Fluffy Pancakes from Scratch | CookOS

Fluffy Pancakes

Name: Fluffy Pancakes from Scratch
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 tbsp baking powder; 1/2 tsp kosher salt; 2 tbsp granulated sugar; 2 large eggs, at room temperature; 3/4 cup whole milk, at room temperature; 2 tbsp unsalted butter, melted and cooled; 1 1/2 tsp pure vanilla extract; 1 tbsp neutral oil, for griddle; Butter, for serving; Maple syrup, for serving; Fresh strawberries, for garnish; Confectioners' sugar, for dusting

These fluffy pancakes are made from scratch using basic pantry staples—flour, baking powder, eggs, and milk—and deliver a light, tender crumb every time. Room-temperature ingredients and proper mixing technique are the keys to maximum height.

🌍American 🏷️Pancakes 🏷️Fluffy pancakes 🏷️Breakfast 🏷️Brunch From-scratch

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Total

25 min

Servings

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by cookingwithshereen

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Ingredients

1 1/2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp kosher salt
2 tbsp granulated sugar
2 large eggs, at room temperature
3/4 cup whole milk, at room temperature
2 tbsp unsalted butter, melted and cooled
1 1/2 tsp pure vanilla extract
1 tbsp neutral oil, for griddle
Butter, for servingoptional
Maple syrup, for servingoptional
Fresh strawberries, for garnishoptional
Confectioners' sugar, for dustingoptional

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Instructions

1
In a large bowl, combine the all-purpose flour, baking powder, kosher salt, and granulated sugar.
2
Whisk the dry ingredients together.
3
Add the room temperature eggs, whole milk, cooled melted butter, and vanilla extract to the bowl.
4
Whisk the wet and dry ingredients together until just combined. Be careful not to overmix; a few lumps are okay.
5
Let the batter rest for 10-15 minutes.
6
Preheat a griddle or non-stick skillet over medium heat (around 300°F).
7
Lightly grease the griddle with neutral oil or clarified butter, wiping off any excess with a paper towel.
8
Ladle the pancake batter onto the hot griddle to your desired size.
9
Cook for about 1.5 minutes on the first side, until bubbles start to break on the surface and the edges look set.
10
Flip the pancakes and cook for another minute until golden brown.
11
Serve the pancakes warm, stacked with butter, fresh strawberries, maple syrup, and a dusting of confectioners' sugar.

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Tips & Notes

Pro tips

Use room-temperature eggs and milk—cold ingredients don't incorporate smoothly and result in uneven texture.
Mix the batter until just combined; lumps are fine and actually prevent tough, dense pancakes from overmixing.
Flip pancakes only once, after bubbles appear on the surface and edges look set; multiple flips flatten them.
Let the griddle preheat properly so the exterior sets quickly while interior steam creates height.

Substitutions

All-purpose flour → cake flour or pastry flour (yields even softer crumb)
Whole milk → buttermilk (reduce baking powder to 2 tsp; adds tang)
Granulated sugar → honey or maple syrup (reduce liquid by 1 tbsp total)
Unsalted butter → neutral oil (no flavor change; easier to incorporate)

Storage & make-ahead

Store cooled pancakes in an airtight container in the refrigerator for up to 3 days, or freeze up to 2 months; reheat in a 350°F oven or toaster.

Common Questions

Why are my pancakes dense instead of fluffy?

Overmixing the batter develops gluten and deflates air bubbles. Mix until just combined with visible lumps remaining. Also ensure baking powder hasn't expired.

Can I make the batter ahead of time?

Mix dry ingredients ahead, but combine wet and dry ingredients just before cooking. Batter sitting too long will lose leavening power and result in flat pancakes.

What's the best griddle temperature?

Heat your griddle to medium or medium-high until a drop of water beads and rolls. Too hot and the outside burns before the inside cooks; too cool and pancakes spread flat.