Easy Fluffy Pancakes

Fluffy pancakes stacked high on a white plate, golden brown with melted butter, maple syrup drizzle, and fresh strawberries.

These Fluffy Pancakes are soft, thick, and perfectly golden, made with simple pantry ingredients and ready in just 20 minutes. This is our go-to family breakfast recipe that turns ordinary mornings into cozy kitchen memories.

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Course: Breakfast

Cuisine: American

Keyword: easy pancake recipe, Fluffy Pancakes, homemade breakfast, thick pancakes

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: pancakes

Calories: 210kcal

Cost: $6

Equipment

1 Large mixing bowl
1 Medium mixing bowl
1 Whisk
1 Rubber spatula Gentle folding keeps pancakes fluffy
1 Nonstick skillet or griddle
1 Measuring cups and spoons

Ingredients

2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
0.5 teaspoon salt
2 cups whole milk
2 large eggs
0.25 cup unsalted butter melted and slightly cooled
1 teaspoon vanilla extract
butter for cooking

Instructions

Mix the dry ingredients: I let my daughter pour the flour into the bowl while I measure. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until everything looks evenly mixed and lump free. This is where fluffy pancakes begin.
Whisk the wet ingredients: In a separate bowl, whisk the whole milk, eggs, melted butter, and vanilla extract until smooth. Olivia loves watching the butter swirl in, and I remind her that room temperature ingredients mix best.
Combine the batter: Pour the wet mixture into the dry ingredients and gently fold with a spatula just until combined. I always tell my helper that lumps are good. Overmixing makes tough pancakes and we want soft clouds.
Rest the batter: Let the batter rest for 5 minutes while you heat the pan. This little pause lets the flour hydrate and helps the pancakes rise beautifully. It is a perfect moment to set the table together.
Heat the skillet: Heat a nonstick skillet over medium heat and lightly grease with butter. When a drop of water sizzles, it is ready.
Cook the pancakes: Pour about ⅓ cup of batter onto the skillet. Cook until bubbles form on the surface and edges look set, then flip and cook until golden. Olivia always cheers when she gets the flip just right.
Serve and enjoy: Stack the pancakes high, add butter, drizzle with syrup, and enjoy them warm together at the table. These moments are my favorite part of the recipe.

Notes

If you want extra fluffy pancakes, make sure your baking powder is fresh and do not skip the resting time.
You can add blueberries or chocolate chips right after pouring the batter onto the skillet.
Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze for busy mornings.
These pancakes are perfect with fresh strawberries, maple syrup, or a simple dusting of powdered sugar.

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