Here’s a classic, fluffy pancake recipe that’s simple, delicious, and perfect for breakfast or brunch:
Ingredients (for 4 servings, ~8 pancakes)
- 1 ½ cups (190 g) all-purpose flour
- 3 ½ tsp baking powder
- 1 tsp salt
- 1 tbsp sugar
- 1 ¼ cups (300 ml) milk
- 1 egg
- 3 tbsp melted butter (plus extra for cooking)
- 1 tsp vanilla extract (optional)
Instructions
- Mix dry ingredients
In a large bowl, whisk together flour, baking powder, salt, and sugar. - Mix wet ingredients
In another bowl, beat the egg with the milk, melted butter, and vanilla extract. - Combine
Pour the wet mixture into the dry ingredients. Stir gently until just combined. The batter should be slightly lumpy—don’t overmix, or the pancakes will be tough. - Heat pan
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. - Cook pancakes
Pour about ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set (2–3 minutes). Flip and cook the other side until golden brown (1–2 minutes). - Serve immediately
Stack pancakes on a plate and serve with maple syrup, fresh fruit, or your favorite toppings.
Tips for Extra Fluffy Pancakes
- Let the batter rest for 5–10 minutes before cooking to let the baking powder activate.
- Don’t flatten the pancakes while cooking—they’ll be fluffier if left to rise naturally.
- For a richer flavor, substitute half of the milk with buttermilk.
If you want, I can also give you a healthy version that’s lower in sugar but still fluffy and tasty. Do you want me to do that?