Fluffy pancakes come down to two things: not overmixing the batter and giving it a few minutes to rest before cooking. This recipe uses simple pantry ingredients and produces thick, tender pancakes every time.
Ingredients
Makes about 8 medium pancakes.
- 1½ cups (190g) all-purpose flour
- 3½ tsp baking powder
- 1 tbsp sugar
- ½ tsp salt
- 1¼ cups (300ml) milk
- 1 large egg
- 3 tbsp (42g) melted butter, plus more for the pan
Instructions
- Whisk together flour, baking powder, sugar, and salt in a large bowl.
- In a separate bowl, whisk milk, egg, and melted butter until combined.
- Pour the wet ingredients into the dry ingredients and stir just until combined — the batter should be lumpy, not smooth. Overmixing develops gluten and makes pancakes tough.
- Let the batter rest for 5 minutes. This lets the baking powder activate and the flour hydrate, giving a fluffier result.
- Heat a griddle or nonstick pan over medium heat and lightly butter it.
- Pour ¼ cup of batter per pancake. Cook for 2–3 minutes, until bubbles form on the surface and the edges look set.
- Flip and cook for another 1–2 minutes, until golden brown on both sides.
Tips
- Don’t overmix. Lumpy batter is what you want — smooth batter means overworked gluten and flat, chewy pancakes.
- Let the batter rest before cooking. Five minutes makes a noticeable difference in fluffiness.
- Keep the heat at medium, not high. Too hot and the outside burns before the inside cooks through.
Common Mistakes
- Overmixing the batter until it’s completely smooth, which results in dense, rubbery pancakes.
- Flipping too early, before bubbles have formed across the surface.
- Cooking on too high heat, leading to burnt outsides and raw centers.
Substitutions and Variations
- Buttermilk swap: Replace regular milk with buttermilk for extra tang and fluffiness (reduce baking powder to 2½ tsp and add ½ tsp baking soda).
- Add-ins: Fold in blueberries or chocolate chips right after pouring batter onto the griddle.
- Dairy-free: Use a plant-based milk and melted coconut oil instead of butter.
Storage
Refrigerate cooled pancakes in an airtight container for up to 3 days. Freeze in a single layer, then transfer to a freezer bag for up to 2 months. Reheat in a toaster or 350°F (175°C) oven until warmed through.
Frequently Asked Questions
How do you make pancakes fluffy?
Avoid overmixing the batter and let it rest for 5 minutes before cooking — both help trap air and prevent tough, dense pancakes.
Why are my pancakes flat?
This usually means the baking powder is old, or the batter was overmixed and lost its air pockets.
Can I make the batter ahead of time?
It’s best used within 30 minutes, since the baking powder loses effectiveness the longer it sits.
