Why are my pancakes not fluffy?

This usually happens when the batter is overmixed or the leavening isn’t fresh. Pancake batter should look thick and slightly lumpy, not smooth like cake batter. Letting the batter rest for a few minutes before cooking also helps the pancakes rise better.

Should pancake batter be thick or runny?

For fluffy pancakes, the batter should be thick but still pourable. It should slowly flow off a ladle rather than run like milk. If it’s too thick to pour, add a little milk a tablespoon at a time until it loosens slightly.

When exactly should I flip pancakes?

Flip the pancakes when bubbles form on the surface and the edges look set, not wet. The underside should be lightly golden, not dark brown. If you flip too early, the pancake won’t have enough structure and may deflate.

Can I make pancake batter ahead of time?

You can mix the dry ingredients ahead of time, but it’s best to add the wet ingredients right before cooking. Once the batter is fully mixed, the leavening starts working, and waiting too long can reduce fluffiness. If needed, you can rest the batter for up to 20 minutes without issues.

Perfect Fluffy Pancakes – A Classic, Cozy Breakfast

Description

Soft, thick, and comforting pancakes made with simple pantry ingredients. These perfect fluffy pancakes cook up golden on the outside with a tender, airy center, ideal for cozy weekend breakfasts.

Ingredients

Scale

2 cups all-purpose flour
1/4 cup granulated sugar
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups milk
1/4 cup butter, melted
2 teaspoons pure vanilla extract
1 large egg

Cook Mode Keep your screen awake while you cook

Instructions

Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
Make a well in the center and add the milk, melted butter, vanilla extract, and egg.
Whisk the wet ingredients together first, then gently fold into the dry ingredients until just combined.
Let the batter rest while heating a nonstick pan or griddle over low to medium heat.
Lightly butter the pan and pour about 1/4 cup batter for each pancake.
Cook until bubbles form on the surface and edges look set, then flip.
Cook the second side until golden and the pancake feels springy in the center.
Repeat with remaining batter and serve warm.

Notes

Do not overmix the batter; a few small lumps are normal and help keep pancakes tender.
If the batter is too thick, add milk one tablespoon at a time until pourable.
For even pancakes, use a 1/4-cup measuring cup to portion the batter.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Griddle
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 170
Sugar: 6 g
Sodium: 210 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 30 mg