fluffiness
- Let the batter rest for 5 minutes before cooking.
- Avoid pressing down on the pancakes with a spatula.
- Use room-temperature milk and egg for better texture.
Variations
- Add blueberries, chocolate chips, or banana slices to the batter.
- Replace ¼ cup of the milk with yogurt or buttermilk for richer pancakes.
- Add cinnamon or nutmeg for a warm flavor twist.
Storage
- Refrigerate leftover pancakes for up to 2 days.
- Reheat in a toaster or oven to keep them soft.
- Pancakes freeze well; store between parchment sheets in a freezer bag.