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Fluffy Pancakes

Whip up a stack of these light and fluffy pancakes that are perfect for lazy Sunday mornings or quick weekday breakfasts.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon sugar
Wet Ingredients
  • 1 ¼ cups milk (any kind)
  • 1 large egg
  • 3 tablespoons butter (melted)
  • 2 teaspoons vanilla extract (optional) For extra flavor

Method
 

Make the Batter
  1. In a large bowl, sift together the flour, baking powder, salt, and sugar.
  2. Make a well in the center and add the milk, egg, melted butter, and vanilla extract (if using).
  3. Use a fork to break up the egg, then gently mix the ingredients from the outside in until just combined. Do not overmix—lumps are fine!
Cook the Pancakes
  1. Heat a non-stick griddle or large pan over medium-high heat (300–350°F if using an electric griddle).
  2. Lightly grease the surface with butter or cooking spray.
  3. Pour ¼ cup of batter per pancake onto the pan. Cook for about 2 minutes, until bubbles form on the surface and edges look set.
  4. Flip and cook for another 1 minute on the other side. Avoid pressing down to keep the pancakes fluffy!
  5. Transfer to a plate and keep warm while you cook the rest.
Serve
  1. Stack the pancakes on a plate and top with syrup, butter, fresh fruit, or chocolate chips. Enjoy warm!

Notes

Don't overmix the batter. Use room temperature ingredients for the best rise. For even fluffier pancakes, let the batter sit for about 5 minutes before cooking.