Fluffy Pancakes
My golden rule for the fluffiest, most delicious pancakes: let the batter rest.
Serves4
Makes18 (3-inch) pancakes
Prep10 minutes to 15 minutes
Cook30 minutes to 35 minutes
Editor’s Note: We heard your feedback and reworked the recipe to something we think you’ll love!
I never ate pancakes at home growing up, but then I married into a family that loves pancakes so much they have a special electric griddle for it. After becoming a mom, my family’s pancake consumption has gone up so much that we always have a stash of homemade pancakes in the freezer (here’s how to freeze and reheat them). This recipe is the only one I use. It doesn’t have any fussy ingredients like buttermilk (although there’s always a place for buttermilk pancakes), and it yields fluffy and delicious pancakes every single time. The secret? A hefty dose of vanilla and salt to make sure the pancakes taste good even without butter and maple syrup. The method is also so easy; it takes less than 5 minutes to whip up a batch of batter so these are doable even on a weekday morning.
Why You’ll Love It
- They’re better than your average pancakes. A generous amount of vanilla and salt in the batter means that these pancakes are full of flavor.
- Thicker batter = fluffier pancakes. Letting the batter rest for 10 minutes ensures the flour hydrates and the batter thickens, yielding tender, fluffy pancakes every single time.
- It’s not fussy. There’s no buttermilk here! Instead it relies on eight pantry staples you probably already have on hand.
Key Ingredients in Pancakes
- Flour: All you need is all-purpose flour.
- Milk: Whole or 2% milk can be used here. Whole milk will yield slightly fluffier pancakes.
- Eggs: Use 2 large eggs in the batter.
- Vanilla: A generous amount of vanilla extract (1 tablespoon) gives the pancakes tons of flavor.
- Salt: Don’t skimp on the salt here, as it really keeps the pancakes from being bland. I promise that the pancakes won’t taste overly salty.
How to Make Pancakes
- Mix the dry and wet ingredients. Mix flour, sugar, and baking powder together for the dry ingredients. Whisk melted butter or oil, eggs, milk, salt, and vanilla together for the wet ingredients.
- Make the batter and let it rest. Stir the wet and dry ingredients together, then let the batter rest for 10 minutes. Use this time to clean up and start heating the griddle or pan.
- Cook the pancakes. Cook the batter on a lightly greased pan over medium heat until golden brown, about 3 minutes per side.
Helpful Swaps
- Unsalted butter or vegetable oil can be used in the pancakes.
- You can use 1 1/4 cups buttermilk in place of milk, but pancakes will be tangier in flavor.
Tips for Making Pancakes
- Use a griddle, nonstick frying pan, or cast-iron skillet to make sure the pancakes don’t stick.
- Cook 2-tablespoon portions of the batter because smaller pancakes are easier to flip, but you can always make them bigger if you’d like.
- If you want to have mix-ins like blueberries, I recommend waiting until you drop the batter into the pan, then sprinkle each pancake with some of the mix-ins.
Storage
- The pancakes can be refrigerated in an airtight container for up to 5 days.
- To freeze, place on a baking sheet with parchment between each layer; freeze until solid. Transfer to a zip-top bag and freeze for up to 2 months.
What to Serve with Pancakes
Pancakes Recipe
My golden rule for the fluffiest, most delicious pancakes: let the batter rest.
Prep time 10 minutes to 15 minutes
Cook time 30 minutes to 35 minutes
Makes 18 (3-inch) pancakes
Serves 4
Nutritional Info
Ingredients
- 8 tablespoons
(1 stick) unsalted butter or 1/2 cup vegetable or canola oil
- 1 1/2 cups
all-purpose flour
- 1 tablespoon
granulated sugar
- 1 1/2 teaspoon
baking powder
- 1 cups
plus 2 tablespoons whole or 2% milk
- 2
large eggs
- 1 tablespoon
vanilla extract
- 1 teaspoon
kosher salt
Cooking spray, or vegetable or canola oil, for cooking
For serving: Maple syrup and butter
Instructions
If using butter, place 1 stick unsalted butter in a medium microwave-safe bowl and microwave until melted, 40 to 60 seconds. (Alternatively, melt on the stovetop and pour into a medium bowl). Let cool slightly. If using oil, place 1/2 cup vegetable or canola oil in a medium bowl.
Place 1 1/2 cups all-purpose flour, 1 tablespoon granulated sugar, and 1 1/2 teaspoons baking powder in a large bowl and whisk to combine.
Add 1 cup plus 2 tablespoons whole milk, 2 large eggs, 1 tablespoon vanilla extract, and 1 teaspoon kosher salt to the bowl of butter or oil. Whisk until combined (it will not be smooth). Pour into the flour mixture and stir with a flexible spatula just until no streaks of flour remain (there will be small lumps, do not overmix). Let sit for 10 minutes.
A few minutes before the batter is ready, heat a griddle or large (12-inch) cast-iron or nonstick frying pan over medium heat. If you want to keep the pancakes warm as you make them, heat the oven to 200ºF.
When the batter is ready, brush the griddle or pan lightly with vegetable oil, or coat lightly with cooking spray. Add 2-tablespoon portions of the batter to the pan, cooking 4 at a time in a 12-inch pan. Cook until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, about 3 minutes. Reduce the heat as needed if the pancakes are browning too quickly.
Slide a flat spatula under each pancake and flip. Cook until the second side is golden-brown, 2 to 3 minutes more. Transfer to a plate, or place on a baking sheet and keep warm in the oven. Repeat cooking the remaining batter, greasing the pan before each batch if needed. Serve with maple syrup and butter.
Recipe Notes
Storage: The pancakes can be refrigerated in an airtight container for up to 5 days. To freeze, place on a baking sheet with parchment between each layer; freeze until solid, then transfer to a zip-top bag and freeze for up to 2 months. Reheat in a 325ºF oven until warmed through, 5 minutes if refrigerated or 10 minutes if frozen.