Fluffy Pancake Recipe
These homemade Fluffy Pancake Recipe flapjacks are quick, simple, and so light you’ll swear it’s magic on your breakfast plate. Perfect for lazy weekends or holiday mornings.
Ingredients
- 1½ cups all-purpose flour all-purpose flour Bob’s Red Mill or King Arthur for best consistency
- 2 Tbsp granulated sugar granulated sugar or coconut sugar for a light caramel note
- 1 tsp baking powder baking powder
- ½ tsp baking soda baking soda
- ¼ tsp fine sea salt fine sea salt
- 1 ¾ cups buttermilk buttermilk or 1 cup milk + ¾ cup Greek yogurt
- 1 large egg large egg room temperature
- 2 Tbsp unsalted butter unsalted butter melted + extra for skillet
- 1 tsp pure vanilla extract pure vanilla extract
- ¼ cup optional ingredients fresh berries, chocolate chips, or chopped nuts
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly blended.
- In a separate bowl, beat the egg lightly, then whisk in buttermilk, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry. Stir gently with a spatula—don’t overmix.
- Let the batter rest for 10 minutes at room temperature. This activates the leavening agents and gives you sky-high pancakes.
- Heat a nonstick skillet or griddle over medium-low heat and brush lightly with butter. Use a ¼-cup measure for each pancake. Pour batter onto the hot surface and cook until golden brown.
- Transfer cooked pancakes to a warm oven while you finish the rest. Serve immediately with desired toppings.
Notes
Tip: Sift dry ingredients for the lightest, fluffiest batter. For dairy-free option, swap buttermilk for almond milk + vinegar. Keep pancakes soft and light by serving immediately.
Nutrition
Calories: 250kcal
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