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Fluffy Homemade Pancakes
4.4 from 82 votes

Fluffy Homemade Pancakes

Fluffy Homemade Pancakes are made from a batter of all-purpose flour, baking powder, salt, milk, melted butter, an egg, sugar, and vanilla extract. The batter is thick but pourable and rested briefly before cooking. Cooking in oil over medium heat yields pancakes with golden, crisp edges and a tender, fluffy interior. These pancakes offer a traditional homemade breakfast option with a light texture and subtle sweetness.

Prep Time
10 mins
Cook Time
20 mins
Resting Time
15 mins
Total Time
45 mins
Servings: 4 2 pancakes each
Calories: 279 kcal
Course: Breakfast, Brunch
Cuisine: American

Ingredients

  • 1 cup all-purpose flour $0.18
  • 1.5 tsp baking powder $0.08
  • 1/2 tsp salt $0.03
  • ¾ cup milk $0.14, warm
  • 2 Tbsp butter $0.20, melted
  • 1 large egg $0.67
  • 2 Tbsp sugar $0.12
  • 1/2 tsp vanilla extract $0.32
  • 4 tsp cooking oil $0.05

Instructions

    Cup of Yum
  1. Whisk together the flour, baking powder, and salt in a bowl.
  2. In a separate bowl, whisk together the milk, egg, melted butter, sugar, and vanilla extract.
  3. Pour the bowl of wet ingredients into the bowl of dry ingredients and stir just until combined. DO NOT overmix. The mixture should be thick, but still pourable, and a little bit lumpy. If it's not pourable, add an additional tablespoon or two of milk until it is thick, but pourable. Let the batter rest for 15 minutes.
  4. Heat a large skillet or griddle over medium. Once hot add enough cooking oil to coat the surface (I use about ½ tsp per pancake). Add the batter to the hot griddle, ¼ cup at a time. Use the back of the measuring cup to spread the batter into a 4.5-inch diameter circle.
  5. Cook until bubbles form over the surface and begin to pop, the edges look dry, and the bottom is golden brown (about 60 seconds). Flip them and cook on the second side until golden brown (about 30 seconds).
  6. Repeat with the remaining batter, adding more oil to the skillet between batches or as needed, until all the pancakes have been cooked. Keep them warm on a plate under a towel or in a warm oven until all of the remaining batter has been cooked. Serve warm with your favorite toppings!

Notes

  • Up to half of the all-purpose flour can be replaced with whole wheat flour, though pancakes may be denser.
  • Milk quantity may need slight adjustment to maintain a thick but pourable batter consistency.
  • Non-dairy milk can be substituted if preferred.
  • Using oil for cooking prevents sticking and produces crispier edges; butter can burn at the needed temperature.

Nutrition Information

Serving 2pancakes Calories 279kcal (14%) Carbohydrates 33g (11%) Protein 7g (14%) Fat 13g (20%) Sodium 536mg (22%) Fiber 1g (4%)

Nutrition Facts

Serving: 4 2 pancakes each

Amount Per Serving

Calories 279

% Daily Value*

Serving 2pancakes
Calories 279kcal 14%
Carbohydrates 33g 11%
Protein 7g 14%
Fat 13g 20%
Sodium 536mg 22%
Fiber 1g 4%

* Percent Daily Values are based on a 2,000 calorie diet.