Here’s a classic fluffy pancake recipe—light, soft, and tall every time 🥞✨
Fluffy Pancakes
Ingredients (makes 8–10 pancakes)
- 1½ cups (190 g) all-purpose flour
- 3½ tsp baking powder
- 1 tbsp sugar
- ½ tsp salt
- 1¼ cups (300 ml) milk
- 1 large egg
- 3 tbsp melted butter or oil
- 1 tsp vanilla extract (optional)
Instructions
- Mix dry ingredients
In a bowl, whisk flour, baking powder, sugar, and salt. - Mix wet ingredients
In another bowl, whisk milk, egg, melted butter, and vanilla. - Combine gently
Pour wet ingredients into dry. Stir just until combined.
👉 Lumps are good—overmixing makes pancakes flat. - Rest the batter
Let batter rest 5–10 minutes. This helps activate the baking powder and makes fluffier pancakes. - Cook pancakes
Heat a nonstick skillet or griddle over medium heat. Lightly grease.
Pour ¼ cup batter per pancake.
Cook until bubbles form on the surface (about 2 minutes), flip, and cook another 1–1½ minutes. - Serve hot
Serve immediately with butter, maple syrup, fruit, or whipped cream.
Secrets to Extra-Fluffy Pancakes
- Fresh baking powder = height
- Don’t overmix (lumpy batter = fluffy pancakes)
- Let batter rest before cooking
- Medium heat—too hot flattens them
Optional Fluff Boost (Restaurant-Style)
- Separate the egg:
- Mix yolk with wet ingredients
- Beat white to soft peaks and gently fold in last
If you want, I can also give you a buttermilk fluffy pancake version, a sheet-pan pancake, or protein fluffy pancakes 💛
