---
title: Fluffy Pancakes
description: Tall, fluffy from-scratch pancakes with a thick batter — about 8 pancakes.
source: https://www.laurafuentes.com/fluffy-pancakes-recipe/
author: Laura Fuentes
servings: 4
prep time: 5 minutes
cook time: 10 minutes
time required: 15 minutes
course: breakfast
cuisine: American
tags:
  - breakfast
  - pancakes
  - weekend
  - scaling
---

In a #large bowl{}, combine @all-purpose flour{1 1/2%cups}, @baking powder{2 1/2%tsp}(aluminum-free), @salt{1/2%tsp}, and @sugar{2%tbsp}. Make a well in the center.

Pour in @milk{1 1/4%cups}, @egg{1}, @butter{3%tbsp}(melted), and @vanilla extract{2%tsp}. Break up the egg with a fork, mix the liquids, then fold into the flour from the outside in until just combined — stop when you no longer see dry flour. The batter is thick on purpose (like brownie batter) and won't spread much. Optional: fold in up to 1 cup fruit or about 1/2 cup chocolate chips. If too thick, add up to 2 tbsp milk; if too runny, add 1–2 tbsp flour and wait 5 minutes.

Heat a #nonstick griddle{} or large pan over medium heat (electric griddle about 300–350°F). Grease the hot surface, then immediately pour about 1/4 cup batter per pancake, shaping gently with the back of a spoon.

Cook the first side until edges look defined and bubbles form, about ~{2%minutes}. Flip and cook the second side until golden, a little less time than the first. Do not press down with the spatula.

Repeat with the remaining batter. Keep finished pancakes warm on a sheet pan in a 200°F oven if needed. Serve with syrup and toppings of choice.