Fluffy Pancakes

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5 from 1 vote

Fluffy Pancakes are soft, thick, and so easy to make. Breakfast is alwasy better with a tall stack of these pancakes!

Prep Time5

Cook Time6

Total Time11

Course: Breakfast, Brunch

Cuisine: American

Servings: pancakes (approximately 3 ½ - 4 inches in diameter)

Calories: 64kcal

Author: Jennifer Fishkind

Ingredients

1½ cups all-purpose flour
¼ cup granulated sugar
3 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup whole milk
1 large egg room temperature
1 teaspoon vanilla extract
4 tablespoons unsalted butter melted and cooled slightly, divided (3 tablespoons to mix into the pancake batter and 1 tablespoon to lightly grease the griddle or fry pan for cooking)

Optional toppings

Pats of butter
Pure maple syrup
Fresh berries (strawberries and blueberries)

Instructions

Preheat a large (approximately 20x12 inch) electric griddle over medium heat (350°F). While the griddle is preheating, make the fluffy pancake batter.
In a large mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda and salt. Form a slight well in the center of the bowl of dry ingredients.
1½ cups all-purpose flour, ¼ cup granulated sugar, 3 teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
To a small bowl whisk together the whole milk, large egg, vanilla extract and 3 tablespoons melted unsalted butter until the egg has been fully incorporated with the other ingredients.
1 cup whole milk, 1 large egg, 1 teaspoon vanilla extract, 4 tablespoons unsalted butter
Pour the wet ingredients into the well of dry ingredients and stir just until combined and no large dry pockets remain. A few lumps in the batter is fine as you do not want to overmix the pancake batter or your pancakes will not cook up as light and fluffy.
Lightly coat the preheated griddle with the remaining 1 tablespoon of melted butter, spreading it evenly with a heat-safe pastry brush.
Using a medium (approximately ¼ cup or 2 inch diameter) cookie scoop, scoop out a level portion of fluffy pancake batter and place onto the preheated, and buttered, griddle. Repeat until all the batter has been placed onto the griddle. The pancake batter portions should be placed approximately 1 ½ inches apart. A large griddle should easily fit 8-10 pancakes.
Cook the fluffy pancakes for 3-4 minutes, or until bubbles start to form around the edges and center of the pancakes, then gently flip the pancakes and cook another 2-3 minutes on the second side. Repeat steps 6 and 7 if needed to cook any remaining pancake batter.
Remove the fluffy pancakes from the griddle and place onto a large clean plate.
To serve, you can stack 2-3 pancakes onto a plate and add a pat of butter to the pancakes with a drizzle of maple syrup. You can serve them with a side of fresh berries as well if desired.
Pats of butter, Pure maple syrup, Fresh berries (strawberries and blueberries)

Notes

Store :

These fluffy pancakes are best served freshly made while still warm. You can freeze these pancakes once cooled completely, in a single layer or stacked with 4x4 inch pieces of parchment paper between each pancake, in an airtight freezer safe zip top bag. Be sure to squeeze out as much of the air as possible without smashing the pancakes as this will help reduce any excess moisture from getting into the bag and causing freezer burn.
To reheat, place onto a microwave safe plate, in a single layer, and warm for 45 seconds to 1 minute or until warmed through. You can also place the pancakes on a baking sheet and reheat in the oven at 350 degrees until heated through.

Tips :

You can make these fluffy pancakes in a large 10-12 inch non-stick pan over medium to medium-low heat if you do not have a griddle. You should be able to cook 3-4 pancakes at a time in the skillet. Keep in mind that the longer the batter sits while the other pancakes are being cooked, you will not get as much of a rise from the last batches cooked as you will from the first 1-2 batches. This is due to the baking powder being activated with the wet ingredients and starting to work immediately.
I love making my fluffy pancakes on a large non-stick electric griddle because I can cook all the pancakes at once and serve them warm, all at the same time.
Overmixing the batter can lead to dense, flat pancakes. When flour is stirred too much, gluten develops, which is great for bread but undesirable for pancakes. To avoid this, gently fold the wet and dry ingredients together until just combined—it's okay if there are a few lumps. This ensures a light and tender texture.
Using a cookie scoop allows you to get a uniform size and shape for all your pancakes. This ensures they all cook up at the same rate. If using a ¼ cup dry measuring cup to scoop out your pancake batter, make sure to fill the cup just shy of a full ¼ cup. This should yield 10 (approximately 3 ½ - 4 inch in diameter) fluffy pancakes.

Fluffy Pancakes

Ingredients

Optional toppings

Instructions

Notes

Nutrition