These fluffy pancakes are soft, light, buttery, and easy to make. With simple ingredients and a short resting time, you’ll get golden pancakes with a tender, airy center.
Ingredients
- 1½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- 1¼ cups milk
- 1 large egg
- 3 tablespoons melted butter
Instructions
1. Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, and sugar.
2. Mix the Wet Ingredients
In a separate bowl, whisk together the milk, egg, and melted butter until smooth.
3. Combine the Batter
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. A few small lumps are fine.
Tip: Let the batter rest for 5–10 minutes. This helps create lighter, fluffier pancakes.
4. Cook the Pancakes
- Heat a nonstick skillet over medium heat and lightly grease it.
- Pour about ¼ cup of batter onto the skillet for each pancake.
- Cook until bubbles appear on the surface and the edges look set.
- Flip and cook for another 1–2 minutes, until golden brown.
- Repeat with the remaining batter.
5. Serve
Serve warm with your favorite toppings, such as:
- Maple syrup
- Butter
- Fresh berries
- Banana slices
- Whipped cream
- Honey
- Powdered sugar
- Chocolate chips
Tips for Extra-Fluffy Pancakes
- Don’t overmix: A few lumps are perfectly fine. Overmixing can make pancakes dense and chewy.
- Rest the batter: Give it 5–10 minutes before cooking.
- Use medium heat: This allows the inside to cook without burning the outside.
- Use fresh baking powder: Old baking powder can result in flat pancakes.
- Don’t press the pancakes: Pressing them with a spatula can remove the air that makes them fluffy.
Easy Variations
Chocolate Chip
Fold ¼ cup mini chocolate chips into the batter.
Blueberry
Add ½ cup fresh or frozen blueberries.
Banana Cinnamon
Mash 1 ripe banana and mix it into the batter with ½ teaspoon cinnamon.
Buttermilk
Replace the regular milk with 1¼ cups buttermilk for a slightly tangy flavor and tender texture.
Dairy-Free
Use plant-based milk and replace the butter with melted coconut oil or vegan butter.
Make-Ahead and Freezing
To Refrigerate
Cooked pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
To Freeze
- Let the pancakes cool completely.
- Place parchment paper between the pancakes.
- Store in a freezer-safe bag or container.
- Freeze for up to 2 months.
Reheat in a toaster, skillet, or microwave.
Frequently Asked Questions
How do I make pancakes extra fluffy?
Don’t overmix the batter and let it rest for 5–10 minutes before cooking.
Why are my pancakes flat?
Flat pancakes are usually caused by expired baking powder, overmixing, or cooking at an incorrect temperature.
Can I use buttermilk instead of milk?
Yes. Replace the milk with the same amount of buttermilk.
Can I make the batter ahead of time?
Yes. Cover and refrigerate the batter for up to 24 hours. Stir gently before cooking.
How do I keep pancakes warm?
Place cooked pancakes on a baking sheet in a 200°F (95°C) oven while preparing the remaining pancakes.
Can I freeze pancakes?
Yes. Cool them completely, separate with parchment paper, and freeze in an airtight bag or container.
Why are my pancakes burning outside but raw inside?
The pan is likely too hot. Reduce the heat to medium and cook the pancakes more slowly.
Nutrition
Approximate nutrition per pancake, based on 8 pancakes:
- Calories: 160
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 21g
- Sugar: 3g
- Protein: 4g
- Fiber: 0.5g
- Sodium: 280mg
Enjoy your warm, fluffy pancakes with your favorite toppings!