Description
These Best Fluffy Pancakes are everything you want in a pancake: light, airy, and melt-in-your-mouth delicious. With a simple batter made from pantry staples, these pancakes are easy to whip up and are perfect for breakfast, brunch, or a special weekend treat. Serve with butter, syrup, fresh fruit, or your favorite toppings for the perfect start to your day!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups buttermilk (or regular milk)
- 1 large egg
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1 tbsp vegetable oil (for cooking As an Amazon Associate, we earn a small commission from qualifying purchases made through our affiliate links, at no extra cost to you. Our recommendations are always honest and unbiased. Thank you for your support!)
Instructions
- Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside. - Mix the Wet Ingredients:
In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until well combined. - Combine the Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to dense pancakes. - Heat the Pan or Griddle:
Preheat a non-stick skillet or griddle over medium heat. Brush with a little vegetable oil or butter to prevent sticking. You can test the temperature by sprinkling a few drops of water onto the pan—if they sizzle, the pan is ready. - Cook the Pancakes:
For each pancake, pour about 1/4 cup of batter onto the hot griddle. Let the pancake cook for 2-3 minutes, until small bubbles form on the surface and the edges look set. Flip carefully and cook for an additional 1-2 minutes on the other side, until golden brown and cooked through. - Serve:
Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fresh berries, whipped cream, or even a sprinkle of powdered sugar.
Notes
- For even fluffier pancakes, make sure not to overmix the batter. The key to light pancakes is minimal stirring.
- If you don’t have buttermilk, you can substitute with regular milk and add 1 tbsp of lemon juice or vinegar. Let it sit for 5 minutes before using.
- For a fun twist, add chocolate chips, blueberries, or banana slices to the batter before cooking As an Amazon Associate, we earn a small commission from qualifying purchases made through our affiliate links, at no extra cost to you. Our recommendations are always honest and unbiased. Thank you for your support!.
- If you’re making pancakes for a crowd, you can keep them warm by placing them in a single layer on a baking sheet in a 200°F (93°C) oven until ready to serve.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle or Skillet
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 12g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg