Fluffy Homemade Pancakes 🥞
Description
These soft, thick, and fluffy pancakes are perfect for breakfast. They have a golden-brown exterior and a light, tender center that pairs beautifully with butter, maple syrup, fresh fruit, or honey.
Ingredients
- 2 cups (250g) all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ½ tsp salt
- 2 large eggs
- 1¾ cups (420ml) milk
- ¼ cup (60g) melted butter
- 1 tsp vanilla extract
- Butter or oil for cooking
Instructions
Step 1: Mix Dry Ingredients
In a large bowl, whisk together:
- Flour
- Sugar
- Baking powder
- Salt
Step 2: Mix Wet Ingredients
In another bowl, whisk:
- Eggs
- Milk
- Melted butter
- Vanilla extract
Step 3: Make the Batter
Pour the wet ingredients into the dry ingredients and stir gently until combined. A few small lumps are okay. Do not overmix.
Step 4: Rest the Batter
Let the batter rest for 5–10 minutes. This helps create fluffier pancakes.
Step 5: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat.
- Lightly grease with butter or oil.
- Pour about ¼ cup batter for each pancake.
- Cook for 2–3 minutes until bubbles form on the surface.
- Flip and cook another 1–2 minutes until golden brown.
Step 6: Serve
Stack the pancakes and serve warm with:
- Maple syrup
- Butter
- Fresh berries
- Banana slices
- Honey
- Whipped cream
Tips
✅ Don’t press pancakes after flipping.
✅ Medium heat gives the best golden color.
✅ For extra fluffy pancakes, let the batter rest before cooking.
✅ Add chocolate chips or blueberries for variation.
Servings
Makes 8–10 pancakes (4 servings)
Nutrition (Per Serving)
- Calories: ~320
- Protein: 8g
- Carbohydrates: 42g
- Fat: 13g
- Fiber: 1g
Q&A
Q: Can I make the batter ahead of time?
A: Yes, refrigerate for up to 24 hours.
Q: Can I freeze pancakes?
A: Yes, freeze in an airtight container for up to 2 months.
Q: Why are my pancakes not fluffy?
A: The batter may have been overmixed or the baking powder may be old. 🥞