Fluffy Homemade Pancakes
Light, fluffy pancakes with golden, crispy edges, made from pantry staples in about 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8–10 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: America
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups whole milk, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted and slightly cooled, plus more for the pan
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a medium bowl, whisk the milk, egg, and vanilla until smooth.
- Slowly drizzle in the melted butter while whisking constantly so it doesn’t clump.
- Pour the wet ingredients into the dry ingredients and fold gently just until combined. Some lumps are fine; overmixing makes pancakes tough.
- Let the batter rest for 5–10 minutes while the pan heats.
- Heat a large skillet or griddle over medium heat. When hot, add a little butter to grease it.
- Pour 1/4 cup of batter per pancake, leaving space between them. Cook 2–3 minutes, until bubbles form on top, the edges look set, and the bottoms are golden.
- Flip and cook another 1–2 minutes, until golden brown. Grease the pan again between batches and adjust the heat if they brown too fast.
- Keep finished pancakes warm on a baking sheet in a 200°F oven until ready to serve.
Notes
Heat matters: Let the pan preheat fully, then keep it at medium. Too hot and the outsides burn before the centers cook; too cool and the pancakes turn out pale and flat. The first pancake is a good test, so adjust from there.
When to flip: Wait until bubbles pop on the surface and the edges look dry. Flipping too early is the most common pancake mistake.
Use a thin spatula: A thin, flexible spatula slides under the pancake cleanly without tearing it.
Baking powder: Check the date on the container. Old baking powder is the number one reason pancakes come out flat.
Milk: Whole milk gives the richest, most tender pancakes. Lower-fat milk works but makes them a bit thinner.
Butter: Use unsalted, since the batter already has salt.
Sugar: Only a little is needed because toppings add sweetness; it mainly helps the pancakes brown.
Storage: Refrigerate cooled pancakes up to 3 days, or freeze in a single layer, then bag, for up to 2 months. Reheat in the toaster or microwave.