Here’s a simple recipe for fluffy pancakes—soft, thick, and perfect for breakfast or brunch
Ingredients (makes 6–8 pancakes)
- 1½ cups all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1¼ cups milk (or plant-based milk)
- 1 large egg
- 3 tbsp melted butter (plus extra for cooking)
- 1 tsp vanilla extract
Instructions
1. Mix dry ingredients
- In a bowl, combine flour, sugar, baking powder, baking soda, and salt
2. Mix wet ingredients
- In another bowl, whisk milk, egg, melted butter, and vanilla
3. Combine
- Pour wet into dry
- Stir gently until just combined (batter should be slightly lumpy—don’t overmix)
4. Cook pancakes
- Heat a non-stick skillet or griddle over medium heat
- Grease lightly with butter or oil
- Pour ¼ cup batter per pancake
- Cook until bubbles form on top and edges look set, ~2–3 min
- Flip and cook 1–2 min more until golden
5. Serve
- Stack and serve hot
- Top with maple syrup, honey, fresh berries, or chocolate chips
Tips for Extra Fluffy Pancakes
- Separate the egg, beat the white until soft peaks, fold in at the end
- Don’t overmix the batter—gluten development makes pancakes dense
- Rest batter 5–10 min before cooking for lighter texture
Variations
- Banana pancakes: Mash 1 ripe banana into wet ingredients
- Blueberry pancakes: Fold in ½ cup fresh or frozen blueberries
- Chocolate chip pancakes: Add ¼ cup chocolate chips