Name: The Fluffiest Homemade Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American‑style
Ingredients: 1 ½ cups (195 g) all‑purpose flour; 2 tablespoons granulated sugar; 1 tablespoon baking powder; ½ teaspoon fine salt; 1¼ cups (295 ml) milk (dairy or non‑dairy); 1 large egg; 5 tablespoons (≈70 g) unsalted butter, melted, plus extra for cooking; 1 teaspoon vanilla extract

Light, fluffy homemade pancakes—golden brown on the outside, tender and soft inside. These pancakes are the kind I make on slow weekend mornings when I want something cozy, satisfying, and classic. The ingredients are simple, but the result feels like a real treat. The Fluffiest Homemade Pancakes

Why You’ll Love This Recipe

I love how quick and easy this pancake recipe is. No need for fancy tools or ingredients—just a few staples from the pantry and fridge, and in less than 20 minutes, I’ve got a stack of golden, fluffy pancakes. They have that perfect balance of tenderness and a lightly crisp edge when cooked in butter. I also like how flexible the recipe is—I can switch the milk, change up toppings, or even make them ahead for the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ cups (195 g) all‑purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon fine salt
1¼ cups (295 ml) milk (dairy or non‑dairy)
1 large egg
5 tablespoons (≈70 g) unsalted butter, melted, plus extra for cooking
1 teaspoon vanilla extract

Directions

I start by whisking together the flour, sugar, baking powder, and salt in a large mixing bowl.
In a separate bowl, I beat the egg with the milk, melted butter, and vanilla until smooth.
I gently pour the wet ingredients into the dry mixture, stirring just until combined. I leave a few lumps—overmixing can make the pancakes tough.
I heat a nonstick skillet or griddle over medium heat and lightly grease it with melted butter.
Using about ¼ cup of batter for each pancake, I pour onto the skillet and wait for bubbles to form on the surface—this takes about 1 to 2 minutes.
I flip them carefully and cook the other side for another 1 to 2 minutes, until golden brown.
As each pancake finishes, I transfer it to a warm plate or keep it in a low oven until I’ve cooked them all. Then I serve hot with my favorite toppings.

Servings and timing

This recipe makes 8 pancakes, which serves about 4 people.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Variations

Dairy-free option: I use unsweetened almond or oat milk instead of regular milk.
Add-ins: Sometimes I fold in blueberries, chocolate chips, or sliced bananas to the batter.
Whole grain twist: I swap half of the all-purpose flour with whole wheat flour for more texture and nutrition.
Lemon zest: A bit of zest in the batter gives a fresh flavor that’s great with fruit toppings.
Spiced pancakes: A pinch of cinnamon or nutmeg adds warmth—especially good for fall mornings.

Storage/Reheating

If I have leftovers, I let the pancakes cool completely and store them in an airtight container in the fridge for up to 3 days. For longer storage, I freeze them with parchment paper between each pancake and place them in a zip-top bag.

To reheat, I pop them in the toaster or warm them in a skillet over low heat until heated through. The toaster is my favorite—it brings back the slight crispness on the edges.

FAQs

How can I make the pancakes even fluffier?

I make sure not to overmix the batter and always use fresh baking powder. Letting the batter sit for 5 minutes before cooking can also help with fluffiness.

Can I make the batter the night before?

I can, but I know the baking powder starts to lose its power once it’s mixed with liquid. I’ve had the best results making the batter fresh and cooking right away.

What toppings go best with these pancakes?

I like classic butter and maple syrup, but they’re also great with fresh berries, whipped cream, nut butter, or even yogurt and honey.

Can I double the recipe?

Yes, I double the ingredients and cook in batches. I keep the finished pancakes warm in the oven at 200°F while I work through the batter.

What’s the best pan to use?

A nonstick skillet or a flat griddle works great. I make sure it’s preheated and lightly greased with butter for the best results.

Conclusion

These fluffy homemade pancakes are my go-to breakfast when I want something warm and comforting. They’re fast, foolproof, and endlessly customizable. Whether it’s a lazy Sunday or a quick weekday breakfast, I know I can count on this recipe to deliver soft, golden, buttery pancakes every single time.