Go Back

Classic Fluffy Pancakes

This recipe produces light and tender pancakes that are cooked on a hot griddle until golden brown, with a slightly fluffy interior and crisp edges. The batter is mixed briefly to incorporate air and cooked until bubbles form and edges set, resulting in a visually appealing and soft final texture.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 cups all-purpose flour sifted
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 1/4 cups milk
  • 1 large egg lightly beaten
  • 3 tablespoons unsalted butter melted and cooled slightly

Equipment

  • Mixing Bowl
  • Whisk
  • Griddle or non-stick skillet
  • Measuring Cups and Spoons
  • Spatula

Method
 

  1. Measure and sift the dry ingredients—flour, baking powder, salt, and sugar—into a large mixing bowl, ensuring even distribution.
  2. Pour the milk into a separate bowl and add the lightly beaten egg; whisk briefly to combine.
  3. Add the melted butter to the wet ingredients and stir until well incorporated, then pour this mixture into the dry ingredients.
  4. Gently stir the batter with a spoon or spatula just until combined; a few lumps are okay—do not overmix, as this can deflate the batter.
  5. Preheat the griddle or skillet over medium heat until hot, about 350°F (175°C). Lightly grease with butter or spray pan with cooking spray.
  6. Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook until small bubbles appear on the surface and the edges look set, approximately 2-3 minutes.
  7. Flip the pancakes using a spatula and cook for an additional 2-3 minutes until golden brown on both sides and cooked through.
  8. Remove the pancakes from the skillet and place on a plate. Serve warm with your favorite toppings.