Fluffy Homemade Pancakes
Description
These soft, thick, and fluffy pancakes are perfect for breakfast. They have a golden-brown exterior and a light, tender center that pairs beautifully with butter, maple syrup, fresh fruit, or honey.
Ingredients
- 2 cups (250g) all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ½ tsp salt
- 2 large eggs
- 1¾ cups (420ml) milk
- ¼ cup (60g) melted butter
- 1 tsp vanilla extract
- Butter or oil for cooking
Instructions
Step 1: Mix Dry Ingredients
In a large bowl, whisk together:
- Flour
- Sugar
- Baking powder
- Salt
Step 2: Mix Wet Ingredients
In another bowl, whisk:
- Eggs
- Milk
- Melted butter
- Vanilla extract
Step 3: Make the Batter
Pour the wet ingredients into the dry ingredients and stir gently until combined. A few small lumps are okay. Do not overmix.
Step 4: Rest the Batter
Let the batter rest for 5–10 minutes. This helps create fluffier pancakes.
Step 5: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat.
- Lightly grease with butter or oil.
- Pour about ¼ cup batter for each pancake.
- Cook for 2–3 minutes until bubbles form on the surface.
- Flip and cook another 1–2 minutes until golden brown.
Step 6: Serve
Stack the pancakes and serve warm with:
- Maple syrup
- Butter
- Fresh berries
- Banana slices
- Honey
- Whipped cream
Tips
 Don’t press pancakes after flipping. Medium heat gives the best golden color. For extra fluffy pancakes, let the batter rest before cooking. Add chocolate chips or blueberries for variation.
Servings
Makes 8–10 pancakes (4 servings)
Nutrition (Per Serving)
- Calories: ~320
- Protein: 8g
- Carbohydrates: 42g
- Fat: 13g
- Fiber: 1g
Q&A
Q: Can I make the batter ahead of time?
A: Yes, refrigerate for up to 24 hours.
Q: Can I freeze pancakes?
A: Yes, freeze in an airtight container for up to 2 months.
Q: Why are my pancakes not fluffy?
A: The batter may have been overmixed or the baking powder may be old. 