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Tall stack of golden pancakes with melting butter and maple syrup, an easy fluffy pancakes breakfast

Easy Fluffy Pancakes Ready in 30 Minutes

Tall, soft pancakes with golden edges, made from pantry staples in 30 minutes. A 5 minute rest and a medium pan are the whole secret.
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Prep Time 8 minutes
Cook Time 17 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 10 pancakes
Course: Breakfast
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups 180 g King Arthur all-purpose flour, spooned into the cup and leveled
  • 2 tablespoons granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 1 1/4 cups whole milk at room temperature
  • 1 large egg at room temperature
  • 3 tablespoons unsalted butter melted and cooled for 2 minutes
  • 1 teaspoon alcohol-free vanilla extract
  • 1 tablespoon neutral oil such as canola or avocado oil, for the pan

Equipment

  • 12-inch nonstick skillet or electric griddle
  • Two medium mixing bowls
  • 1/4 cup measuring cup
  • Thin wide spatula
  • Wire rack set on a baking sheet

Method
 

  1. Set the milk and egg out 20 minutes ahead. Heat the oven to 200°F with a wire rack on a baking sheet inside. Melt the butter and cool it for 2 minutes.
  2. Whisk the flour, sugar, baking powder, and salt in a large bowl for 20 seconds, until it looks like one even, pale powder.
  3. Whisk the egg, milk, and vanilla in a second bowl for 30 seconds, then stream in the melted butter, until the liquid is smooth and slightly frothy.
  4. Pour the wet mixture into the dry and fold with a spatula for 10 to 12 strokes, until the batter is thick and bumpy. Leave the lumps.
  5. Rest the batter for 5 minutes, until small bubbles pop on the surface.
  6. Heat the 12-inch skillet over medium (about 350°F) for 3 minutes. Wipe it with a paper towel dipped in oil, until the oil shimmers without smoking.
  7. Scoop 1/4 cup batter per pancake, three at a time, with 2 inches between them. Do not press the batter. Cook 2 to 3 minutes, until bubbles stay open on top and the edges look dry.
  8. Flip once and cook 1 to 2 minutes more, until the second side is golden brown and the center springs back when pressed.
  9. Hold the finished pancakes on the wire rack in the 200°F oven for up to 20 minutes, until all the batter is cooked.
  10. Repeat with the remaining batter, wiping the pan with oil between batches, until you have about 10 pancakes that are 4 inches wide and evenly golden.

Notes

Spoon the flour into the cup and level it, or weigh 180 g. Scooping packs in extra flour.
Do not mix the wet batter ahead. Baking powder starts working as soon as it meets the milk.
Storage: refrigerate up to 4 days in an airtight container, or freeze up to 2 months, with parchment between layers.