Light and fluffy, absolutely Perfect Pancakes are a recipe that everyone needs to have in their pocket.
I’ve been making this pancake recipe for as long as I can remember and every single person who has tried these pancakes has loved them.
Best Pancake Recipes
I shared the original version of these pancakes here on the website as Fluffy Whole Wheat Pancakes over nine years ago, that was one of the first blog posts I wrote.
If you’re looking for absolutely perfect Light and Fluffy Gluten Free Pancakes, you’ll want to check out that variation as well. With so many five-star rave reviews, that recipe is a must for anyone who needs to eat gluten-free.
I’ve shared versions of this recipe with friends and readers who asked for a traditional flour recipe and it has received nothing but raves from everyone who tries the pancakes.
This pancake recipe has been a favorite from The Weekday Lunches and Breakfasts Cookbook and I decided it was about time for me to share this recipe here on the site exactly as I make the pancakes today.
Pancake Making Tips
Light and fluffy pancakes are a breakfast favorite. I like to make a giant batch on the weekend and freeze them for easy breakfasts throughout the week.
Want to know the secret to fluffy pancakes every single time? Let the batter rest. I always mix together the batter before turning on the griddle.
You know how you almost always get a lousy first batch of pancakes? This prevents that! The batter thickens just enough while it rests to ensure the pancakes turns out great each time.
Simply allowing the batter to rest for 5-10 minutes makes an enormous difference in the results.
I turn on the griddle and then pour myself a cup of coffee and scroll social media for a few minutes or maybe I’ll prep bacon for the oven if I’m feeling ambitious.
Easy Pancake Variations
I adore blueberry pancakes and more often than not (basically anytime I can get my hands on fresh blueberries) I add them to the pancakes.
To make sure each pancake has a great number of berries, I like to add the berries after pouring the batter on the griddle. Scatter 8-10 berries over the top of the bubbling pancakes before flipping them over.
If chocolate chip pancakes are more your style, sprinkle chocolate chips across the bubbling pancakes in place of the blueberries above.
For diner-style pancakes that everyone loves, you’ll want to try these Buttermilk Pancakes too!
Perfect Pancake Recipe
- Whisk together the dry ingredients and set aside. Add the milk and the eggs, whisk to combine, and then add the butter. Whisk once more and then let the batter rest while the griddle or pan heats.
- Heat a flat-bottom nonstick skillet or electric griddle (this is my favorite griddle) over medium heat. Butter the skillet or griddle lightly and then pour about 1/4 cup of batter onto the griddle for each pancake.
- Let cook until they begin to bubble on top and they are lightly browned on the bottom. Flip and cook the second side just until golden brown. Serve warm with the toppings of your choice.
How To Freeze Pancakes
Allow the pancakes to cool completely, before storing them in an airtight ziploc bag. Reheat the frozen pancakes in the microwave.
I frequently triple this recipe for my family, so that we’ll have plenty to stash in the freezer for easy breakfasts.
- 2½ cups all-purpose flour
- 2 tbsp baking powder
- 2 tbsp sugar
- 1 tsp kosher salt
- 2 cups milk
- 2 eggs
- 2 tbsp butter melted and cooled
- Whisk together the flour, baking powder, sugar, and salt. Set aside. Add the milk and the eggs, whisk to combine. Add the melted butter. Whisk once more and then let the batter rest while the griddle or pan heats.
- Heat a flat-bottom nonstick skillet or electric griddle over medium heat. Butter the skillet or griddle lightly and then pour about 1/4 cup of batter onto the griddle for each pancake.
- Let cook undisturbed until they begin to bubble on top and they are lightly browned on the bottom. Flip and cook second side just until golden brown. Serve warm with the toppings of your choice.