🎉 Introduction
There’s nothing quite like a tall stack of fluffy, golden pancakes to start the day on a delicious note. Whether it’s Sunday brunch or a weekday morning craving, this Fluffy Pancake Recipe inspired by Recipes by Carina is the only one you’ll ever need. Soft, pillowy, and incredibly easy to whip up, these pancakes are made with basic ingredients and come together in minutes.
The result? Pancakes that are beautifully browned on the outside, cloud-like on the inside, and perfect for soaking up maple syrup, melted butter, or your favorite toppings. If you’re searching for that classic diner-style pancake texture at home — thick, fluffy, and never dry — this is it.
Let’s dive into the fluffiest pancake experience ever!
🧰 Equipment Needed
To make these pancakes light and fluffy, you’ll need:
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Whisk
- Non-stick skillet or griddle
- Spatula
- Ladle or ¼-cup scoop
- Wire rack (optional, for holding cooked pancakes)
🛒 Ingredients
🥚 Wet Ingredients:
- 1 large egg
- 1 cup whole milk
- 2 tablespoons unsalted butter, melted (plus more for greasing the pan)
- 1 teaspoon vanilla extract (optional for added flavor)
🧂 Dry Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
Optional Toppings: Maple syrup, fresh berries, banana slices, whipped cream, chocolate chips, or powdered sugar.
👩🍳 Directions
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk the egg, then add the milk, melted butter, and vanilla extract (if using). Whisk until fully incorporated.
Step 3: Combine Wet and Dry
Add the dry ingredients to the wet ingredients. Gently stir until just combined — a few small lumps are totally fine.
Do not overmix! Overworking the batter can make the pancakes dense instead of fluffy.
Step 4: Let the Batter Rest
Let the pancake batter sit for 5–10 minutes. This allows the baking powder to activate and the batter to aerate for extra fluffiness.
Step 5: Heat the Skillet
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Test if it’s ready by sprinkling a few drops of water — they should sizzle gently and evaporate.
Step 6: Cook the Pancakes
Scoop ¼ cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set — about 2–3 minutes.
Flip and cook for another 1–2 minutes, until golden brown and cooked through.
Step 7: Stack and Serve
Transfer to a plate or wire rack and repeat with remaining batter. Serve warm with your favorite toppings!
🍽️ Servings & Timing
- Servings: 6–8 pancakes (2–3 servings)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: ~25 minutes
Perfect for a cozy breakfast, lazy brunch, or even breakfast-for-dinner.
🧊 Storage & Reheating
Storage:
- Store cooled pancakes in an airtight container in the fridge for up to 3 days.
- Freeze in a single layer, then stack with parchment paper and store in freezer-safe bags for up to 2 months.
Reheating:
- Microwave: Wrap in a paper towel and heat for 30–45 seconds.
- Toaster: Toast on medium for crispy edges and warm centers.
- Oven: Reheat on a baking sheet at 300°F (150°C) for 10 minutes.
Tip: Always reheat gently to preserve moisture and fluffiness.
🥄 Variations
Add a twist to your pancakes with these fun variations:
- Blueberry Pancakes: Fold in ½ cup of fresh or frozen blueberries.
- Banana Pancakes: Mash 1 ripe banana into the wet ingredients.
- Chocolate Chip Pancakes: Add ⅓ cup mini chocolate chips to the batter.
- Buttermilk Pancakes: Replace regular milk with buttermilk for extra tang and rise.
- Lemon Poppyseed: Add 1 tsp lemon zest and 1 tsp poppy seeds for a bakery-style vibe.
- Whole Wheat Pancakes: Replace half the flour with whole wheat flour for extra fiber.
❓ 10 FAQs
1. Why are my pancakes not fluffy?
Overmixing the batter or cooking on too low of a heat can cause flat, dense pancakes.
2. Can I make this pancake batter ahead of time?
It’s best to use it right away, but you can refrigerate it for up to 1 hour. Let it come to room temperature before cooking.
3. Can I use plant-based milk?
Yes! Almond milk, oat milk, or soy milk work well. Use full-fat options for richness.
4. Why do my pancakes burn before they’re cooked through?
Your heat may be too high. Stick to medium heat for even browning and thorough cooking.
5. Can I double the recipe?
Absolutely — just scale up all the ingredients. It’s great for feeding a crowd.
6. What’s the best way to keep pancakes warm?
Place cooked pancakes on a baking sheet in a 200°F (95°C) oven until ready to serve.
7. Can I add protein powder to the batter?
Yes — substitute ¼ cup of flour with your favorite protein powder.
8. What’s the difference between baking powder and baking soda in pancakes?
Baking powder provides lift without needing an acid. This recipe uses it to keep things simple and fluffy.
9. Can I use self-rising flour instead of all-purpose?
You can! Just omit the baking powder and salt.
10. Are these pancakes sweet enough on their own?
They’re mildly sweet — perfect with syrup or jam. Add 1 extra tablespoon of sugar if you like them sweeter.
🏁 Conclusion
This Fluffy Pancake Recipe – Recipes by Carina inspired delight is your new go-to breakfast staple. With basic ingredients, a quick prep time, and the dreamiest texture, it’s a guaranteed win every time. Whether you top them with maple syrup, fresh fruit, or a pat of butter, you’re in for breakfast heaven.
The beauty of this recipe lies in its simplicity — no fancy tools, no weird ingredients, just classic homemade pancakes that turn out soft, thick, and fluffy every time.
Once you make this recipe, you’ll never go back to the boxed mix again!
Fluffy Pancake Recipe – Recipes by Carina: The Softest Stack You’ll Ever Make!
Ingredients
Equipment
Method
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In a large bowl, whisk the egg, then add the milk, melted butter, and vanilla extract (if using). Whisk until fully incorporated.
- Add the dry ingredients to the wet ingredients. Gently stir until just combined — a few small lumps are totally fine.
- Do not overmix! Overworking the batter can make the pancakes dense instead of fluffy.
- Let the pancake batter sit for 5–10 minutes. This allows the baking powder to activate and the batter to aerate for extra fluffiness.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Test if it’s ready by sprinkling a few drops of water — they should sizzle gently and evaporate.
- Scoop ¼ cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set — about 2–3 minutes.
- Flip and cook for another 1–2 minutes, until golden brown and cooked through.
- Transfer to a plate or wire rack and repeat with remaining batter. Serve warm with your favorite toppings!
Notes
Storage:
Store cooled pancakes in an airtight container in the fridge for up to 3 days. Freeze in a single layer, then stack with parchment paper and store in freezer-safe bags for up to 2 months. Reheating:
Microwave: Wrap in a paper towel and heat for 30–45 seconds. Toaster: Toast on medium for crispy edges and warm centers. Oven: Reheat on a baking sheet at 300°F (150°C) for 10 minutes. Tip: Always reheat gently to preserve moisture and fluffiness. 🥄 Variations
Add a twist to your pancakes with these fun variations: Blueberry Pancakes: Fold in ½ cup of fresh or frozen blueberries. Banana Pancakes: Mash 1 ripe banana into the wet ingredients. Chocolate Chip Pancakes: Add ⅓ cup mini chocolate chips to the batter. Buttermilk Pancakes: Replace regular milk with buttermilk for extra tang and rise. Lemon Poppyseed: Add 1 tsp lemon zest and 1 tsp poppy seeds for a bakery-style vibe. Whole Wheat Pancakes: Replace half the flour with whole wheat flour for extra fiber. ❓ 10 FAQs
1. Why are my pancakes not fluffy?
Overmixing the batter or cooking on too low of a heat can cause flat, dense pancakes. 2. Can I make this pancake batter ahead of time?
It’s best to use it right away, but you can refrigerate it for up to 1 hour. Let it come to room temperature before cooking. 3. Can I use plant-based milk?
Yes! Almond milk, oat milk, or soy milk work well. Use full-fat options for richness. 4. Why do my pancakes burn before they’re cooked through?
Your heat may be too high. Stick to medium heat for even browning and thorough cooking. 5. Can I double the recipe?
Absolutely — just scale up all the ingredients. It’s great for feeding a crowd. 6. What’s the best way to keep pancakes warm?
Place cooked pancakes on a baking sheet in a 200°F (95°C) oven until ready to serve. 7. Can I add protein powder to the batter?
Yes — substitute ¼ cup of flour with your favorite protein powder. 8. What’s the difference between baking powder and baking soda in pancakes?
Baking powder provides lift without needing an acid. This recipe uses it to keep things simple and fluffy. 9. Can I use self-rising flour instead of all-purpose?
You can! Just omit the baking powder and salt. 10. Are these pancakes sweet enough on their own?
They’re mildly sweet — perfect with syrup or jam. Add 1 extra tablespoon of sugar if you like them sweeter. 🏁 Conclusion
This Fluffy Pancake Recipe – Recipes by Carina inspired delight is your new go-to breakfast staple. With basic ingredients, a quick prep time, and the dreamiest texture, it’s a guaranteed win every time. Whether you top them with maple syrup, fresh fruit, or a pat of butter, you’re in for breakfast heaven. The beauty of this recipe lies in its simplicity — no fancy tools, no weird ingredients, just classic homemade pancakes that turn out soft, thick, and fluffy every time. Once you make this recipe, you’ll never go back to the boxed mix again!
