There’s something undeniably comforting about a stack of fluffy pancakes. Whether it’s a quiet weekend breakfast or a joyful family brunch, pancakes never fail to please. This simple and reliable recipe creates the kind of pancakes that are light, fluffy, and perfectly golden every time. You don’t need any fancy equipment or hard-to-find ingredients—just a bowl, a whisk, and a few pantry staples.
Ingredients
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 ¼ cups milk (any type)
- 1 egg
- 3 tablespoons melted butter
Instructions
Start by combining your dry ingredients. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar. These dry ingredients form the base of your pancake batter and will help create that desirable rise and structure. Make sure to mix them thoroughly so the baking powder is evenly distributed throughout the flour. This ensures each pancake will puff up properly and cook evenly.
In a separate bowl, whisk the egg until the yolk and white are well combined. Add the milk and melted butter to the egg and stir well. The melted butter adds a rich flavor and a tender texture to the pancakes. It’s best to let the butter cool slightly before mixing it in to prevent it from cooking the egg.
Next, pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a wooden spoon or spatula until just combined. Be careful not to overmix the batter. It’s perfectly fine if there are a few small lumps—overmixing can lead to tough pancakes because it activates the gluten in the flour. Let the batter rest for 5 to 10 minutes. This short resting period allows the flour to fully absorb the liquid and gives the baking powder a head start, resulting in fluffier pancakes.
While the batter rests, heat a nonstick skillet or griddle over medium heat. Lightly grease the surface with a small amount of butter or oil. Once the pan is hot, pour ¼ cup of batter onto the skillet for each pancake. If you’re using a griddle, you can cook several at once. Let the pancakes cook for about 2 to 3 minutes or until bubbles start to form on the surface and the edges begin to look set. Flip them gently with a spatula and cook for another 1 to 2 minutes on the other side, or until golden brown and cooked through.
As each pancake is done, transfer it to a plate and cover loosely with foil to keep warm while you cook the remaining pancakes. You can also place them in a low oven (around 200°F or 95°C) if you’re cooking for a crowd and want to serve them all at once.
Serving Suggestions
These fluffy pancakes are incredibly versatile and taste amazing with just a touch of butter and maple syrup. But you can also get creative with your toppings. Fresh berries, sliced bananas, whipped cream, chocolate chips, or a dollop of yogurt can turn them into something extra special. For a savory twist, try serving them with crispy bacon and a drizzle of hot honey.
If you want to add flavor directly to the batter, consider stirring in a teaspoon of vanilla extract, a pinch of cinnamon, or even a handful of blueberries or chocolate chips before cooking.
Tips for Success
- Don’t overmix: Stir the batter just until the ingredients are combined. Overmixing will develop the gluten in the flour and result in denser pancakes.
- Let the batter rest: A short resting time gives the baking powder time to activate and helps the flour absorb the liquid more fully.
- Use a hot pan: Make sure your pan or griddle is properly preheated before pouring the batter. A hot pan ensures even cooking and a nice golden surface.
- Watch the bubbles: Flip the pancakes when bubbles form on the surface and begin to pop. This is the best indicator that the bottom side is perfectly cooked.
- Keep pancakes warm: If you’re making a large batch, keep the cooked pancakes warm in a low oven while you finish the rest. This helps you serve everything hot at once.
Make-Ahead and Storage
Pancake batter is best used fresh, but you can make it ahead and refrigerate it for a few hours if needed. Stir gently before using, as some separation may occur. Alternatively, you can cook all the pancakes and store them in the refrigerator for up to 3 days. Reheat them in the microwave or a toaster for a quick breakfast. Cooked pancakes can also be frozen—stack them with parchment paper between each one and store in a freezer bag. They’ll keep well for up to 2 months. To reheat, pop them in the toaster or warm them in a skillet.
Why This Recipe Works
This pancake recipe uses the ideal ratio of flour to liquid to create a batter that’s thick enough to hold its shape, yet pourable enough to spread slightly when it hits the hot pan. The combination of baking powder and resting time gives the pancakes their lift, while the egg provides structure and the butter lends flavor and moisture. The result is a classic American-style pancake that’s fluffy in the center with lightly crisped edges.
Perfect for Every Occasion
Whether you’re cooking for one or feeding a whole family, this recipe scales up easily. Double or triple the ingredients if you’re hosting a brunch or want leftovers for the week. You can even pour the batter into fun shapes for kids using squeeze bottles or molds.
There’s no need to rely on boxed mixes or complicated techniques. With this tried-and-true recipe, you’ll have a reliable go-to for fluffy, delicious pancakes any day of the week. Once you try it, you’ll see how easy it is to make breakfast from scratch—and just how much better it tastes when you do.
Enjoy every bite, and don’t be surprised if this becomes your new weekend tradition