Ingredients
Method
Step 1: Mix Dry Ingredients
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
Step 2: Add Wet Ingredients
- In another bowl, whisk together milk, egg, melted butter, and vanilla.
- Pour the wet ingredients into the dry.
- Stir gently just until combined—batter will be slightly lumpy (don’t overmix!).
Step 3: Cook the Pancakes
- Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Pour ¼ cup of batter for each pancake.
- Cook until bubbles form and edges look set (about 2–3 minutes).
- Flip and cook 1–2 minutes more until golden and cooked through.
Step 4: Serve
- 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
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! 🥞💛
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! 🥞💛