Name: Fluffy Pancakes (Easy and Quick) Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups (480 ml) all-purpose flour; 4 tablespoons (50 grams) granulated sugar; 4 teaspoons baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; 1 large egg; 1 ¾ cups (420 ml) milk; 4 tablespoons (60 ml) unsalted butter, melted; 2 teaspoons pure vanilla extract

Jump to Recipe

Introduction

Fluffy pancakes are a classic breakfast treat that’s both easy and quick to make. This recipe yields light, airy pancakes perfect for a cozy morning at home. With simple ingredients and straightforward steps, you’ll have a stack of delicious pancakes ready in no time.

A stack of four thick, fluffy pancakes with golden-brown tops and light, airy texture, each layer showing tiny air bubbles through the soft, pale interior. On the top pancake, there are three fresh blueberries, glossy and dark blue, sitting close together. The pancakes rest on a simple white plate, and the background has a white marbled texture. The lighting highlights the warm tone of the pancakes and the natural sheen of the blueberries. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (480 ml) all-purpose flour
1 large egg
1 ¾ cups (420 ml) milk
4 tablespoons (60 ml) unsalted butter, melted
4 tablespoons (50 grams) granulated sugar
4 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
2 teaspoons pure vanilla extract

Instructions

Step 1: In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Stir well to distribute all dry ingredients evenly.
Step 2: Make a well in the center of the dry mixture to prepare for the liquid ingredients.
Step 3: Pour the milk, melted butter, vanilla extract, and cracked egg into the well on top of the dry ingredients.
Step 4: Gently whisk the mixture with smooth, careful motions, combining all ingredients. It’s okay to keep some small lumps for a tender pancake texture.
Step 5: If the batter feels too thick, add a little more milk to reach the desired consistency.
Step 6: Heat a nonstick pan or griddle over medium-low heat and lightly grease it with butter.
Step 7: Pour about ¼ cup of batter onto the pan, forming a round shape with smooth circular motions.
Step 8: Watch for bubbles forming on the surface and edges turning golden brown to know when to flip.
Step 9: Carefully flip the pancake with a spatula and cook the other side until it is equally golden and cooked through.
Step 10: Continue cooking pancakes with the remaining batter, maintaining even heat and technique.
Step 11: Serve the warm, fluffy pancakes topped with maple syrup, honey, or fresh fruits for a perfect breakfast.

Tips & Variations

For extra fluffy pancakes, use buttermilk instead of regular milk to add a slight tang and better rise.
Try adding blueberries, chocolate chips, or sliced bananas directly into the batter for fun variations.
Don’t overmix the batter — keeping some lumps ensures the pancakes stay light and tender.
Keep cooked pancakes warm in a low oven while finishing the batch to serve all hot together.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or microwave until warm. For longer storage, freeze pancakes between layers of parchment paper in a sealed bag for up to 1 month. Reheat straight from frozen.

How to Serve

A stack of five fluffy pancakes sits on a white plate, each pancake showing a light golden-brown color with small air bubbles on the surface. The edges are soft and slightly uneven, giving a fresh, homemade look. On top of the stack, three plump blueberries rest, adding a splash of deep blue color and smooth texture to contrast with the warm pancakes. The background is a white marbled surface, bright and clean, highlighting the warm tones of the pancakes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter up to 2 hours in advance and keep it covered in the refrigerator. Give it a gentle stir before cooking, as some settling may occur.

What can I use instead of all-purpose flour?

You can substitute whole wheat flour for a healthier option, though the pancakes may be denser. For gluten-free, use a suitable gluten-free flour blend following package instructions.