Fluffy Pancake Recipe

This fluffy pancake recipe makes soft, airy pancakes with a golden finish, using simple ingredients like whole milk and melted butter. Quick to prepare and perfect for breakfast, these pancakes are easy to customize with your favorite toppings.

Prep Time5

Cook Time6

Total Time11

Course: Breakfast

Cuisine: American

Keyword: Fluffy Pancake, Fluffy Pancakes

Servings:

Calories: 152kcal

Ingredients

1 ½ cups all-purpose flour
¼ cup granulated sugar
3 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup whole milk
1 large egg, room temperature
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted and cooled slightly, divided (3 tablespoons to mix into the pancake batter and 1 tablespoon to lightly grease the griddle or fry pan for cooking)

Optional Toppings

Pats of butter
Pure maple syrup
Fresh berries, strawberries and blueberries

Instructions

Preheat a large (approximately 20x12 inch) electric griddle over medium heat (350°F). While the griddle is preheating, make the fluffy pancake batter.
In a large mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda and salt. Form a slight well in the center of the bowl of dry ingredients.
To a small bowl whisk together the whole milk, large egg, vanilla extract and 3 tablespoons melted unsalted butter until the egg has been fully incorporated with the other ingredients.
Pour the wet ingredients into the well of dry ingredients and stir just until combined and no large dry pockets remain. A few lumps in the batter is fine as you do not want to overmix the pancake batter or your pancakes will not cook up as light and fluffy.
Lightly coat the preheated griddle with the remaining 1 tablespoon of melted butter, spreading it evenly with a heat-safe pastry brush.
Using a medium (approximately ¼ cup or 2 inch diameter) cookie scoop, scoop out a level portion of fluffy pancake batter and place onto the preheated, and buttered, griddle. Repeat until all the batter has been placed onto the griddle. The pancake batter portions should be placed approximately 1 ½ inches apart. A large griddle should easily fit 8-10 pancakes.
Cook the fluffy pancakes for 3-4 minutes, or until bubbles start to form around the edges and center of the pancakes, then gently flip the pancakes and cook another 2-3 minutes on the second side. Repeat steps 6 and 7 if needed to cook any remaining pancake batter.
Remove the fluffy pancakes from the griddle and place onto a large clean plate.
To serve, you can stack 2-3 pancakes onto a plate and add a pat of butter to the pancakes with a drizzle of maple syrup. You can serve them with a side of fresh berries as well if desired.

Notes

You can make these fluffy pancakes in a large 10-12 inch non-stick skillet over medium to medium-low heat. You should be able to cook 3-4 pancakes at a time in the skillet. You will need to note that the longer the batter sits to rest, while the other pancakes are being cooked, you will not get quite as much of a rise from the last batches cooked as you do from the first 1-2 batches. This is due to the baking powder being activated with the wet ingredients and starting to work immediately.
I find that making the fluffy pancakes on a large non-stick electric griddle allows you to cook all the pancakes at once and serve them warm all at the same time.
Using a cookie scoop allows you to get a uniform size and shape for all your pancakes. This ensures they all cook up at the same rate.
If using a ¼ cup dry measure to scoop out your pancake batter, you will need to note to fill the measure cup just shy of a full ¼ cup. This should yield 10 (approximately 3 ½ - 4 inch in diameter) fluffy pancakes.

Nutrition