There’s something undeniably comforting about waking up to the smell of warm, golden pancakes sizzling on the griddle.

For me, pancakes aren’t just breakfast — they’re a weekend ritual, a way to slow down and start the day with something that feels like a warm hug.

This fluffy pancake recipe has been my go-to for years, and every time I make it, I’m reminded of cozy mornings and shared laughter around the kitchen table.

Why I Love This Recipe

These pancakes are soft, light, and perfectly fluffy without being overly sweet.

They’re quick to mix up with simple pantry staples and taste amazing on their own — but they’re even better with a drizzle of maple syrup or a handful of fresh berries.

Whether it’s a lazy Sunday or a quick weekday treat, these always hit the spot.

What You’ll Need (Ingredient Highlights)

All-purpose flour: Provides the perfect structure for fluffy pancakes.

Aluminum-free baking powder: Gives the pancakes their light and airy rise.

Milk & egg: The heart of the batter for moisture and richness.

Melted butter: Adds flavor and a tender texture.

Vanilla extract (optional): A warm note that rounds out the flavor.

Pro Tips Before You Start

Don’t overmix the batter — lumps are okay! Overmixing leads to chewy pancakes.

Let the batter rest for 5 minutes before cooking for a softer texture.

Use medium heat and don’t rush the flip; golden pancakes need patience.

Grease the pan lightly — too much butter or oil can cause uneven cooking.

How to Make Fluffy Pancakes

Step 1. Make the Batter

In a large bowl, sift together flour, baking powder, salt, and sugar.

Make a well in the center and add milk, egg, melted butter, and vanilla (if using).

Break the egg with a fork, then gradually incorporate the dry ingredients into the wet, mixing gently until mostly smooth.

Step 2. Preheat the Griddle

Heat a non-stick skillet or griddle over medium-high heat.

Grease with butter or spray once hot.

If using an electric griddle, set it between 300–350°F (150–175°C).

Step 3. Cook the Pancakes

Scoop about ¼ cup of batter onto the hot surface.

Let it cook for about 2 minutes, until bubbles appear and edges look set.

Flip carefully and cook for another minute.

Avoid pressing down to keep them airy and fluffy.

Repeat with remaining batter.

Step 4. Serve Warm

Stack pancakes on a plate and top with maple syrup, fruit, whipped cream, or any favorite toppings.

What to Serve It With

These pancakes pair beautifully with crispy bacon, scrambled eggs, or fresh fruit.

For a more indulgent breakfast, add whipped cream and a dusting of powdered sugar.

Variations / Substitutions

Dairy-free? Use almond milk and coconut oil instead of milk and butter.

Gluten-free? Swap flour with a 1:1 gluten-free blend.

Flavor twist: Add lemon zest, mashed banana, or chocolate chips to the batter.

Storage & Leftovers

Leftover pancakes can be refrigerated for up to 3 days or frozen for 1 month.

Reheat in the toaster or microwave for a quick breakfast anytime.

FAQs

Can I make the batter ahead of time?
It’s best fresh, but you can refrigerate it for up to 12 hours. Stir before using.

Why are my pancakes not fluffy?
Overmixing the batter or expired baking powder can cause flat pancakes.

What’s the best pan to use?
A non-stick skillet or electric griddle works best for even cooking.

Can I double the recipe?
Absolutely! It scales beautifully for larger batches.

Do I have to use vanilla?
No, it’s optional — but it does add a lovely flavor.

Can I freeze the cooked pancakes?
Yes! Freeze them in a single layer, then transfer to a bag. Reheat when needed.

How do I make them more golden and crisp on the edges?
Use a bit of butter on a hot pan and don’t flip too early.

Final Thoughts

There’s no need to rely on boxed mixes when homemade pancakes are this easy and rewarding.

These fluffy pancakes have become a beloved staple in my kitchen, and I hope they’ll bring the same joy and warmth to your mornings, too.

Whether you dress them up or keep them simple, they’re a breakfast classic worth perfecting.

The Boat Shed Kitchen