Classic Fluffy Pancakes (That Never Fail)
A foolproof recipe for impossibly fluffy, golden-edged pancakes that come out perfect every single time.
KEY INFO:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 8-12 pancakes
- Difficulty: Easy
- Dietary: Vegetarian (Vegan options available)
EQUIPMENT NEEDED:
- Large mixing bowl
- Whisk
- Non-stick pan or griddle
- Measuring cups and spoons
- Spatula
- Alternative: Use a blender for mixing if you don’t have a whisk
INGREDIENTS:
Dry:
- 1½ cups (180g) all-purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 2 tbsp sugar
Wet:
- 1¼ cups (300ml) milk (room temperature)
- 2 large eggs (room temperature)
- 3 tbsp melted butter (cooled slightly)
- 1 tsp vanilla extract
METHOD:
- Sift flour, baking powder, and salt into a large bowl. Add sugar and whisk to combine.
- In a separate bowl, whisk milk, eggs, melted butter, and vanilla until well combined.
- Make a well in the dry ingredients and pour in the wet mixture.
- Stir until just combined – small lumps are good! (This is crucial for fluffy pancakes)
- Heat pan over medium heat (325°F/165°C). Add a small knob of butter.
- Pour ¼ cup batter per pancake. Cook until bubbles form on surface (about 2-3 minutes).
- Flip when edges look matte. Cook other side for 1-2 minutes until golden.
CRUCIAL TIPS:
- Don’t overmix! Small lumps = fluffier pancakes
- Let batter rest 5 minutes before cooking
- Look for bubbles before flipping
- Keep pancakes warm in oven at 200°F/95°C while making batches
STORAGE & VARIATIONS:
Storage:
- Refrigerate up to 3 days
- Freeze up to 3 months (separate with parchment paper)
Common Variations:
- Buttermilk: Replace milk with buttermilk
- Blueberry: Fold in 1 cup fresh blueberries
- Chocolate Chip: Add ¾ cup chocolate chips
- Banana: Add 1 mashed ripe banana to wet ingredients
TO SCALE:
- Double recipe: Use exact 2x measurements
- Half recipe: Split all ingredients precisely
TROUBLESHOOTING:
If pancakes are:
- Tough: You’ve overmixed
- Flat: Old baking powder or too-wet batter
- Raw inside: Pan too hot or too much batter per pancake
Remember: The first pancake is always the test pancake – use it to perfect your temperature and timing!
