These quintessential fluffy pancakes are made from scratch in minutes and are loved by kids and adults alike. Throw out your boxed mix!
My kids absolutely love pancakes. Well, I’m not sure what they like more — the fluffy, warm pancakes, the big slab of butter on top, or the maple syrup that they both demand to pour themselves. This independent pour typically results in a huge puddle of maple syrup around their pancakes, but hey! That’s one of the reasons we buy our pure maple syrup from Costco.
This Easy Fluffy Pancake recipe has been tested in our household for years — and it’s always been the winner over a million other pancake recipes we’ve made for the kids. They’re just what you want out of a pancake: fluffy, soft, and filling.
I don’t hate on those who use pancake mix out of a box or the “Just Add Water” kind, but when making pancakes is *this* simple, it really doesn’t make any sense to include all of the additives and preservatives. I’ll save those additives and preservatives for a better time. You’ll also notice these pancakes are not sweetened. I think using Quick Blueberry Maple Compote makes them sweet enough, but if you feel the need, feel free to add 1 Tbsp of sugar to the batter.
Tips for Making Fluffy Pancakes
The good news is that the batter for these pancakes can be whipped up in less than 5 minutes. It’s really just utilizing your basic pantry staples: flour, baking powder, butter, eggs, milk, and salt.
Properly measure your flour. This could literally be a tip I include on every page where flour is involved. Don’t scoop the flour out using your measuring cup. Pour the flour into a measuring cup or use a spoon to scoop it in. This will guarantee you don’t pack the flour in resulting in too much.
Let the batter rest. This is really essential because the batter will thicken up a little bit when the flour absorbs the liquid and the baking powder has time to activate. Thick batter equals fluffy pancakes. Watery battery will mean thin, flat pancakes.
Use a non-stick skillet. Don’t mess with a regular skillet because you’ll have to use a lot more butter to ensure the pancakes don’t stick, and that’s really difficult on medium-high heat. You could always use a griddle, but if you know me, you know I’m anti-kitchen appliances (for the most part…I have my tried and true). I like to use what I have.
How to Make Pancakes Vegan
If you want to make these pancakes vegan, substitute the butter for olive oil or canola oil and the milk for almond milk. Instead of the egg, mash up bananas or use applesauce. Voila! Vegan pancakes.
How to Store Pancakes
These pancakes can easily be frozen and heated up when the busy week hits. We store our pancakes in individually Ziplock bags once they’re completely cooled to room temperature. Then we take them out as needed and stick them in the microwave for 25-30 seconds until nice and warm. They’re delicious…and you feel like you’ve had a homemade, sit-down breakfast even on the craziest of mornings (which is every weekday morning around here).
Other Breakfast Ideas
Check out these delicious breakfast ideas for some more inspiration!
- These Healthy Pumpkin Muffins are so good this time of year. If you haven’t tried them yet, jump on it!
- This Healthy Egg and Vegetable Bake is one of the most popular recipes and I understand why: so easy and so delicious.
- Belgian Waffles are good any weekend of the year. Mix and match different toppings to mix up your normal routine. These have a strawberry compote and nutella whipped cream!
- Perfect for a weekend, these Cinnamon Buns from Scratch are sure to be a hit.
Easy Fluffy Pancakes
- 1 1/2 cups all-purpose flour
- 3 1/2 tsp baking powder
- 1 tsp salt
- 2 Tbsp unsalted butter, melted
- 1 1/4 cups milk
- 1 egg, lightly beaten
- In a small bowl, whisk together the flour, baking powder, and salt. In a medium size bowl, whisk melted butter, milk, and egg. Gently stir in the dry mixture into the wet ingredients until just combined. Be careful to not over mix. Let batter rest for 10 minutes.
- Heat non-stick frying pan over medium-high heat. Melt a small pad of butter (about 1/2 Tbsp). If butter sizzles, it's ready for batter. Add 4 small pancakes (using about 1/4 cup of batter each time) onto pan. When bubbles start forming at the top and bottom is browned, flip and cook until browned and cooked through (about 2-3 minutes).
- Continue cooking in smaller batches. Serve immediately with butter and blueberry maple syrup*.