The Best Ever Fluffy Pancake Recipe (Classic American-Style)
Perfect, golden-brown pancakes with crispy edges and fluffy centers – a foolproof recipe that works every time.
KEY INFO
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 12-14 medium pancakes
- Difficulty: Easy
- Dietary: Vegetarian (vegan/GF options below)
EQUIPMENT NEEDED
- Large mixing bowl
- Whisk
- Measuring cups/spoons
- Non-stick pan or griddle
- Spatula
- ¼ cup measure for portioning
- Alternative: Use a ladle for portioning
INGREDIENTS
Dry Ingredients:
- 2 cups (240g) all-purpose flour
- 4 tsp baking powder
- ¼ cup (50g) granulated sugar
- ½ tsp salt
Wet Ingredients:
- 1½ cups (360ml) whole milk
- 2 large eggs
- 4 tbsp (60g) melted butter
- 1 tsp vanilla extract (optional)
METHOD
- Whisk all dry ingredients in a large bowl until well combined.
- In a separate bowl, whisk milk, eggs, melted butter, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and whisk just until combined – small lumps are good!
- Heat pan over medium heat (325°F/165°C) until a water droplet sizzles.
- Add a small pat of butter to the pan.
- Pour ¼ cup batter per pancake.
- Cook until bubbles form on surface and edges look dry (about 2-3 minutes).
- Flip and cook other side until golden brown (1-2 minutes).
CRUCIAL TIPS
- Don’t overmix! Lumpy batter = fluffy pancakes.
- Wait for bubbles before flipping.
- Keep pan at medium heat – too hot burns outside while inside stays raw.
- First pancake is usually a test run (chef’s treat!).
STORAGE & SCALING
- Store: Cooled pancakes in airtight container (fridge: 3 days, freezer: 2 months).
- Reheat: In toaster or oven at 350°F/175°C.
- Scaling: Recipe doubles easily for crowds.
VARIATIONS
- Buttermilk: Replace milk with buttermilk + add ½ tsp baking soda.
- Whole Wheat: Replace up to 1 cup flour with whole wheat.
- Gluten-Free: Use 1:1 GF flour blend.
- Vegan: Use plant milk, flax eggs, vegan butter.
Inspired by decades of pancake-making and perfected through countless Sunday morning experiments, this recipe hits all the marks: fluffy, tender, and perfectly golden every time.
