Classic Fluffy Pancakes Recipe

Ingredients (makes 8–10 medium pancakes)

1 ½ cups (190g) all-purpose flour

3 ½ tsp baking powder (helps them rise and get fluffy)

1 tbsp sugar (you can adjust to taste, or use honey/maple syrup in the batter)

¼ tsp salt

1 ¼ cups (300ml) milk (room temperature)

1 large egg (room temperature)

3 tbsp unsalted butter, melted (plus extra for greasing the pan)

1 tsp vanilla extract (optional, but adds great flavor)

Instructions

1. Mix the Dry Ingredients

In a large mixing bowl, whisk together:

Flour

Baking powder

Sugar

Salt

This helps evenly distribute the leavening agent so the pancakes rise evenly.

2. Mix the Wet Ingredients

In another bowl (or a large measuring jug), whisk together:

Milk

Egg

Melted butter

Vanilla extract

Make sure the milk and egg are at room temperature so the butter doesn’t solidify when mixed.

3. Combine Batter

Pour the wet mixture into the dry ingredients.

Stir gently with a spatula or whisk until just combined.

The batter should be slightly lumpy — that’s what keeps pancakes fluffy.

Do not overmix, or the pancakes can turn dense.

4. Preheat the Pan

Heat a non-stick skillet or griddle over medium heat.

Lightly grease with butter or oil (wipe off excess with a paper towel so it doesn’t burn).

5. Cook the Pancakes

Pour about ¼ cup batter per pancake onto the hot pan.

Cook for 2–3 minutes, until bubbles form on the surface and the edges look slightly dry.

Flip carefully with a spatula and cook for another 1–2 minutes until golden brown.

6. Serve Warm

Stack pancakes on a plate and serve immediately with:

Maple syrup or honey

Fresh fruit (berries, banana slices, peaches)

A dollop of whipped cream or Greek yogurt

Extra butter for richness

 Tips for Perfect Pancakes

Rest the batter for 5 minutes before cooking — this allows the baking powder to activate and makes fluffier pancakes.

Keep pancakes warm in a low oven (100°C / 200°F) if making a big batch.

For extra flavor, add ½ tsp cinnamon or nutmeg to the dry ingredients.

 Variations

Blueberry Pancakes: Add ½ cup fresh or frozen blueberries to the batter.

Chocolate Chip Pancakes: Stir in ½ cup mini chocolate chips.

Banana Pancakes: Mash 1 ripe banana into the wet ingredients before mixing.

Protein Boost: Replace ¼ cup flour with protein powder.