Super Fluffy Pancakes

Name: Super Fluffy Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 240 g all-purpose flour; 2 tsp baking powder; 0.5 tsp salt; 2 tbsp sugar; 1 large egg; 300 ml milk; 3 tbsp butter; 1 tsp vanilla extract

20 min

2 portions

breakfast quick easy

Plan this

These turn out perfect every single time — tall, fluffy, and never flat. Takes just 5 minutes to whip up the batter.

Instructions

1
Whisk together flour, baking powder, salt and sugar in a large bowl.
2
In another bowl, whisk the egg first, then add milk, melted butter and vanilla. Mix until smooth.
3
Pour the wet ingredients into the dry ingredients and stir gently until just combined — don't worry about a few lumps, overmixing makes tough pancakes.
4
Heat a non-stick pan or griddle over medium heat. Lightly grease with butter or oil.
5
Pour about 1/4 cup of batter per pancake into the pan. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6
Flip carefully and cook the other side until golden brown, another 1-2 minutes.
7
Keep warm under a clean kitchen towel while you cook the rest. Serve immediately with your favorite toppings.

Per average serving

403

Calories

kcal

11.9

Protein

Carbs

13.2

Fat

1.6g

Fiber

11.9g

Sugar

574mg

Sodium

Family Portions

2portions

Adults

Children

No children added

Per average serving

403

Calories

kcal

11.9

Protein

Carbs

13.2

Fat

1.6g

Fiber

11.9g

Sugar

574mg

Sodium

Tips from the kitchen

Let the melted butter cool a bit before you add it to the egg and milk. If it goes in hot, it can start to cook the egg and you'll get little scrambled bits in the batter.
Stop stirring while the batter still looks a little lumpy. Those lumps work themselves out on the pan, and a smooth overmixed batter gives you flat, chewy pancakes.
Medium heat is the sweet spot. Too high and the outside browns before the middle sets, so the first pancake usually tells you if you need to dial it down.
Watch for bubbles across the whole surface and edges that look dry before you flip. If you flip too early they'll deflate.
Grease the pan lightly between batches, not flooded with butter, or the surface gets blotchy and uneven.

Ways to vary it

Fold a handful of blueberries or chocolate chips into the batter once it's mixed, or drop a few onto each pancake right after you pour it.
Swap the vanilla for a little grated lemon zest if you want a brighter flavor.
A pinch of cinnamon in the dry ingredients is nice if you're serving these with apples or maple syrup.

Storage & leftovers

Cooked pancakes keep in the fridge for about 3 days in a sealed container. They freeze well too, just stack them with a bit of parchment between each one so they don't stick. Reheat in a toaster or a dry pan over low heat rather than the microwave, which leaves them rubbery.

What to serve with it

Maple syrup and a pat of butter is the classic, but fresh berries or sliced banana work just as well. A few rashers of bacon on the side makes it a proper weekend breakfast.

By Untrained ChefPublished 7 February 2026 · Updated 11 July 2026