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The Best Ever Pancakes Recipe (Fluffy & Easy)

The Best Ever Pancakes Recipe (Fluffy & Easy)

These fluffy homemade pancakes are tender, buttery, lightly sweet, and easy enough for a relaxed weekday breakfast or a special weekend brunch. The recipe makes about 12 to 16 pancakes and serves approximately 4 to 6 people.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups (250 g) All-purpose flour
  • 1/4 cup (50 g) Granulated sugar
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Fine salt
  • 2 large Large eggs
  • 1 3/4 cups (420 ml) Milk
  • 1/4 cup (4 tablespoons/57 g) Unsalted butter, melted and slightly cooled
  • 1 teaspoon Vanilla extract
For Cooking and Serving
  • as needed for greasing the pan Butter or neutral oil
  • as desired for serving Maple syrup, fruit, or other toppings

Method
 

Step-by-Step
  1. Whisk the flour, sugar, baking powder, and salt together in a large bowl until evenly combined.
  2. In a separate bowl, whisk the eggs, milk, melted butter, and vanilla extract until smooth.
  3. Pour the wet mixture into the dry ingredients and stir just until combined. A few small lumps are desirable, so avoid mixing until perfectly smooth.
  4. Let the batter rest for about 5 minutes while a lightly greased griddle or nonstick skillet heats over medium heat.
  5. Pour approximately 1/4 cup of batter onto the hot pan for each pancake. Cook for 2 to 3 minutes, until bubbles form across the surface and the edges look set.
  6. Flip each pancake and cook for another 1 to 2 minutes, until golden brown and cooked through. Continue with the remaining batter, lightly greasing the pan as needed.
  7. Serve the pancakes immediately with butter, maple syrup, berries, or your favorite toppings.

Notes

Do not overmix, because excessive stirring develops gluten and can make pancakes dense and chewy. Use medium heat and wait for bubbles before flipping. For a buttermilk variation, replace the milk with 1 3/4 cups buttermilk and use 1 teaspoon baking soda in addition to, or partly in place of, the baking powder.