Go Back

Homemade Fluffy Pancakes

These fluffy pancakes are made by whisking together dry and wet ingredients to create a light batter, then cooking them on a griddle until golden brown. The final pancakes are soft, airy, and slightly crispy on the edges, perfect for stacking and drizzling with syrup.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 ½ cups all-purpose flour sifted
  • 3 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 ¼ cups milk warm
  • 1 large egg beaten
  • 3 tablespoons unsalted butter melted

Equipment

  • Mixing bowls
  • Whisk
  • Griddle or non-stick skillet
  • Spatula

Method
 

  1. In a large mixing bowl, whisk together the sifted flour, baking powder, salt, and sugar until evenly combined.
  2. In a separate bowl, combine the warm milk, beaten egg, and melted butter, whisking until smooth and integrated.
  3. Pour the wet mixture into the dry ingredients, then gently fold with a spatula until just combined. Do not overmix; some lumps are okay.
  4. Preheat a griddle or non-stick skillet over medium heat until hot, and lightly grease with butter or oil.
  5. Using a ladle or measuring cup, pour about ¼ cup of batter onto the hot surface, allowing space between each pancake.
  6. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes. Gently flip with a spatula and cook for another 2 minutes until golden brown.
  7. Transfer the cooked pancakes to a plate and repeat with the remaining batter, greasing the skillet as needed.
  8. Serve warm with your favorite toppings like syrup, fresh fruit, or whipped cream. Enjoy the fluffy, tender texture with a slight crisp on the edges.