Fluffy Homemade Pancakes

A stack of fluffy, golden pancakes that stay soft on the inside and slightly crisp on the outside — perfect for breakfast, brunch, or a cozy weekend treat.

Why You’ll Love This Recipe

• Fluffy, tender pancakes with a light texture and buttery flavor
• Simple, everyday ingredients you probably already have in the kitchen
• Quick to prepare — batter comes together fast and cooks in minutes
• Versatile: top with syrup, fruit, yogurt, jam, chocolate, or anything you like
• Great for breakfast, brunch, or even a sweet dinner treat

Ingredients

• 1 ½ cups (≈ 190 g) all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 ¼ cups (≈ 300 ml) milk (or plant-based milk)
• 1 large egg
• 3 tbsp unsalted butter, melted + a little extra for cooking
• 1 tsp vanilla extract (optional)

Instructions

1. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until combined.
3. Pour the wet mixture into the dry ingredients and stir gently until just combined — a few lumps are okay. Don’t overmix.
4. Let the batter rest for about 5 minutes (optional — helps air bubbles form).
5. Heat a non-stick skillet or griddle over medium heat. Lightly brush with butter.
6. Pour about ¼ cup of batter per pancake onto the hot skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
7. Flip and cook for another 1-2 minutes until golden and cooked through.
8. Repeat with the remaining batter, adding more butter if needed.

You Must Know

• Don’t overmix the batter — overworking gluten makes pancakes dense.
• Batter resting allows bubbles to form, giving lighter pancakes.
• Medium heat is key: too hot burns outside before inside cooks; too low causes pale, dense pancakes.
• Use a light hand when flipping to avoid deflating pancakes.

Pro Tips

• For extra fluffy pancakes — separate the egg, beat the egg white until soft peaks, then fold it into the batter.
• Add a splash of melted butter or a teaspoon of yogurt to the batter for richer taste and softer texture.
• Keep cooked pancakes warm in a 200 °F (90 °C) oven on a baking sheet while you finish the rest.
• Add mix-ins like blueberries, chocolate chips, or banana slices directly onto batter after pouring onto the skillet — not stirred in, for even distribution.

Ingredient Substitutions

• Milk: use almond, soy, oat, or any plant-based milk
• Butter: use coconut oil or vegetable oil for dairy-free version
• Sugar: substitute with coconut sugar or maple syrup (reduce milk a little if using syrup)
• Flour: use half whole-wheat flour for more fiber — pancakes will be a bit heartier

Serving Suggestions

• Top with maple syrup, fresh fruit, whipped cream, yogurt, or nut butter
• Serve with bacon, sausages, or eggs for a hearty breakfast
• Stack a few pancakes and drizzle chocolate sauce or honey for a brunch treat
• Add a side of fresh berries, sliced bananas, or citrus for bright contrast

Storage Tips

• Best eaten fresh; leftover pancakes can be stored in a sealed container in fridge for 2–3 days
• Reheat gently in a skillet or toaster to revive texture — avoid microwave (makes them soggy)
• Pancakes freeze well: separate each with parchment, freeze individually, then reheat when needed

Frequently Asked Questions

→ Can I make the batter the night before?
Yes — store in fridge overnight, then give a gentle stir before cooking. Batter may thicken slightly; add a splash of milk if needed.

→ Can I make gluten-free pancakes?
Yes — use a 1:1 gluten-free flour blend (baking time and texture may vary).

→ Can I make them vegan?
Yes — use plant-based milk, replace egg with flax or chia egg, and use oil instead of butter.

→ Why are my pancakes flat and dense?
Probably overmixing the batter or not allowing it to rest. Also, batter may be too runny — add a little more flour if needed.

Enjoy your pancakes — warm, fluffy, and perfect for any morning or brunch you want to make special!

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