Name: Fluffy Pancake Recipe – The Perfect Breakfast Treat Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour (sifted); 3 ½ tsp baking powder (fresh); 1 tbsp sugar (granulated); ½ tsp salt; 1 ¼ cups milk (room temperature); 1 egg (large); 3 tbsp butter (melted); 1 tsp vanilla extract (optional)

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Introduction

Fluffy pancakes are a beloved classic breakfast treat that’s easy to make at home. This recipe yields light, airy pancakes perfect for a weekend morning or any day you crave a comforting start.

A stack of six golden brown pancakes is arranged neatly on a white plate placed on a white marbled surface. The pancakes have a soft, fluffy texture with slightly crisp, browned edges. A shiny layer of amber syrup is drizzled generously over the stack, creating glistening highlights and gentle drips down the sides. On top, there is a cluster of bright red raspberries, with a fresh green mint leaf adding a pop of color and freshness. More raspberries are scattered around the base of the plate, completing the inviting, colorful presentation. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour (sifted)
3 ½ tsp baking powder (fresh)
1 tbsp sugar (granulated)
½ tsp salt
1 ¼ cups milk (room temperature)
1 egg (large)
3 tbsp butter (melted)
1 tsp vanilla extract (optional)

Instructions

Step 1: In a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
Step 2: In a separate bowl, beat the egg, then add the milk, melted butter, and vanilla extract. Mix well to combine.
Step 3: Slowly pour the wet ingredients into the dry ingredients and stir gently. Be careful not to overmix; it’s okay if the batter is a bit lumpy.
Step 4: Let the batter rest for 5 to 10 minutes to allow the baking powder to activate and create fluffy pancakes.
Step 5: Heat a non-stick pan over medium heat and lightly grease it with butter or oil.
Step 6: Pour about ¼ cup of batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1 to 2 minutes until golden brown.
Step 7: Serve immediately with maple syrup, fresh fruit, or your favorite toppings for a delicious breakfast.

Tips & Variations

Use fresh baking powder for the fluffiest pancakes that rise well.
For extra light texture, separate the egg, beat the white until stiff peaks form, and fold it into the batter gently.
Try adding blueberries, chocolate chips, or cinnamon to the batter for a flavorful twist.
Substitute milk with buttermilk for a richer flavor and tender crumb.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a toaster or in a hot skillet until heated through. Pancakes can also be frozen for up to 1 month; separate each with parchment paper to prevent sticking.

How to Serve

A tall stack of five golden-brown pancakes sits on a white plate, each pancake showing light and darker shades of golden color, with soft, fluffy texture and slightly uneven edges. On top, a few bright red raspberries are nestled closely together, with some raspberries scattered around the base of the stack on the plate. A glossy layer of amber syrup is poured over the pancakes, dripping down the sides and pooling lightly on the plate. At the very top rests a fresh green mint leaf, adding a pop of vibrant color. The scene rests on a white marbled surface with a blurred green background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter the night before?

It’s best to make pancakes fresh, but you can prepare the dry ingredients the night before. Mix wet ingredients just before cooking to ensure the baking powder remains active for fluffy results.

What if my pancakes turn out flat?

Flat pancakes are usually caused by old baking powder, overmixing the batter, or letting the batter rest too long. Make sure to use fresh baking powder, stir gently, and rest the batter only 5-10 minutes before cooking.