Description
Enjoy a stack of light, airy pancakes that are soft and tender with every bite. Perfectly golden and easy to make, these fluffy pancakes are a delicious breakfast treat that will brighten your morning!
Ingredients
To embark on your fluffy pancakes journey, gather the following ingredients:
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⚪ 2 cups all-purpose flour – the perfect base for structure and softness
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⚪ 1/4 cup granulated sugar – adds just the right touch of sweetness
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⚪ 4 teaspoons baking powder – for that gorgeous rise and fluff
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⚪ 1/4 teaspoon baking soda – optional, but boosts fluffiness
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⚪ 1/2 teaspoon salt – balances the flavors
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⚪ 1 ¾ cups milk – use dairy or a plant-based option like almond or oat milk
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⚪ 1 large egg – binds and enriches the batter
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⚪ 1/4 cup unsalted butter, melted – adds richness and moisture
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⚪ 2 teaspoons pure vanilla extract – brings warm, aromatic depth
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In another bowl, combine the milk, egg, melted butter, and vanilla extract. Whisk until smooth and fully incorporated.
Pour the wet mixture into the dry ingredients. Gently fold together just until combined. A few lumps are totally fine—don’t overmix!
Let the batter rest for 5–10 minutes to allow it to hydrate and develop a fluffy texture.
Heat a nonstick skillet or griddle over low to medium heat. Lightly grease with butter or oil.
Pour 1/4 cup of batter onto the hot surface and spread gently into a round shape. Cook for 2–3 minutes, or until bubbles appear and edges look set. Flip and cook another 2–3 minutes until golden.
Stack the pancakes high and serve warm with maple syrup, fresh fruit, whipped cream, or your favorite toppings.
Notes
For fluffier pancakes, you can add a small amount of baking soda. However, if you’re sensitive to its taste, feel free to leave it out. Typically, add about 1/8 teaspoon of baking soda per cup of flour, which helps turn regular flour into self-raising flour.
For Australian readers, you can use self-raising flour instead of plain flour. If you do, omit the baking soda completely and use only 1 teaspoon of baking powder per cup of flour.
Tip: To make pancakes that are all the same size, use a measuring cup to pour the batter. I usually use ladles that hold 1/4 cup or 1/3 cup of batter for each pancake.
Nutrition
- Calories: 220
- Sugar: 5g
- Fat: 8g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g