Fluffy Pancakes
Fluffy pancakes come down to three habits: fresh baking powder, a lumpy batter that is barely mixed, and a pan that is hot but not scorching. This recipe uses pantry staples and rests the batter for 5 minutes so the leavening gets going, which gives you about 10 tall, tender pancakes with golden edges.
Published
- Prep Time
- 10 mins
- Cook Time
- 20 mins
- Rest the batter
- 5 mins
- Total Time
- 35 mins
- Servings
- About 10 pancakes
How do you make Fluffy Pancakes?
Whisk 1 1/2 cups (190 g) flour, 2 tbsp sugar, 1 tbsp baking powder and 1/4 tsp salt. Stir in 1 1/4 cups milk, 1 egg and 3 tbsp melted butter until just combined, leaving some lumps. Rest 5 minutes, then cook 1/4 cup portions in a lightly buttered pan over medium heat for 2-3 minutes, until bubbles pop on top, flip and cook 1-2 minutes more.
- Total time
- 35 mins
- Calories
- 335 per serving
- Protein
- 9 g
- Yield
- About 10 pancakes
- Difficulty
- Easy
- Method
- Stovetop
Ingredients
Dry ingredients
Wet ingredients
To serve
Equipment
Large non-stick frying pan or griddle · 2 mixing bowls · Whisk · 1/4 cup (60 ml) measure · Thin spatula
Quick Directions
Mix the dry ingredients
In a large bowl, whisk the flour, sugar, baking powder and salt together for 20 seconds so the baking powder is evenly spread.
Mix the wet ingredients
In a second bowl, whisk the milk, egg and vanilla together, then whisk in the melted butter.
Combine and rest
Pour the wet ingredients into the well and stir with a spatula or fork just until no dry streaks of flour remain.
Heat the pan
Heat a non-stick frying pan over medium heat, or an electric griddle to 190°C (375°F), for 2-3 minutes.
Cook the pancakes
Pour 1/4 cup (60 ml) of batter per pancake into the pan, leaving space between them, and do not spread the batter.
Keep warm and serve
Move the cooked pancakes to a wire rack set on a baking sheet in a 95°C (200°F) oven while you cook the rest, wiping and lightly buttering the pan between batches.
Step-by-Step Instructions
Follow these detailed steps to make the perfect fluffy pancakes.
Mix the dry ingredients
In a large bowl, whisk the flour, sugar, baking powder and salt together for 20 seconds so the baking powder is evenly spread. Make a well in the centre.
Mix the wet ingredients
In a second bowl, whisk the milk, egg and vanilla together, then whisk in the melted butter. Room-temperature milk keeps the butter from setting into small clumps.
Combine and rest
Pour the wet ingredients into the well and stir with a spatula or fork just until no dry streaks of flour remain. The batter should be thick and lumpy; stop mixing there. Leave it to rest for 5 minutes while the pan heats. Small bubbles will form on the surface.
Heat the pan
Heat a non-stick frying pan over medium heat, or an electric griddle to 190°C (375°F), for 2-3 minutes. A drop of water should sizzle and skitter across the surface. Brush on a very thin layer of butter and wipe away any excess with a paper towel.
Cook the pancakes
Pour 1/4 cup (60 ml) of batter per pancake into the pan, leaving space between them, and do not spread the batter. Cook for 2-3 minutes, until bubbles rise and pop across the top, the edges look dry and set and the underside is golden. Flip once and cook for 1-2 minutes more, until golden and the centre springs back when pressed lightly.
Keep warm and serve
Move the cooked pancakes to a wire rack set on a baking sheet in a 95°C (200°F) oven while you cook the rest, wiping and lightly buttering the pan between batches. Serve warm with butter, maple syrup and berries.
Recipe Tips
- Stop stirring while the batter is still lumpy. Overmixing develops the gluten in the flour and gives you flat, chewy pancakes.
- Check your baking powder by stirring 1/2 tsp into hot water. If it does not fizz right away, replace it.
- Treat the first pancake as a test. If it browns before bubbles appear, turn the heat down; if it stays pale after 3 minutes, turn it up.
- Never press the pancakes with the spatula after flipping. It squeezes out the air that makes them fluffy.
Variations
- Blueberry pancakes: pour the batter, then scatter 6-8 blueberries over each pancake before flipping, so the batter stays an even colour.
- Buttermilk pancakes: use 1 1/4 cups buttermilk instead of milk, cut the baking powder to 2 tsp and add 1/2 tsp baking soda.
- Chocolate chip: sprinkle a few chocolate chips over each pancake right after pouring.
Nutrition (per serving)
| Calories | 335 |
|---|---|
| Protein | 9 g |
| Carbs | 46 g |
| Fat | 13 g |
| Saturated fat | 7 g |
| Fibre | 1.5 g |
| Sugar | 9 g |
| Sodium | 560 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Cool completely, then refrigerate in an airtight container with parchment between the layers for up to 3 days.
- Freezer
- Freeze in a single layer on a tray until firm, then move to a freezer bag for up to 2 months.
- Reheat
- Warm in a toaster, in the microwave for 20-30 seconds per pancake, or wrapped in foil in a 175°C (350°F) oven for 8-10 minutes. Reheat from frozen without thawing.
Fluffy Pancakes FAQs
Why do pancakes turn out flat?
Flat pancakes usually come from overmixed batter, old baking powder or a pan that is not hot enough. Stir only until the flour disappears, check that the baking powder fizzes in hot water, and let the pan heat over medium for 2-3 minutes first.
How do you know when to flip a pancake?
Flip when bubbles have risen and popped across the surface, the edges look dry and set, and the underside is golden. With a medium-hot pan that takes about 2-3 minutes.
Can I make pancake batter the night before?
It is best to cook the batter within 30 minutes, because baking powder starts working as soon as it gets wet. For quick mornings, whisk the dry ingredients and the wet ingredients in separate covered bowls the night before, refrigerate the wet bowl, and combine them in the morning.
What heat should I cook pancakes on?
Use medium heat on the stove, or 190°C (375°F) on an electric griddle. Too hot and the outside burns before the middle cooks; too low and the pancakes turn pale and dense.
Can I freeze homemade pancakes?
Yes. Freeze cooled pancakes in a single layer until firm, then bag them for up to 2 months. Reheat straight from frozen in a toaster or microwave.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
