There’s something magical about starting the day with soft, warm, fluffy pancakes. They’re simple to make, comforting to eat, and perfect for weekends when you want a slow, happy breakfast. These homemade pancakes rise beautifully, stay moist inside, and develop a golden, slightly crisp edge that tastes heavenly with butter and syrup.
What makes this recipe special is its balance — not too sweet, not too heavy, just the right tenderness to melt in your mouth. You don’t need any fancy tools or ingredients, and the batter comes together in just a few minutes. Whether you’re making them for yourself, your kids, or guests, these pancakes always feel like a treat.
Ingredients You Will Need
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup milk
- 1 egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Butter or oil for cooking
How to Make Perfect Fluffy Pancakes
1. Mix the Dry Ingredients
In a bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk gently to remove any lumps.
2. Prepare the Wet Mixture
In another bowl, whisk the milk, egg, melted butter, and vanilla. Make sure the butter isn’t too hot or it may cook the egg.
3. Combine the Batter
Pour the wet mixture into the dry ingredients. Mix lightly using a whisk or spatula. The batter should remain slightly lumpy — this is the secret to fluffier pancakes.
4. Cook the Pancakes
Heat a non-stick pan over medium heat and grease it lightly. Pour a small ladle of batter onto the pan. When bubbles appear on the surface and the edges look set, flip gently. Cook until golden on both sides.
5. Serve Warm
Stack the pancakes on a plate and add a pat of butter on top. Serve with maple syrup, honey, fruit slices, or anything you love.
Serving Ideas
These pancakes go wonderfully with:
- Fresh berries and whipped cream
- Sliced bananas and chocolate drizzle
- Honey and walnuts
- Peanut butter and caramel
- Just classic butter and syrup
Tips for Extra Fluffiness
- Do not overmix the batter; lumps are good
- Let the batter rest for 5 minutes before cooking
- Cook on medium heat to avoid burning
- Use buttermilk instead of milk for even softer pancakes
- Flip only once for the best texture
Approx Nutrition per Serving
- Calories: 210
- Carbs: 28g
- Protein: 5g
- Fat: 9g