Who can resist a stack of warm, golden pancakes, fluffy as clouds and dripping with maple syrup? These pancakes are so fluffy and flavorful, your family will be fighting for seconds! Plus, they’re easy to make with simple pantry staples. Whether it’s a cozy weekend breakfast or a special brunch, this recipe guarantees the ultimate pancake experience. Ready to learn the secret to pancakes that melt in your mouth?
Ingredients You’ll Need
Wet Ingredients:
- 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly, or 0.5 cup vegetable/canola oil
- 1.25 cups whole or 2% milk, plus 2 extra tablespoons if needed for consistency
- 2 large eggs, at room temperature for better mixing
- 1 tablespoon pure vanilla extract for that delicious, warm flavor
Dry Ingredients:
- 1.5 cups all-purpose flour, sifted to remove any lumps
- 1 tablespoon granulated sugar, for a hint of sweetness
- 1.5 teaspoons baking powder, to give your pancakes the perfect lift
- 1 teaspoon kosher salt, to balance the flavors
For Cooking:
- Vegetable oil or cooking spray to prevent sticking
- Maple syrup and extra butter for serving
Directions to Fluffy Perfection
- Melt the Butter (or Prep the Oil) If you’re using unsalted butter, melt it in the microwave for 40-60 seconds until completely melted. Let it cool slightly to avoid scrambling the eggs when mixed. If you prefer oil, simply measure out 0.5 cup and set it aside.
- Whisk the Dry Ingredients In a large mixing bowl, whisk together 1.5 cups of sifted all-purpose flour, 1 tablespoon of granulated sugar, 1.5 teaspoons of baking powder, and 1 teaspoon of kosher salt. Make sure the ingredients are well combined to ensure even distribution.
- Mix the Wet Ingredients In a separate bowl, whisk together the cooled melted butter (or oil), 1.25 cups of milk, 2 large eggs, and 1 tablespoon of vanilla extract. The mixture might look a little lumpy, but that’s perfectly fine. It all comes together when mixed with the dry ingredients.
- Combine Wet and Dry Mixtures Slowly pour the wet ingredients into the bowl of dry ingredients. Using a flexible spatula, gently fold the batter until just combined. Be careful not to overmix; a few small lumps are totally okay! Overmixing can lead to dense pancakes, and we want them light and airy. Let the batter rest for 10 minutes. This step is crucial for achieving that ultra-fluffy texture.
- Heat and Cook Heat a griddle or a large non-stick frying pan over medium heat. Lightly grease the surface with vegetable oil or a cooking spray. Once the pan is hot, pour about 2 tablespoons of batter for each pancake. Cook 3-4 pancakes at a time, depending on the size of your pan. Watch as bubbles form on the surface of the pancakes. When the edges start to look dry (after about 2-3 minutes), flip them carefully. Cook for another 2-3 minutes on the other side, or until both sides are golden brown.
- Serve and Enjoy Transfer the pancakes to a warm plate and cover them to keep warm while you finish the remaining batches. Serve immediately with a generous drizzle of maple syrup and a pat of butter. If you’d like to keep the pancakes warm, place them on a baking sheet in a 200°F oven until ready to serve.
Love this recipe? Make sure to pin it on Pinterest and share it on Facebook so your friends and family can enjoy the fluffiest pancakes too! Let’s spread the breakfast love and make everyone’s mornings brighter!
FAQ
1. Can I make these pancakes ahead of time?
Absolutely! You can store the cooked pancakes in an airtight container in the refrigerator for up to 5 days. When ready to serve, reheat them in a 325°F oven until warm or pop them in the toaster for a quick warm-up.
2. Why does the batter need to rest?
Resting the batter allows the gluten in the flour to relax and the baking powder to activate, which gives you fluffier, more tender pancakes. Skipping this step might result in flatter pancakes.
3. Can I use non-dairy milk?
Yes, non-dairy milk like almond or oat milk works well, but keep in mind that the pancakes might be slightly less fluffy. Adjust the consistency if needed by adding a bit more flour or liquid.
4. What are some fun toppings to try?
Beyond maple syrup and butter, try fresh berries, whipped cream, chocolate chips, or even a sprinkle of powdered sugar for an extra treat!
The Best Fluffy Pancakes for Perfect Mornings
Ingredients
- Wet Ingredients:
- 8 tablespoons 1 stick unsalted butter, melted and cooled slightly, or 0.5 cup vegetable/canola oil
- 1.25 cups whole or 2% milk plus 2 extra tablespoons if needed for consistency
- 2 large eggs at room temperature for better mixing
- 1 tablespoon pure vanilla extract for that delicious warm flavor
- Dry Ingredients:
- 1.5 cups all-purpose flour sifted to remove any lumps
- 1 tablespoon granulated sugar for a hint of sweetness
- 1.5 teaspoons baking powder to give your pancakes the perfect lift
- 1 teaspoon kosher salt to balance the flavors
- For Cooking:
- Vegetable oil or cooking spray to prevent sticking
- Maple syrup and extra butter for serving
Instructions
- Melt the Butter (or Prep the Oil) If you’re using unsalted butter, melt it in the microwave for 40-60 seconds until completely melted. Let it cool slightly to avoid scrambling the eggs when mixed. If you prefer oil, simply measure out 0.5 cup and set it aside.
- Whisk the Dry Ingredients In a large mixing bowl, whisk together 1.5 cups of sifted all-purpose flour, 1 tablespoon of granulated sugar, 1.5 teaspoons of baking powder, and 1 teaspoon of kosher salt. Make sure the ingredients are well combined to ensure even distribution.
- Mix the Wet Ingredients In a separate bowl, whisk together the cooled melted butter (or oil), 1.25 cups of milk, 2 large eggs, and 1 tablespoon of vanilla extract. The mixture might look a little lumpy, but that’s perfectly fine. It all comes together when mixed with the dry ingredients.
- Combine Wet and Dry Mixtures Slowly pour the wet ingredients into the bowl of dry ingredients. Using a flexible spatula, gently fold the batter until just combined. Be careful not to overmix; a few small lumps are totally okay! Overmixing can lead to dense pancakes, and we want them light and airy. Let the batter rest for 10 minutes. This step is crucial for achieving that ultra-fluffy texture.
- Heat and Cook Heat a griddle or a large non-stick frying pan over medium heat. Lightly grease the surface with vegetable oil or a cooking spray. Once the pan is hot, pour about 2 tablespoons of batter for each pancake. Cook 3-4 pancakes at a time, depending on the size of your pan. Watch as bubbles form on the surface of the pancakes. When the edges start to look dry (after about 2-3 minutes), flip them carefully. Cook for another 2-3 minutes on the other side, or until both sides are golden brown.
- Serve and Enjoy Transfer the pancakes to a warm plate and cover them to keep warm while you finish the remaining batches. Serve immediately with a generous drizzle of maple syrup and a pat of butter. If you’d like to keep the pancakes warm, place them on a baking sheet in a 200°F oven until ready to serve.