Ahhh, the quest for the perfect fluffy pancake—tall, tender, golden, and melt-in-your-mouth delicious. I’ve got you. This recipe gives you diner-style pancakes with a soft inside, crisp edges, and serious fluff factor (no boxed mix in sight).
🥞 Best Fluffy Pancakes Ever
Serves: 4 (makes ~8 pancakes)
Prep Time: 10 min
Cook Time: 15 min
Fluff Level: Maximum ☁️
🛒 Ingredients:
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1½ cups all-purpose flour
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3½ tsp baking powder
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1 tbsp sugar (can up it to 2 tbsp for sweeter pancakes)
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½ tsp salt
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1¼ cups milk (whole milk = extra rich)
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1 egg
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3 tbsp melted butter (plus more for the pan)
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Optional: ½ tsp vanilla extract or ¼ tsp cinnamon for flavor boost
👩🍳 Directions:
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Mix the dry stuff:
In a large bowl, whisk together flour, baking powder, sugar, and salt. -
Mix the wet stuff:
In another bowl or measuring cup, whisk together milk, egg, melted butter, and vanilla (if using). -
Combine:
Pour the wet ingredients into the dry. Stir just until combined—a few lumps are totally fine.
👉 Overmixing = flat pancakes, so keep it light. -
Let it rest (optional but worth it):
Let the batter sit for 5–10 minutes. This helps it thicken and activate the baking powder for that extra fluff. -
Cook ‘em up:
Heat a nonstick skillet or griddle over medium heat. Grease lightly with butter or oil.
Pour ¼ cup batter for each pancake. Cook until bubbles form on top and edges look set, ~2–3 min. Flip and cook another 1–2 min until golden. -
Serve hot with butter, maple syrup, berries, whipped cream, or whatever your pancake-loving heart desires.
🔁 Variations:
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Blueberry pancakes: Toss fresh or frozen berries into the batter after pouring on the skillet.
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Buttermilk pancakes: Sub milk for buttermilk and reduce baking powder to 2 tsp + add ½ tsp baking soda.
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Protein boost: Add 1–2 tbsp of Greek yogurt or cottage cheese to the batter.
Want a vegan or gluten-free version? Or maybe pancakes baked in a sheet pan? I can flip that for you too. 🥞