Saturday mornings in our house aren’t complete without the smell of pancakes cooking on the griddle. This recipe has been my go-to for over fifteen years, and I’ve never found one that makes fluffier, more perfect pancakes.
My kids used to rate my pancakes on a scale of one to ten, and these consistently get a perfect score. They’re golden brown on the outside, incredibly fluffy on the inside, and have just the right amount of sweetness.
The best part? They come together in about ten minutes with ingredients you probably already have in your pantry. No special trips to the store, no complicated techniques, just simple ingredients that create pancake magic.
Why You’ll Love This Recipe
These pancakes are foolproof. Even if you’re not much of a baker, you’ll get perfect results every single time. The batter comes together quickly, and there’s no waiting around for it to rest.
The texture is what really sets these apart. They’re light and fluffy without being dense or heavy like some pancake recipes can be. Each bite practically melts in your mouth.
Perfect for feeding a crowd or meal prepping for busy mornings. I often double the batch and freeze extras for those hectic school mornings when everyone’s running late.
Recipe Tips for Success
Make sure your baking powder is fresh. Old baking powder won’t give you that rise you need for fluffy pancakes. If it’s been sitting in your pantry for over a year, it’s time for a new container.
Let your griddle or pan heat up properly before adding the batter. You want it hot enough that a drop of water sizzles and evaporates quickly.
Don’t press down on the pancakes with your spatula while they’re cooking. This squishes out all that beautiful fluffiness you worked so hard to create.
Keep your first batch warm in a 200°F oven while you cook the rest. Nobody wants cold pancakes while waiting for the last batch to finish.
What You’ll Need
1 ½ cups all-purpose flour 2 ½ tsp baking powder ½ tsp salt 1 tbsp sugar 1 ¼ cups milk 1 large egg 3 tbsp melted butter (or oil) 2 tsp vanilla extract
Step by Step Instructions
1. Mix the dry ingredients
In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined. Make sure there are no lumps in the flour.
2. Combine the wet ingredients
In another bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
3. Combine wet and dry ingredients
Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should still have small lumps – don’t try to make it perfectly smooth.
4. Heat your cooking surface
Heat a non-stick pan or griddle over medium heat. Lightly grease it with butter or cooking spray.
5. Cook the pancakes
Pour ¼ cup of batter for each pancake onto the hot griddle. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip and finish
Flip the pancakes and cook the other side until golden brown, about 1-2 minutes more. Serve immediately while hot.
Variations to Try
Chocolate chip pancakes are always a hit with kids. Just fold in ½ cup of mini chocolate chips after mixing the batter.
Fresh blueberries make these feel extra special. Add ¾ cup of fresh berries gently folded into the batter.
For banana pancakes, mash one ripe banana and stir it into the wet ingredients before combining with the dry ingredients.
Cinnamon lovers can add 1 teaspoon of ground cinnamon to the dry ingredients for warm, spiced pancakes.
Try adding a tablespoon of lemon zest to the batter for bright, citrusy pancakes that are perfect for spring mornings.
Serving Suggestions
The classic combination of butter and maple syrup never gets old in our house. Real maple syrup makes such a difference over the artificial stuff.
Fresh berries and a dusting of powdered sugar make these pancakes look restaurant-fancy with minimal effort.
For a special treat, try serving them with whipped cream and sliced strawberries. It feels like dessert for breakfast.
Warm fruit compote is another favorite. I’ll quickly heat up some frozen berries with a little sugar and serve it spooned over the pancakes.
Some mornings I’ll set out a pancake bar with different toppings and let everyone customize their own stack.
Storage and Freezing
These pancakes keep well in the refrigerator for up to 3 days. Just reheat them in the toaster or microwave for a quick breakfast.
They freeze beautifully too. Let them cool completely, then layer between sheets of parchment paper in a freezer bag. They’ll keep for up to 2 months.
To reheat frozen pancakes, pop them straight into the toaster from frozen. No need to thaw first.
The batter doesn’t keep well, so I only make what we’ll eat right away. But the recipe is so quick that it’s not a problem to whip up a fresh batch.
Make Substitutions
Can I use whole wheat flour?
You can substitute up to half the all-purpose flour with whole wheat flour. Any more than that and the pancakes get too dense.
What about dairy-free milk?
Any non-dairy milk works great. Almond milk, oat milk, or soy milk all give good results.
Can I make these without eggs?
Try using ¼ cup of applesauce or mashed banana in place of the egg. The texture will be slightly different but still delicious.
What if I don’t have vanilla extract?
You can skip it or try a different extract like almond or lemon. The pancakes will still be great without it.
Can I use oil instead of butter?
Absolutely. Vegetable oil, canola oil, or melted coconut oil all work well in place of the butter.
Frequently Asked Questions
Why are my pancakes not fluffy?
The most common culprit is overmixing the batter. Stir just until the wet and dry ingredients are combined, even if there are still lumps.
How do I know when to flip them?
Look for bubbles forming on the surface and the edges looking set. This usually takes 2-3 minutes on medium heat.
Can I make the batter ahead of time?
Fresh batter gives the best results, but you can make it up to 2 hours ahead and store it covered in the refrigerator.
What’s the best pan to use?
A non-stick griddle or large non-stick skillet works best. Cast iron is great too once it’s properly seasoned.
How do I keep pancakes warm while cooking batches?
Preheat your oven to 200°F and place cooked pancakes on a baking sheet. They’ll stay warm without getting soggy.
Can I double this recipe?
Yes! This recipe doubles perfectly. Just make sure you have a big enough bowl for mixing and enough griddle space for cooking.
Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time: 20 minutes | Servings: 4 | Calories: 285 per serving
