These pancakes are the definition of breakfast bliss—light, airy, and melt-in-your-mouth fluffy. Made with pantry staples and no buttermilk required, this recipe is a weekend favorite that’s simple enough for weekday mornings too. The batter comes together in minutes and yields golden pancakes with a tender crumb and just the right amount of sweetness. Whether you top them with maple syrup, fresh fruit, or whipped cream, these pancakes are guaranteed to become your go-to comfort breakfast.
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar (or sweetener)
- 4 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1¾ cups milk (room temperature)
- ¼ cup unsalted butter, melted and slightly cooled
- 2 tsp pure vanilla extract
- 1 large egg
Optional Add-ins:
- ½ cup blueberries, chocolate chips, or sliced bananas
- 1 tsp cinnamon or nutmeg for warmth
👩🍳 Instructions
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures even distribution and helps prevent clumps in the batter.
Step 2: Combine the Wet Ingredients
In a separate bowl or large measuring cup, whisk the milk, melted butter, vanilla extract, and egg until smooth. Make sure the butter isn’t too hot, or it may cook the egg.
Step 3: Make the Batter
Create a well in the center of the dry ingredients and pour in the wet mixture. Use a wire whisk or spatula to gently fold the ingredients together until just combined. The batter should be thick and creamy with a few lumps—don’t overmix, or your pancakes may turn out tough.
Step 4: Let the Batter Rest
Set the batter aside for 5–10 minutes. This allows the flour to hydrate and the leavening agents to activate, resulting in fluffier pancakes.
Step 5: Heat the Pan
Preheat a nonstick skillet or griddle over low-medium heat. Lightly grease with butter or oil and wipe away excess with a paper towel. This helps achieve a golden crust without burning.
Step 6: Cook the Pancakes
Using a ¼ cup measuring cup, scoop the batter onto the hot pan. Pour from the center and let it spread naturally into a round shape. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set.
Flip gently with a spatula and cook for another 1–2 minutes until golden brown. Repeat with remaining batter, adjusting heat as needed.
Step 7: Serve Warm
Transfer pancakes to a plate and keep warm in a low oven while you finish cooking the batch. Serve stacked high with your favorite toppings.
🍽️ Tips & Variations
- Thicker Batter = Fluffier Pancakes: If your batter is too runny, add a tablespoon of flour at a time.
- Too Thick? Add a splash of milk to loosen it.
- Add-ins: Sprinkle fruit or chocolate chips onto the batter after pouring it into the pan to prevent burning.
- Make-Ahead: Store cooked pancakes in the fridge for up to 3 days or freeze for 2 months. Reheat in the toaster or microwave.
- Flavor Boost: Add a pinch of cinnamon or a splash of almond extract for a twist.
🧊 Storage & Reheating
- Refrigerate: Keep leftovers in an airtight container for up to 3 days.
- Freeze: Stack pancakes with parchment between layers and freeze in a zip-top bag.
- Reheat: Toast or microwave for a quick breakfast on the go.
These pancakes are soft, fluffy, and endlessly customizable—a true breakfast classic that never disappoints. Want to try a tropical coconut twist or a sugar-free version next? I’ve got ideas that’ll keep your mornings deliciously exciting.