Fluffy Pancakes

The best pancakes are the fluffiest ones—and especially the easiest to make. And here, you’ve found just that recipe. These pancakes will win you over from the very first bite: soft, golden, and perfect for a weekend breakfast, a brunch with friends, or simply to treat yourself. It’s the perfect recipe if you love homemade food that’s quick, delicious, and hassle-free.

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Fluffy Pancakes

Ingredients

• 1 ½ cups all-purpose flour (180 g)
• 3 ½ teaspoons baking powder (15 g)
• 1 tablespoon sugar (12 g)
• ¼ teaspoon salt (1.5 g)
• 1 ¼ cups whole milk (300 ml)
• 1 egg
• 3 tablespoons unsalted butter, melted (45 g)
• 1 teaspoon vanilla extract (5 ml)
• Optional: fresh fruit, maple syrup, powdered sugar

What You’ll Need

• Mixing bowls
• Whisk
• Measuring cups and spoons
• Nonstick skillet or griddle
• Spatula

See 5 variations of the recipe at the end.

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Instructions

1. Mix the dry ingredients: Let’s get started! In a large bowl, add the flour, baking powder, sugar, and salt. Use a whisk or large spoon to mix everything together well. This helps make sure the baking powder is evenly distributed so your pancakes rise evenly and cook through perfectly.
2. Prepare the wet ingredients: Now, in a smaller bowl, whisk together the milk and egg until well combined. Add the melted (but not hot!) butter and vanilla extract. Whisk again until you have a smooth, liquid mixture. The butter adds softness, and the vanilla gives that delicious aromatic touch.
3. Combine wet and dry: Time to bring it all together! Slowly pour the wet mixture into the dry ingredients. Using a silicone spatula or large spoon, gently fold everything together. Take your time—don’t overmix. A slightly lumpy batter is exactly what you want for fluffy pancakes. Overmixing can make them dense and chewy, and we don’t want that!

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4. Heat the skillet: Place a nonstick skillet over medium heat. To check if it’s ready, flick a few drops of water onto the surface—if they "dance" around, it’s go time. Lightly grease the pan with a bit of butter or oil using a folded paper towel or pastry brush. This keeps your pancakes from sticking and helps them cook evenly and get that perfect golden finish.
5. Cook the pancakes: Gently pour about ¼ cup of batter into the center of the skillet for each pancake. Try not to move the pan around too much so they stay nice and round. Let them cook for 2 to 3 minutes, until bubbles form on the surface and the edges look a little set. That’s your cue to flip!
6. Flip and finish: Use a wide spatula to carefully flip your pancake and cook for another 1 to 2 minutes until golden on both sides. Please don’t press down with the spatula—let them stay fluffy and full of volume!
7. Serve and enjoy: Done! Serve your pancakes hot and fresh. Top them with maple syrup, fresh fruit, extra butter, yogurt, nuts—whatever your heart (and stomach) desires. The best way to start your day is with pancakes and a smile!

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Ingredient Substitutions

Missing a few ingredients? No worries—here are some easy swaps you can make:

• All-purpose flour: This one's easy—use whole wheat flour if you want extra fiber.
• Whole milk: If you're out or prefer non-dairy, go for almond, oat, or soy milk instead.
• Egg: Allergic or vegan? Just use ¼ cup of mashed banana or a “chia egg” (1 tbsp chia + 3 tbsp water).
• Butter: You can totally swap in coconut oil or melted margarine here.
• Sugar: Replace it with honey, maple syrup, or a sugar-free sweetener of your choice.

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Prep Tips

• Don't overmix the batter—seriously! A few lumps make for fluffier pancakes.
• Let the batter rest for 5 minutes before cooking. It gives the flour time to hydrate properly.
• Make sure your pan is nice and hot, but keep the heat at medium-low so they cook through without burning.
• Flip just once—when you see bubbles forming on the surface, that’s your cue.
• Lightly grease the pan before every new pancake for that beautiful, even golden color.

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Nutritional Information (per serving)

• Calories: 230 kcal
• Protein: 6 g
• Fat: 9 g
• Saturated Fat: 5 g
• Carbohydrates: 29 g
• Sugar: 4 g
• Fiber: 1 g
• Sodium: 360 mg
• Cholesterol: 60 mg

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Nutritional Value

These fluffy pancakes are a great source of energy thanks to the complex carbs from the flour—perfect to kickstart your morning, though best enjoyed in moderation. The egg and milk provide high-quality protein to help build and repair tissues. The butter adds healthy fats that support absorption of fat-soluble vitamins. And when you top them with fresh fruits, you’re also adding fiber, antioxidants, and a sweet boost of vitamin C.

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Storing & Reheating

If you somehow have leftovers (though I doubt it), here’s how to store them:

• Store: Let them cool completely, then pop them in an airtight container in the fridge for up to 3 days.
• Freeze: Place parchment paper between each pancake, then seal them in a zip-top bag. Freeze for up to 2 months.
• Reheat: You’ve got options: microwave (30 seconds), toaster oven (3–4 minutes at 350°F), or hot skillet (2 minutes per side).

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Recipe Story or Inspiration

Fluffy pancakes are found in many cultures, but this classic American version stands out for its airy texture and cozy weekend vibes. You’ve probably seen them in movies—stacked high, dripping with syrup, and served with a big family smile. This recipe brings that comfort right to your table... and maybe even a little nostalgia too.

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Serving Suggestions

• Top with fresh fruits like strawberries, bananas, or blueberries
• Greek or plain yogurt with honey is an awesome side
• Pair with crispy bacon or turkey ham for a savory-sweet combo
• Enjoy with a vanilla latte, foamy café con leche, or my favorite—a cold glass of milk
• Finish with a mini chocolate mousse or a homemade flan for dessert

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Frequently Asked Questions (FAQ)

• Can I make the batter ahead of time? Yes! Just store it in the fridge and use it within 12 hours for the best results.
• Can I make them without eggs? Totally—especially if you’re allergic. Use mashed banana, applesauce, or a chia mix instead.

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• No baking powder? You can use baking soda with a splash of lemon juice or white vinegar.
• Are these good for lunchboxes? Definitely! Make them mini-sized and they’re great for school or work lunches.
• Can I add protein powder? Yup! Just reduce the flour slightly and mix well to keep the texture light, not dry.

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Recipe Variations

• With chocolate chips: Yes, please! Just add ¼ cup of chips to the batter for a sweet surprise.
• With blueberries: Another classic—gently fold in fresh or frozen berries before cooking.

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• Vegan style: For our vegan friends, use plant milk, vegan butter, and skip the egg.
• With oats: Want a healthier twist? Swap ½ cup of flour for oat flour for added fiber.
• With spices: Add warmth and flavor with cinnamon, nutmeg, or cardamom in the batter.

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There’s nothing like starting your day with something homemade, delicious, and made by you. This fluffy pancake recipe is your chance to shine in the kitchen! Make them classic or try one of the fun variations—either way, we’re sure they’ll turn out amazing. Happy cooking!

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