Best Fluffy Pancakes

Look no further because a steaming stack of perfectly soft, Best Fluffy Pancakes are right here! Weekends will never be the same again!

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4.99 from 735 votes

Look no further because the world's Best Fluffy Pancakes are right here! Weekends will never be the same again!

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: American

Keyword: Best Fluffy Pancakes, breakfast, easy pancakes, fluffy pancakes

Servings: pancakes

Calories: 156kcal

Author: Karina

Ingredients

2 cups all-purpose or plain flour
¼ cup granulated sugar or sweetener
4 teaspoons baking powder
¼ teaspoon baking soda*
½ teaspoon salt
1 ¾ cups milk
¼ cup butter
2 teaspoons pure vanilla extract
1 large egg

US - Metric

Instructions

Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla and egg.
Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that's okay).
(The batter will be thick and creamy in consistency. If you find the batter too thick -- doesn't pour off the ladle or out of the measuring cup smoothly -- fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency).
Set the batter aside and allow to rest while heating up your pan or griddle.
Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!

Notes

*For fluffier pancakes, you can add baking soda, however, if you're sensitive to the taste, leave it out. Usually, for every cup of flour, add ⅛ of a teaspoon of baking soda. This will turn your plain/all-purpose flour into self-raising flour.

For Australian readers, you can use self-raising flour instead of plain flour. If using SR flour, remove the baking soda completely and only add 1 teaspoon of baking powder per 1 cup of flour.

Tip: For equal-sized pancakes, use a measuring cup to pour your batter. I usually use ladles that measure ¼ cup or ⅓ cup of batter for each pancake.

Nutrition