This is one of the best recipes I’ve found for truly fluffy pancakes—and it’s not complicated. I decided to give it a try for my next breakfast and I highly recommend it if I’m in the mood for something comforting and light.
Why You’ll Love This Recipe
I love this pancake recipe because the pancakes turn out tall, soft, and springy—just the kind of breakfast treat that feels special even on a regular morning. With simple ingredients like flour, milk, an egg, melted butter (or oil), and vanilla, it’s easy to throw together. I also appreciate that the batter doesn’t need endless mixing—just enough to bring together the wet and dry ingredients, with a few lumps left in for that ideal texture. Using the right amount of baking powder gives them a beautiful lift, while the melted butter adds richness that makes them taste extra indulgent.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1.5 cups all-purpose flour (180 g)
2.5 tsp baking powder (10 g)
½ tsp salt (3 g)
1 tbsp sugar (12 g)
1 ¼ cups milk (300 ml)
1 egg (about 50 g, no shell)
3 tbsp melted butter or oil (45 ml)
2 tsp vanilla extract (10 ml)
Directions
Make the batter
I mix the milk, egg, melted butter (or oil), and vanilla in a bowl.
In another bowl, I sift or whisk together the flour, baking powder, salt, and sugar.
Then I pour the wet ingredients into the dry and stir until just combined. It’s okay if there are a few lumps. If the batter feels too thick, I add a bit more milk until I reach my preferred consistency.
Cook the pancakes
I heat a pan over medium-high heat and grease it lightly with butter or oil.
I pour about ¼ cup of batter onto the pan for each pancake.
I cook until bubbles form on top and the edges look set, about 2 minutes.
Then I flip and cook for another minute, until golden and cooked through.
Serve and enjoy
I serve them immediately with my favorite toppings—maple syrup, butter, or fresh fruit.
Servings and Timing
This recipe makes about 6 pancakes (depending on size).
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Variations
I can substitute oil for butter for a lighter version.
I sometimes add chocolate chips, blueberries, or nuts for extra flavor.
For a healthier twist, I replace part of the flour with whole wheat flour.
I like experimenting with different extracts like almond or coconut for unique flavors.
Storage/Reheating
If I have leftovers, I let the pancakes cool completely before storing them in an airtight container in the fridge for up to 3–4 days. To reheat, I warm them in the microwave for 20–30 seconds or wrap them in foil and heat them in the oven at 180°C (350°F) for about 10 minutes. I also freeze them by layering parchment paper between each pancake, sealing them in a freezer bag, and reheating as needed.
FAQs
How do I know when to flip the pancake?
I flip the pancake when bubbles form on top and the edges look set and slightly dry. That’s when I know the underside is golden and ready to turn.
Can I use buttermilk instead of regular milk?
Yes, buttermilk adds a light tang and helps the pancakes rise even more. If I use it, I don’t need to change anything else in the recipe.
Why are my pancakes flat instead of fluffy?
Pancakes can turn out flat if the batter is overmixed or if the baking powder is old. I make sure to mix only until combined and always use fresh baking powder.
Can I make the batter ahead of time?
I prefer cooking the pancakes right after mixing the batter, but if I need to, I can refrigerate it for up to 30 minutes. Any longer and the baking powder might lose some of its power.
What toppings go well with these pancakes?
I love classic options like maple syrup and butter, but I also enjoy topping them with berries, banana slices, honey, or even a spoonful of yogurt for extra creaminess.
Conclusion
I found this pancake recipe to be wonderfully simple yet incredibly satisfying. With basic pantry ingredients and minimal effort, I can whip up a stack of fluffy pancakes that feel like a treat any day of the week. Whether I serve them with syrup, fruit, or just butter, they never fail to make breakfast feel a little more special.
These super fluffy pancakes are light, tall, and soft—perfect for a comforting breakfast. Made with simple pantry ingredients, they come together quickly for a stack that feels indulgent and satisfying.
Total Time:15 minutes
Yield:6 pancakes
Ingredients
1.5 cups all-purpose flour (180 g)
2.5 tsp baking powder (10 g)
½ tsp salt (3 g)
1 tbsp sugar (12 g)
1 ¼ cups milk (300 ml)
1 egg (about 50 g, no shell)
3 tbsp melted butter or oil (45 ml)
2 tsp vanilla extract (10 ml)
Instructions
In a bowl, whisk together milk, egg, melted butter (or oil), and vanilla extract.
In a separate bowl, sift or whisk the flour, baking powder, salt, and sugar.
Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay. Add a splash of milk if the batter is too thick.
Heat a lightly greased pan over medium-high heat.
Pour about ¼ cup of batter per pancake into the pan.
Cook until bubbles form on the surface and the edges look set, about 2 minutes. Flip and cook the other side for another minute until golden brown.
Serve warm with your favorite toppings such as syrup, butter, or fruit.
Notes
Don’t overmix the batter to keep the pancakes fluffy.
Check baking powder freshness for best rise.
Try adding chocolate chips, berries, or nuts to the batter.
For extra flavor, experiment with almond or coconut extract.
These pancakes freeze well—just layer with parchment paper and store in a freezer bag.
