Get ready to make the most incredible fluffy pancakes yet with my step-by-step secrets that make this recipe foolproof!
Recipe by Laura Fuentes on September 10, 2018
Prep time: PT5M
Cook time: PT10M
Total time: PT15M
4.94 stars (719 reviews)
fluffy pancakes, pancakes
- In a large bowl, combine the flour, baking powder, salt, and sugar. Make a well (like a volcano) in the middle and pour in the milk, egg, melted butter, and vanilla extract. Break up the egg first with a fork, then mix it with the liquid ingredients, and then combine it with the flour, working from the outside of the bowl in, until just combined and mostly smooth. Stop mixing when you no longer see flour to avoid chewy pancakes.
- Heat a non-stick griddle or large pan over medium heat. Once hot, grease, spray, or melt butter on the hot surface. When using an electric griddle, heat it somewhere between 300 and 350F. If you grease it with butter and it browns, the surface is too hot.
- Immediately, pour 1/4 cup of batter onto the greased surface. This batter doesn't spread, so use the back of a spoon or the scoop to shape it. Cook the first side for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook the second side for a little less time. Avoid pressing down on the pancake with the spatula after flipping; this will make the pancakes dense by eliminating the air pockets and/or cause the batter to ooze out on the sides and be undercooked.
- Remove the cooked pancakes from the pan and repeat the process with the remaining batter, serving the pancakes as you go or keeping them warm on a sheet pan in a 200F oven.
- Plate a few pancakes on a plate, top with your favorite toppings and syrups.