Fluffy Pancakes from Scratch
Tall, tender, golden pancakes made with pantry staples. A short rest for the batter and a gentle hand with the whisk give you a soft, fluffy crumb and crisp buttery edges.
- Prep
- 12 min
- Cook
- 18 min
- Wait
- 10 min
- Total
- 40 min
- Makes
- About 12 pancakes (4-inch / 10 cm), serving 4
Steps
Before you start
- Take the egg and milk out of the fridge 20 minutes ahead so the melted butter doesn't clump when mixed in.
- Check that your baking powder is fresh (it should fizz when a pinch is stirred into hot water); old baking powder makes flat pancakes.
- Set the oven to 200°F (95°C) if you want to keep finished pancakes warm while you cook the rest.
- Plan for 10 minutes of batter resting time; it's included in the total.
Warm the ovenOven 200°F / 95°C
- If keeping pancakes warm, heat the oven to 200°F (95°C) and set a wire rack on a baking sheet inside.
- Melt the 3 tablespoons butter for the batter in a small bowl in the microwave in 15-second bursts, then set aside to cool slightly.
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Ready when: Butter is fully liquid but not hot to the touch.
Tip: Skip the oven if serving straight from the pan.
Whisk the dry ingredients
- In a large bowl, whisk together the flour, sugar, baking powder, and salt for about 20 seconds, until evenly combined with no clumps of baking powder.
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Ready when: Mixture looks uniform in color.
Mix the wet ingredients
- In a medium bowl or large measuring cup, whisk the milk, egg, and vanilla until the egg is fully broken up.
- Slowly whisk in the cooled melted butter.
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Ready when: Liquid is smooth with no visible egg strands or butter clumps.
Tip: If the butter is too hot it can scramble the egg, so let it cool first.
Combine gently
- Make a well in the center of the dry ingredients and pour in the wet mixture.
- Stir with a rubber spatula or whisk just 10 to 12 strokes, until the flour disappears.
- The batter should be lumpy and thick, and should slowly fall from the spatula in a ribbon.
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Ready when: No dry flour streaks remain; small lumps are fine.
Tip: Overmixing develops gluten and makes pancakes tough and flat.
Rest the batter
- Let the batter sit undisturbed for 10 minutes.
- It will thicken slightly and show a few bubbles on the surface.
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Ready when: Batter is thicker and has small bubbles on top.
Tip: If it seems too thick to pour, stir in 1 to 2 tablespoons milk.
Heat the pan
- Set a large skillet or griddle over medium heat for 3 to 4 minutes.
- Add about ½ tablespoon of the cooking butter and swirl or wipe to coat thinly.
- Flick a few drops of water on the pan to test.
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Ready when: Water drops sizzle and skitter across the surface before evaporating; the butter foams but doesn't brown quickly.
Tip: If the butter browns within seconds, lower the heat slightly.
Pour and cook first side
- Pour ¼ cup (60 ml) batter per pancake, leaving 2 inches (5 cm) between them; cook 3 at a time in a 12-inch pan.
- Cook 2 to 3 minutes, until bubbles form across the surface and pop leaving small holes, and the edges look dry and set.
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Ready when: Bubbles pop and stay open; edges look matte rather than glossy; underside is golden when peeked at.
Tip: Don't press down on the pancakes; it squeezes out the air.
Flip and finish
- Slide a thin spatula under each pancake and flip once.
- Cook 1 to 2 minutes more, until the second side is golden brown and the pancake feels springy when lightly pressed in the center.
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Ready when: Both sides are golden brown and the center springs back.
Tip: The first batch is often paler or uneven; adjust the heat up or down a little for the next one.
Cook remaining batterOven 200°F / 95°C
- Move finished pancakes to the rack in the warm oven in a single layer.
- Wipe the pan, add a little more butter, and repeat with the remaining batter, about 4 batches total, adjusting heat as needed.
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Ready when: All batter is used and you have about 12 evenly golden pancakes.
Tip: Wiping out burnt butter between batches keeps later pancakes from getting spotty and bitter.
Serve
- Stack 3 pancakes per plate and serve right away with warmed maple syrup and any extra butter.
Good to know
Tips
- Measure flour by spooning it into the cup and leveling; scooping packs in too much and makes dense pancakes.
- Lumpy batter is good. Stop mixing as soon as the dry flour is gone.
- Medium heat is key: too hot burns the outside before the center sets, too low gives pale, dry pancakes.
- Add blueberries or chocolate chips by sprinkling them onto each pancake right after pouring, not into the batter.
Make ahead
Whisk the dry ingredients and store airtight at room temperature for up to 1 week. Mix the batter up to 12 hours ahead and refrigerate, though pancakes will be slightly less fluffy; stir in 1 to 2 tablespoons milk if it thickens.
Storage & reheating
Room temperature: up to 2 hours. Refrigerator: cool completely, then store airtight up to 3 days. Freezer: freeze in a single layer on a tray, then bag, up to 2 months. Reheat in a toaster or a 350°F (175°C) oven for 5 to 8 minutes, or microwave 30 to 45 seconds.
Substitutions
- whole milk → buttermilk (1¼ cups / 300 ml) with ½ teaspoon baking soda replacing 1 teaspoon of the baking powder. Gives extra tang and tenderness.
- whole milk → unsweetened soy or oat milk. Works in equal amounts; pancakes may brown slightly faster.
- all-purpose flour → 1 cup (125 g) all-purpose flour plus ½ cup (60 g) white whole wheat flour. Slightly nuttier and denser; add 1 tablespoon extra milk if batter is stiff.
- unsalted butter → neutral oil such as canola. Use the same amount; you lose some buttery flavor.
