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Best Homemade Fluffy Pancake Recipe
If you’re looking for the perfect fluffy pancake recipe, this is the one! With just a few basic pantry ingredients, you can whip up a stack of golden, melt-in-your-mouth pancakes that are light, airy, and completely irresistible. Whether it’s a weekend breakfast or a cozy brunch with family, these pancakes are guaranteed to impress.
Need more easy breakfast ideas? Try our No-Oven Cheese Bread—quick, delicious, and ideal for busy mornings!
Ingredients
This recipe yields about 8–10 medium pancakes.
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1 ½ cups all-purpose flour
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2 ½ teaspoons baking powder
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½ teaspoon salt
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1 tablespoon granulated sugar
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1 ¼ cups milk (whole or 2%)
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1 large egg
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3 tablespoons melted butter (or neutral oil like canola)
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2 teaspoons vanilla extract
Optional: Add chocolate chips, blueberries, or a pinch of cinnamon for variation.
Instructions
Mix Dry Ingredients
In a large mixing bowl, whisk together:
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Flour
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Baking powder
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Salt
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Sugar
This ensures even distribution and keeps the pancakes airy and fluffy.
Add Wet Ingredients
In another bowl or measuring jug, combine:
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Milk
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Egg
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Melted butter
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Vanilla extract
Whisk until smooth.
Combine the Mixtures
Pour the wet ingredients into the dry mixture. Gently fold using a spatula or wooden spoon until just combined. The batter should be slightly lumpy—do not overmix, or your pancakes will turn out tough.
Preheat and Grease the Pan
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or cooking spray. Make sure it’s hot enough by dropping a bit of batter—it should sizzle slightly.
Cook the Pancakes
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Pour about ¼ cup of batter per pancake onto the skillet.
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Cook for 1–2 minutes until bubbles form on the surface and the edges look set.
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Flip and cook for another 1–2 minutes until golden brown.
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Transfer to a plate and keep warm. Repeat until all batter is used.
Time & Yield
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Prep Time: 10 minutes
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Cook Time: 15 minutes
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Total Time: 25 minutes
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Serves: 3–4 people
Serving Ideas
Top your pancakes with:
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Maple syrup or honey
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Fresh berries
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Whipped cream
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Nutella or peanut butter
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Powdered sugar and a squeeze of lemon juice
For a full breakfast plate, serve with scrambled eggs, turkey bacon, or grilled fruit.
Tips for the Fluffiest Pancakes
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Do not overmix: A few lumps are okay! Overmixing deflates the batter.
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Room temperature ingredients: Let milk and eggs sit out for a few minutes to blend better.
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Rest the batter: Let the mixed batter sit for 5–10 minutes before cooking—this allows the gluten to relax and the baking powder to activate.
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Consistent heat: Medium heat is ideal. Too hot and the pancakes will burn outside before cooking through.
Variations
Try switching things up:
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Blueberry Pancakes: Fold ½ cup of fresh or frozen blueberries into the batter.
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Chocolate Chip Pancakes: Add ¼ cup of mini chocolate chips.
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Banana Pancakes: Mash 1 ripe banana and stir into the wet ingredients.
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Whole Wheat Pancakes: Replace ½ of the flour with whole wheat flour for extra fiber.
Tools You’ll Need
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Mixing bowls
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Whisk
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Measuring cups and spoons
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Spatula
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Non-stick skillet or electric griddle
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Final Thoughts
These classic pancakes are soft on the inside, slightly crisp on the outside, and bursting with buttery vanilla flavor. The recipe is easy enough for beginners but delicious enough to become a go-to favorite. Perfect for Sunday brunch, cozy weekends, or quick weekday breakfasts.
