This is the ultimate foolproof recipe for light, airy, and tall old-fashioned pancakes. Follow the simple steps to achieve maximum fluffiness using basic pantry staples for your perfect weekend breakfast.
Author:Amara Louis
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:8 to 10 medium pancakes
Category:Breakfast
Method:Griddling
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk (buttermilk recommended for extra lift)
1 egg
3 tablespoons butter, melted, plus more for the griddle
Instructions
Whisk dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
Combine wet ingredients: In a separate bowl, whisk the milk and egg together. Pour the wet mixture into the dry ingredients.
Add melted butter: Gently stir in the 3 tablespoons of melted butter.
Do not overmix: Mix just until the ingredients are combined. A few lumps are fine; overmixing develops gluten and makes tough pancakes. This is key for fluffiness.
Rest the batter: Let the batter rest for 5 to 10 minutes. This allows the baking powder to activate fully.
Heat the griddle: Heat a lightly oiled griddle or non-stick pan over medium heat. You know it is ready when a drop of water sizzles immediately.
Cook the pancakes: Pour the batter onto the hot griddle, using about 1/4 cup for each pancake.
Flip: Cook until you see bubbles breaking on the surface and the edges look set, then flip. Cook the second side until golden brown, about 1 to 2 minutes more.
Serve immediately: Stack high and serve your fluffy pancakes warm with your favorite toppings.
Notes
For the fluffiest results, use fresh baking powder.
Using buttermilk instead of regular milk reacts with the baking soda (if you add a pinch) or powder for superior rise.
Resist the urge to press down on the pancakes after flipping; this releases the air that makes them light.
If your batter seems too thick after resting, add a splash more milk.