Best Fluffy Pancakes

Fluffy, airy, and slightly sweet, these anything-but-basic pancakes are perfect for weekend mornings... especially when served with thick pats of butter and a generous drizzle of maple syrup.

Prep time10 minutes

Cook time15 minutes

Total time25 minutes

YieldAbout 16 4-inch pancakes


  • 1 1/2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 3/4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups whole milk
  • 3 tablespoons unsalted butter, melted
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • Vegetable oil or butter


  1. Add flour, sugar, baking powder, and salt to a large bowl and whisk together until ingredients are incorporated. If you notice any small clumps of baking powder, then break them up or remove. The clumps will those bites of pancake a metallic taste.
  2. In another bowl, add the milk, melted butter, eggs, and vanilla and mix them together thoroughly to break up the eggs.
  3. Pour the wet ingredients into the bowl with the dry ingredients. Using a whisk or rubber spatula, quickly mix all the ingredients together until the flour is just incorporated. Small lumps are okay!
  4. Set the batter aside and allow it to rest as you heat the vegetable oil or butter in a large skillet over medium-high heat. You want the oil to start to shimmer or the butter to start to foam before you add the batter.
  5. Using a 1/4-cup measuring cup, pour the batter into the hot pan, making sure to leave enough room in between the pancakes so you can flip them over easily.
  6. Allow the pancakes to cook until bubbles begin to form in the center of each pancake. When you see bubbles, then flip the pancakes over with a spatula and cook for 30 seconds or so longer. You'll want the pancake to spring back when you tap it with your fingertip.
  7. Remove the pancakes from the skillet and place on an oven-safe plate or platter and keep them warm in the oven while you cook the rest of the pancakes.
  8. Serve warm with your favorite toppings!

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