Fluffy Pancakes Recipe

Ben Carraoli

I’ve always loved weekends that start with the aroma of pancakes wafting through the kitchen. After making this fluffy pancakes recipe, I realized how simple it is to get soft, airy pancakes at home without using buttermilk. Every bite is light, melt-in-your-mouth perfection, and I couldn’t help but stack a few more.

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Prep Time 10

Cook Time 15

Servings: 4

Ingredients Method Notes

Ingredients

1 1/2 cups all-purpose flour – provides the perfect base; sift for extra lightness.
3 1/2 teaspoons baking powder – helps pancakes rise and stay airy.
1 teaspoon salt – balances sweetness and enhances flavor.
1 tablespoon sugar – adds a subtle sweetness without overpowering.
1 1/4 cups milk – use whole milk for extra richness but any milk works.
1 egg – binds ingredients and adds a tender texture.
3 tablespoons unsalted butter melted – adds flavor and moistness.
1 teaspoon vanilla extract – enhances the overall taste

Method

In a mixing bowl, combine flour, baking powder, salt, and sugar. In another bowl, whisk together milk, egg, melted butter, and vanilla. Slowly mix wet ingredients into dry, stirring gently to avoid overmixing.
Preheat your non-stick skillet or griddle over medium heat, then lower it to low-medium. Lightly grease with butter and wipe off excess. This step ensures golden, evenly cooked pancakes.
Pour 1/4 cup batter onto the pan, starting from the center. Cook until bubbles form on top and edges look set, then gently flip using a spatula. Cook the other side until golden brown.
Stack pancakes on a plate and add your favorite toppings. Syrup, fresh fruits, or a dollop of whipped cream work beautifully.

Notes

I always sift my flour; it keeps the pancakes extra light.
I avoid overmixing the batter to prevent tough pancakes.
Using a ladle helps me pour evenly sized pancakes every time.
I test the pan with a small drop of batter first to check heat.