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A close-up of a tall stack of golden pancakes with melting butter and generous syrup on a blue plate, illustrating a delightful pancake recipe.
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The Best Fluffy Pancake Recipe: Easy, Homemade & Perfect Every Time

This easy, homemade pancake recipe creates perfectly fluffy, golden-brown pancakes every single time. Made with simple pantry ingredients and no buttermilk, they’re soft, light, and ideal for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour or plain flour
  • 1/4 cup granulated sugar or sweetener
  • 4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
Wet Ingredients
  • 1 3/4 cups milk any kind
  • 1/4 cup butter melted and slightly cooled
  • 2 tsp pure vanilla extract
  • 1 large egg

Equipment

  • Large mixing bowls (2)
  • Whisk
  • Nonstick pan or electric griddle
  • 1/4 cup measuring cup or ladle
  • Spatula
  • Cooling rack (optional)

Method
 

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
  2. In a separate bowl, whisk milk, melted butter, vanilla extract, and egg until smooth.
  3. Make a well in the dry ingredients and pour the wet ingredients into it. Gently mix until just combined — small lumps are fine.
  4. Let the batter rest for 5–10 minutes to relax the gluten and activate the leavening agents.
  5. Heat a lightly greased nonstick pan or griddle over medium heat. Pour 1/4 cup of batter for each pancake.
  6. Cook until bubbles form and the edges look set, then flip and cook another 1–2 minutes until golden and cooked through.
  7. Repeat with remaining batter, lightly greasing between batches. Serve warm with butter, syrup, or your favorite toppings.

Notes

For buttermilk-style pancakes, mix 1 tbsp lemon juice or vinegar into the milk and let sit for 5 minutes. To make gluten-free pancakes, use a 1:1 gluten-free flour blend. Keep cooked pancakes warm in a 200°F (95°C) oven while finishing the batch.