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A stack of golden pancakes on a white plate topped with butter and syrup.
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5 from 3 votes

Classic Fluffy Pancakes

These pancakes are so fluffy and melt-in-your-mouth tender. They use simple ingredients for a delicious stack of pancakes, no buttermilk needed!
Course: Breakfast
Cuisine: American
Servings: 8 pancakes
Author: Erika Kwee

Ingredients

  • 1 1/4 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/4 tsp kosher salt
  • 1 1/4 cup whole milk, at room temperature
  • 3 tbsp unsalted butter, melted and cooled slightly
  • 1 large egg, at room temperature
  • 1 tbsp apple cider vinegar

Instructions

  • In a large mixing bowl, whisk together flour, sugar, salt, baking soda and baking powder.
  • In a separate bowl, whisk together the milk, melted butter, egg and vinegar until smooth. Pour milk mixture into the dry ingredients and stir until just combined--you want some lumps at this stage.
  • Heat a non-stick pan over medium heat. Lightly grease the pan with oil and raise the temperature to medium. Use a quarter cup to measure the batter onto the preheated pan. Cook until bubbles start to appear on the exposed surface of the pancake, about 1-2 minutes. Flip pancake and cook for an additional 1-2 minutes or until golden brown on the underside.

Video

Notes

You can use any type of milk you have on hand! Plant-based milk works (although the pancakes may taste slightly eggier), any type of cow milk will work (whole milk gives the richest flavor), and my favorite rendition is half heavy cream, half water.
To quickly bring your milk to room temperature, microwave it for 20-30 seconds. To quickly bring an egg to room temperature, soak it in hot water for 5 minutes.
Adapted from Neighborhood Food.