Homemade Fluffy Pancakes
This foolproof recipe delivers pancakes with a cloud-like texture and rich, buttery flavor every single time. I’ve packed the post with pro tips, flavor upgrades, and helpful variations so you can make your best pancakes yet. Let’s dive into the fluffiest stack of your life!
Servings 10 pancakes
Ingredients
WET INGREDIENTS
- 5 tablespoons unsalted butter
- 1 1/3 cups milk
- 1 large egg, room temperature
- 1 tablespoon pure vanilla extract
DRY INGREDIENTS
- 1 3/4 cup all purpose flour, fluffed, spooned, and leveled
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/4 teaspoon ground cinnamon (optional)
Instructions
THE BATTER
- Melt the butter in a microwave-safe dish and set it aside to cool slightly
- Whisk all the "Dry Ingredients" in a large mixing bowl.
- Warm the milk in a large liquid measuring cup or medium microwave-safe mixing bowl in the microwave until lukewarm, not hot (about 60 seconds). (Use a smaller bowl or warm on the stove and transfer to a medium mixing bowl if needed. Lukewarm milk prevents lumps when the milk and butter are combined.)
- Whisk the egg and vanilla into the milk until thoroughly combined. Slowly drizzle in the melted butter while whisking constantly. (This helps the butter emulsify smoothly, preventing separation.)
- Make a well in the center of the flour mixture. Pour the milk mixture into the well and gently whisk just until the flour is moistened and the lumps are no larger than pea size. DO NOT over-mix, as this will result in pancakes that are not soft and fluffy. Allow the batter to rest for 10 minutes.The batter will seem thinner but will thicken as it rests. After 10 minutes, the batter should be thick but pourable. It should not be thin enough to spread without help in the skillet. If it’s too thick, fold in a couple of tablespoons of milk; if it’s too thin, fold in a couple of tablespoons of flour and wait a few minutes.
TO COOK PANCAKES
- Heat a large nonstick skillet (or griddle) over medium heat for about 2 minutes. (Don’t add butter because it tends to brown and burn.)
- Reduce the heat to medium-low. Add the batter 1/4 cup at a time (it will be thick) and gently spread it into a 4-inch circle using a spatula or the back of a measuring cup.
- When the edges are set and a few bubbles pop on the surface of the pancake (about 2 minutes), flip over using a long, thin spatula. Cook the other side for 1 to 2 additional minutes, until lightly browned and cooked in the middle—don't rush the process! Be prepared to reduce the heat as needed. If your stove runs hot, you will likely need to cook the pancakes at a low setting.
Video
Notes
- See post for lots of tips, variations, and serving suggestions!
- To keep pancakes warm: Preheat your oven to 200°F and place a wire rack over a baking sheet inside. As you cook your pancakes, place them on the baking sheet without touching (stacked pancakes become soggy) until your batter is gone.
Storage
- Refrigerate: Let pancakes cool completely, then stack with parchment paper between each one. Store in an airtight container or zip-top bag in the fridge for up to 4 days.
- Freeze: Place cooled pancakes in a single layer on a baking sheet to flash-freeze for 30–60 minutes, then transfer to a freezer bag with parchment between layers. Freeze for up to 2 months.
- THE BEST WAY TO REHEAT is to wrap pancake(s) in a damp paper towel-this is a game changer! Microwave at 15–30 second bursts until warm.