Name: Fluffy Pancakes Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 4 Tbsp granulated sugar; 4 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 1 3/4 cups milk; 4 Tbsp unsalted butter, melted; 2 tsp pure vanilla extract; 1 large egg

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Introduction

Fluffy pancakes are a classic breakfast favorite that everyone loves. With a soft, airy texture and a hint of vanilla, these pancakes are perfect for a weekend brunch or a special treat any day of the week.

A stack of three thick, golden-brown pancakes sits in the middle of a white plate, each pancake fluffy and slightly porous with smooth edges. The top pancake is garnished with three deep blue blueberries, one bright red currant, and a small green leaf. More blueberries and red currants are scattered around the base of the stack on the plate. A silver fork with a detailed handle rests on the right side of the plate, slightly under the bottom pancake. The entire scene is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
4 Tbsp granulated sugar
4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 3/4 cups milk
4 Tbsp unsalted butter (melted)
2 tsp pure vanilla extract
1 large egg

Instructions

Step 1: Combine the dry ingredients — flour, sugar, baking powder, baking soda, and salt — in a large bowl. Make a well in the center.
Step 2: Add the milk, melted butter, vanilla extract, and egg into the well. Whisk everything together until smooth; a few lumps are okay. If the batter is too thick, add a little more milk to reach your desired consistency.
Step 3: Heat a nonstick pan or griddle over medium-low heat and grease it lightly with butter. Pour ¼ cup of batter onto the pan and gently spread into a round shape using the back of the measuring cup.
Step 4: Cook until the underside is golden and bubbles form on top, then flip carefully with a spatula. Cook the other side until golden as well. Repeat with the remaining batter.
Step 5: Serve warm with maple syrup, honey, fresh fruit, or your favorite toppings. Enjoy!

Tips & Variations

For extra light pancakes, separate the egg and beat the white until stiff peaks form, then fold it into the batter gently.
You can substitute whole milk with buttermilk for a tangier flavor and even fluffier texture.
Add blueberries, chocolate chips, or sliced bananas to the batter for a fun twist.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster or microwave until warm. For longer storage, freeze pancakes in a single layer separated by parchment paper and thaw before reheating.

How to Serve

A stack of three thick, golden-brown pancakes sits in the center of a white plate, each pancake fluffy with a soft texture and smooth edges. The pancakes have a light, slightly crisp surface with syrup gently dripping down the sides. On top of the stack are three plump blueberries, one bright red currant, and a small green herb leaf, adding contrasting colors. Around the base of the pancakes on the plate are a few more blueberries, red currants, and tiny green leaves. A silver fork with an ornate handle lies diagonally on the right side of the plate, resting partially on the syrup. The background features a white marbled surface with more scattered berries blurring softly in the distance. 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?

Yes, you can prepare the batter up to one hour in advance and keep it refrigerated. Give it a gentle stir before cooking, as some separation may occur.

How do I prevent my pancakes from sticking?

Use a nonstick pan or griddle and grease it lightly with butter or oil before cooking each batch. Make sure the cooking surface is hot enough but not too high to avoid burning.