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Close-up of a stack of fluffy homemade pancakes being drizzled with syrup, topped with butter.

Fluffy Homemade Pancakes: Your New Weekend Brunch Favorite!

I remember making fluffy pancakes for my family in my San Diego kitchen on a sunny Saturday morning. I wanted a special brunch to bring everyone together. I whisked the batter until it was right. As the pancakes puffed up, the aroma filled the air, making our home warm. The joy shared over that brunch became a cherished memory, showing that simple recipes create meaningful moments.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour, spooned into measuring cup and leveled off
  • 4 teaspoons baking powder
  • 1/4 cup sugar
  • 1 teaspoon salt
Wet Ingredients
  • 2 large eggs
  • 1.5 cups milk, plus more if necessary
  • 4 tablespoons unsalted butter, melted and slightly cooled plus more for cooking
  • As needed Vegetable oil, for cooking

Equipment

  • Large bowl
  • Medium bowl
  • Whisk
  • Griddle or nonstick pan

Method
 

  1. Whisk together the flour, baking powder, sugar, and salt in a large bowl.
  2. Whisk the eggs and milk in a medium bowl until they are evenly combined.
  3. Pour the milk/egg mixture and the melted butter into the dry ingredients. Whisk until the batter is just combined. If the batter seems too thick, add 1 to 2 tablespoons more milk.
  4. Heat a griddle or nonstick pan over medium heat. Coat it lightly with vegetable oil and swirl in a thin pat of butter.
  5. Ladle or drop about 1/4 cup of batter onto the griddle for each pancake. Cook until the first side is golden brown, or until the top surface bubbles and has holes. Flip the pancake and cook until the other side is golden brown. Watch carefully, as this happens quickly; check after 30 seconds. Adjust the heat setting if you need to.
  6. Wipe the griddle clean with a paper towel between batches. Serve immediately with maple syrup.

Nutrition

Calories: 240kcalCarbohydrates: 33gProtein: 7gFat: 9gSaturated Fat: 5gCholesterol: 67mgSodium: 262mgFiber: 1gSugar: 9g

Notes

You can freeze these pancakes for up to 3 months. After they cool completely, place parchment or wax paper between each pancake before stacking. Wrap the stack tightly in aluminum foil or put it in a heavy-duty freezer bag. To reheat, place the pancakes in a single layer on a baking sheet, cover with foil, and bake in a 375°F oven for about 8 to 10 minutes, or until hot.

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