Best Fluffy Pancake Recipe – Light & Airy Homemade Pancakes for Breakfast Bliss
This Best Fluffy Pancake Recipe delivers light, airy pancakes with a golden crisp edge and tender center. Made with pantry staples and a few pro tips (like not overmixing the batter and letting it rest), these pancakes rise beautifully and taste like they came straight from a diner. Perfect for weekend brunch, holiday mornings, or breakfast-for-dinner nights, they pair deliciously with syrup, fruit, whipped cream, or even chocolate chips. Easy to make and endlessly customizable, this recipe is a breakfast favorite for all ages.
Equipment
- Mixing bowls
- Whisk
- Measuring Cups and Spoons
- Nonstick skillet or griddle
- Spatula
Ingredients
- 1½ cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1¼ cups milk (or buttermilk)
- 1 egg
- 2 tbsp melted butter (or oil)
- 1 tsp vanilla extract
- Optional add-ins: blueberries, chocolate chips, banana slices
Instructions
- Mix Dry Ingredients In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients In another bowl, combine milk, egg, melted butter, and vanilla. Ensure all ingredients are room temperature.
- Combine Gently Pour wet into dry and stir until just combined. Lumps are okay—do not overmix.
- Rest the Batter Let the batter sit for 10–15 minutes to hydrate and activate leavening.
- Preheat and Grease Pan Heat a nonstick skillet over medium heat. Lightly grease with butter or oil.
- Cook Pancakes Pour ¼ cup batter per pancake. Cook until bubbles form and edges set (2–3 minutes), then flip and cook another 1–2 minutes.
- Serve Warm Stack and top with syrup, fruit, or whipped cream.
Notes
- For extra fluff, use buttermilk and add ¼ tsp baking soda
- Don’t overmix—lumps = fluff
- Resting batter improves texture and rise
- Add-ins like fruit or chocolate chips should be folded in gently
- Reheat leftovers in toaster or oven for best texture
- Freeze between parchment layers for up to 2 months