5.0 from 30 votes
Fluffy Pancakes Recipe
These fluffy pancakes are light, airy, and perfectly golden. Whether for a weekend brunch or a cozy breakfast, they will impress! This is a family recipe from our kitchen to yours!
Prep Time
5 mins
Cook Time
5 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 pure vanilla extract
- 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
- *Buttermilk substitute: if you don't have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes. This will mimic the acidity of buttermilk.
- **If you use whole milk and NOT buttermilk, add 1/4 teaspoon of baking soda. This will help get the extra fluffiness that is achieved with the reaction of the acidity in the buttermilk and the baking powder.
- Top Tips for Fluffy Pancakes:
- Don't Overmix: Stir the batter just until combined to avoid tough, dense pancakes.
- Let the Batter Rest: Allowing the batter to sit for 5-10 minutes helps achieve maximum fluffiness.
- Preheat the Pan: Make sure your skillet or griddle is hot before adding the batter for even cooking and golden edges.
- Room Temperature Ingredients: Use room temperature eggs and buttermilk for better texture and rise.
- Flip at the Right Time: Wait until bubbles form and the edges look set before flipping for perfectly cooked pancakes.
Nutrition Information
Calories
151kcal
(8%)
Carbohydrates
20g
(7%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.2g
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: 12pancakes
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.