Description
These ultra-fluffy pancakes are soft, tall, and tender thanks to one simple technique—letting the batter rest before cooking. Made with basic pantry staples, this easy method creates bakery-style pancakes without adding any extra ingredients.
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 1/4 cups whole milk, room temperature
- 1 large egg, room temperature
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
Instructions
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- In a separate bowl, whisk milk, egg, melted butter, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and gently stir just until combined. Do not overmix; small lumps are fine.
- Let the batter rest at room temperature for 10 minutes to allow hydration and leavening activation.
- Heat a lightly greased nonstick skillet or griddle over medium heat.
- Pour about 1/4 cup batter per pancake onto the skillet.
- Cook 2–3 minutes until bubbles form and edges look set. Flip and cook another 1–2 minutes until golden brown.
- Serve warm with desired toppings.
Notes
- Resting the batter improves thickness and fluffiness.
- Avoid overmixing to prevent dense pancakes.
- Check that baking powder is fresh for best rise.
- Keep cooked pancakes warm in a 200°F (95°C) oven while finishing the batch.
- Freeze leftovers in a single layer before transferring to a freezer bag.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 85 mg
