The Ultimate Fluffy Pancake Recipe: Your Guide to Cloud-Like Breakfast Perfection
These Fluffy Pancakes are soft, tender, and perfect for breakfast or brunch. Lightly sweetened and easy to make, they’re just waiting to be stacked high and topped with your favorite syrup, fruit, or other toppings.
Ingredients
Dry Ingredients:
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1 ½ cups (190 g) all-purpose flour
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4 tsp baking powder
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½ tsp salt
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3 tbsp sugar (optional)
Wet Ingredients:
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1 large egg
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1 ¼ cups (300 ml) milk
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¼ cup (60 g) melted butter
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½ tsp vanilla extract
Instructions
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Mix Dry Ingredients:
In a large bowl, whisk together flour, baking powder, salt, and sugar. Set aside. -
Mix Wet Ingredients:
In a smaller bowl, beat the egg. Add milk, vanilla extract, and melted butter. Mix until fully combined. -
Combine Wet & Dry Ingredients:
Make a well in the dry ingredients and pour in the wet mixture. Fold gently with a wooden spoon until just combined. Small lumps are fine—do not overmix. -
Cook Pancakes:
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Heat a heavy-based pan (like cast iron) over medium-low heat.
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Add a small knob of butter and let it melt.
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Pour ⅓ cup of batter into the pan. Cook 2–3 minutes until bubbles form and edges are set.
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Flip and cook another 2–3 minutes until golden.
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Repeat with remaining batter.
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Serve:
Stack pancakes and top with butter, syrup, fresh fruit, or your favorite toppings.
Notes
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Toppings Ideas: Banana & bacon, fresh berries with crème fraîche, maple syrup & butter, or salted caramel with whipped cream.
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Variations:
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Blueberry Pancakes: fold 1 cup fresh blueberries into the batter.
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Chocolate Chip Pancakes: add ½ cup chocolate chips to the dry ingredients.
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Lemon Pancakes: add zest of 1 lemon to the wet ingredients.
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Baking Powder: Use baking powder, not baking soda—baking soda will make pancakes bitter.
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Don’t Overmix: Small lumps in batter create fluffier pancakes.