Fluffy Homemade Pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4–6
Ingredients
- 2 cups all-purpose flour
- 3 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 3/4 cups milk
- 1/4 cup melted butter
- 1 tsp vanilla extract
- Butter or oil, for cooking
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the eggs, milk, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients.
- Gently whisk or stir until just combined. A few small lumps are perfectly fine. Do not overmix the batter because that can make the pancakes dense instead of fluffy.
- Let the batter rest for about 5 minutes. This gives the baking powder time to activate and helps create softer, thicker pancakes.
- Heat a nonstick skillet or griddle over medium-low to medium heat.
- Lightly grease the surface with butter or oil.
- Pour about 1/4 cup batter onto the pan for each pancake.
- Cook for about 2–3 minutes, until bubbles begin appearing on the surface and the edges look slightly set.
- Flip carefully with a spatula.
- Cook the second side for another 1–2 minutes, until golden brown.
- Transfer the cooked pancakes to a plate.
- Repeat with the remaining batter, lightly greasing the pan as needed.
- Serve warm with your favorite toppings.
Serving Ideas
These pancakes are delicious with:
- Fresh strawberries
- Blueberries
- Bananas
- Maple syrup
- Honey
- Chocolate spread
- Peanut butter
- Whipped cream
- Powdered sugar
For the presentation in the image, arrange several pancakes around a large plate and serve them with fresh strawberries and chocolate spread in the center.
Tips for Extra-Fluffy Pancakes
Do not overmix the batter. Stir only until the flour disappears.
Letting the batter rest for a few minutes makes a noticeable difference in the texture.
Keep the heat moderate. If the pan is too hot, the outside will brown before the center cooks.
For even fluffier pancakes, separate the eggs, whip the egg whites until foamy, then gently fold them into the finished batter.
If the batter seems too thick, add 1–2 tablespoons of milk. If it seems too thin, add a small amount of flour.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheat them in the microwave, toaster, or skillet.
To freeze, place parchment paper between individual pancakes and freeze them in a freezer-safe bag for up to 2 months.
Nutritional Information
Approximate per serving:
- Calories: 300–350 kcal
- Protein: 8–10 g
- Carbohydrates: 45–50 g
- Fat: 10–13 g
- Sugar: 8–12 g
- Fiber: 1–2 g
Nutrition will vary depending on toppings and serving size.
Frequently Asked Questions
Why are my pancakes not fluffy?
The most common reasons are overmixing, old baking powder, or cooking at too high a heat.
Can I make the batter ahead of time?
For the best rise, cook the pancakes soon after mixing. You can prepare the dry ingredients ahead of time.
Can I use buttermilk?
Yes. Replace the milk with buttermilk for an even softer texture and slightly tangy flavor.
Can I make mini pancakes?
Yes. Use about 1–2 tablespoons of batter per pancake and reduce the cooking time.
Can I make them without butter?
Yes. Use a neutral oil such as vegetable or canola oil instead.
Can I add chocolate chips?
Absolutely. Sprinkle chocolate chips over each pancake immediately after pouring the batter into the pan.
