Hey y’all! Nothing beats waking up to the sweet aroma of Fluffy Homemade Pancakes sizzling on the griddle. These pancakes are light, airy, and perfectly golden—making them a delicious treat for slow weekend mornings, family brunches, or even breakfast-for-dinner nights. Ready to impress your loved ones (or just treat yourself) with the fluffiest pancakes ever? Let’s get cooking!
Why You’ll Love This Fluffy Homemade Pancakes Recipe
- Ultra-light and pillowy texture makes every bite melt in your mouth.
- Simple ingredients you likely already have in your pantry.
- Quick to make—ready in just 20 minutes, perfect for busy mornings.
- Customizable with your favorite mix-ins like blueberries or chocolate chips.
- Great for breakfast, brunch, or as a sweet treat any time of day.
Fluffy Homemade Pancakes Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 1/4 cups (300ml) milk
- 1 large egg
- 3 tablespoons (45g) unsalted butter, melted (plus more for cooking)
- 1 teaspoon pure vanilla extract
How to Make Fluffy Homemade Pancakes
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
Step 2: Combine Wet Ingredients
In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
Step 3: Make the Batter
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined—lumps are okay! Overmixing leads to tough pancakes.
Step 4: Preheat and Cook
Heat a non-stick skillet or griddle over medium heat (about 350°F/175°C) and lightly grease with butter. Scoop 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes), then flip and cook for another 1-2 minutes until golden brown and fluffy.
Fluffy Homemade Pancakes Notes
- Let your batter rest for 5 minutes before cooking for extra fluffiness!
- Use whole milk for richer flavor and texture, but any milk works. For more on milk substitutions, check out this Bon Appétit guide.
- For evenly cooked pancakes, keep your skillet at a steady medium heat—too hot, and the outsides will burn before the insides finish cooking.
Fluffy Homemade Pancakes Variations
- Blueberry Pancakes: Gently fold in 1/2 cup of fresh or frozen blueberries right before cooking.
- Chocolate Chip Pancakes: Add 1/3 cup mini chocolate chips to the batter for a sweet treat.
- Gluten-Free Pancakes: Substitute your favorite 1-to-1 gluten-free flour blend for all-purpose flour.
Required Equipment for Fluffy Homemade Pancakes
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- Non-stick skillet or griddle
- Measuring cups and spoons
Fluffy Homemade Pancakes Storage Instructions
Cool leftover pancakes completely, then store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze pancakes between layers of parchment paper in a freezer bag for up to 2 months. Reheat in the toaster or oven at 300°F (150°C) until warmed through.
Serving Suggestions for Fluffy Homemade Pancakes
- Serve with a pat of butter and warm maple syrup for classic goodness.
- Top with fresh berries, sliced bananas, or a dollop of whipped cream.
- Pair with crispy bacon, scrambled eggs, or a smoothie for a complete breakfast.
Pro Tips for the Best Fluffy Homemade Pancakes
- Don’t overmix the batter—leave a few lumps for the fluffiest texture! Learn more about the science of pancake texture at King Arthur Baking.
- Use room temperature milk and eggs to help the batter mix evenly and cook up lighter.
- Preheat your skillet fully before adding batter; a drop of water should sizzle on contact.
Fluffy Homemade Pancakes FAQ
- Can I make the batter ahead of time?
- It’s best to cook pancakes right after mixing, but you can mix dry and wet ingredients separately ahead, then combine when ready to cook.
- How do I keep pancakes warm for a crowd?
- Place cooked pancakes on a baking sheet in a 200°F (95°C) oven and cover loosely with foil until serving.
- Can I double the recipe?
- Absolutely! Just double all the ingredients and use a larger mixing bowl.
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
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1In a large bowl, whisk together the flour, baking powder, sugar, and salt.
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2In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
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3Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; some lumps are okay.
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4Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
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5Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
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6Serve warm with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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