Name: Fluffy Classic Pancake Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tablespoons granulated sugar (or to taste); 4 teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1¾ cups milk (or as needed); 2 large eggs; 2 tablespoons melted butter (or vegetable oil); 1 teaspoon vanilla extract

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Introduction

Fluffy, golden pancakes are a classic breakfast favorite that everyone can enjoy. This easy recipe yields light and tender pancakes perfect for a weekend brunch or a cozy morning treat.

A stack of seven thick, fluffy pancakes sits in the center of a white plate, each pancake showing light golden brown edges and soft, smooth surfaces. On top of the stack, there are two small uneven pats of melting butter, slightly white and creamy in texture. Golden syrup is being poured over the butter and pancakes, cascading down the sides in shiny, smooth streams and pooling slightly on the plate below. The scene is set against a white marbled surface with a blurred background showing more pancakes, and a silver fork lies next to the plate on a green and white striped cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
2 tablespoons granulated sugar (or to taste)
4 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1¾ cups milk (or as needed)
2 large eggs
2 tablespoons melted butter (or vegetable oil)
1 teaspoon vanilla extract

Instructions

Step 1: Preheat a griddle or frying pan over medium heat (about 350°F). Lightly grease with butter or vegetable oil.
Step 2: In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla extract until well combined.
Step 3: In a separate bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk to mix evenly.
Step 4: Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir until just combined; the batter should remain slightly lumpy.
Step 5: Pour about ¼ cup of batter onto the heated griddle for each pancake. Cook until bubbles form on the surface and start to pop, about 2 minutes. Flip and cook the other side for 1-2 minutes until golden brown.
Step 6: Transfer cooked pancakes to a serving plate or warm oven. Repeat with remaining batter until all pancakes are cooked.

Tips & Variations

For extra flavor, add a handful of fresh berries or chocolate chips to the batter before cooking.
Substitute milk with buttermilk for a tangier taste and even fluffier texture.
If the batter is too thick, add a little more milk to reach your desired consistency.
Use a non-stick pan for easier flipping and less greasing.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster or microwave until heated through. For longer storage, freeze pancakes separated by parchment paper and heat directly from frozen.

How to Serve

A stack of six thick, golden-brown pancakes sits on a white plate, each pancake showing soft, fluffy texture with slight browning on the edges. On top of the stack are two white pats of melting butter, glistening under the light. Warm, amber-colored syrup is being poured over the butter, slowly running down the sides of the pancakes and pooling on the plate below. The plate rests on a white marbled surface with a green and white striped cloth partially visible beneath. In the background, more pancakes are slightly out of focus, emphasizing the main stack in the foreground. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to use the batter immediately for fluffiest results, but you can refrigerate it for up to 24 hours. Give it a gentle stir before cooking.

What if I don’t have baking soda?

Baking soda helps with leavening when acidic ingredients are present. Since this recipe includes baking powder, you can omit the baking soda, though the pancakes may be slightly less airy.