Classic Fluffy Pancakes Recipe

Ingredients (makes 8–10 medium pancakes)

• 1 ½ cups (190g) all-purpose flour
• 3 ½ tsp baking powder (helps them rise and get fluffy)
• 1 tbsp sugar (you can adjust to taste, or use honey/maple syrup in the batter)
• ¼ tsp salt
• 1 ¼ cups (300ml) milk (room temperature)
• 1 large egg (room temperature)
• 3 tbsp unsalted butter, melted (plus extra for greasing the pan)
• 1 tsp vanilla extract (optional, but adds great flavor)

Instructions

1. Mix the Dry Ingredients

In a large mixing bowl, whisk together:

• Flour
• Baking powder
• Sugar
• Salt

This helps evenly distribute the leavening agent so the pancakes rise evenly.

2. Mix the Wet Ingredients

In another bowl (or a large measuring jug), whisk together:

• Milk
• Egg
• Melted butter
• Vanilla extract

Make sure the milk and egg are at room temperature so the butter doesn’t solidify when mixed.

3. Combine Batter

• Pour the wet mixture into the dry ingredients.
• Stir gently with a spatula or whisk until just combined.
  • The batter should be slightly lumpy — that’s what keeps pancakes fluffy.
  • Do not overmix, or the pancakes can turn dense.

4. Preheat the Pan

• Heat a non-stick skillet or griddle over medium heat.
• Lightly grease with butter or oil (wipe off excess with a paper towel so it doesn’t burn).
• 5. Cook the Pancakes
• Pour about ¼ cup batter per pancake onto the hot pan.
• Cook for 2–3 minutes, until bubbles form on the surface and the edges look slightly dry.
• Flip carefully with a spatula and cook for another 1–2 minutes until golden brown.
• 6. Serve Warm
• Stack pancakes on a plate and serve immediately with:
• Maple syrup or honey
• Fresh fruit (berries, banana slices, peaches)
• A dollop of whipped cream or Greek yogurt
• Extra butter for richness
•  Tips for Perfect Pancakes
• Rest the batter for 5 minutes before cooking — this allows the baking powder to activate and makes fluffier pancakes.
• Keep pancakes warm in a low oven (100°C / 200°F) if making a big batch.
• For extra flavor, add ½ tsp cinnamon or nutmeg to the dry ingredients.
•  Variations
• Blueberry Pancakes: Add ½ cup fresh or frozen blueberries to the batter.
• Chocolate Chip Pancakes: Stir in ½ cup mini chocolate chips.
• Banana Pancakes: Mash 1 ripe banana into the wet ingredients before mixing.
• Protein Boost: Replace ¼ cup flour with protein powder.