Here’s a tried-and-true recipe for Fluffy Pancakes — soft, light, and perfectly golden every time. These pancakes puff beautifully on the griddle and have that melt-in-your-mouth diner texture. 🥞✨
🥞 Fluffy Pancakes Recipe
Servings: 10–12 pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: ~25 minutes
🧂 Ingredients
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1 ½ cups all-purpose flour
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3 ½ tsp baking powder
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1 tbsp granulated sugar (or up to 2 tbsp for sweeter pancakes)
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¼ tsp salt
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1 ¼ cups milk (whole milk or buttermilk for extra fluff)
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1 large egg
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3 tbsp unsalted butter, melted (plus more for cooking)
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1 tsp vanilla extract (optional but lovely)
👩🍳 Instructions
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Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, sugar, and salt. -
Mix Wet Ingredients:
In another bowl or large measuring cup, whisk together the milk, egg, melted butter, and vanilla. -
Combine:
Pour the wet ingredients into the dry.
Stir gently with a whisk or spatula just until combined — small lumps are okay! (Overmixing makes pancakes tough.) -
Rest the Batter (Optional but Recommended):
Let the batter sit for 5–10 minutes. This allows the baking powder to activate and the gluten to relax, making pancakes extra fluffy. -
Cook:
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Heat a nonstick skillet or griddle over medium heat.
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Lightly grease with butter or oil.
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Pour about ¼ cup of batter per pancake.
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Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
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Flip and cook another 1–2 minutes until golden brown.
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Serve Warm:
Stack pancakes and top with butter, maple syrup, or your favorites (berries, whipped cream, chocolate chips, etc.).
🥄 Tips for Ultra-Fluffy Pancakes
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Don’t overmix: Stir just until no dry flour shows.
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Use buttermilk: Swap regular milk for buttermilk for a tangy lift and more rise.
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Separate the egg (optional trick): Whip the egg white to soft peaks, fold it in last — creates extra fluff.
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Medium heat is key: Too hot, and the outsides burn before the insides cook.
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Keep warm: Place cooked pancakes on a baking sheet in a 200°F oven while finishing the batch.
🍓 Fun Flavor Variations
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Blueberry Pancakes: Fold in ½ cup fresh or frozen blueberries.
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Chocolate Chip Pancakes: Add ¼ cup mini chocolate chips.
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Banana Pancakes: Mash 1 ripe banana and mix it in with the wet ingredients.
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Cinnamon Swirl: Add ½ tsp cinnamon and a drizzle of maple syrup to the batter.
Would you like me to give you a buttermilk version or a Japanese-style super fluffy souffle pancake next?
