Fluffy Classic Pancakes

Growing up, homemade pancakes were a staple in my diet. Every single weekend (and sometimes during the week) we would have pancakes. They bring back a lot of nostalgia when I make them for myself and my husband!

I cook mine in a non-stick frying pan, but you can also fry them in a pan with oil if that’s more your thing. If you get the edges crispy, it’ll taste like a funnel cake.

Feel free to mix this up a bit – add chocolate chips, blueberries – whatever your heart desires. I like to top mine with syrup and fruit, as seen in the photos.

Below is my family’s recipe – fluffy, amazing, soft pancakes. Makes about 8-10 medium sized pancakes. The batter is very thick, so I used the bottom of the ladle after I pour the batter into the pan to spread it out a little bit.


1 1/4 cup all-purpose flour
3 tsp baking powder
2 tbsp sugar
1/2 tsp salt
1 egg
2 tbsp neutral tasting oil
1 cup milk (or milk substitute)


  1. In medium sized bowl, mix together dry ingredients (I use a rubber spatula – you probably don’t want to use a whisk for this because the batter is very thick).
  2. Make a well in the center, add egg and oil.
  3. Slowly start pouring in milk while stirring.
  4. Do not over mix! A few small lumps are fine.
  5. Ladle into pan which has been pre-heated on medium-low heat.
  6. When small bubbles start to form and bottom is getting golden brown, flip and continuing cooking until other side is also golden brown.
  7. Put on plate, top with toppings/syrup and enjoy!


Don’t have syrup at home? That’s okay – it’s really easy to make some! All you need is brown sugar and water. In a small saucepan, whisk together 1/2 cup of water and 1 cup (packed) of dark brown sugar. Bring to a boil, let simmer for about 5 minutes and take off heat. Let cool.


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