5 from 20 votes
Fluffy Pancakes Recipe
These fluffy pancakes rely on a balanced mix of all-purpose flour, baking powder, and buttermilk to create a thick batter that yields light, airy pancakes with a tender crumb. The addition of melted butter and vanilla extract enriches the batter, while resting it briefly before cooking improves the texture. Pancakes develop golden edges and cooked centers when gently cooked on a non-stick pan.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
12
pancakes
Calories:
151 kcal
Course:
Breakfast, Brunch
Cuisine:
American
Ingredients
- 2 cups all-purpose flour optional: sift the flour for extra light texture
- 2-3 tablespoons granulated sugar adjust sweetness to preference
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups buttermilk or whole milk
- ¼ cup butter melted and slightly cooled
- 2 teaspoons vanilla extract pure
- 1 large egg at room temperature
Instructions
Prepare Dry Ingredients:
- In a large bowl, whisk together the all-purpose flour (optional: sift flour with a mesh strainer or sifter), sugar, baking powder, and salt. Set aside.
Cup of Yum
Mix Wet Ingredients:
- In a separate medium bowl, whisk the egg until light and fluffy. Add the buttermilk, melted butter, and vanilla extract. Mix until well combined.
Combine Wet and Dry:
- Slowly pour the wet ingredients into the dry ingredients. Gently mix with a spatula or wooden spoon just until combined. Do not overmix; lumps in the batter are okay, as they will make your pancakes fluffier! The batter will be thick. If you like, add a little bit more buttermilk- 1/8-1/4 cup.
Let the Batter Rest:
- Let the pancake batter rest for about 5-10 minutes. This allows the baking powder to activate, making the pancakes extra fluffy.
Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with a little butter or oil. Scoop ¼ cup of batter per pancake onto the hot skillet.
- Cook for 2-3 minutes, or until bubbles form on the surface and the edges start to set. Flip the pancakes and cook for another 2 minutes or until golden brown.
Serve:
- Serve your fluffy pancakes warm with butter, maple syrup, fresh berries, or your favorite toppings.
- Enjoy these delicious pancakes with family and friends for the ultimate breakfast treat!
Notes
- If you lack buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit 5 minutes to mimic acidity.
- When using whole milk instead of buttermilk, add 1/4 teaspoon baking soda to maintain fluffiness.
- Do not overmix the batter; lumps are acceptable to preserve light texture.
- Let the batter rest 5-10 minutes to activate the baking powder fully.
- Preheat the pan properly and flip pancakes when edges set and bubbles form.
Nutrition Information
Calories
151kcal
(8%)
Carbohydrates
20g
(7%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.2g
(10%)
Cholesterol
30mg
(10%)
Sodium
414mg
(17%)
Potassium
85mg
(2%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
207IU
(4%)
Calcium
131mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 pancakes
Amount Per Serving
Calories 151
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 30mg | 10% |
| Sodium | 414mg | 17% |
| Potassium | 85mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 207IU | 4% |
| Calcium | 131mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.