Classic Fluffy Pancakes
Golden, cloud-soft pancakes that stack tall and soak up syrup like a dream.
This is the pancake recipe we come back to every weekend. A well-rested batter and a properly hot pan are the two small habits that make the difference between good pancakes and pancakes people talk about for days.
Ingredients
- 1 ½ cups (190 g) all-purpose flour
- 3 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp fine sea salt
- 1 ¼ cups (300 ml) whole milk
- 1 large egg
- 3 tbsp unsalted butter, melted, plus more for the pan
- 1 tsp vanilla extract
- Maple syrup and fresh berries, to serve
Method
- 1
In a large bowl, whisk the flour, sugar, baking powder and salt until evenly combined.
- 2
In a second bowl, whisk the milk, egg, melted butter and vanilla.
- 3
Pour the wet ingredients into the dry and fold together with a spatula just until no dry streaks remain. A few small lumps are perfect. Rest the batter for 5 minutes.
- 4
Heat a non-stick skillet over medium heat and lightly butter it. Scoop ¼ cup of batter per pancake into the pan.
- 5
Cook 2–3 minutes until bubbles form on the surface and the edges look set, then flip and cook 1–2 minutes more until golden.
- 6
Stack, top with butter, warm maple syrup and berries, and serve immediately.
Chef's tips
- Do not overmix — a lumpy batter is a fluffy pancake.
- If your first pancake is pale, nudge the heat up slightly before the next one.