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Linda

Fluffy Pancakes (Soft, Thick & Homemade)

This fluffy pancakes recipe makes soft, thick, golden pancakes from scratch using simple pantry ingredients. The batter comes together quickly, rests briefly for better lift, and cooks up with tender, airy centers—perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 8 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 2 cups all-purpose flour spooned and leveled
  • 2 tbsp baking powder fresh for best lift
  • 2 tbsp granulated sugar
  • 1 tsp salt
  • 1 3/4 cups milk whole milk preferred for richer texture
  • 2 large eggs room temperature if possible
  • 4 tbsp butter melted and slightly cooled (or use neutral oil)
  • 2 tsp vanilla extract optional but recommended
For Serving (Optional)
  • maple syrup
  • butter
  • berries strawberries, blueberries, or raspberries

Equipment

  • Mixing bowls
  • Whisk
  • Measuring Cups and Spoons
  • Nonstick skillet or griddle
  • Spatula

Method
 

    1. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.
    2. Mix the wet ingredients: In a separate bowl, whisk the milk, eggs, melted butter, and vanilla until smooth.
    3. Combine gently: Pour the wet mixture into the dry mixture and fold with a spatula just until combined. The batter should be thick and slightly lumpy—do not overmix.
    4. Rest the batter: Let the batter rest for 5–10 minutes to hydrate and thicken for fluffier pancakes.
    5. Cook: Heat a lightly greased nonstick skillet or griddle over medium-low heat. Scoop about 1/4 cup batter per pancake. Cook until bubbles form on top and edges look set, then flip and cook until golden and springy.
    6. Serve: Stack and serve warm with butter, syrup, and berries if desired.

Notes

Tips for extra fluffy pancakes:
  • Don’t overmix: A few lumps are good. Overmixing can make pancakes tough and flat.
  • Use medium-low heat: Too hot and the outside browns before the center sets.
  • Let the batter rest: Resting 5–10 minutes helps thicken the batter and improves lift.
  • Flip once: Wait for bubbles and set edges, then flip only one time for the best rise.
Variations: Swap milk for buttermilk for tangy buttermilk pancakes, or add mashed banana or pumpkin puree for flavor.