The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Start your day off right with Perfectly Fluffy Pancakes! This quick and easy recipe ensures you’ll have golden, light, and airy pancakes on the table in just 30 minutes. Whether you’re feeding a family or just craving a classic breakfast, these pancakes are sure to please. With simple ingredients and foolproof steps, even beginners can whip up this delicious batch from scratch!
Perfectly Fluffy Pancakes
Course: BreakfastCuisine: AmericanDifficulty: EasyServings
12
servingsPrep time
15
minutesCooking time
15
minutesCalories
129
kcalIngredients
2 cups all-purpose flour
2 tablespoons granulated sugar (or to taste)
4 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1¾ cups milk (or as needed)
2 large eggs
2 tablespoons melted butter (or vegetable oil)
1 teaspoon vanilla extract
Directions
- Mix the Wet Ingredients
- In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
- Mix the Dry Ingredients
- In a separate bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
- Combine Wet and Dry Ingredients
- Create a well in the center of the dry ingredients and pour in the wet mixture. Gently stir the batter until just combined. The batter should be slightly lumpy—avoid overmixing.
- Preheat and Cook
- Preheat a griddle or frying pan over medium heat (or to 350°F). Lightly grease with butter or vegetable oil.
- Cook the Pancakes
- Pour about ¼ cup of batter onto the heated griddle for each pancake. Cook on one side until bubbles form and begin to pop, about 2 minutes. Flip the pancakes over and cook for an additional 1-2 minutes, or until both sides are golden brown.
- Serve and Enjoy
- Transfer the cooked pancakes to a serving plate or keep them warm in a low oven while you finish the remaining batter. Serve with butter, syrup, or your favorite toppings!
Notes
- For Sweeter Pancakes: If you prefer a sweeter pancake, feel free to add a little more sugar to the batter.
- Large Batches: If making large batches, preheat the oven to 175-200°F and keep a baking sheet in the oven. Keep pancakes warm on the baking sheet.
- Whole Wheat Option: For a healthier version, substitute ½ cup of the white flour with whole wheat flour.
- Make-Ahead Option: To save time, cook and cool the pancakes, then separate them with waxed paper and store them in a freezer bag. Reheat in the microwave, toaster, or oven.
Nutrition Information (Per Pancake):
Iron: 1mg
Calories: 129
Carbohydrates: 21g
Protein: 4g
Fat: 3g
Saturated Fat: 2g
Cholesterol: 34mg
Sodium: 94mg
Potassium: 226mg
Fiber: 1g
Sugar: 4g
Vitamin A: 175 IU
Calcium: 114mg
