Light, airy, and golden with crispy edges—these fluffy pancakes use simple pantry ingredients and foolproof technique for consistently perfect results.
Why this recipe works
- Separate wet and dry bowls to avoid overmixing and keep crumb tender.
- Resting the batter 5–10 minutes hydrates flour and activates leavening.
- Proper pan temperature gives golden outsides with cooked, fluffy centers.
Ingredients
Dry ingredients
- 2 cups all‑purpose flour
- 2 tbsp granulated sugar
- 4 tsp baking powder
- 1/2 tsp salt
Wet ingredients
- 1 3/4 cups whole milk
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, melted and cooled
- 2 tsp vanilla extract
Step‑by‑step
Prep ingredients
Spoon and level the flour for accuracy. Let eggs and milk come to room temp. Melt butter and cool slightly so it doesn’t scramble the eggs.
Mix the batter
Whisk dry ingredients in a large bowl. In a second bowl, whisk eggs, then add milk, melted butter, and vanilla. Pour wet into dry and stir gently just until no dry streaks remain—small lumps are fine.
Rest the batter
Let batter sit 5–10 minutes while the griddle heats; it will thicken slightly as flour hydrates and leavening activates.
Heat the pan
Preheat a nonstick griddle or large skillet over medium for ~5 minutes. Lightly grease with butter or spray—surface should sizzle when flicked with water.
Cook perfectly
Pour 1/4 cup batter per pancake, spaced 2 inches apart. Cook 2–3 minutes until bubbles form and edges look set. Flip and cook 1–2 minutes more until golden underneath.
Keep them warm
Transfer batches to a rack on a baking sheet in a 200°F oven so they stay warm and don’t steam.
Mix‑ins
- Fold in 1/2–3/4 cup blueberries, chocolate chips, or nuts after the rest period.
- Sprinkle a few on top right after pouring for even distribution.
Buttermilk version
Swap milk for buttermilk, add 1/4 tsp baking soda, and reduce baking powder to 2 tsp for fluffy, tangy pancakes.
Store & reheat
Refrigerate 2–3 days or freeze up to 2 months between parchment. Reheat in a toaster or at 350°F for 5–8 minutes; or microwave briefly then crisp in a dry skillet.
Serve with
Maple syrup and butter, fresh berries with whipped cream, or powdered sugar; add bacon or breakfast sausage on the side.
Calories per serving
About 350 kcal for two medium pancakes; a single medium buttermilk pancake is approximately 175 kcal, so a standard 2‑pancake serving lands near 350 kcal.
Quick FAQ
Make batter ahead? Keep wet and dry separate overnight; combine in the morning.
Why flat pancakes? Overmixing or old baking powder; mix gently and check dates.
How thick should batter be? Pourable, not thin; it should coat a spoon and fall in ribbons.
Milk substitutes? Any milk works; buttermilk gives extra tenderness and tang.
Why tough? Overmixing—lumps are normal and cook out.
Servings? Typically 2–3 medium pancakes per person; this recipe makes about 12.
