Fluffy Pancake Recipe
Forget those flat, rubbery pancakes! This is my go-to recipe for the fluffiest pancakes you’ll ever eat. They take just 15 minutes and turn out perfect every single time.
Calories: 300kcal
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt to balance the sweetness
- ¾ cup milk room temperature is best!
- 1 large egg
- 2 tablespoons melted butter unsalted
- 1 teaspoon vanilla extract
Instructions
- Step 1: Prep your dry mix. Grab a large bowl and whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure there are no big clumps.
- Step 2: Whisk the wet stuff. In a separate small bowl, lightly beat the egg, then stir in the milk, melted butter, and vanilla.
- Step 3: The "Golden Rule." Pour the wet mixture into the dry bowl. Now, listen—do not overmix! Gently stir until just combined. A few small lumps are actually a good thing for extra fluffiness.
- Step 4: Heat it up. Set a non-stick skillet over medium heat. Lightly grease it with a tiny bit of butter.
- Step 5: Cook & Flip. Pour about ¼ cup of batter for each pancake. Wait for those little bubbles to pop on top and the edges to look set—that’s your cue to flip! Cook until both sides are a beautiful golden brown.
Notes
- Pro Tip: If you have time, let the batter sit for just 2 minutes before cooking. It gives the baking powder time to activate, which means even bigger, fluffier pancakes!