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Fluffy Pancakes Recipe

Cloud-like, golden pancakes that make weekend mornings feel special and turn ordinary moments into cherished family memories.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 8
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups whole milk
  • 2 large eggs
  • 1/4 cup melted butter
  • 1 teaspoon vanilla extract
  • butter or oil for cooking

Method
 

  1. Whisk together flour, sugar, baking powder, and salt in a large bowl. This ensures even distribution of the leavening agents and prevents lumps.
  2. In a separate bowl, beat together milk, eggs, melted butter, and vanilla extract until smooth. The milk should be at room temperature to prevent the melted butter from solidifying.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should look slightly lumpy - don't overmix.
  4. Let the batter rest for 5 minutes while your pan heats up. This allows the flour to fully hydrate and the baking powder to activate.
  5. Heat a lightly buttered griddle or non-stick pan over medium heat. Pour 1/4 cup of batter for each pancake.
  6. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip carefully and cook another 1-2 minutes until golden brown.

Notes

Mix dry ingredients the night before to streamline morning routine. Don't overmix batter - lumps are good. Let batter rest 5 minutes before cooking. Store leftover pancakes in refrigerator for up to 3 days or freeze for 2 months. Reheat in toaster for crispier edges or microwave for 30 seconds. Can substitute buttermilk for regular milk, vegetable oil for melted butter, or use half whole wheat flour for added nutrition.