Introduction
Light, airy, and perfectly golden—these pancakes are everything breakfast should be. Whether you’re whipping up a weekend treat or a quick morning meal, this foolproof recipe delivers deliciously fluffy results every time. With just a handful of pantry staples, you’ll have a stack of comfort on your plate in under 20 minutes. These pancakes are so good, you’ll want to bookmark this recipe for life—don’t lose it!
Ingredients (Makes 8–10 pancakes)
• 1½ cups all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• 1 tablespoon granulated sugar
• 1¼ cups milk (any type—dairy, almond, oat, etc.)
• 1 egg
• 3 tablespoons melted butter or neutral oil (plus more for cooking)
• 1 teaspoon vanilla extract (optional but recommended)
Tips for Success
1. Don’t Overmix: A few lumps in the batter are totally fine—overmixing makes pancakes tough
2. Let Batter Rest: Give it 5 minutes to thicken and activate the leavening for extra fluff
3. Medium-Low Heat Is Key: Too hot, and they’ll burn outside before cooking through
4. Flip Once: Wait for bubbles to appear and edges to look set before flipping
5. Customize: Fold in blueberries, chocolate chips, or banana slices for a fun twist
6. Keep Warm: Store cooked pancakes on a baking sheet in a 200°F oven while you finish the batch
Step-by-Step Instructions
- In a large mixing bowl, whisk together flour, baking powder, salt, and sugar
- In another bowl, whisk milk, egg, melted butter, and vanilla (if using)
- Pour wet ingredients into dry and stir just until combined (do not overmix)
- Let the batter rest for 5 minutes
- Heat a nonstick skillet or griddle over medium-low and lightly grease with butter or oil
- Pour ¼ cup batter per pancake onto the skillet
- Cook for 2–3 minutes, until bubbles form and edges look dry
- Flip and cook another 1–2 minutes, until golden brown
- Serve hot with your favorite toppings—maple syrup, fresh fruit, or a pat of butter
Nutritional Information (per pancake, plain)
• Calories: ~140
• Fat: 6g
• Saturated Fat: 2.5g
• Cholesterol: 30mg
• Sodium: 190mg
• Carbohydrates: 18g
• Sugar: 2g
• Protein: 4g
• Calcium: 90mg (7% DV)
*Nutrition will vary based on milk type and optional mix-ins.
Make It Even Better
• Dairy-Free? Use almond, soy, or oat milk
• No Eggs? Substitute ¼ cup unsweetened applesauce or a flax egg
• Whole-Grain Version: Use half whole wheat flour for added fiber
• Extra Richness: Swap milk for buttermilk or add a splash of cream
Storage & Reheating
• Store leftovers in the fridge up to 3 days
• Freeze in layers with parchment between—reheat in toaster or microwave
• Microwave: 30–45 seconds per pancake
• Toaster: Re-crisps the edges perfectly
Whether you’re feeding a crowd or treating yourself to a quiet morning stack, these fluffy pancakes are sure to hit the spot. Easy to make, endlessly adaptable, and always a hit—this is the only pancake recipe you’ll ever need.