These fluffy pancakes are thick, soft, and incredibly satisfying—perfect for weekend breakfasts or anytime you’re craving a comforting stack. Made with just a few pantry staples and ready in 20 minutes!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 12 pancakes
Ingredients
- 2 cups all-purpose flour
- 4 tablespoons granulated sugar
- 4 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1¾ cups milk
- 4 tablespoons unsalted butter, melted
- 2 teaspoons pure vanilla extract
- 1 large egg
Instructions
- Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. - Add Wet Ingredients
Make a well in the center of the dry ingredients. Add the milk, melted butter, vanilla, and egg. Whisk until just combined. The batter should be thick—some small lumps are okay. If it’s too thick for your preference, add a splash more milk. - Cook Pancakes
Preheat a nonstick skillet or griddle over medium-low heat and lightly grease with butter. Pour ¼ cup of batter onto the skillet and gently spread into a round shape. - Flip & Finish
Cook until bubbles form on the surface and the bottom is golden brown, about 2–3 minutes. Flip and cook the other side until golden. Repeat with remaining batter. - Serve Warm
Serve pancakes warm with maple syrup, honey, fresh fruit, or your favorite toppings.
Nutrition (Per Pancake)
- Calories: 146 kcal
- Carbohydrates: 22g
- Protein: 4g
- Fat: 4g
- Saturated Fat: 3g
- Cholesterol: 27mg
- Sodium: 142mg
- Fiber: 1g
- Sugar: 6g
- Calcium: 112mg
- Iron: 1mg
Tips & Variations
- For extra flavor, fold in blueberries, chocolate chips, or cinnamon before cooking.
- Use buttermilk instead of regular milk for a classic tang and even fluffier texture.
- Leftovers can be stored in the fridge for 2–3 days or frozen for up to 1 month. Reheat in a toaster or microwave.
Fluffy Pancakes (Easy and Quick)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 12 pancakes
Description
These fluffy pancakes are thick, soft, and incredibly satisfying—perfect for weekend breakfasts or anytime you’re craving a comforting stack. Made with just a few pantry staples and ready in 20 minutes!
Ingredients
-
2 cups all-purpose flour
-
4 tablespoons granulated sugar
-
4 teaspoons baking powder
-
¼ teaspoon baking soda
-
½ teaspoon salt
-
1¾ cups milk
-
4 tablespoons unsalted butter, melted
-
2 teaspoons pure vanilla extract
-
1 large egg
Instructions
-
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. -
Add Wet Ingredients
Make a well in the center of the dry ingredients. Add the milk, melted butter, vanilla, and egg. Whisk until just combined. The batter should be thick—some small lumps are okay. If it’s too thick for your preference, add a splash more milk. -
Cook Pancakes
Preheat a nonstick skillet or griddle over medium-low heat and lightly grease with butter. Pour ¼ cup of batter onto the skillet and gently spread into a round shape. -
Flip & Finish
Cook until bubbles form on the surface and the bottom is golden brown, about 2–3 minutes. Flip and cook the other side until golden. Repeat with remaining batter.
-
Serve Warm
Serve pancakes warm with maple syrup, honey, fresh fruit, or your favorite toppings.
Notes
-
For extra flavor, fold in blueberries, chocolate chips, or cinnamon before cooking.
-
Use buttermilk instead of regular milk for a classic tang and even fluffier texture.
-
Leftovers can be stored in the fridge for 2–3 days or frozen for up to 1 month. Reheat in a toaster or microwave.