The Fluffiest Pancakes You'll Ever Eat
Tall, soft pancakes with a vanilla-scented batter, tender middle, and the two small technique details that make them reliably fluffy.
By Thiago Temple Published
Prep
10 min
Cook
20 min
Total
30 min
Serves
4
Level
Easy
I’ve been making these pancakes for years. When someone stays over, there is a good chance I am making pancakes the next morning, and Sundays at home usually mean pancakes or waffles.
The funny part is that everybody keeps asking for them even after they have had them before. Pancakes are easy, but the little details matter: keep the batter a little lumpy, and flip them at the right moment.
Ingredients
Tap to check off as you go · 9 items
Amounts as written — this recipe serves 4.
Steps
- 1
Heat a large nonstick pan or griddle over medium heat.
- 2
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- 3
In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract.
- 4
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not try to make the batter perfectly smooth — small lumps are important, since they help keep the pancakes tender and give them room to rise instead of turning dense.
- 5
Lightly grease the hot pan, then scoop in the batter, using about 1/4 cup per pancake.
- 6
Cook until the edges start to change color and look set, and bubbles appear across the surface. This is the moment to flip — the top will still look uncooked, but the edges will tell you it is ready.
- 7
Flip the pancakes and cook the second side until golden brown and cooked through, usually about 20 to 30 seconds.
- 8
Repeat with the remaining batter, greasing the pan lightly as needed.
- 9
Serve warm with butter, maple syrup, berries, or whatever you like on pancakes.
Nutrition
1 pancake, based on about 20 pancakes
Calories
112
Protein
2.7 g
Carbs
10.4 g total / 10 g net
Fat
6.6 g
Fiber
0.4 g
Sugar
2 g
Sodium
155.1 mg
