Why You’ll Love This Recipe
- Fluffy & Tender – The perfect rise every time thanks to a few pro techniques.
- Simple Pantry Ingredients – No fancy stuff required.
- Kid-Approved – Light, buttery, and just sweet enough.
- Totally Customizable – Endless topping and add-in possibilities.
- Versatile – Works for breakfast, brunch, or a sweet evening snack.
Ingredients You’ll Need
Yields: 8–10 medium pancakes
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup buttermilk
- (or make your own: ¾ cup milk + 1 tsp lemon juice or vinegar, let sit 5 mins)
- 1 large egg, lightly beaten
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract (optional)
Toppings (Optional)
- Maple syrup
- Fresh berries
- Whipped cream
- Chocolate chips or chopped nuts
Step-by-Step Instructions
Step 1: Preheat the Pan
Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. You want it hot, but not smoking—test by flicking a drop of water onto the surface; it should sizzle and dance.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together:
- Flour
- Sugar
- Baking powder
- Baking soda
- Salt
Set aside.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together:
- Buttermilk
- Egg
- Melted butter
- Vanilla extract (if using)
Step 4: Make the Batter
Pour the wet ingredients into the dry ingredients. Gently stir with a spatula or whisk just until combined.
- Do not overmix. Lumps are okay—overmixing leads to dense pancakes.
- Let the batter rest for 5–10 minutes to activate the leavening agents and relax the gluten.
Step 5: Cook the Pancakes
- Once the pan is ready, scoop about ¼ cup of batter per pancake onto the skillet.
- Cook for 2–3 minutes, or until bubbles form on the surface and the edges start to look set.
- Flip and cook for another 1–2 minutes on the other side, until golden brown.
- Transfer to a warm plate and cover loosely with foil to keep warm while you cook the rest.
Pro Tips for Extra-Fluffy Pancakes
- Don’t skip the rest time. It gives the baking soda time to react with the buttermilk.
- Use buttermilk. It’s the key to that tangy flavor and fluffy rise.
- Low and slow wins. A too-hot pan will burn the outside before the inside is cooked.
- Grease lightly. Too much oil or butter will fry the pancakes instead of browning them gently.
Storage & Reheating
- Refrigerate leftovers for up to 3 days or freeze for up to 2 months.
- Reheat in a toaster, oven, or skillet for best texture (avoid the microwave if you can).
Serving Ideas
- Classic: With maple syrup and butter
- Fresh & Fruity: Add sliced bananas or strawberries and a dollop of whipped cream
- Indulgent: Chocolate chips + peanut butter drizzle
- Savory Twist: Top with a fried egg and crumbled bacon for brunch vibes
Final Thoughts
Mastering fluffy pancakes is all about balance—gentle mixing, proper resting, and even heat. Once you try this method, boxed mixes won’t stand a chance. It’s a simple recipe with big rewards.
