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Fluffy Pancakes

Fluffy Pancakes

These homemade Fluffy Pancakes are light, airy, tender, and golden brown with beautifully soft centers and lightly crisp edges. Made with simple pantry ingredients and finished with melting butter, maple syrup, and fresh berries, they are perfect for breakfast, brunch, or a cozy weekend morning.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 Pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 3/4 cups milk
  • 4 tablespoons unsalted butter melted and slightly cooled
  • 1 teaspoon vanilla extract
  • Additional butter for cooking
For Serving
  • Maple syrup
  • Fresh strawberries
  • Fresh blueberries
  • Fresh raspberries
  • Powdered sugar optional
  • Extra butter optional

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Nonstick skillet or griddle
  • Measuring cups and spoons
  • Spatula for flipping
  • Wire rack

Method
 

  1. Combine the dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly distributed.
  2. Mix the wet ingredients: In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract until well combined.
  3. Make the batter: Pour the wet ingredients into the dry ingredients. Gently stir with a whisk or rubber spatula just until combined. Do not overmix; a few small lumps are perfectly fine.
  4. Rest the batter: Let the pancake batter rest for 5–10 minutes. This allows the flour to hydrate and helps produce a more tender texture.
  5. Preheat the pan: Heat a nonstick skillet or griddle over medium heat. Lightly grease it with butter.
  6. Cook the pancakes: Pour approximately 1/4 cup of batter onto the heated surface for each pancake. Leave enough space between pancakes so they can spread without touching.
  7. Wait for the bubbles: Cook until bubbles appear across the surface and the edges begin to look set and slightly dry, about 2–3 minutes.
  8. Flip: Carefully flip each pancake with a spatula. Cook the second side for another 1–2 minutes, or until golden brown and cooked through. Do not press down on the pancakes while cooking.
  9. Repeat: Continue with the remaining batter, lightly greasing the pan between batches as needed.
  10. Serve: Stack the warm pancakes and serve immediately with butter, maple syrup, fresh berries, and powdered sugar if desired.

Notes

Do not overmix: A few lumps in the batter are desirable. Overmixing can develop excess gluten and make the pancakes chewy rather than fluffy.
Check your baking powder: Fresh baking powder is important for achieving good lift and fluffy pancakes.
Control the heat: Medium heat works best. If the pancakes brown too quickly before the centers cook, reduce the heat.
Do not flatten the pancakes: Pressing them with a spatula after flipping can push out the air and make them less fluffy.
Batter consistency: The batter should be thick enough to pour slowly but not so thick that it cannot spread naturally.
Best served fresh: Pancakes are at their softest and fluffiest when served warm immediately after cooking.
Storage: Cool completely and refrigerate in an airtight container for several days, or freeze with parchment paper between pancakes for longer storage.
Dietary note: This traditional recipe is vegetarian but is not gluten-free, keto, low-carb, or vegan.