bake · Bake
How to Make Fluffy Pancakes
Fluffy pancakes come from three things: don't overmix the batter, use fresh baking powder, and let the batter rest for five minutes before cooking. Mix wet and dry ingredients separately, then fold them together until just barely combined—lumps are your friend here.
- Total time: 20 min
- Hands-on: 15 min
- Serves: 4
- Difficulty: Easy
Ingredients
- 1 cup flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 2 tablespoons melted butter
Step by step
- Mix dry ingredients in a large bowl. Whisk together 1 cup flour, 2 tablespoons sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt. Make sure the baking powder is fresh—if it's been sitting around for months, get new stuff.
- Combine wet ingredients separately. In another bowl, whisk 1 cup milk, 1 egg, and 2 tablespoons melted butter. The butter should be cooled slightly so it doesn't scramble the egg.
- Fold wet into dry ingredients. Pour the wet mixture into the dry ingredients. Use a wooden spoon or spatula to fold everything together. Stop the moment you don't see dry flour anymore. The batter should look lumpy and rough—this is exactly what you want.
- Let the batter rest. Set the bowl aside for 5 minutes. The flour will hydrate and the baking powder will start working. Don't stir it again during this time.
- Heat your pan properly. Use a nonstick pan or griddle over medium heat. The surface is ready when a drop of water sizzles and evaporates in about 2 seconds. Too hot and the outside burns before the inside cooks.
- Cook the first side. Pour 1/4 cup of batter per pancake. Don't spread it out—let it settle naturally. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and finish. Flip once when the bubbles on top have popped and left little holes. Cook the second side for 1-2 minutes until golden. The pancake should spring back lightly when touched.
Tips & troubleshooting
- Room temperature ingredients mix easier and create a more even batter
- If your pancakes are dense, you overmixed—there's no fixing it, but remember for next time
- Keep finished pancakes warm in a 200°F oven on a baking sheet while you cook the rest
- The first pancake is always a test—use it to adjust your heat and timing
Variations
- Buttermilk Pancakes. Replace regular milk with buttermilk and add 1/4 teaspoon baking soda to the dry ingredients. The acid makes them even fluffier and adds a slight tang.
- Ricotta Pancakes. Add 1/2 cup ricotta cheese to the wet ingredients and reduce milk to 3/4 cup. These come out incredibly light and creamy inside.
- Separated Egg Method. Separate the egg, mix the yolk with other wet ingredients, then whip the white to soft peaks and fold it in last. Extra work but maximum fluff.
Questions
- Why are my pancakes flat even though I followed the recipe?
- Check your baking powder's expiration date first. Old baking powder won't lift properly. Also make sure you're not pressing down on the pancakes with your spatula while they cook—that squeezes out all the air.
- Can I make the batter ahead of time?
- Fresh batter works best, but you can make it up to 2 hours ahead and keep it in the fridge. It will thicken up, so thin it with a tablespoon or two of milk before cooking. Don't expect quite the same level of fluffiness.
- My pancakes are burning on the outside but raw inside. What's wrong?
- Your heat is too high. Turn it down to medium-low and be patient. Pancakes need time to cook through, and rushing with high heat just burns the surface.
- Should I use oil or butter in the pan?
- A light coating of neutral oil works better than butter for cooking. Butter burns easily at pancake-cooking temperatures. Save the butter for serving on top.