These Classic Fluffy Pancakes are soft, tender, and easy to make from scratch.
With just a few pantry staples, you’ll have a delicious breakfast ready in no time.
Why You’ll Love This Recipe
Light and fluffy texture – thanks to baking powder and resting the batter.
Simple ingredients – no fancy add-ins required.
Quick prep and cook – perfect for busy mornings.
Versatile – serve with syrup, fruit, or your favorite toppings.
Consistent results – easy steps to guarantee perfect pancakes every time.
What You’ll Need (Ingredient Highlights)
All-purpose flour – the base for soft, tender pancakes.
Baking powder – gives pancakes their lift and fluffiness.
Milk and egg – for moisture and structure.
Butter – melted for richness and flavor.
Sugar and salt – balances flavor and enhances sweetness.
Pro Tips Before You Start
Resting the batter allows the gluten to relax, producing fluffier pancakes.
Use a preheated griddle or nonstick skillet to prevent sticking.
Pour batter evenly for uniform-sized pancakes.
Flip only when bubbles appear and edges look dry to avoid breaking.
How to Make Classic Fluffy Pancakes
Step 1: Mix Dry Ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Step 2: Add Wet Ingredients
Whisk in the milk and egg until combined. Then stir in the melted butter.
The batter will be slightly lumpy—that’s perfect.
Step 3: Rest the Batter
Let the batter rest for about 10 minutes.
It will thicken slightly, which helps with the texture.
Step 4: Cook the Pancakes
Heat your griddle or skillet to 350°F.
Pour 1/4 cup batter for each pancake.
Cook until bubbles form on the surface and edges look dry, about 2–3 minutes.
Step 5: Flip and Finish Cooking
Flip the pancakes carefully and cook another 2–3 minutes until golden brown on both sides.
Remove and serve immediately.
What to Serve It With
Classic maple syrup or honey drizzle.
Fresh berries or sliced bananas.
Whipped cream or nut butter.
Crispy bacon or sausage for a savory twist.
Variations / Substitutions
Swap milk for almond, oat, or soy milk for dairy-free.
Add cinnamon or vanilla extract for extra flavor.
Mix in blueberries or chocolate chips before cooking.
Use whole wheat flour for a heartier pancake.
Storage & Leftovers
Leftover pancakes store well in an airtight container in the fridge for 2–3 days.
Reheat in a toaster or oven to retain crisp edges.
Freeze cooled pancakes separated by parchment paper for up to 2 months.
FAQs
Can I use baking soda instead of baking powder?
No, baking powder contains acid needed for proper rise; baking soda alone won’t work.
Why rest the batter?
Resting lets gluten relax and flour hydrate, resulting in fluffier pancakes.
Can I make the batter the night before?
Yes, but add extra baking powder before cooking as it may lose some potency.
What if my pancakes are flat?
Ensure baking powder is fresh and don’t overmix the batter.
How do I keep pancakes warm before serving?
Place cooked pancakes on a baking sheet in a 200°F oven until ready.
Can I freeze pancakes?
Yes, freeze in a single layer and reheat when needed.
Are these pancakes gluten-free?
No, but you can substitute gluten-free flour blends.
Final Thoughts
These Classic Fluffy Pancakes are a simple, reliable recipe for breakfast lovers.
Their tender crumb and light texture make them perfect for topping with anything you like—from syrup to fresh fruit.
Easy to make and sure to please the whole family, this recipe is a must-have in your breakfast arsenal.
Fluffy Pancakes Recipe
Ingredients
Method
- Whisk flour, sugar, baking powder, and salt in a medium bowl.
- Whisk in milk and egg until combined.
- Stir in melted butter; batter will be lumpy.
- Let batter rest 10 minutes.
- Heat griddle to 350°F. Pour ¼ cup batter per pancake.
- Cook 2–3 minutes until bubbles appear and edges dry.
- Flip; cook 2–3 more minutes until golden. Serve hot.
- See full steps with tips & photos → https://theboatshedcafe.com/fluffy-pancakes-recipe-2/
