Instructions
1. Mix the dry ingredients
In a large bowl, whisk together:
flour, baking powder, salt, and sugar
2. Mix the wet ingredients
In another bowl, whisk:
milk, egg, and melted butter until smooth
3. Combine gently
Pour wet into dry and stir lightly until just combined
👉 Lumps are totally fine — don’t overmix!
4. Rest the batter (the secret!)
Let it sit for 5–10 minutes
✔ This activates the baking powder
✔ Helps create that fluffy texture
5. Cook to perfection
Heat a pan or griddle on medium heat
Lightly butter the surface
Pour ¼ cup batter per pancake
Cook until:
Bubbles form on top
Edges look set
Flip and cook 1–2 more minutes until golden
Serve With
Butter & maple syrup
Fresh fruits (berries, banana)
Honey or chocolate chips
Tips for EXTRA Fluffy Pancakes
Use buttermilk instead of regular milk for better rise
Separate the egg and fold in whipped egg whites
Cook on medium-low heat (prevents burning outside)
Never press pancakes — you’ll lose the fluff!
Use fresh baking powder (very important)
Yield & Nutrition
Servings: 8–10 pancakes (3–4 servings)
Per pancake (approx.):
Calories: 95–120
Protein: 3 g
Carbs: 14–16 g
Fat: 3–5 g
Quick Q&A
Why aren’t my pancakes fluffy?
→ Overmixing, old baking powder, or heat too high
Can I make the batter ahead?
→ Yes, up to 2 hours (slightly less fluffy)
Can I freeze them?
→ Absolutely! Freeze with parchment, reheat in toaster or pan
Dairy-free option?
→ Use plant milk + oil instead of butter
Why You’ll Love This Recipe
Simple pantry ingredients
Perfect thick & airy texture
Easy to customize (blueberries, cinnamon, chocolate chips)
Freezer-friendly & kid-approved
ADVERTISEMENT
