There’s nothing quite like a stack of Best Fluffy Pancakes to start your day off right! These pancakes are light, airy, and perfectly golden, with just the right amount of sweetness. They’re easy to whip up with pantry staples and are sure to become a family favorite. Whether you’re serving them with butter and syrup, fresh fruit, or whipped cream, these fluffy pancakes are the ultimate breakfast comfort food. Let’s get flipping!
Ingredients
For the Pancakes:
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 ¼ cups whole milk (or buttermilk for extra fluffiness)
- 1 large egg
- 3 tablespoons unsalted butter, melted (plus more for greasing the pan)
- 1 teaspoon vanilla extract (optional, for added flavor)
Optional Toppings:
- Butter and maple syrup
- Fresh berries (strawberries, blueberries, raspberries)
- Whipped cream
- Chocolate chips or powdered sugar
Instructions
Step 1: Prepare the Batter
- Whisk the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
- Mix the Batter: Gradually add the wet ingredients to the dry ingredients. Gently stir with a wooden spoon or spatula until just combined. The batter should be thick and slightly lumpy—avoid overmixing, as this can make the pancakes dense instead of fluffy.
Step 2: Heat the Skillet
- Heat a nonstick skillet or griddle over medium heat. Lightly grease the surface with butter or non-stick cooking spray.
- Test the heat by sprinkling a few drops of water on the skillet; if the water sizzles and evaporates, it’s ready to use.
Step 3: Cook the Pancakes
- Use a ¼-cup measuring cup to pour the batter onto the skillet, leaving space between each pancake.
- Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancake gently with a spatula and cook for an additional 1–2 minutes on the other side, until golden brown.
- Transfer the cooked pancakes to a plate and keep warm while you cook the remaining batter.
Step 4: Serve and Enjoy
- Stack the pancakes on a plate and top with your favorite toppings—classic butter and syrup, fresh fruit, or whipped cream. Serve warm and enjoy!
Tips
- Use Fresh Baking Powder: Baking powder is key to fluffy pancakes, so make sure it’s fresh (less than 6 months old).
- Don’t Overmix: Lumps in the batter are okay! Overmixing can lead to dense pancakes.
- Adjust Heat as Needed: If the pancakes are browning too quickly, lower the heat slightly.
- Make Them Extra Fluffy: Replace 2 tablespoons of milk with sparkling water or soda water for an extra airy texture.
- Keep Pancakes Warm: Place cooked pancakes on a baking sheet in a 200°F oven to keep them warm while you finish cooking the batch.
Storage Instructions
- Refrigeration: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Place pancakes in a single layer on a baking sheet and freeze until firm. Transfer to a freezer-safe bag or container and freeze for up to 2 months.
- Reheating: Reheat pancakes in the microwave for 20–30 seconds, or in a toaster oven for a crispier texture.
Variations
- Buttermilk Pancakes: Substitute whole milk with buttermilk for extra tang and fluffiness.
- Blueberry Pancakes: Add fresh or frozen blueberries to the batter before cooking.
- Chocolate Chip Pancakes: Sprinkle chocolate chips over the batter once it’s poured onto the skillet.
- Cinnamon Pancakes: Add 1 teaspoon of ground cinnamon to the dry ingredients for a warm, spiced flavor.
- Gluten-Free Pancakes: Replace all-purpose flour with a gluten-free flour blend for a gluten-free option.
Nutrition Details (Per Serving, Based on 8 Pancakes):
- Calories: 110
- Protein: 3g
- Carbohydrates: 16g
- Fat: 3.5g
- Saturated Fat: 2g
- Cholesterol: 20mg
- Sodium: 350mg
- Fiber: 0.5g
- Sugar: 3g
FAQ
1. Why are my pancakes flat?
Flat pancakes are usually caused by overmixing the batter or using old baking powder. Make sure your batter is gently mixed and your baking powder is fresh.
2. Can I make the batter ahead of time?
Yes! You can make the batter up to 1 day in advance. Store it in an airtight container in the refrigerator and let it come to room temperature before cooking.
3. Can I make these pancakes without eggs?
Yes! Substitute the egg with ¼ cup unsweetened applesauce or mashed banana for a similar result.
4. How can I make these pancakes dairy-free?
Use a plant-based milk (such as almond, oat, or soy milk) and substitute melted coconut oil or vegan butter for the unsalted butter.
5. What’s the secret to the fluffiest pancakes?
The secret is in the fresh baking powder, a thick batter, and not overmixing. Letting the batter rest for 5–10 minutes before cooking also helps the pancakes become light and fluffy.
