Best Fluffy Pancake Recipe

These fluffy pancakes are the classic stack every home cook should know by heart. With simple pantry staples like flour, baking powder, milk, an egg and melted butter, you can mix the batter in one bowl in about 5 minutes and have a tall, golden stack on the table in under 20. The edges turn lightly crisp and the centers stay soft and airy. This recipe makes about 10 medium pancakes, enough for 3 to 4 people, and it is the one we come back to every weekend.

Why You’ll Love These Fluffy Pancakes

• Pantry ingredients: no buttermilk or special flour needed, just the basics you already have.
• Tall and tender: the right amount of baking powder and a short rest give them a light, airy lift.
• Quick and easy: one bowl, one whisk and a hot pan are all it takes.

Pancakes are one of the oldest breads in the world, and nearly every country has its own version, from thin crepes to thick griddle cakes, as you can read in this history of the pancake. This American-style recipe gets its height from baking powder, a leavening agent that releases small bubbles of gas when it meets liquid and again when it meets heat.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1 1/4 cups milk
• 1 large egg
• 3 tablespoons melted butter or neutral oil, plus a little butter for the pan
• 2 teaspoons vanilla extract

Ingredient Notes

Flour: spoon the flour into your measuring cup and level it off with a knife. Scooping straight from the bag packs it down and can make the pancakes dense and dry.

Baking powder: make sure it is fresh. If your container has been open for more than six months, test it by stirring a spoonful into hot water. It should fizz right away.

Milk: whole milk gives the richest, most tender pancakes, but 2 percent milk works well too. For a dairy-free stack, use unsweetened oat or soy milk and oil instead of butter.

Butter or oil: melted butter adds a rich flavor and golden color, while a neutral oil makes the pancakes slightly lighter and keeps them soft longer. Let the butter cool for a minute first.

Vanilla: 2 teaspoons gives these pancakes their warm, bakery-style aroma.

How to Make Fluffy Pancakes

1. Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, salt and sugar until evenly combined.
2. Mix the wet ingredients. In a separate bowl or a large measuring jug, whisk the milk, egg, melted butter or oil and vanilla extract until smooth.
3. Combine gently. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir with a whisk or spatula just until no dry flour remains. The batter should be thick and a little lumpy. Do not overmix.
4. Let the batter rest. Set the bowl aside for 5 minutes while the pan heats. The batter will thicken slightly and small bubbles will form on the surface.
5. Heat the pan. Warm a nonstick skillet or griddle over medium heat and brush it lightly with butter. It is ready when a few drops of water sizzle and dance on the surface.
6. Cook the first side. Pour about 1/4 cup of batter per pancake into the pan, leaving space between them. Cook for 2 to 3 minutes, until bubbles appear across the top, the edges look set and the underside is golden brown.
7. Flip and finish. Flip each pancake with a thin spatula and cook for another 1 to 2 minutes, until golden on the second side and cooked through in the center.
8. Serve. Transfer to a plate and repeat with the remaining batter, adding a little more butter to the pan as needed. Serve warm with butter and maple syrup or your favorite toppings.

Tips for the Best Fluffy Pancakes

• Leave the lumps. A few small lumps in the batter are a good sign. Overmixing develops the gluten and makes the pancakes tough and flat.
• Control the heat. Medium heat is the sweet spot. Too hot and the outside burns before the center cooks, too low and the pancakes turn pale and dry.
• Flip only once. Wait until bubbles pop and stay open on the surface before you flip, and never press down on the pancakes with the spatula.
• Keep them warm. Place finished pancakes on a baking sheet in a 200°F oven while you cook the rest of the batch.

Variations and Toppings

• Blueberry pancakes: drop a few fresh blueberries onto each pancake right after you pour the batter into the pan.
• Chocolate chip pancakes: sprinkle mini chocolate chips over the batter before flipping.
• Cinnamon pancakes: add 1 teaspoon of ground cinnamon to the dry ingredients.
• Banana pancakes: top each pancake with thin banana slices before flipping for a caramelized finish.

A spoonful of homemade blackberry honey butter melting over a warm stack is hard to beat, and our rich dark chocolate butter turns plain pancakes into a weekend treat. Making a bigger brunch spread? Add a slice of lemon blueberry loaf on the side, and on chilly mornings, pour a mug of pumpkin spice hot chocolate to go with your stack.

Storage

Fridge: let leftover pancakes cool completely, then store them in an airtight container or zip-top bag for up to 3 days.

Freezer: lay cooled pancakes on a baking sheet and freeze until firm, then stack them with a piece of parchment paper between each one and store in a freezer bag for up to 2 months.

Reheating: warm pancakes in the toaster, in a 350°F oven for 5 to 8 minutes, or in the microwave for 20 to 30 seconds. Frozen pancakes can go straight into the toaster or oven without thawing.

Frequently Asked Questions

Why are my pancakes flat?

Flat pancakes usually come from old baking powder, overmixed batter or a pan that is not hot enough. Check that your baking powder is fresh, stir only until combined and let the pan heat fully before you start.

How do I know when to flip a pancake?

Look for bubbles that rise to the surface and pop without filling back in, and edges that look dry and set. That usually takes 2 to 3 minutes over medium heat.

Can I double this recipe?

Absolutely. Double every ingredient, mix the batter in a larger bowl and cook in batches. Extra pancakes freeze beautifully for quick breakfasts during the week.