The Fluffiest Pancake Recipe Ever

Combine these simple ingredients to create incredibly light, airy, and thick pancakes that outperform any boxed mix.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/2 cups milk
• 1/4 cup unsalted butter, melted and cooled
• 1 teaspoon vanilla extract

Instructions

1. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Creating a uniform mix at this stage ensures the leavening agent is distributed evenly for a consistent rise.
2. Whisk Wet Ingredients: In a separate medium bowl, whisk the eggs until light. Gradually pour in the milk, melted butter, and vanilla extract, whisking until fully combined.
3. Combine: Create a well in the center of the dry ingredients. Pour the wet mixture into the well. Using a spatula or whisk, gently stir until just combined. Do not overmix; a few small lumps in the batter are perfectly fine and help maintain the fluffy texture.
4. Rest the Batter: Let the batter sit for 5 to 10 minutes. This allows the baking powder to activate and the flour to hydrate, resulting in a taller pancake.
5. Heat the Pan: Lightly grease a non-stick skillet or griddle and place over medium-low heat. Use a small amount of butter or neutral oil to coat the surface.
6. Cook: Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set and dry.
7. Flip and Finish: Carefully flip the pancake and cook the other side for an additional 1 to 2 minutes until golden brown and cooked through. Serve immediately with maple syrup, fresh berries, or a pat of butter.