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Fluffy Homemade Pancakes

Stack of four fluffy homemade pancakes with golden brown tops on a turquoise rim plate with spring flowers in the background

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These soft and fluffy homemade pancakes are thick, tender, and perfectly golden on the outside. Made with simple pantry staples and a short rest time for maximum lift, this easy pancake recipe is perfect for weekend breakfast or feeding a crowd.

Ingredients

  • 3 cups all-purpose flour
  • 1/3 cup granulated sugar

  • 2 tablespoons baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 teaspoon cinnamon (optional)

  • 2 2/3 cups milk

  • 6 tablespoons melted salted butter

  • 1 tablespoon vanilla extract

  • 2 large eggs

Instructions

  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon (if using).
  2. Make a well in the center. Add the milk, melted butter, vanilla extract, and eggs.
  3. Whisk just until combined. Some small lumps are perfectly fine. Do not overmix.
  4. Let the batter rest for 20–30 minutes (or up to 1 hour in the refrigerator). This allows the flour to hydrate and helps create extra fluffy pancakes.
  5. Heat a large griddle over medium heat and lightly coat with butter or oil.
  6. Pour 1/4 to 1/2 cup of batter per pancake, depending on your preferred size. (I find it helpful to use a batter squeezer for this step!)
  7. When bubbles form on the surface and the edges begin to look set, flip with a spatula and cook until both sides are golden brown.
  8. Repeat with remaining batter.

Serve warm with butter, syrup, honey, fruit, peanut butter, or whipped cream.

Notes

  • The batter should be thick but pourable. If it feels too thick, add milk 1 tablespoon at a time until desired consistency is reached.

  • Resting the batter improves texture and rise.

  • Do not press pancakes down while cooking — this deflates the fluffy interior.

  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.