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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This is a pancake recipe—nothing fancy, just soft, fluffy pancakes that turn out good every time. Super simple ingredients, soft and fluffy texture, and it works every time if you follow the steps.
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In a bowl, add flour, sugar, baking powder, baking soda, and salt. Mix it together so everything is evenly combined.
In another bowl, crack the egg, add milk, melted butter, and vanilla. Mix until smooth.
Pour the wet mix into the dry mix and stir gently. Don’t overmix. It’s okay if there are small lumps—this keeps pancakes soft.
Put a pan on medium heat and add a little butter or oil. Test by dropping a tiny bit of batter—if it sizzles, it’s ready.
Pour some batter into the pan (about ¼ cup per pancake). Wait until you see bubbles on top (about 1–2 minutes), then flip it. Cook the other side for another 1–2 minutes until golden.
Stack them up and add butter, syrup, or fruit (optional).
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Medium heat is key—too hot will result in burnt outside and raw inside.
Don’t press the pancakes while cooking.
Fresh batter makes fluffier pancakes.
Add chocolate chips or blueberries for variety.
Can I use a different type of flour?
Yes, you can use whole wheat flour or gluten-free flour, but the texture may vary slightly.
Can I substitute milk?
Yes, you can use almond milk, soy milk, or any other milk alternative.
Can I make the batter ahead of time?
It’s best to use fresh batter for fluffier pancakes, but you can refrigerate it for up to 24 hours.
What toppings go well with these pancakes?
Butter, syrup, fresh fruit, whipped cream, chocolate chips, or even peanut butter are great options.
Can I freeze leftover pancakes?
Yes, you can freeze cooked pancakes. Reheat them in a toaster or microwave for a quick breakfast.
