> https://www.laurafuentes.com/wprm_print/best-fluffy-pancake-recipe ## Best Fluffy Pancake Recipe  Servings: 4  Prep Time: 5minutes mins  Cook Time: 10minutes mins  Total Time: 15minutes mins Get ready to make the most incredible fluffy pancakes yet with my step-by-step secrets that make this recipe foolproof! 4.94 from 719 votes ### Ingredients - 1 ½ cups all-purpose flour - 2 ½ teaspoons baking powder, aluminum-free  - ½ teaspoon salt - 2 tablespoons sugar - 1 ¼ cups milk, any - 1 egg - 3 tablespoons butter, melted - 2 teaspoons vanilla extract ### Instructions #### Make the batter: - In a large bowl, combine the flour, baking powder, salt, and sugar. Make a well (like a volcano) in the middle and pour in the milk, egg, melted butter, and vanilla extract. Break up the egg first with a fork, then mix it with the liquid ingredients, and then combine it with the flour, working from the outside of the bowl in, until just combined and mostly smooth. _Stop mixing when you no longer see flour to avoid chewy pancakes._ #### Cook the pancakes: - Heat a non-stick griddle or large pan over medium heat. Once hot, grease, spray, or melt butter on the hot surface. _When using an electric griddle, heat it somewhere between 300 and 350F._ _If you grease it with butter and it browns, the surface is too hot._ - Immediately, pour ¼ cup of batter onto the greased surface. _This batter doesn't spread, so use the back of a spoon or the scoop to shape it._ Cook the first side for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook the second side for a little less time. _Avoid pressing down on the pancake with the spatula after flipping; this will make the pancakes dense by eliminating the air pockets and/or cause the batter to ooze out on the sides and be undercooked._  - Remove the cooked pancakes from the pan and repeat the process with the remaining batter, serving the pancakes as you go or keeping them warm on a sheet pan in a 200F oven. #### Serve: - Plate a few pancakes on a plate, top with your favorite toppings and syrups. ### Notes **Add-ins/Mix-ins:** - **Add up to 1 cup of fruit**, cut small, like diced strawberries or blueberries (whole), to the batter by gently folding them in with a spatula. - **Chocolate chips:** about ½ cup to the batter, folded gently. **Consistency Tips:**_The best visual is always the quick video above._  - If your batter is too thick, you likely added too much flour into the cup (or omitted the butter). Add 2 more tablespoons of milk to thin it, then mix gently. - If your batter is too runny, add 1 to 2 tablespoons more flour, mix gently, and wait 5 minutes before cooking.  - If your pancakes are flat, your baking powder is no longer active (gone bad), and it happens when it's been opened for more than 9-12 months. This ingredient cannot be omitted. ### Nutrition Serving: 2 pancakes | Calories: 190kcal | Carbohydrates: 27g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g| Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 450mg | Potassium: 46mg | Fiber: 1g | Sugar: 2g | Vitamin A: 215IU | Calcium: 171mg | Iron: 2mg Scan the QR code below to read the full post, get additional tips & tricks, and watch the recipe video.