Best Fluffy Pancake – Don’t Lose This Recipe
If you’ve ever dreamed of waking up to a stack of golden, pillowy-soft pancakes that melt in your mouth, then this is the recipe you’ve been waiting for. These pancakes are light, airy, and so fluffy they almost float off the plate. Whether you’re prepping a cozy weekend breakfast or impressing guests at brunch, this recipe will quickly become your go-to favorite.
Let’s dive into the magic of making the best fluffy pancakes — and yes, don’t lose this recipe! It’s that good.
Ingredients (Makes about 8 pancakes)
- 1 ½ cups (190g) all-purpose flour
- 3 ½ tsp baking powder
- 1 tbsp white sugar
- ½ tsp salt
- 1 ¼ cups (300ml) whole milk (room temperature)
- 1 large egg (room temperature)
- 3 tbsp unsalted butter (melted, plus more for cooking)
- 1 tsp pure vanilla extract
- Optional: 1 tsp lemon juice (for extra fluffiness)
Step-by-Step Method
Step 1: Prep the Dry Ingredients
In a large mixing bowl, sift together:
- Flour
- Baking powder
- Sugar
- Salt
Sifting not only blends these ingredients but also introduces air — a secret to fluffier pancakes!
Step 2: Mix the Wet Ingredients
In another bowl, whisk together:
- Milk
- Egg
- Melted butter
- Vanilla extract
If you’re using lemon juice, add it here. It slightly curdles the milk, mimicking buttermilk and activating the baking powder more effectively for an even fluffier result.
Step 3: Combine, But Don’t Overmix
Pour the wet ingredients into the dry ingredients. Gently fold with a spatula or a whisk until just combined. The batter should be lumpy — resist the urge to beat it smooth. Overmixing will develop the gluten and make the pancakes dense.
Let the batter rest for 5–10 minutes. This rest allows the baking powder to activate and the gluten to relax, enhancing fluffiness.
Step 4: Preheat & Grease the Pan
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter. A good test is to sprinkle a few drops of water on the surface — if they dance, it’s ready.
Step 5: Cook to Perfection
Scoop about ¼ cup of batter onto the pan for each pancake. Don’t spread the batter — let it naturally rise and settle. Cook until:
- Bubbles form and begin to pop on the surface
- Edges look set (about 2–3 minutes)
Flip gently and cook the other side for 1–2 minutes until golden brown.
Pro Tip: Keep the cooked pancakes warm in a 200°F (95°C) oven on a tray while finishing the batch.
Topping Ideas (Optional but Highly Recommended)
- Classic combo: Maple syrup & a pat of butter
- Berry burst: Fresh strawberries, blueberries & whipped cream
- Nutty delight: Sliced bananas, chopped walnuts & honey
- Indulgent twist: Nutella, chocolate chips & powdered sugar
Final Thoughts
These pancakes are the kind you dream about: tall, fluffy, and buttery-soft inside. The best part? They’re super easy and come together in under 30 minutes. Whether you’re making breakfast for one or a feast for the whole family, this recipe never disappoints.
Save it, screenshot it, print it — just don’t lose this recipe. Your future self will thank you, especially on a lazy Sunday morning.
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