Why are my pancakes dense instead of fluffy?

Overmixing the batter develops gluten and deflates air bubbles. Stir until just combined—lumps are fine. Also ensure your baking powder is fresh and you're using warm milk.

Can I make the batter ahead of time?

Mix dry ingredients up to 1 day ahead. Combine wet ingredients just before cooking, then mix together. The batter loses lift if made more than 10 minutes before cooking.

What temperature should the griddle or pan be?

Medium to medium-high heat. Test with a drop of water—it should sizzle gently. Too hot burns the outside before the inside cooks; too cool yields dense, pale pancakes.

How do I know when to flip?

Wait until bubbles form on the surface and the edges look set and slightly dry. Flip once; cooking the second side takes half the time of the first.

Can I use buttermilk instead of regular milk?

Yes. Use the same amount and reduce baking powder to 1 tsp, adding ¼ tsp baking soda. Buttermilk reacts differently and needs baking soda for lift.

Fluffy Homemade Pancakes

Name: Fluffy Homemade Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup all-purpose flour (150g, $0.17*); 1½ tsp baking powder (8g, $0.07**); ½ tsp salt (4g, $0.02); ¾ cup milk (warm, $0.15***); 2 Tbsp butter (melted, $0.19); 1 large egg ($0.18); 2 Tbsp granulated sugar (25g, $0.04); ½ tsp vanilla extract ($0.25); 4 tsp cooking oil ($0.05****)

1

Gather and prepare all ingredients.

2

Whisk together the flour, baking powder, and salt in a medium-sized bowl.

3

In a separate medium-sized bowl, whisk together the milk, egg, melted butter, sugar, and vanilla extract.

4

Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. DO NOT overmix. The batter should be thick yet still pourable, with a few lumps remaining. If it isn’t pourable, add an additional 1-2 tablespoons of milk until it reaches the right consistency. A batter that’s too thick can turn out slightly dry once cooked.

5

Next, let the batter rest for 15 minutes. This allows the flour to hydrate fully, relaxes the gluten, and activates the baking powder, resulting in tender, thicker, and more evenly cooked pancakes.

6

Heat a large skillet or griddle over medium. Once hot, add enough cooking oil to coat the surface (I use about ½ tsp per pancake). Add the batter to the hot griddle, ¼ cup at a time. Use the back of the measuring cup to spread the batter into a 4.5-inch diameter circle.

7

Cook until bubbles form over the surface and begin to pop, the edges look dry, and the bottom is golden brown, about 1-2 minutes. Flip them and cook on the second side until golden brown, for about 30 seconds.

8

Repeat with the remaining batter, adding more oil to the skillet between batches or as needed, until all the pancakes have been cooked. Keep them warm on a plate under a towel or in a warm oven until all the remaining batter is cooked. Serve warm with your favorite toppings!