Pancakes – Fluffy & Quick Breakfast You’ll Love

I woke up to the sound of rain and knew exactly what I needed: pancakes. Not just any pancakes—fluffy ones. The kind that feel like soft pillows, warm from the pan, and perfect with butter sliding over the top. These come together fast and make mornings feel cozy, even when everything else is chaos.

What You Need to Make Fluffy Pancakes

You don’t need anything fancy. Just a few everyday ingredients and a couple of kitchen tools.

Dry Ingredients
Use 2 cups of plain or all-purpose flour (300g). You can swap it with self-raising or whole wheat flour if that’s what you have. Add 4 teaspoons of baking powder—that’s your fluff boost. Then, 1/4 cup (55g) white sugar. Caster sugar works best, but regular is fine too. A pinch of salt pulls the flavors together.

Wet Ingredients
You’ll need 1 egg, 1 3/4 cups (435 ml) milk (any kind), and 1 teaspoon vanilla extract (optional, but lovely). Whisk everything until smooth. No lumps. No stress. Just 30 seconds of mixing.

Cooking Essentials
Use 4 teaspoons of butter total, about 1/2 tsp per batch. Heat your non-stick pan over medium or medium-high heat. Now, wipe the butter with a paper towel so the pan’s just lightly greased. This helps avoid that greasy, uneven first pancake. If you have an ice cream scoop, grab it. It keeps all your pancakes the same size, which makes stacking a lot more fun.

Why You’ll Love This Recipe

Fluffy texture like biting into a warm cloud
Quick to make with just 30 seconds to mix and 1 minute to cook
No-fail method that works even when you’re half-asleep
Customizable for sweet or savory toppings
Family favorite that makes 13 pancakes—perfect for sharing

Ingredients

2 cups / 300g all-purpose flour (or self-raising/whole wheat)
4 tsp baking powder
1/4 cup / 55g white sugar
Pinch of salt
1 egg
1 3/4 cups / 435 ml milk
1 tsp vanilla extract (optional)
4 tsp butter for cooking

Instructions

Whisk flour, baking powder, sugar, and salt in a bowl
Add egg, milk, and vanilla. Whisk just until smooth—no more than 30 seconds
Heat a non-stick skillet over medium to medium-high heat
Melt 1/2 tsp butter, then wipe most of it off using a paper towel
Pour 1/4 cup of batter into the pan. Swirl gently to spread it into an 11 cm (4.5 inch) circle
Cook until bubbles appear on the surface. Flip. Cook 30 seconds more until golden
Repeat. Re-butter the pan every 2–3 pancakes
Keep cooked pancakes warm in a low oven if needed

Tips for Perfect Pancakes Every Time

Don’t overmix the batter. A few lumps are fine
The batter should be thick but still pourable
Use the paper towel method for buttering the pan to get even browning
Medium to medium-high heat works best. Adjust if needed
Use an ice cream scoop for even-sized pancakes
Use two pans to speed up cooking. Keep finished pancakes warm in the oven

Pancake Topping Ideas

Classic Sweet

Butter and maple syrup

Honey or golden syrup

Fruity & Fresh
Strawberries and cream
Lemon and sugar
Warm fruit compote or sauce

Indulgent
Chocolate, caramel, or butterscotch drizzle
A scoop of ice cream on top

Savory
Bacon and maple syrup
Chopped nuts or nut butter

Quick Extra Tip
Macerated Strawberries: Mix 1 cup chopped strawberries with 1 tbsp sugar. Let rest 10 minutes. Serve juicy and sweet.

Make-Ahead Pancake Mix

Store the dry ingredients (flour, baking powder, sugar, salt) in a ziplock or jar. When you’re ready, pour it into a 1.5-liter bottle, add the wet ingredients, shake it up, and pour. Breakfast in minutes.

More Such Recipes

Try these other breakfast favorites:
Fluffy Japanese souffle pancakes for a brunch twist
Oatmeal pumpkin pancakes for a cozy fall breakfast
Pumpkin cottage cheese pancakes packed with protein
Baked protein pancake bowls for a healthy morning meal

FAQs

Final Thoughts

These fluffy pancakes are a comfort food go-to. The kind of breakfast that turns any day around. They’re quick, they always work, and they welcome any topping you love. Try them. Share them. And when you want more easy ideas, hop over to Pinterest or Facebook and let’s keep cooking together.

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