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A close-up of a delicious stack of golden-brown pancakes with melting butter and glistening syrup, perfect for a homemade pancake recipe.
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The Best Fluffy Pancake Recipe: Easy, Quick & Delicious

Enjoy the ultimate breakfast with these light, golden, and fluffy homemade pancakes made in under 30 minutes using simple pantry ingredients. Perfectly tender and easy to customize, they’re sure to become your go-to morning favorite.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings: 8 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 156
Ingredients Equipment Method Notes

Ingredients
  

Main 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
  • 1 3/4 cups milk or non-dairy alternative
  • 1/4 cup butter melted and slightly cooled
  • 2 tsp vanilla extract pure
  • 1 large egg
Optional Mix-Ins & Toppings
  • fresh berries, chocolate chips, maple syrup, nuts, or whipped cream for serving

Equipment

  • Large mixing bowls
  • Wire Whisk
  • measuring cups and spoons
  • Nonstick Pan or Griddle
  • Spatula

Method
 

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly mixed.
  2. Make a well in the center and add milk, melted butter, vanilla, and egg. Gently whisk to combine until just mixed; small lumps are fine.
  3. Let the batter rest for 5–10 minutes to ensure light and fluffy pancakes.
  4. Heat a nonstick pan or griddle over medium-low heat and lightly grease it with butter or spray. Wipe off excess.
  5. Pour 1/4 cup of batter for each pancake. Cook 2–3 minutes until bubbles appear and edges look set, then flip and cook 1–2 more minutes.
  6. Repeat with remaining batter, adjusting heat as needed. Serve warm with desired toppings.

Notes

To make dairy-free pancakes, substitute the milk with almond or oat milk and use oil instead of butter. Avoid overmixing to keep the pancakes tender. Resting the batter enhances fluffiness. Store leftovers in the fridge for 2–3 days or freeze for up to 2 months.