Name: Fluffy American Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 1/2 cups all-purpose flour; 3 1/2 tsp baking powder; 1 tsp salt; 1 tbsp granulated sugar; 1 1/4 cups milk; 1 large egg; 3 tbsp unsalted butter (melted); 1 tsp vanilla extract (optional); Butter or oil for cooking

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Let’s talk pancakes. Not just any pancakes—Fluffy American Pancakes. You know the kind: tall, soft, pillowy stacks that soak up syrup like little breakfast sponges and somehow make your entire morning better. Whether it’s a lazy Sunday, a birthday breakfast, or just a “treat yourself” weekday morning, these pancakes bring all the cozy, diner-style vibes straight to your kitchen.

This recipe has become my go-to after years of trying to get that perfect fluff. I’ve tested versions with buttermilk, Greek yogurt, egg whites, you name it. But this one? It’s simple, consistent, and delivers those thick, golden-edged pancakes every single time. Bonus: no buttermilk required, and it all comes together in one bowl.

Why You’ll Love This Recipe:

Super fluffy and soft – Think thick, cloud-like pancakes that still cook through in the center.
Quick to make – 20 minutes, one bowl, and a hot griddle—done.
No fancy ingredients – Just the basics: flour, eggs, milk, baking powder.
Kid-approved and picky-eater safe – They’re mild and customizable with toppings galore.
Great for brunch crowds – Easy to double or triple the batch.
Freezer-friendly – Make a big batch, freeze the extras, and reheat on busy mornings.
Customizable – Add chocolate chips, blueberries, or bananas without changing the base.

Ingredients You’ll Need:

All-purpose flour – The base of your batter. Scoop and level for accuracy!
Baking powder – The key to lift. Use fresh baking powder for max fluffiness.
Sugar – Just a little, to sweeten things up.
Salt – Balances the flavor—don’t skip it!
Egg – Helps with structure and adds richness.
Milk – Whole milk gives a slightly richer pancake, but any milk works (even almond or oat milk).
Melted butter – Adds flavor and moisture.
Vanilla extract – Optional, but it makes the flavor pop.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions):

Step 1: Mix your dry ingredients
In a large bowl, whisk together 1½ cups of flour, 2 tablespoons sugar, 1 tablespoon baking powder, and ½ teaspoon salt. This ensures your leavening is evenly distributed (no weird salty bites!).

Step 2: Add wet ingredients
To the same bowl, add 1 large egg, 1¼ cups milk, 3 tablespoons melted butter, and 1 teaspoon vanilla extract if you’re using it. Mix gently until just combined—lumps are totally fine! Overmixing will make the pancakes tough.

Step 3: Let it rest (if you have time)
Let the batter sit for 5–10 minutes while you heat up your pan. This helps the baking powder activate and gives you fluffier results.

Step 4: Heat the pan
Use a non-stick skillet or griddle and heat it over medium. Add a small pat of butter or spray with cooking spray. Once it’s hot (a flick of water should sizzle), you’re good to go.

Step 5: Pour and cook
Scoop about ¼ cup of batter for each pancake. Cook until you see bubbles forming on the surface and the edges look set—about 2–3 minutes. Flip and cook for another 1–2 minutes until golden and cooked through.

Step 6: Stack and serve
Serve hot with butter and maple syrup. Or go wild: peanut butter and bananas, yogurt and berries, or whipped cream and chocolate chips. Whatever your pancake heart desires.

Helpful Tips:

For extra fluffiness:
Don’t press down on the pancakes with your spatula after flipping. Let them do their thing!

Keep them warm:
Place finished pancakes on a baking sheet in a 200°F oven while you cook the rest.

Make-ahead magic:
Store leftover pancakes in the fridge for up to 3 days or freeze in a single layer, then stash in a freezer bag. Reheat in the toaster or microwave.

Mix-in ideas:

Blueberries – Add right after pouring the batter into the pan so they don’t sink.
Chocolate chips – A handful in the batter = instant dessert breakfast.
Chopped nuts or coconut – For texture and flavor.
Cinnamon swirl – Mix a little brown sugar and cinnamon and swirl it on top before flipping.

Pair it with:
Fresh fruit, crispy bacon, scrambled eggs, or a mimosa if it’s brunch o’clock. They also pair beautifully with a strong cup of coffee.

Frequently Asked Questions (FAQs):

Can I make the batter ahead of time?
You can mix the dry and wet ingredients separately and store them overnight, then combine just before cooking. Fully mixed batter can lose some lift if it sits too long.

Can I freeze pancakes?
Yes! Stack with parchment between each one, freeze, then pop in the toaster or oven when ready to eat.

What kind of milk should I use?
Whole milk gives a richer texture, but 2%, almond, oat, or even soy milk all work well.

Why aren’t my pancakes fluffy?
A few reasons: old baking powder, overmixed batter, or flipping too early (before bubbles form). Give the batter a rest and be gentle with mixing.

Can I make these dairy-free?
Absolutely. Use plant-based milk and swap the butter for coconut oil or a vegan butter substitute.

These Fluffy American Pancakes are one of those recipes that never let me down. I make them almost every weekend—sometimes even for dinner when I’m craving comfort food with minimal effort. They’re endlessly adaptable and totally delicious on their own or dressed to the nines.

Try them out this weekend and let me know what toppings you go for. I’m always looking for new pancake inspiration—and I promise, once you make these, you’ll never go back to box mix again!