Fluffy Pancakes (Easy and Quick) – Perfect Every Time

Light, airy, golden-brown pancakes made with pantry staples in under 20 minutes—your new go-to breakfast favorite!

🎉 Introduction

Nothing says comfort quite like a warm stack of Fluffy Pancakes, golden on the outside and pillowy soft on the inside. This no-fail recipe delivers just that—and the best part? It’s quick, simple, and uses ingredients you already have in your kitchen. 🧡🥞

Whether it’s a lazy Sunday morning, a weekday breakfast treat, or a spontaneous breakfast-for-dinner moment, these pancakes rise tall and taste amazing with butter, syrup, or your favorite toppings!

🛒 Ingredients

(Makes about 8 pancakes)

🥞 Pancake Batter

• 1½ cups all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1¼ cups milk
• 1 egg
• 3 tbsp unsalted butter, melted
• 1 tsp vanilla extract (optional)

👩‍🍳 Directions

Step 1: Mix Dry Ingredients

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.

Step 2: Add Wet Ingredients

1. In another bowl, whisk together milk, egg, melted butter, and vanilla.
2. Pour the wet ingredients into the dry.
3. Stir gently just until combined—batter will be slightly lumpy (don’t overmix!).

Step 3: Cook the Pancakes

1. Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
2. Pour ¼ cup of batter for each pancake.
3. Cook until bubbles form and edges look set (about 2–3 minutes).
4. Flip and cook 1–2 minutes more until golden and cooked through.

Step 4: Serve

1. Stack ’em high and serve warm with your favorite toppings:
   • Butter and maple syrup
   • Fresh berries
   • Whipped cream
   • Peanut butter and banana
   • Chocolate chips or Nutella

🍽️ Servings & Timing

• Servings: 4 (2 pancakes each)
• Prep Time: 5 minutes
• Cook Time: 10–15 minutes
• Total Time: ~20 minutes

🥄 Variations

• Buttermilk Pancakes: Replace milk with buttermilk for tangy richness
• Whole Wheat Version: Use ½ whole wheat flour for extra fiber
• Blueberry Pancakes: Fold in fresh or frozen blueberries before cooking
• Chocolate Chip Pancakes: Add ½ cup mini chocolate chips
• Gluten-Free: Use your favorite 1:1 gluten-free flour blend

🧊 Storage & Reheating

• Fridge: Store in an airtight container up to 3 days
• Freezer: Stack between parchment and freeze up to 2 months
• Reheat: Toast or microwave 20–30 seconds until warm

❓ 10 FAQs

1. Why are my pancakes not fluffy?
   Overmixing the batter or old baking powder can make them flat—mix gently and check freshness.
2. Can I make the batter ahead of time?
   It’s best cooked fresh, but you can mix dry and wet separately and combine before cooking.
3. How do I keep pancakes warm while cooking?
   Place them on a baking sheet in a 200°F oven.
4. Can I double the recipe?
   Absolutely! Just scale all ingredients proportionally.
5. What milk works best?
   Any milk—dairy or non-dairy like almond or oat—works great.
6. Do I need to sift the flour?
   Not necessary, but whisking dry ingredients helps aerate the mix.
7. Can I use oil instead of butter?
   Yes, use neutral oil like vegetable or canola.
8. How do I know when to flip?
   Look for bubbles on top and dry edges—it’s flip time!
9. What skillet is best?
   A nonstick pan or griddle makes flipping easier and ensures even browning.
10. How do I make them extra thick?
    Use slightly less milk for a thicker batter.

🏁 Conclusion

These Fluffy Pancakes are the ultimate breakfast comfort food—simple, satisfying, and versatile. Whether you’re enjoying a quiet breakfast or serving a crowd, this recipe guarantees perfect results every time.

So fire up the skillet, pour that batter, and flip your way to pancake perfection! 🥞💛

Adam

Fluffy Pancakes (Easy and Quick) – Perfect Every Time

Nothing says comfort quite like a warm stack of Fluffy Pancakes, golden on the outside and pillowy soft on the inside. This no-fail recipe delivers just that—and the best part? It’s quick, simple, and uses ingredients you already have in your kitchen. 🧡🥞 Whether it’s a lazy Sunday morning, a weekday breakfast treat, or a spontaneous breakfast-for-dinner moment, these pancakes rise tall and taste amazing with butter, syrup, or your favorite toppings!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

🥞 Pancake Batter

• 1½ cups all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1¼ cups milk
• 1 egg
• 3 tbsp unsalted butter melted
• 1 tsp vanilla extract optional

Method

 

Step 1: Mix Dry Ingredients

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.

Step 2: Add Wet Ingredients

1. In another bowl, whisk together milk, egg, melted butter, and vanilla.
2. Pour the wet ingredients into the dry.
3. Stir gently just until combined—batter will be slightly lumpy (don’t overmix!).

Step 3: Cook the Pancakes

1. Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
2. Pour ¼ cup of batter for each pancake.
3. Cook until bubbles form and edges look set (about 2–3 minutes).
4. Flip and cook 1–2 minutes more until golden and cooked through.

Step 4: Serve

1. Stack ’em high and serve warm with your favorite toppings:
2. Butter and maple syrup
3. Fresh berries
4. Whipped cream
5. Peanut butter and banana
6. Chocolate chips or Nutella

Notes

🥄 Variations

Buttermilk Pancakes: Replace milk with buttermilk for tangy richness

Whole Wheat Version: Use ½ whole wheat flour for extra fiber

Blueberry Pancakes: Fold in fresh or frozen blueberries before cooking

Chocolate Chip Pancakes: Add ½ cup mini chocolate chips

Gluten-Free: Use your favorite 1:1 gluten-free flour blend

🧊 Storage & Reheating

Fridge: Store in an airtight container up to 3 days

Freezer: Stack between parchment and freeze up to 2 months

Reheat: Toast or microwave 20–30 seconds until warm

❓ 10 FAQs

Why are my pancakes not fluffy?
Overmixing the batter or old baking powder can make them flat—mix gently and check freshness.

Can I make the batter ahead of time?
It’s best cooked fresh, but you can mix dry and wet separately and combine before cooking.

How do I keep pancakes warm while cooking?
Place them on a baking sheet in a 200°F oven.

Can I double the recipe?
Absolutely! Just scale all ingredients proportionally.

What milk works best?
Any milk—dairy or non-dairy like almond or oat—works great.

Do I need to sift the flour?
Not necessary, but whisking dry ingredients helps aerate the mix.

Can I use oil instead of butter?
Yes, use neutral oil like vegetable or canola.

How do I know when to flip?
Look for bubbles on top and dry edges—it’s flip time!

What skillet is best?
A nonstick pan or griddle makes flipping easier and ensures even browning.

How do I make them extra thick?
Use slightly less milk for a thicker batter.

🏁 Conclusion

These Fluffy Pancakes are the ultimate breakfast comfort food—simple, satisfying, and versatile. Whether you’re enjoying a quiet breakfast or serving a crowd, this recipe guarantees perfect results every time.

So fire up the skillet, pour that batter, and flip your way to pancake perfection! 🥞💛