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Fluffy Pancake Recipe

This fluffy pancake recipe gives you perfect golden pancakes—light, airy, and delicious—using pantry staples and zero buttermilk. Ideal for quick breakfasts or weekend brunch!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract

Method
 

  1. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, sugar, and salt.
  2. Add Wet Ingredients: In a separate bowl, beat the egg and mix in milk, vanilla, and melted butter.
  3. Combine: Pour the wet ingredients into the dry and stir until just combined. A few lumps are okay.
  4. Preheat Griddle: Heat a non-stick griddle or pan over medium heat. Lightly grease if needed.
  5. Cook Pancakes: Pour 1/4 cup batter for each pancake. Cook until bubbles form and edges look set, then flip and cook the other side until golden.
  6. Serve Hot: Stack and serve with butter, syrup, or your favorite toppings.

Notes

Fluffy Pancake Recipe – Helpful Tips

Cooking Tips & Techniques
Use fresh baking powder—this is key for achieving those tall, airy stacks.
Don’t overmix the batter! A few lumps are okay—overmixing makes pancakes dense instead of fluffy.
Let the batter rest for 5–10 minutes before cooking to activate the leavening agents and improve texture.
Use a non-stick skillet or griddle heated to medium and lightly greased—test with a drop of water; it should sizzle and dance.
Flip pancakes once bubbles form and the edges look set—resist the urge to press them down while cooking!
Serving Suggestions
Top with softened butter, real maple syrup, or a dusting of powdered sugar.
Add sliced strawberries, bananas, or blueberries for a fresh fruit twist.
Layer with whipped cream and chocolate chips for a decadent breakfast treat.
Serve with crispy bacon, sausage, or scrambled eggs for a full breakfast plate.
Perfect with a warm mug of coffee or a tall glass of milk.
Make-Ahead & Storage
Make-Ahead: Mix dry ingredients ahead and store in a jar for your own “pancake mix.”
Refrigerator: Store leftover pancakes in an airtight container for up to 3 days.
Freezer: Stack cooled pancakes with parchment in between and freeze in a zip-top bag for up to 2 months.
Reheat: Warm in a toaster, air fryer, or microwave—just until heated through, not overdone.
Tasty Variations to Try
Blueberry Burst: Gently fold fresh or frozen blueberries into the batter before cooking.
Buttermilk Swap: Use buttermilk instead of regular milk for a classic tangy flavor.
Whole Wheat Option: Replace half the flour with whole wheat flour for a heartier version.
Banana Pancakes: Mash a ripe banana into the batter and sprinkle in cinnamon.
Chocolate Chip: Fold in mini chocolate chips and serve with a drizzle of warm chocolate syrup.