This fluffy pancake recipe is a breakfast classic that guarantees light, airy, and delicious pancakes every single time. Made with simple pantry staples, these pancakes cook up golden brown on the outside and perfectly soft and fluffy on the inside. Whether you’re making them for a special weekend brunch or a quick weekday treat, this recipe is a keeper!

Ingredients

• 1 ½ cups all-purpose flour: The foundation for tender pancakes.
• 2 ½ teaspoons baking powder: The secret to making them rise and become extra fluffy.
• ½ teaspoon salt: Balances the sweetness and enhances the flavor.
• 1 tablespoon granulated sugar: Adds just a hint of sweetness.
• 1 ¼ cups milk (any type): Keeps the batter smooth and creamy.
• 1 large egg: Adds structure and helps bind the ingredients.
• 3 tablespoons unsalted butter, melted: For richness and a touch of flavor.
• 1 teaspoon vanilla extract (optional): Adds a warm, aromatic note.

Optional Add-Ins

• Blueberries, chocolate chips, or bananas: For a flavorful twist.
• Cinnamon or nutmeg: For a hint of spice.

Step-by-Step Instructions

1. Mix the Dry Ingredients

1. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined.
2. Make a well in the center of the dry ingredients and set aside.

2. Combine the Wet Ingredients

1. In a separate bowl or measuring cup, whisk together the milk, egg, melted butter, and vanilla extract (if using).
2. Pour the wet ingredients into the well of the dry ingredients.

3. Gently Mix the Batter

• Stir the batter gently with a spatula or whisk until just combined. A few lumps are fine—overmixing can make the pancakes dense. Let the batter rest for 5–10 minutes to allow the baking powder to activate.

4. Preheat and Grease the Pan

1. Heat a nonstick skillet or griddle over medium heat.
2. Lightly grease the surface with butter or cooking spray.

5. Cook the Pancakes

1. Pour 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to gently spread the batter into a circle if needed.
2. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set.
3. Flip the pancake carefully and cook for another 1–2 minutes on the other side, until golden brown.

6. Serve

• Stack the pancakes on a plate and serve warm with your favorite toppings.

Topping Ideas

• Classic: Butter and maple syrup.
• Fruity: Fresh berries, banana slices, or a dollop of fruit compote.
• Indulgent: Whipped cream, chocolate chips, or caramel drizzle.
• Nutty: A sprinkle of toasted nuts or a smear of almond butter.

Storage Tips

• Refrigerate: Store leftover pancakes in an airtight container in the fridge for up to 3 days.
• Freeze: Lay pancakes flat in a single layer, freeze for 1 hour, then transfer to a freezer bag. Reheat directly from frozen in the toaster or microwave.

Tips for Success

1. Don’t Overmix: For the fluffiest pancakes, mix until the ingredients are just combined—lumps are fine!
2. Rest the Batter: Let the batter rest for a few minutes to allow the baking powder to fully activate.
3. Consistent Heat: Keep the skillet at medium heat for evenly cooked pancakes.