Fluffy Pancakes
Enjoy diner-style fluffy pancakes at home with a tender crumb and golden crust. These easy, nostalgic stacks are the perfect way to bring comfort to your morning breakfast table.
Equipment
- Large Mixing Bowl
- Medium mixing bowl
- Whisk
- 12-inch nonstick skillet
- 1/4-cup measure
- Spatula
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 3 1/2 teaspoons baking powder
- 3/4 teaspoon Diamond Crystal kosher salt
- 2 large eggs
- 1/4 cup neutral oil or melted butter
- 1 1/3 cups whole milk
- 1/4 teaspoon vanilla extract
- Assorted toppings, such as butter, maple syrup, confectioners sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup
Instructions
Mix the dry and wet bases
- In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and Diamond Crystal kosher salt until the mixture looks evenly blended and slightly fluffed up.
- In a medium bowl, whisk the eggs, neutral oil or melted butter, whole milk, and vanilla extract until the liquid looks smooth and uniform with no streaks remaining.
Combine gently, then let the batter rest
- Pour the wet mixture into the dry bowl and whisk slowly and briefly. Stop once you no longer see large pockets of dry flour, keeping the batter lumpy.
- Let the batter sit undisturbed for 10 to 15 minutes. This allows the flour to hydrate and the batter to thicken for a better rise.
Cook in a thin film of oil
- Set a 12-inch nonstick skillet over medium-low heat with 1 teaspoon oil. Wipe the skillet with a paper towel so only a thin sheen remains for even browning.
- Portion 1/4-cup scoops of batter into the skillet. Cook until small bubbles break evenly across the surface and the edges look matte and set.
- Flip the pancakes once gently and cook the second side until browned and the center feels springy when lightly touched.
Serve right away
- Bring the pancakes to the table hot and top with butter and maple syrup while they are still steaming.
Notes
Pro Tip: Do not over-mix the batter. Keeping those lumps in the bowl is the secret to creating airy pockets and a tender crumb rather than a rubbery texture.
Resting Secret: Allowing the batter to rest for 15 minutes helps the gluten relax and the flour fully hydrate, which results in taller, fluffier pancakes.
Storage & Freezing: Cool leftovers completely and layer them with parchment in a freezer bag. Reheat in a toaster to regain those fresh, crisp edges.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.