Homemade Pancakes Fluffy
Make homemade pancakes fluffy, soft, and golden with this foolproof recipe! Perfect for breakfast, using simple ingredients and expert tips.
Ingredients
- Dry Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- Wet Ingredients:
- 2 large eggs
- 1 ¾ cups whole milk or buttermilk for extra fluffiness
- ¼ cup melted butter
- 1 teaspoon vanilla extract
- Optional Add-ins:
- ½ cup chocolate chips for chocolate chip pancakes
- 1 mashed banana for banana pancakes
- 1 teaspoon cinnamon for cinnamon pancakes
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Whisk Wet Ingredients: In another bowl, beat the eggs, then stir in the milk, melted butter, and vanilla extract.
- Combine the Batter: Slowly add the wet ingredients to the dry ingredients, stirring gently. Do not overmix—small lumps are fine.
- Let the Batter Rest: Allow the batter to sit for 5–10 minutes to activate the baking powder for extra fluffiness.
- Preheat the Griddle: Heat a non-stick pan or griddle over medium-low heat. Lightly grease with butter or oil.
- Cook the Pancakes: Pour ¼ cup batter per pancake onto the pan. Cook until bubbles form on the surface, then flip. Cook for another 1–2 minutes until golden brown.
- Serve: Stack, drizzle with maple syrup, and enjoy warm!
Notes
- For crispier pancakes, use a cast iron skillet and a little extra butter.
- For dairy-free pancakes, swap milk for almond or oat milk and use oil instead of butter.
- Store leftovers in an airtight container in the fridge for 3 days or freeze for up to 2 months. Reheat in a toaster or oven at 350°F.