Fluffy Classic Pancakes

These fluffy homemade pancakes use simple pantry ingredients and come out tender, golden, and perfect for breakfast or brunch.

Ingredients

Gather and measure the ingredients before you begin.

• 1 1/2 cups all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 large egg
• 1 1/4 cups milk
• 3 tbsp melted butter, plus more for pan
• 1 tsp vanilla extract (optional)

Instructions

1. Whisk flour, sugar, baking powder, and salt in a bowl.
2. In another bowl, whisk egg, milk, melted butter, and vanilla.
3. Pour wet ingredients into dry and stir just until combined; a few small lumps are fine.
4. Heat a lightly buttered skillet over medium heat.
5. Pour about 1/4 cup batter per pancake. Cook until bubbles form and edges look set, about 2 minutes.
6. Flip and cook 1–2 minutes more until golden and cooked through.

Tips for the best results

• Rest batter for 5 minutes while the pan heats.
• Lower heat if pancakes brown before cooking through.
• Freeze cooled pancakes in a single layer for quick breakfasts.

Storage and serving

For best flavor and texture, serve as recommended above. Refrigerate perishable leftovers promptly in a clean, covered container and generally use cooked leftovers within 3–4 days. Reheat cooked dishes thoroughly. Salads and baked goods may require different storage based on their ingredients.

Recipe notes

Cooking times vary with equipment, ingredient size, and kitchen conditions. Adjust seasoning to taste and follow reliable food-safety guidance for meat, eggs, and other perishable ingredients.

Recipe by Imad Limrani · Browse more recipes