Best Fluffy Pancake Recipe

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Golden, tender, and irresistibly fluffy—these pancakes are everything you could want in a classic breakfast staple. Whether you’re planning a cozy weekend brunch or just craving comfort on a weekday morning, this recipe is your go-to for stacks of pillowy perfection.

What sets this pancake recipe apart is the subtle balance between lightness and richness. Thanks to a combination of pantry staples and the right cooking technique, every bite melts in your mouth. Prepare your favorite toppings—from a pat of butter and a drizzle of maple syrup to fresh fruit or whipped cream—because once these pancakes hit the griddle, your kitchen will smell like a dream.

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Ingredients for this Best Fluffy Pancake Recipe

• 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
• 1 egg
• 3 tablespoons melted butter (plus extra for greasing the pan)

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Step 1: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, salt, and sugar. Make sure all the dry ingredients are evenly combined for a consistent batter.

Step 2: Combine Wet Ingredients

In a separate bowl or large measuring cup, beat the egg and add the milk and melted butter. Mix well until the ingredients are fully incorporated.

Step 3: Make the Batter

Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spoon or spatula until just combined. A few small lumps are perfectly fine—overmixing can make the pancakes tough.

Step 4: Heat the Pan

Place a non-stick skillet or griddle over medium heat. Lightly grease with a bit of butter or non-stick spray. The surface should be hot but not smoking.

Step 5: Cook the Pancakes

Pour about 1/4 cup of batter for each pancake onto the skillet. Let it cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook the other side for another 1–2 minutes or until golden brown.

Step 6: Serve Warm

Stack the pancakes high and serve immediately with your favorite toppings such as butter, syrup, berries, or a dusting of powdered sugar.

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Storage Instructions

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the microwave for 20–30 seconds or warm them in a toaster or oven until heated through. For longer storage, freeze pancakes in a single layer, then transfer to a freezer-safe bag. They can be frozen for up to 2 months.

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Estimated Nutrition

Per pancake (based on 8 servings):

• Calories: 145 kcal
• Protein: 4 g
• Carbohydrates: 19 g
• Sugars: 3 g
• Fat: 6 g
• Saturated Fat: 3.5 g
• Cholesterol: 35 mg
• Sodium: 350 mg

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Frequently Asked Questions

How can I make these pancakes even fluffier?

Use fresh baking powder and avoid overmixing the batter. Letting the batter rest for 5–10 minutes before cooking also helps.

Can I substitute the milk?

Yes, you can use any dairy or non-dairy milk like almond, soy, or oat milk.

Can I add fruit or chocolate chips?

Absolutely! Fold in blueberries, sliced bananas, or chocolate chips after mixing the batter.

Can I make the batter ahead of time?

It’s best to make the batter fresh, but you can prepare it and store it in the fridge for up to 24 hours.

What’s the best way to reheat pancakes?

Reheat in a microwave, toaster, or oven. Avoid reheating in a skillet to prevent drying them out.

Why are my pancakes flat?

Flat pancakes can result from old baking powder, overmixing the batter, or cooking on a too-cool griddle.

Can I make these gluten-free?

Yes, use a gluten-free all-purpose flour blend in a 1:1 ratio.

Should I grease the pan each time?

Yes, lightly greasing the pan before each batch helps prevent sticking and ensures even browning.

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