Name: Fluffy, Fluffy Pancakes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup all-purpose flour, sifted; 2 tsp baking powder; Pinch of salt; 2 tbsp white sugar; 3/4 cup milk (add up to 2 tbsp more if batter is too dry); 1 large egg, beaten; 2 tbsp unsalted butter, melted (cooled); 1 tsp pure vanilla extract; Canola oil (or any other neutral vegetable oil), for cooking

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Introduction

These fluffy, tender pancakes are a perfect way to start your morning with a smile. Easy to make and wonderfully light, they turn out golden and delicious every time. Whether for a weekend brunch or a cozy breakfast, this recipe is sure to please the whole family.

A tall stack of five thick, fluffy pancakes sits on a white plate with a blue rim. Each pancake is golden-brown on top, showing soft texture and slight bubbles along the edges, with white fluffy insides visible on the sides. The pancakes are neatly stacked one on top of another, creating a high tower with slight unevenness in shape. The background is a white marbled surface, adding a clean and simple look to the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour, sifted
2 tsp baking powder
Pinch of salt
2 tbsp white sugar
3/4 cup milk (add up to 2 tbsp more if batter is too dry)
1 large egg, beaten
2 tbsp unsalted butter, melted
1 tsp pure vanilla extract
Canola oil (or any neutral vegetable oil), for cooking

Instructions

Step 1: In a bowl, combine the sifted flour, sugar, salt, and baking powder. Mix well to distribute all the dry ingredients evenly.
Step 2: In a separate bowl, whisk together the beaten egg, milk, vanilla extract, and melted butter. Make sure the melted butter is not hot to avoid cooking the egg prematurely.
Step 3: Pour the wet mixture into the dry ingredients and stir gently until mostly combined. The batter should be thick with a few lumps and no visible streaks of flour. If too thick, add a little more milk to loosen it. Let the batter rest for 10 minutes.
Step 4: Heat a heavy-bottomed nonstick skillet over low to medium heat and lightly coat it with canola oil. Use a 1/4 cup measure to pour batter onto the skillet for evenly sized pancakes.
Step 5: Cook until the bottom is golden brown and bubbles form on the top surface, about 2-3 minutes. Flip carefully and cook the other side until golden as well. Adjust the heat if needed to avoid burning. Serve immediately while hot.

Tips & Variations

For extra flavor, add a pinch of cinnamon or a handful of fresh berries to the batter before cooking.
Use buttermilk instead of regular milk for a tangier taste and even fluffier texture.
Swap white sugar with honey or maple syrup for a natural sweetness.
Keep cooked pancakes warm in a low oven (200°F/90°C) while you finish cooking the batch.

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a skillet over low heat or in the microwave for about 20 seconds. You can also freeze pancakes separated by parchment paper and reheat straight from the freezer.

How to Serve

A stack of five thick, fluffy pancakes is shown sitting on a white plate with a blue rim, each pancake light golden brown on top and soft white on the sides. The pancakes are slightly uneven, with the stack leaning gently to one side. The background is a white marbled surface that highlights the warm tones of the pancakes. 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?

It’s best to cook the pancakes shortly after mixing the batter for the fluffiest results. Resting the batter for about 10 minutes helps, but refrigerating for longer can affect texture.

What if my pancakes are turning out flat?

Make sure your baking powder is fresh, as it provides the rise. Also, avoid overmixing the batter to keep it light and airy. Cooking on too high heat can also cause pancakes to cook too quickly and stay flat.