I love how simple and quick this recipe is—it only takes about 15 minutes from start to finish. The pancakes come out fluffy every single time, thanks to the baking powder and just the right mixing technique. I can customize them with fruits or chocolate chips, and they’re delicious with just a bit of butter and syrup. Plus, since the batter is made from everyday ingredients, I can make them anytime without a trip to the store.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 ½ cups all-purpose flour
2 ½ teaspoons baking powder, aluminum-free
½ teaspoon salt
2 tablespoons sugar
1 ¼ cups milk (any kind works)
1 egg
3 tablespoons butter, melted
2 teaspoons vanilla extract
Directions
Make the batter: I start by combining the flour, baking powder, salt, and sugar in a large bowl. Then I make a well in the center and pour in the milk, egg, melted butter, and vanilla extract. I break up the egg first with a fork and mix it into the wet ingredients, then gradually pull in the dry ingredients from the sides. I mix just until the batter is mostly smooth—overmixing can lead to chewy pancakes.
Cook the pancakes: I heat a non-stick griddle or large skillet over medium heat. When it’s hot, I grease the surface with butter or spray. If using an electric griddle, I keep the temperature between 300°F and 350°F. I pour ¼ cup of batter onto the surface and gently shape it with the back of a spoon. I cook the first side for about 2 minutes, until the edges look set and bubbles form. Then I flip and cook the other side for a bit less time. I make sure not to press the pancakes down with the spatula to keep them fluffy.
Serve: I serve the pancakes immediately or keep them warm on a baking sheet in a 200°F oven. I stack them high and top them with butter, syrup, or whatever I’m craving.
Servings and timing
Servings: 4 (makes about 8 pancakes)
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Variations
I like to change things up depending on what I’m in the mood for. Here are some of my favorite variations:
Fruit Add-ins: I fold in up to 1 cup of small diced strawberries or whole blueberries for a fruity twist.
Chocolate Chips: About ½ cup of chocolate chips gives the pancakes a dessert-like vibe.
Spiced Pancakes: I sometimes add a pinch of cinnamon or nutmeg for a warm, cozy flavor.
Buttermilk Version: Swapping milk for buttermilk adds tang and richness.
Storage/Reheating
If I have leftovers, I let the pancakes cool completely before storing them.
Fridge: I store them in an airtight container for up to 3 days.
Freezer: I layer parchment paper between them and freeze for up to 2 months.
To Reheat: I pop them in the toaster, microwave for about 30 seconds, or warm them in a skillet on low heat.
FAQs
How do I make my pancakes fluffier?
The key is to avoid overmixing the batter and make sure the baking powder is fresh. I mix just until I no longer see streaks of flour.
Can I make the batter ahead of time?
I don’t recommend making it too far in advance, as the baking powder activates quickly. If I need to prep ahead, I mix the dry and wet ingredients separately and combine them just before cooking.
Why are my pancakes flat?
Flat pancakes usually mean the baking powder is expired or the batter was overmixed. I always check my baking powder’s date and mix gently.
What can I use instead of butter?
I’ve used oil (like vegetable or coconut oil) in a pinch, but I find that butter gives the best flavor. Just make sure it’s melted and slightly cooled before adding.
Can I use whole wheat flour instead of all-purpose?
Yes, but I usually mix half whole wheat and half all-purpose to keep them light. Whole wheat alone makes them denser.
Conclusion
These fluffy pancakes have become a breakfast staple in my kitchen. They’re fast, customizable, and absolutely delicious every time. Whether I serve them plain or with fun mix-ins, they always hit the spot. I love starting the day with a warm, homemade stack—and now you can too.
The ultimate pancake recipe made from scratch in just 15 minutes! These fluffy pancakes are buttery, golden, and stack perfectly every time.
Ingredients
1 ½ cups all-purpose flour
2 ½ teaspoons baking powder (aluminum-free)
½ teaspoon salt
2 tablespoons sugar
1 ¼ cups milk (any kind)
1 egg
3 tablespoons butter, melted
2 teaspoons vanilla extract
Instructions
Make the batter
In a large bowl, whisk together flour, baking powder, salt, and sugar.
Make a well in the center. Add milk, egg, melted butter, and vanilla extract.
Break up the egg with a fork and mix the liquids first. Then gradually mix with the dry ingredients until just combined (some lumps are okay). Don’t overmix.
Cook the pancakes
4. Heat a non-stick griddle or pan over medium heat (300–350°F for electric griddles). Lightly grease with butter or spray.
5. Pour ¼ cup of batter per pancake. Spread slightly with the back of a spoon if needed.
6. Cook ~2 minutes on the first side, until edges set and bubbles form. Flip and cook the second side until golden.
7. Do not press down the pancakes with the spatula—this makes them dense.
8. Serve immediately or keep warm in a 200°F oven while cooking the rest.
Serve
9. Stack and top with butter, syrup, fruit, or any toppings you like.
Notes
Add-ins:
Berries: Fold in 1 cup small diced fruit like blueberries or strawberries.
Chocolate Chips: Add ½ cup, fold gently.
Batter Fixes:
Too thick? Add 1–2 tablespoons milk.
Too thin? Add 1–2 tablespoons flour and let rest 5 minutes.
Flat pancakes? Check that your baking powder is fresh and active.
