Indulging in a warm stack of fluffy pancakes always starts my day on a high note. This recipe creates light, tender pancakes with a golden exterior and soft interior, perfect for soaking up butter and syrup. Best Pancake Recipe

Short description

These pancakes are soft, fluffy, and easy to make with simple pantry staples. I love how they turn out golden and delicious every single time, making them a go-to for breakfast or brunch.

Why You’ll Love This Recipe

I enjoy how quick and foolproof this recipe is—it’s all mixed in just minutes, no special equipment needed. The pancakes are satisfying yet light, and the batter is versatile enough for me to personalize with whatever mix-ins or toppings I have on hand.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ cups all-purpose flour
3½ teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
1¼ cups milk
1 large egg
3 tablespoons melted butter (plus more for cooking)
1 teaspoon vanilla extract

directions

I combine the flour, baking powder, salt, and sugar in a mixing bowl.
In a separate bowl, I whisk together the milk, egg, melted butter, and vanilla.
I pour the wet ingredients into the dry and stir just until combined—lumps are fine.
I heat a nonstick skillet or griddle over medium heat and lightly grease it with butter.
I scoop about ¼ cup of batter per pancake onto the skillet. When bubbles form and edges look set (about 2–3 minutes), I flip and cook another 1–2 minutes.
I repeat until all the batter is used, keeping cooked pancakes warm if needed.

Servings and timing

Servings: Makes about 10 pancakes, enough for 4 people
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Blueberry: I fold in ½ cup of fresh or frozen blueberries to the batter.
Chocolate Chip: I sprinkle mini chocolate chips onto each pancake before flipping.
Whole Wheat: I replace half of the all-purpose flour with whole wheat flour.
Banana: I mash one ripe banana into the wet ingredients.
Protein Boost: I add a scoop of protein powder and reduce the flour slightly.

storage/reheating

I let leftover pancakes cool completely, then store them in an airtight container in the fridge for up to 3 days or freeze with parchment between layers. To reheat, I microwave for 20–30 seconds per pancake or warm in a toaster until heated through.

FAQs

1. Can I make the batter ahead of time?

Yes, I store it in the fridge for up to 2 days. It thickens slightly, so I stir in a bit of milk before using.

2. Why are my pancakes not fluffy?

This usually means I overmixed the batter or used old baking powder. I mix gently and make sure my leavening agents are fresh.

3. Can I use dairy-free milk?

Absolutely. I’ve used almond, oat, and soy milk with great results.

4. How do I keep pancakes warm?

I place them on a baking sheet in a 200°F oven while I finish cooking the rest.

5. Can I make this recipe gluten-free?

Yes, I use a 1:1 gluten-free flour blend with xanthan gum for structure.

Conclusion

This pancake recipe has become a staple in my kitchen for its ease, flavor, and consistency. Whether I’m cooking for myself or feeding a crowd, I know these pancakes will be a hit every time.