There’s nothing better on a Sunday morning than waking up to a big stack of light and fluffy pancakes. They are soft, buttery, delicious, and once you learn how easy they are to make you won’t ever want to use a box mix again.
A big stack of light and fluffy pancakes make the perfect start to your weekend morning. I know you are going to fall in love with these, they are soft, light, fluffy, and crazy easy to make. Plus they are made with basic kitchen staples I can almost guarantee you have on hand:
- Baking powder
- Baking soda
You have all of that right? Great! You are ready to make these delicious light and fluffy pancakes that you and your family will absolutely love.
How to Make Pancakes:
- Melt the butter and let it cool slightly. You can also warm the milk a bit if you want so that it doesn’t curdle when added to the wet ingredients. Don’t worry if it does curdle though, it won’t affect the pancakes in the end.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium bowl.
- In a separate bowl, whisk together the cooled melted butter, egg, and milk.
- When you’re ready to start cooking the pancakes whisk the wet ingredients into the dry until smooth.
- Heat a large skillet, griddle, or non-stick pan over medium heat. Once the pan is hot, lower the heat to medium-low heat and add butter to grease the pan.
- Pour about ¼ cup of the pancake batter into the pan. Once you see the surface covered with tiny bubbles and the sides are starting to look golden brown, the pancake is ready to be flipped. 90% of the cooking is done on the first side, so once you flip the pancakes they only need to cook for another minute or so on the other side.
- Serve topped with more butter and drizzle with plenty of syrup.
Tips for the Best Pancakes:
- Don’t overmix the batter. Once you have added the wet ingredients to the dry ingredients be careful not to overmix. It should be mostly smooth, but a few lumps are okay.
- Keep the wet and dry ingredients separate until you are ready to cook the pancakes. You can mix them separately as much as you want, but once they are combined the mixing should be kept to a minimum.
- Don’t overcrowd your pan. Work in batches of small pancakes, smaller pancakes are easier to flip and cook more evenly.
- Cook over low to medium heat. The heat needs to be low enough so that the pancakes can cook through evenly without the outside getting burnt.
- Grease the pan with butter or olive oil, which helps prevent the pancakes from sticking. You may need to re-grease at some point.
- If you want to make these into blueberry pancakes, once you pour the batter onto the pan dot the top with a few fresh or frozen blueberries. The same thing goes for adding chocolate chips.
More Breakfast Favorites:
Light and Fluffy Pancakes
- 2 cups all-purpose flour
- ¼ cup sugar
- 1 tbsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. salt
- ¼ cup butter, melted and slightly cooled
- 1 and ½ cups whole milk slightly warm
- 1 large egg
- ½ tsp. vanilla extract
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In a medium bowl, melt the butter and warm the milk in the microwave.
- Whisk in the egg and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and whisk until mostly smooth. Don't overmix, a few lumps are okay.
- Heat a large skillet, griddle, or nonstick pan over medium heat. Let the pan get hot for 2 minutes and then lower the heat to medium-low heat. Grease the pan with some butter.
- Pour ¼ cupfuls of batter onto the pan. Work in batches and don't overcrowd the pan. Cook until the surface is covered with bubbles and the sides are starting to look golden brown. Use a large spatula to flip the pancakes and continue to cook for another 1-2 minutes on the other side.
- Transfer to a plate and continue to cook in batches until all the batter has been used.
- Serve the pancakes warm with butter and syrup.