Easy Fluffy Pancakes

Looking for pancakes that are soft and super fluffy on the inside? You’ll love my Easy Fluffy Pancakes Recipe! This recipe ensures you get light, airy pancakes every time, making your mornings deliciously effortless!

A stack of pancakes

Easy Fluffy Pancakes

Delight in the simplicity of these easy fluffy pancakes, an uncomplicated yet exquisite pancake recipe.

Crafted in a single bowl with eight basic ingredients, these pancakes are the epitome of a hassle-free breakfast.

The key to their cloud-like fluffiness lies in the perfect combination of baking powder and eggs, ensuring each pancake puffs up to perfection.

Ideal for lazy weekend mornings or a quick weekday breakfast, these pancakes celebrate the joy of homemade cooking without the fuss.

Perfect for dressing up with your favorite toppings like maple syrup, ice cream, fresh berries or chocolate sauce!

How do I make my pancakes fluffy?

Use fresh baking powder and don’t overmix your batter.

Ingredient Notes & Substitutions

A full and detailed recipe card with all the ingredients to make this lemon slice is at the bottom of this post.

  • Baking Powder: The amount is crucial for the pancakes’ fluffiness. Make sure it’s not expired for the best rise.
  • Milk: Room-temperature milk blends more smoothly. Almond milk is a great plant-based option, but any milk alternative should work.

How To Make Easy Fluffy Pancakes

A full and detailed recipe card is at the bottom of this post.

Prepare the Butter: First, melt the butter and set it aside to cool slightly. This is crucial to prevent the egg from cooking when mixed. The butter should feel just warm to the touch.

Mix Dry Ingredients: In a large mixing bowl, sift together the flour and baking powder. Then, whisk in the sugar and salt.

Combine Wet Ingredients: Gently pour in the milk, cooled melted butter, egg, and vanilla. Whisk until well combined for about 20 seconds, being careful not to over-mix. Small lumps of flour are okay.

Rest the Batter: Allow the batter to sit for 5 minutes. This resting time helps in creating a fluffier pancake.

Creating the pancake batter
Mixing the best pancake batter

Heat the Pan: Place a medium-sized non-stick frying pan over low-medium heat. Melt about 1-2 tablespoons of extra butter in it. Use a pastry brush or paper towel to lightly coat the base of the pan with butter.

Cook the Pancakes: Increase the heat to medium. Scoop up 1/4 cup of batter and pour it into the middle of the pan. Spread it gently into a 10cm (4 inch) circle with a spatula. Cook for 1 minute, then flip and cook for another 45 seconds. Remove from the pan and repeat with the remaining batter. Remember to brush the pan with butter before cooking each pancake.

Serve: Enjoy the pancakes warm, drizzled with maple syrup. Add toppings like fresh berries, citrus fruits, or ice cream as desired.

Showing the process of frying the pancakes
Cooking each pancake

Expert Tips

  • Melt Butter First: Start by melting your butter and setting it aside. This avoids the risk of hot butter cooking the egg in your batter.
  • Cool the Melted Butter: Ensure the melted butter is just warm, not hot, to prevent forming cooked egg bits in the pancake batter.
  • Rest the Batter: Allow your batter to rest for 5 minutes after mixing. This step lets the gluten relax, contributing to a fluffy and soft texture in your pancakes.
Drizzling maple syrup over the fluffy best pancakes

Can I make these pancakes with gluten-free flour?

Yes, you can substitute with an all-purpose gluten-free flour blend.

What’s the best way to flip pancakes?

Wait until you see bubbles on the surface, then gently flip using a slotted turner.

Storage Instructions

  • Store: Keep cooled pancakes in an airtight container in the refrigerator. They stay fresh for up to 3 days.
  • Freeze: For longer storage, place pancakes in a freezer-safe bag, separating each pancake with parchment paper to prevent sticking. They can be frozen for up to a month.
  • Thaw: To thaw, leave them in the refrigerator overnight or at room temperature for a few hours. You can also reheat them directly from frozen.
Showing the fluffy inside of sliced pancakes

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Easy fluffy pancakes in a stack with maple syrup.

Easy Fluffy Pancakes

Samantha Pickthall
These Easy Fluffy Pancakes are an easy pancake recipe created in one bowl with 8 basic ingredients. Use baking powder and egg to make the fluffiest pancakes!
5 from 3 votes
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Course Breakfast, Pancakes
Servings 10 pancakes
Calories 140 kcal

Ingredients
 
 

  • 3 Tbsp unsalted butter, plus extra for frying
  • 1 1/2 cups all-purpose flour, scoop & leveled
  • 3 1/2 tsp baking powder
  • 3 Tbsp granulated sugar
  • 1/4 tsp fine salt
  • 1 1/4 cups whole milk, at room temperature
  • 1 large egg, beaten
  • 2 tsp vanilla extract

Instructions
 

  • Prepare the Butter: First, melt the butter and set it aside to cool slightly. This is crucial to prevent the egg from cooking when mixed. The butter should feel just warm to the touch.
  • Mix Dry Ingredients: In a large mixing bowl, sift together the flour and baking powder. Then, whisk in the sugar and salt.
  • Combine Wet Ingredients: Gently pour in the milk, cooled melted butter, egg, and vanilla. Whisk until well combined for about 20 seconds, being careful not to over-mix. Small lumps of flour are okay.
  • Rest the Batter: Allow the batter to sit for 5 minutes. This resting time helps in creating a fluffier pancake.
  • Heat the Pan: Place a medium-sized non-stick frying pan over low-medium heat. Melt about 1-2 tablespoons of extra butter in it. Use a pastry brush or paper towel to lightly coat the base of the pan with butter.
  • Cook the Pancakes: Increase the heat to medium. Scoop up 1/4 cup of batter and pour it into the middle of the pan. Spread it gently into a 10cm (4 inch) circle with a spatula. Cook for 1 minute, then flip and cook for another 45 seconds. Remove from the pan and repeat with the remaining batter. Remember to brush the pan with butter before cooking each pancake.
  • Serve: Enjoy the pancakes warm, drizzled with maple syrup. Add toppings like fresh berries, citrus fruits, or ice-cream as desired.

Nutrition

Calories: 140kcalCarbohydrates: 20gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 29mgSodium: 105mgPotassium: 216mgFiber: 1gSugar: 5gVitamin A: 178IUCalcium: 105mgIron: 1mg
Keyword breakfast, fluffy pancakes, pancakes
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