Soft, thick, and irresistibly airy, these pancakes are my go-to choice for a cozy breakfast or a leisurely weekend brunch. Each bite melts in the mouth with a perfect balance of lightness and richness. Whether stacked high with butter and syrup or customized with mix-ins like berries or chocolate chips, this recipe guarantees golden, fluffy pancakes every single time.
Why You’ll Love This Recipe
I love how quick and easy this pancake recipe is—just 15 minutes from start to finish. The batter comes together in one bowl, and the results are consistently fluffy and flavorful. With simple ingredients I probably already have in my pantry, I can whip up a comforting breakfast without any fuss. These pancakes also make a great base for fun toppings or mix-ins, so I never get bored.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1½ cups all‑purpose flour
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2½ teaspoons baking powder
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½ teaspoon salt
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1 tablespoon sugar
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1¼ cups milk
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1 egg
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3 tablespoons melted butter
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1 teaspoon vanilla extract (optional)
Directions
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I start by whisking together the flour, baking powder, salt, and sugar in a mixing bowl.
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Then I make a well in the center and pour in the milk, beaten egg, melted butter, and vanilla if I’m using it. I stir everything gently until the batter is mostly smooth, keeping a few small lumps.
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I heat a nonstick skillet or griddle over medium heat and lightly grease it.
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Using about ¼ cup of batter per pancake, I pour it onto the hot surface.
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I cook the pancakes until bubbles form on top and the edges look set, about 2 minutes, then flip and cook the other side until golden, around 1 more minute.
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I keep the pancakes warm while cooking the rest of the batter and serve them hot with my favorite toppings.
Servings and timing
This recipe makes about 8 pancakes, which serves 4 people. It takes only 5 minutes to prepare and 10 minutes to cook, so breakfast is ready in just 15 minutes.
Variations
I often like to change things up depending on my mood or what I have on hand:
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I fold in fresh blueberries, chocolate chips, or chopped bananas into the batter at the end.
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For extra decadence, I add a dash of cinnamon or nutmeg.
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If I’m making these for a dairy-free crowd, I swap the milk with almond or oat milk and use oil instead of butter.
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For a whole grain option, I substitute half the flour with whole wheat flour for added texture and flavor.
Storage/Reheating
When I have leftovers, I let the pancakes cool completely before storing them in an airtight container in the fridge for up to 3 days. To freeze, I layer parchment paper between them and seal them in a freezer bag—perfect for busy mornings.
For reheating, I pop them in the microwave for about 20–30 seconds or reheat them in a toaster or skillet to bring back the crispy edges and fluffy center.
FAQs
How do I make my pancakes extra fluffy?
I always make sure to use fresh baking powder and avoid overmixing the batter. A few small lumps are totally fine and help keep the pancakes tender and airy.
Can I make the batter ahead of time?
I don’t recommend letting the batter sit for too long, since the baking powder starts working right away. If I need to prep ahead, I mix the dry and wet ingredients separately and combine them just before cooking.
What can I use instead of milk?
I’ve had great results using almond milk, soy milk, or oat milk. They all work well in this recipe and keep the texture fluffy and light.
Can I freeze these pancakes?
Absolutely. I freeze them in a single layer with parchment between each pancake, then store them in a sealed bag. When I’m ready to eat, I just reheat directly from frozen.
Why are my pancakes not browning properly?
If the heat is too low, the pancakes won’t brown nicely. I make sure my skillet is properly preheated to medium heat before pouring the batter.
Conclusion
This fluffy homemade pancake recipe is one I keep coming back to—it’s reliable, quick, and endlessly customizable. I love how easily it fits into my morning routine or weekend plans, and it never fails to impress family or guests. Once I try these, I won’t need to reach for a boxed mix again.
Print
Fluffy Homemade Pancakes
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: About 8 pancakes (serves 4)
- Category: Breakfast
- Method: Pan / griddle
- Cuisine: American
- Diet: Vegetarian
Description
Soft, thick and airy pancakes perfect for breakfast or brunch
Ingredients
- 1½ cups all‑purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- 1¼ cups milk
- 1 egg
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract (optional)
Instructions
- In a bowl, whisk together flour, baking powder, salt, and sugar.
- Make a well in the center and pour in milk, beaten egg, melted butter, and vanilla (if using). Stir gently until mostly smooth (a few small lumps OK).
- Heat a nonstick skillet or griddle over medium heat and lightly grease.
- Pour about ¼ cup of batter per pancake onto the hot surface.
- Cook until bubbles form on top and edges look set (about 2 minutes), then flip and cook until golden on the other side (about 1 more minute).
- Keep pancakes warm while cooking remaining batter. Serve hot with toppings of choice.
Notes
- Don’t overmix the batter — overworking gluten will make pancakes tough.
- Use fresh (double‑acting) baking powder for best rise.
- Cook pancakes shortly after mixing — letting batter sit too long weakens leavening.
- You can add mix‑ins like berries or chocolate chips at the end, folding gently.
Nutrition
- Serving Size: 2 pancakes
- Calories: 230
- Sugar: 9 g
- Sodium: 650 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 65 mg