Best Fluffy Pancakes

By Muhammad Faizan

Best Fluffy Pancakes

Don’t lose this recipe — it’s a keeper!

These pancakes are incredibly soft, airy, and thick with a lightly crisp golden surface. They rise beautifully thanks to the perfect ratio of flour, baking powder, and liquid. Great for breakfast, brunch, or anytime you crave comfort food.

Ingredients

  • 1 ½ cups all-purpose flour

  • 2 ½ teaspoons baking powder

  • ½ teaspoon salt

  • 1 tablespoon sugar (optional, but recommended)

  • 1 ¼ cups milk (more if needed to adjust consistency)

  • 1 large egg

  • 3 tablespoons melted butter (plus extra for cooking)

Instructions

  1. Mix dry ingredients:
    In a large bowl, whisk together flour, baking powder, salt, and sugar.

  2. Mix wet ingredients:
    In another bowl, whisk milk, egg, and melted butter until smooth.

  3. Combine:
    Pour the wet ingredients into the dry mixture. Stir gently until just combined.
    (Lumps are okay — overmixing makes pancakes tough.)

  4. Rest the batter (important for fluffiness):
    Let the batter sit for 5–10 minutes to allow the baking powder to activate.

  5. Cook:

    • Heat a pan or griddle over medium heat.

    • Lightly butter the surface.

    • Pour ¼ cup batter per pancake.

    • Cook until bubbles form on top and the edges look set.

    • Flip and cook another 1–2 minutes until golden.

  6. Serve warm with butter, syrup, fruits, or toppings of your choice.

Notes

  • Batter should be thick, not runny. Add a splash of milk if too thick.

  • Use fresh baking powder — old baking powder = flat pancakes.

  • A nonstick pan works best for even browning.

  • Don’t press down on pancakes while cooking — you’ll deflate them!

Tips for Extra-Fluffy Pancakes

  • Replace some milk with buttermilk for a taller rise and tangy flavor.

  • Separate the egg and fold in whipped egg whites for cloud-like pancakes.

  • Warm milk slightly for a smoother batter.

  • Cook on medium-low — too hot will burn the outside and leave the inside raw.

Servings

This recipe yields 8–10 medium pancakes (about 3–4 servings).

Approx. Nutritional Info (per pancake)

(Estimate varies with size and toppings)

  • Calories: 95–120

  • Protein: 3 g

  • Carbs: 14–16 g

  • Fat: 3–5 g

  • Sugar: 1–3 g

Benefits of This Recipe

  • Uses simple everyday ingredients.

  • Perfect texture: thick, fluffy, tender.

  • Easy to customize (blueberries, chocolate chips, cinnamon, etc).

  • Great for meal prep — freezes and reheats well.

  • Kid-friendly and breakfast-classic approved!

Q&A for Fluffy Pancake Recipe

Q1: Why are my pancakes not fluffy?

A: You may have overmixed the batter, used old baking powder, or cooked on too high heat.

Q2: Can I make the batter ahead?

A: Best fresh, but you can refrigerate for up to 2 hours. The rise may be slightly reduced.

Q3: Can I make them dairy-free?

A: Yes — use plant milk and oil instead of butter.

Q4: Can I freeze leftover pancakes?

A: Yes! Freeze between parchment layers, then reheat in a toaster or pan.

Q5: Why do restaurants get fluffy pancakes?

A: They often use buttermilk, rest the batter, and cook low and slow — all included in the tips above!

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