Introduction

These fluffy pancakes are a classic breakfast favorite, light and tender with a hint of vanilla. Perfect for a weekend morning, they’re easy to make and delicious when served with maple syrup or your favorite toppings.

A tall stack of seven golden-brown pancakes sits in the center of a white plate. Each pancake layer shows a soft, fluffy texture with lightly browned edges. On top, a dollop of melting butter rests, while golden syrup is being poured over it, dripping down the sides of the stack. Bright fresh berries, including red raspberries and dark blueberries, are arranged around the base of the pancakes, adding bursts of color. In the blurry background, a woman’s hand holds the syrup pitcher. The scene is set on a white marbled surface with a carton of white eggs, a glass of orange juice, and a small white bowl filled with more berries and a mint sprig slightly visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour (sifted)
1 tablespoon baking powder
Pinch of salt
2 tablespoons granulated sugar
1 1/4 cups whole milk
1 tablespoon vanilla extract
1 large egg
3 tablespoons butter (melted and cooled)

Instructions

Step 1: In a large bowl, sift together the flour, baking powder, salt, and sugar.
Step 2: Make a well in the center and add the milk, vanilla extract, egg, and melted butter. Whisk until smooth but do not overmix.
Step 3: Heat a griddle or large frying pan over medium heat. Lightly grease with butter, oil, or cooking spray.
Step 4: Pour about 1/4 cup of batter onto the hot pan. Cook until bubbles appear on the surface, then flip with a spatula and cook until golden brown on the other side.
Step 5: Serve warm with maple syrup or your favorite toppings.

Tips & Variations

For extra fluffiness, let the batter rest for 5-10 minutes before cooking.
Substitute whole milk with buttermilk for a tangier flavor and softer texture.
Add fresh blueberries or chocolate chips to the batter for a fun twist.
Use a non-stick pan to prevent sticking and ensure easy flipping.

Storage

Store leftover pancakes in an airtight bag or container in the refrigerator for up to 2 days. Reheat in the microwave or toaster for a quick warm breakfast.

How to Serve

A stack of four golden brown pancakes sits in the center of a white plate on a white marbled surface, with syrup dripping down the sides and pooling at the bottom. On top of the stack is a square pat of melting butter with a small drizzle of syrup on it. To the left side of the pancakes are fresh blueberries, red raspberries, and a sprig of green mint. In the blurred background, parts of another white plate with pancakes and fresh berries, a white bowl filled with mixed berries, and a small syrup pitcher are visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter a few hours ahead and keep it covered in the refrigerator. Just give it a gentle stir before cooking.

What if my pancakes turn out flat?

Flat pancakes often mean the batter was overmixed or the baking powder is expired. Mix gently and check your ingredients for freshness.

Fluffy Pancake Recipe

Print Recipe

★★★★★

4.6 from 54 reviews

This fluffy pancake recipe delivers light and tender pancakes perfect for a classic breakfast or brunch. Made with simple ingredients and an easy-to-follow method, these pancakes cook up golden and airy, ideal for topping with maple syrup or your favorite fruits.

Author: zara
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 8–10 pancakes 1x
Category: Breakfast
Method: Frying
Cuisine: American

Ingredients

Scale

Dry Ingredients

1 1/2 cups all-purpose flour (sifted)
1 tablespoon baking powder
Pinch of salt
2 tablespoons granulated sugar

Wet Ingredients

1 1/4 cups whole milk
1 tablespoon vanilla extract
1 large egg
3 tablespoons butter (melted and cooled)

Instructions

Mix dry ingredients: In a large bowl, sift together the flour, baking powder, salt, and sugar to ensure an even blend and remove any lumps.
Add wet ingredients and whisk: Make a well in the center of the dry mix. Add the milk, vanilla extract, egg, and melted cooled butter. Whisk everything together until smooth. Avoid over-mixing to keep the batter light and fluffy.
Heat the cooking surface: Preheat a griddle or large frying pan over medium heat. Lightly grease it with butter, oil, or cooking spray to prevent sticking.
Cook pancakes: Pour approximately 1/4 cup of batter onto the hot pan for each pancake. Cook until bubbles form on the surface and the edges look set, then flip carefully with a spatula. Cook the other side until golden brown.
Serve and store: Serve the pancakes warm, topped with maple syrup or desired toppings. Store any leftovers in an airtight bag in the refrigerator and reheat in the microwave when ready to eat.

Notes

Do not over-mix the batter to maintain pancake fluffiness; a few small lumps are okay.
Use whole milk for a richer flavor, but you can substitute with any milk of choice.
Adjust the heat as needed to prevent burning and ensure even cooking.
Butter can be replaced with oil for a dairy-free option.
Leftover pancakes freeze well; separate layers with parchment paper before freezing.

Keywords: fluffy pancakes, breakfast recipe, easy pancakes, homemade pancakes, classic pancakes