Go Back

Fluffy Pancakes

Fluffy pancakes are thick, soft, and golden-brown stacks made from a batter of flour, eggs, milk, and baking powder. The batter is gently mixed and cooked on a griddle or skillet until bubbles form and edges turn crisp, resulting in a light and airy texture with a slightly crisp exterior.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 200
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 cups all-purpose flour sifted
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 1/4 cups milk preferably whole milk
  • 1 large egg beaten
  • 3 tablespoons unsalted butter melted

Equipment

  • Mixing Bowl
  • Whisk
  • Griddle or non-stick skillet
  • Spatula
  • Measuring cups and spoons

Method
 

  1. In a large mixing bowl, whisk together the sifted flour, baking powder, salt, and sugar until evenly combined. Visual cue: Dry ingredients appear uniformly distributed with no lumps.
    1 1/2 cups all-purpose flour
  2. In a separate bowl, whisk the milk and beaten egg together until smooth. Visual cue: Mixture is homogeneous with no streaks, looking slightly frothy on top.
    1 1/2 cups all-purpose flour
  3. Pour the wet ingredients into the dry ingredients, then add the melted butter. Gently fold everything together using a spatula until just combined. Visual cue: Batter is slightly lumpy but well incorporated, no visible streaks of flour or egg.
    1 1/2 cups all-purpose flour
  4. Preheat a griddle or non-stick skillet over medium heat until hot, about 2-3 minutes. Lightly grease with butter or oil. Visual cue: Surface glistens slightly and a drop of water sizzles upon contact.
  5. Using a ladle or scoop, pour approximately 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Visual cue: bubbles burst and edges turn golden brown; the underside is golden when carefully lifted with a spatula.
  6. Flip the pancake using a spatula and cook for an additional 1-2 minutes, until the second side is golden brown and the pancake is cooked through. Visual cue: Both sides are evenly golden, and the pancake springs back when lightly pressed. Remove and keep warm before repeating with remaining batter.