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Classic Fluffy Pancakes

Classic Fluffy Pancakes prepared dish

These tender, golden pancakes are made with a simple milk-and-egg batter, a touch of vanilla, and melted butter for a rich, classic breakfast flavor. A brief batter rest helps the flour hydrate and gives the pancakes a light, fluffy texture.

This recipe is american style, breakfast, scaled for 4 servings, with 10 min prep and 20 min cook.

Prep: 10 min · Cook: 20 min · Total: 30 min · Serves: 4

Quick cooking notes

  • Core ingredients include unsalted butter, granulated sugar, vanilla extract, all-purpose flour.
  • Follow all 10 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 4 tbsp unsalted butter (melted and divided)
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 1.5 cups all-purpose flour (spooned and leveled)
  • 0.5 tsp fine salt
  • 1 tbsp baking powder
  • 1.25 cups whole milk (room temperature)
  • 2 each large eggs (room temperature)

Instructions

  1. Set a wire rack inside a rimmed baking sheet and place it in a 200°F (95°C) oven to keep cooked pancakes warm without steaming them.
  2. Whisk the 1.5 cups all-purpose flour, 2 tbsp granulated sugar, 1 tbsp baking powder, and 0.5 tsp fine salt in a large mixing bowl for 30 seconds, until the leavening is evenly distributed and no clumps remain.
  3. Whisk the 1.25 cups whole milk, 2 large eggs, 2 tbsp of the melted unsalted butter, and 1 tsp vanilla extract in a medium bowl for about 45 seconds, until the eggs are fully broken up and the mixture looks uniform.
  4. Pour the wet mixture into the dry ingredients and fold with a silicone spatula for 30 to 45 seconds, just until no dry flour pockets remain; the batter should be thick and slightly lumpy, not perfectly smooth.
  5. Let the batter rest at room temperature for 5 minutes, until it looks slightly puffed and small bubbles begin to appear on the surface.
  6. Heat a 12-inch nonstick skillet or large griddle over medium heat for 2 minutes, then brush the surface with about 0.5 tbsp of the remaining melted unsalted butter until it shimmers but does not brown.
  7. Scoop 0.25 cup batter per pancake into the skillet, spacing the pancakes at least 1 inch apart, and cook over medium heat for 2 to 3 minutes, until the edges look set, the bottoms are golden brown, and bubbles on the surface begin to pop and stay open.
  8. Flip each pancake with a thin spatula and cook the second side over medium heat for 1 to 2 minutes, until golden brown and the center is set; an instant-read thermometer inserted into the center should register at least 160°F (71°C) because the batter contains eggs.
  9. Transfer the finished pancakes to the prepared wire rack in the warm oven and repeat with the remaining batter, brushing the skillet with the remaining melted unsalted butter as needed and adjusting the heat to medium-low if the pancakes brown faster than the centers cook.
  10. Serve the pancakes warm after the final batch is cooked, stacking 2 to 3 pancakes per plate while the edges are tender and the centers are fluffy and fully set.

Nutrition (per serving)

  • Calories: 379
  • Protein: 11 g
  • Fat: 16 g
  • Carbohydrates: 46 g
  • Fiber: 2 g
  • Sugar: 10 g
  • Sodium: 671 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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