Easy Fluffy Pancakes
There is nothing quite like a stack of fluffy pancakes on a quiet morning. These come together in just 15 minutes with simple pantry ingredients — no buttermilk, no fuss, just perfectly light and golden pancakes every time.
Ingredients
Method
Make the Batter
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk egg, milk, melted butter, and vanilla extract until well combined.
- Pour wet ingredients into dry. Stir gently until just combined. A few lumps are fine — do not overmix.
Cook the Pancakes
- Heat a non-stick pan over medium heat. Lightly grease with butter or cooking spray.
- Pour about 1/4 cup batter per pancake. Cook until bubbles form on the surface, about 2-3 minutes.
- Flip carefully and cook until golden brown, about 1-2 minutes more.
- Serve with maple syrup, fresh berries, or your favourite toppings.
Notes
Dairy-free: Use almond milk and coconut oil instead of butter.
Whole wheat: Replace half the flour with whole wheat flour and add 2 tbsp extra milk.
Storage: Refrigerate for up to 3 days or freeze for up to 3 months.
Helpful Tips
- Do not overmix the batter — lumps are okay and make fluffier pancakes
- Let the batter rest for fluffier results
- Use medium heat, not high — pancakes burn easily on high
- Wipe the pan clean between batches to avoid burnt bits
Variations
- Blueberry: Drop fresh blueberries onto each pancake after pouring batter
- Chocolate chip: Add ¼ cup chocolate chips to the batter
- Whole wheat: Replace half the flour with whole wheat flour (add 2 tbsp extra milk)
Storage Instructions
Fridge: Store cooled pancakes in an airtight container for up to 3 days. Freezer: Lay flat on a baking sheet, freeze for 2 hours, then transfer to a freezer bag for up to 3 months. Reheat: Pop in the toaster or warm in a 350°F (175°C) oven for 5 minutes.
More breakfast ideas: The Complete Guide to Healthy Breakfasts | Healthy Banana Oat Pancakes | High-Protein Egg Muffins