Best Fluffy Pancakes

Look no further because a steaming stack of perfectly soft, Best Fluffy Pancakes are right here! Weekends will never be the same again!

Print Recipe

4.94 from 1426 votes

Look no further because the world's Best Fluffy Pancakes are right here! Weekends will never be the same again!

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: American

Keyword: Best Fluffy Pancakes, breakfast, comfort food, easy pancakes, fluffy pancakes, kid-friendly, quick, Snack

Servings: pancakes

Author: Karina Carrel

Ingredients

2 cups all-purpose or plain flour
1/4 cup granulated sugar or sweetener
4 teaspoons baking powder
1/4 teaspoon baking soda*
1/2 teaspoon salt
1 3/4 cups milk
1/4 cup butter
2 teaspoons pure vanilla extract
1 large egg

US - Metric

Instructions

Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large bowl. Make a well in the centre to add the wet ingredients.
Use a wire whisk to combine the milk, slightly cooled melted butter, vanilla, and egg first, then slowly fold them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that's okay).

The batter will be thick and creamy in consistency. If you find the batter too thick (doesn't pour off the ladle or out of the measuring cup smoothly) fold a couple of tablespoons of extra milk into the batter at a time until reaching the desired consistency

Set the batter aside and allow to rest while heating up your pan or griddle.
Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!

Video

Notes

Make Ahead Your Pancakes

This pancake recipe is already SO easy to make, but can be even easier.

If you want to make things quicker in the morning, you can store the dry ingredients in a jar or a bag. Add the wet ingredients just before cooking for the best rise and fluffiness.

Storing leftover pancakes: Let the pancakes cool completely, then store them in an airtight container in the refrigerator for up to 3–4 days.

Freezing pancakes: Once cooled completely, place the pancakes in a freezer-safe bag or airtight container, separating them with parchment paper to prevent sticking. Freeze for up to 3 months.

Reheating: Reheat refrigerated pancakes in the microwave on high for about 30 seconds, covering them with a damp paper towel to help retain moisture. You can also reheat them in a 350°F (175°C) oven for 5–8 minutes, arranged in a single layer on a baking sheet. For frozen pancakes, reheat in the microwave for 60–90 seconds, or until warmed through.

For fluffier pancakes, you can add baking soda; however, if you're sensitive to the taste, leave it out. Usually, for every cup of flour, add 1/8 of a teaspoon of baking soda. This will turn your plain/all-purpose flour into self-raising flour.

For Australian readers, you can use self-raising flour instead of plain flour. If using SR flour, remove the baking soda completely and only add 1 teaspoon of baking powder per 1 cup of flour.

Happy Cooking! Xx

For equal-sized pancakes, use a measuring cup to pour your batter. I usually use ladles that measure 1/4 cup or 1/3 cup of batter for each pancake.

Nutrition