These pancakes are light, airy, and golden—perfect for a cozy breakfast. I developed this recipe to guarantee fluffy, tender results every time.
Why You’ll Love This Recipe
I love how these pancakes rise tall and stay soft in the center. They take minimal effort but feel special. I don’t need any fancy ingredients—just pantry staples. Whether I’m serving family or guests, these always make everyone happy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 ½ cups all‑purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 tablespoon granulated sugar
1 ¼ cups milk (any type)
Directions
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined.
Pour in the milk and gently stir until just combined. The batter should be slightly lumpy—but avoid overmixing.
Preheat a nonstick skillet or griddle over medium heat. I lightly grease it with butter or oil, wiping off excess so it’s just enough to prevent sticking.
Pour batter by about ¼‑cupfuls onto the hot surface. Cook until small bubbles form on the surface and the edges look set (about 2 to 3 minutes).
Flip and cook the other side about 1 to 2 more minutes, or until golden brown and cooked through.
Repeat with remaining batter, adjusting heat as needed to avoid burning.
Servings and timing
I get about 4 servings from this batch (roughly 8 pancakes, depending on size). Total time: around 20 minutes (5 minutes prep + 15 minutes cooking)
Variations
Add‑ins: I sometimes fold in berries (like blueberries) or chocolate chips for a fun twist.
Flavored batter: A splash of vanilla extract or a pinch of cinnamon adds warmth.
Alternate milk: I’ve used whole milk, almond milk, or oat milk—all work fine (though non‑dairy may yield slightly different texture).
Buttermilk version: Substitute the milk with buttermilk, and reduce baking powder slightly, for tangy, extra tender pancakes.
storage/reheating
I store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, I place them in a single layer on a baking sheet and warm in a 350 °F (175 °C) oven for 5–7 minutes. I can also reheat in a skillet over low heat, flipping once, or pop them in the toaster (if not too thick) until warm.
FAQs
How can I make them extra fluffy?
I make sure not to overmix the batter—some lumps are okay. Also, I preheat my griddle so the batter sets quickly and rises rather than spreading out.
Can I use whole wheat flour?
Yes—in part. I often replace up to half of the all-purpose flour with whole wheat. Fully whole wheat may make them denser, so I may increase the baking powder slightly.
What if my batter is too thick or too runny?
If it’s too thick (like a paste), I stir in a bit more milk, a tablespoon at a time. If it’s too runny, I add a small pinch of flour until it reaches a medium pourable consistency.
Can I freeze these pancakes?
Yes, I let them cool fully, then layer them with parchment paper in a freezer‑safe bag or container. They keep well for about 1 month. To reheat, I thaw and warm in a skillet or toaster.
Why didn’t my pancakes rise?
Possible causes: your baking powder may have lost its potency, or the batter sat too long before cooking. I always use fresh leavening and cook promptly after mixing.
Conclusion
I’m confident this recipe will become your go‑to for fluffy pancakes. With just a few simple ingredients, a little care in mixing, and proper cooking temperature, you’ll end up with breakfast pancakes that are tall, tender, and delicious. Enjoy!
