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Pancakes

Fluffy Homemade Pancakes from Scratch

Foolproof recipe for incredibly fluffy pancakes with crisp edges and a tender center, made using simple pantry ingredients.
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Prep Time 5 minutes
Cook Time 10 minutes
Resting Time. 10 minutes
Total Time 25 minutes
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups All-purpose flour Providing structure
  • 2 tablespoons Sugar For flavor and color
  • 1 tablespoon Baking powder Must be fresh
  • ½ teaspoon Salt Do not skip!
  • 2 cups Milk Whole milk is best
  • 2 large Eggs Room temperature
  • 3 tablespoons Butter Melted (plus more for pan)
  • 1 teaspoon Vanilla extract Optional but recommended

Equipment

  • 1 Large mixing bowl For dry ingredients
  • 1 Medium mixing bowl, For wet ingredients
  • 1 Whisk, For combining ingredients
  • 1 Non-stick skillet Or griddle for cooking
  • 1 Spatula For flipping pancakes
  • 1 Measuring cups For accurate measurements

Method
 

  1. Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
  2. Wet Ingredients: In a separate bowl, whisk the milk, eggs, melted butter, and vanilla until smooth.
  3. Combine: Pour the wet ingredients into the dry ingredients. Using a wooden spoon or rubber spatula, stir just until moistened. The batter should be lumpy.
  4. Rest the Batter: Let the batter rest for 10 minutes. During this time, it will become slightly bubbly and thicken.
  5. Heat Your Pan: While the batter rests, heat a large non-stick skillet or griddle over medium heat. Add a small pat of butter to coat the surface.
  6. Cook: Pour about 1/4 cup of batter onto the hot surface. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes).
  7. Flip: Using a thin spatula, quickly and confidently flip the pancake. Cook for another 1-2 minutes until golden brown.
  8. Keep Warm: Transfer cooked pancakes to a baking sheet in a 200°F oven to keep warm while you cook the remaining batter.

Notes

  • Don’t Overmix: This is the golden rule for fluffy pancakes. Mix until the dry ingredients are just moistened; those small lumps are perfectly fine and will disappear during cooking.
  • The Power of Resting: Letting the batter rest for 10 minutes allows the gluten to relax and the baking powder to activate. This step makes a significant difference in the final height and fluffiness.
  • Pan Temperature: Test the heat by sprinkling a few drops of water on the pan. If they bounce and sizzle gently, you’re ready to cook.
  • Avoid the Press: Never press down on the pancakes with your spatula after flipping. This crushes the air bubbles you worked so hard to create.
  • Freezing & Reheating: These pancakes freeze beautifully. Store them with parchment paper between each layer in a freezer bag and reheat them in a toaster for a quick weekday breakfast.
  • Substitutions: For egg-free pancakes, use 1/4 cup of applesauce per egg. For dairy-free, any plant-based milk works as a 1:1 replacement.