Here’s my gramma’s Fluffy Pancake Recipe! A super easy, classic breakfast recipe using pantry staples that delivers a fluffy pancake every time. These hold up well if adding cooked bacon, chocolate chips, nuts or diced fruit to the batter, too.
Classic Fluffy Pancake Recipe
Light, airy and fluffy on the inside with a golden brown exterior best describes the perfect pancake. While I love a good sourdough pancake, this basic recipe needs to be in everyones cooking repertoire!
This pancake recipe comes via my gramma, one I dug out of the archives while an out of town guest visited this past weekend. Funny I thought I had the basic, essential recipe on the site, but when I looked, realized I’ve never posted it!
So here it is.
How to make the BEST Fluffy Pancake
The batter is the first part: it needs to rest a minute or two after mixing so the baking powder works its magic. It also can’t be too thick or it won’t spread easy and if too thin, the pancakes never rise well enough.
When pouring the batter into a hot skillet, be sure use the bottom of the measuring cup to smooth out in a circular motion the 4-5 inch pancake.
Wet and dry ingredients
In my gramma’s fluffy pancake recipe, her note mentioned to always mix the dry ingredients in a large bowl and the wet in a smaller. You want the egg beaten well into the wet ingredients first instead of mixing all dry and wet at once. Less lumps and over mixing!
She also used brown sugar instead of regular sugar. Feel free to use what you prefer, but I love the brown sugar myself.
What kind of pan do I use?
I like to use my trusted cast iron pan, but a good non-stick skillet will do.
Butter the skillet?
Heat a cast iron or non-stick skillet over medium heat. Coat the pan with cooking spray or a dab of butter. My gramma used a dab of Crisco lard to melt and cook the pancakes in every 3-4 pancakes. She said it made them brown better than butter, but that’s up to you.
Can I add fruit to the batter?
Feel free to add cut up fruit to the batter, but realize sometimes the fruit’s water content when cooked may make the pancake a little soggy. I just prefer to top the cooked pancakes with the chopped fruit. I also have added chocolate chips, chopped nuts and even crumbled, cooked bacon to the batter and it’s held up just fine!
For this Classic Fluffy Pancake Recipe I love to keep it simple and top the steaming stack of pancakes with butter and maple syrup! Feel free to top with mixed fruit of choice and a good dusting of powdered sugar, too.
Watch how to make this below!
Classic Fluffy Pancakes
- 2 cups flour
- 4 tsp baking powder
- 1/4 cup brown sugar
- 1/8 tsp kosher salt
- 1 3/4 cup milk (See Note 1)
- 4 tsp butter melted
- 1 egg
- 1 tsp vanilla extract
- Cooking spray butter or lard for making pancakes (Gramma's favorite was Crisco)
- In a large bowl whisk together the dry ingredients. In another bowl, whisk together the wet ingredients to thoroughly beat the egg. Pour the wet ingredients into the dry and stir to mix. Allow to rest a minute or two.
- Heat a cast iron or non-stick skillet over medium heat. Coat pan with cooking spray or a dab of butter. (See Note 2). Use paper towel to wipe the butter and coat bottom of skillet.
- Pour 1/3 cup batter into the middle of the skillet. I use a 1/3 cup measure as we want a 1/4 cup batter per pancake and not all pours out as batter is thick (See Note 3).
- Look for bubbles to rise to the pancake surface, flip and cook the other side until golden brown.
- Remove and keep warm.
- Serve with butter, syrup of choice and fruit.
- Have milk (regular, 2% or your choice) at room temperature so melted butter does not harden as you whisk batter.
- My gramma used a dab of Crisco lard to melt and cook the pancakes in every 3-4 pancakes. She said it made them brown better than butter.
- When pouring the batter into a hot skillet, be sure use the bottom of the measuring cup to smooth out in a circular motion the 4-5 inch pancake.