Classic Reader

A good pancake feels a little like a hug on a plate: soft and fluffy inside, lightly crisp at the edges, and ready to soak up butter and maple syrup. The best part is you don’t need a mix or any special equipment—just a bowl, a whisk, and a few pantry staples. This recipe gives you classic diner-style pancakes with dependable results every time, plus simple variations if you want to go whole wheat, add chocolate chips, or make them ahead.

Why You’ll Love This Pancake Recipe

• Fluffy, not dense – just the right amount of baking powder and mixing
• Simple ingredients – flour, egg, milk, butter, sugar, baking powder
• Quick – whisk-and-cook, ready in about 20 minutes
• Flexible – easy to scale up, swap in buttermilk, or add mix-ins

Fluffy Pancakes (From Scratch)

Serves: 3–4 people (about 10–12 medium pancakes)
Time: 10 minutes prep + 10–15 minutes cooking

Ingredients

Dry ingredients:

• 1½ cups (190 g) all-purpose flour
• 2 tbsp sugar (white or light brown)
• 1 tbsp baking powder
• ½ tsp fine salt

Wet ingredients:

• 1¼ cups (300 ml) milk (plus 1–2 tbsp more if needed)
• 1 large egg
• 3 tbsp (40 g) melted butter or neutral oil, plus more for the pan
• 1 tsp vanilla extract (optional but nice)

Step 1: Mix the Dry Ingredients

1. In a medium bowl, whisk together:
   • Flour
   • Sugar
   • Baking powder
   • Salt
2. Make sure everything is evenly combined so the leavener is distributed and your pancakes rise evenly.

Step 2: Mix the Wet Ingredients

1. In a separate jug or bowl, whisk together:
   • Milk
   • Egg
   • Melted butter or oil
   • Vanilla, if using
2. Whisk until smooth and the egg is fully broken up.

Step 3: Make the Batter (Don’t Overmix)

1. Pour the wet ingredients into the dry.
2. Gently stir with a whisk or spatula just until no dry flour streaks remain.
3. A few small lumps are good—overmixing makes pancakes tough.
4. If the batter seems very thick (like scoopable cake batter), add 1–2 tbsp more milk. It should be pourable, like thick cream.

Let the batter sit for 3–5 minutes while you preheat the pan; this helps the flour hydrate and the baking powder get going.

Step 4: Cook the Pancakes

Preheat the Pan

1. Heat a nonstick skillet or griddle over medium heat.
2. Lightly grease with butter or oil—just a thin film.

Cook

1. Pour about ¼ cup of batter per pancake onto the hot pan.
2. Cook until:
   • You see bubbles forming over the surface, and
   • The edges look slightly set and matte (about 2–3 minutes).
3. Flip gently and cook another 1–2 minutes, until the second side is golden and the center feels springy when lightly pressed.

Adjust heat as needed:

• Too dark too fast = lower the heat.
• Pale and taking forever = slightly higher heat.

Transfer cooked pancakes to a plate and keep warm under a clean towel or in a low oven (about 90–100°C / 200°F) while you cook the rest.

Pancake Texture Tips

• Fluffiest pancakes:
  • Don’t overmix the batter. Stop as soon as the flour is just incorporated.
  • Let the batter rest a few minutes before cooking.
• Even browning:
  • Make sure the pan is fully preheated.
  • Use a thin, even layer of fat in the pan.
• Perfect thickness:
  • Too thick? Add a splash of milk.
  • Too thin and spreading too much? Sprinkle in a teaspoon or two of flour.

Simple Variations

Buttermilk Pancakes

Swap the milk for 1¼ cups buttermilk.
For extra lift, you can use:

• 2 tsp baking powder + ½ tsp baking soda
  instead of 1 tbsp baking powder.

This gives a slightly tangy, ultra-tender pancake.

Whole Wheat or Healthier Pancakes

• Replace up to ½ of the flour with whole wheat flour or oat flour.
• You may need 1–2 tbsp extra milk, as whole grains absorb more liquid.

Chocolate Chip Pancakes

• Sprinkle chocolate chips over each pancake right after you pour the batter into the pan, then flip as usual.
• This prevents the chips from burning on the pan surface.

Blueberry Pancakes

• Use fresh or frozen blueberries (no need to thaw).
• Scatter them onto the top side of the pancake in the pan before flipping.
• If using frozen, keep the heat a touch lower to avoid gummy centers.

Mini Silver Dollar Pancakes

• Use 1–2 tablespoons of batter per pancake.
• Great for kids or for stacking tall.

Make-Ahead & Freezing

Fridge:

• Cool pancakes completely, then layer with parchment and store in an airtight container for up to 3 days.

Freezer:

• Arrange cooled pancakes in a single layer on a tray, freeze until solid, then transfer to a freezer bag.
• Keeps well for about 1–2 months.

Reheat:

• Toaster or dry skillet over medium heat until warmed through.
• Microwave in short bursts if you’re in a hurry, but the toaster gives better texture.

Serving Ideas

• Classic: Butter + maple syrup
• Fruity: Fresh berries, sliced banana, a dollop of yogurt, and a drizzle of honey
• Dessert-style: Nutella, peanut butter, or chocolate sauce, plus chopped nuts
• Savory twist: Skip the sugar and vanilla in the batter and serve with bacon, fried eggs, or smoked salmon and cream cheese