Soft inside, beautifully golden outside, and thick enough to stack high — these classic homemade pancakes are perfect for breakfast or brunch. Light, airy, and buttery, they cook up just like the ones in the photo: evenly browned with that irresistible fluffy texture.
Ingredients
2 cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 3/4 cups whole milk (room temperature)
1/4 cup melted unsalted butter (plus extra for greasing)
1 teaspoon pure vanilla extract
Optional Add-Ins
Chocolate chips
Blueberries
Banana slices
A pinch of cinnamon
Instructions
Step 1: Prepare the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Mixing the dry ingredients first ensures even rising and a consistent texture.
Step 2: Mix the Wet Ingredients
In a separate bowl, whisk the eggs until slightly frothy. Add the milk, melted butter, and vanilla extract. Mix until smooth.
Step 3: Combine
Pour the wet ingredients into the dry ingredients. Gently stir with a spatula or whisk until just combined. Do not overmix. The batter should be slightly lumpy. Overmixing makes pancakes dense instead of fluffy.
Let the batter rest for 5 to 10 minutes. This allows the baking powder to activate and gives you thicker, softer pancakes.
Step 4: Heat the Griddle
Preheat a large non-stick skillet or flat griddle over medium heat. Lightly grease with butter.
To test if it is ready, sprinkle a few drops of water on the surface. If they sizzle and evaporate, it is ready.
Step 5: Cook the Pancakes
Pour about 1/3 cup of batter for each pancake onto the hot surface.
Cook for about 2 to 3 minutes, until bubbles form on the surface and the edges begin to look set.
Flip carefully and cook another 1 to 2 minutes until golden brown and cooked through.
Avoid pressing down on the pancakes while cooking. That removes air and reduces fluffiness.
Step 6: Keep Warm
Place cooked pancakes on a baking sheet in a 200°F (95°C) oven while you finish the batch.
Serving Suggestions
Stack high and top with:
Butter and maple syrup
Fresh berries and powdered sugar
Honey and toasted nuts
Whipped cream
Caramel or chocolate drizzle
Tips for Extra Fluffy Pancakes
Do not overmix the batter.
Let the batter rest before cooking.
Cook on medium heat to prevent burning the outside before the inside cooks.
Use fresh baking powder for maximum rise.
Storage
Refrigerate leftovers in an airtight container for up to 3 days.
Freeze between layers of parchment paper for up to 2 months.
To reheat, warm in a toaster or microwave for 20 to 30 seconds.
These pancakes are thick, soft, and perfectly golden with a tender crumb — ideal for a cozy homemade breakfast.