Breakfast
Fluffy Homemade Pancakes
Tall, light and golden pancakes from scratch with pantry staples — ready in 25 minutes.
By the Forkful editorial team · Published
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Makes
- 4 servings
Pancakes are one of the most searched recipes on Google every weekend, and with good reason: a stack of warm, fluffy pancakes turns an ordinary morning into a small celebration. You do not need a mix — just flour, milk, eggs and a few minutes.
The two secrets to tall, tender pancakes are a lumpy batter and a short rest. Stir only until the flour disappears, give the batter 5 minutes to relax, and cook the pancakes over medium heat so they rise before they brown.
Ingredients
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- 1 ½ cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ½ tsp fine salt
- 1 ¼ cups milk
- 1 large egg
- 3 tbsp melted butter, plus more for the pan
- 1 tsp vanilla extract
- Maple syrup, butter and fresh berries, to serve
Instructions
- In a large bowl, whisk the flour, sugar, baking powder and salt.
- In another bowl, whisk the milk, egg, melted butter and vanilla.
- Pour the wet ingredients into the dry ones and stir gently with a spatula just until combined. The batter should still be lumpy.
- Let the batter rest for 5–10 minutes while you heat a non-stick pan or griddle over medium heat.
- Lightly butter the pan and pour in ¼ cup of batter per pancake. Cook for 2–3 minutes, until bubbles appear on the surface and the edges look set.
- Flip and cook for 1–2 minutes more, until golden. Keep warm in a 200°F (95°C) oven while you cook the rest.
Tips for the best result
- 1Lumps are good: overmixing develops gluten and makes flat, chewy pancakes.
- 2Medium heat is key. Too hot and the outside burns before the inside cooks.
- 3The first pancake is a test — use it to adjust the heat.
- 4Add blueberries or chocolate chips on top of each pancake right after pouring the batter, not into the bowl.
Storage
Cool completely, then refrigerate for up to 3 days or freeze between sheets of parchment for up to 2 months. Reheat in a toaster or a low oven.
Frequently asked questions
Why are my pancakes flat?
The batter was overmixed or the baking powder was old. Stir only until combined and check the date on your baking powder.
Can I make the batter the night before?
It is best fresh, because the baking powder loses strength. You can mix the dry ingredients ahead and add the wet ones in the morning.
Can I use buttermilk?
Yes. Use the same amount of buttermilk and add ½ teaspoon of baking soda for extra-tender pancakes.
