Recipe

Light and Fluffy Weeknight Pancakes

A fast, no-drama pancake recipe with tall, tender middles and crisp-golden edges. One bowl, simple ingredients, and a little technique that makes them reliably fluffy every time.

By Matt Campbell

•

4.8

A stack of golden, fluffy pancakes on a plate with butter melting on top and maple syrup on the side, photographed in warm evening kitchen light

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Some nights you want dinner that feels like a hug, but you also want it now. Enter: pancakes for dinner. Not the sad, flat kind that taste like flour and regret. I mean the light and fluffy kind with cozy insides, crisp edges, and that buttery smell that makes everyone wander into the kitchen like it's a cartoon.

This is my weeknight pancake method when I need something fast, comforting, and basically guaranteed to work. The ingredients are pantry staples, the steps are clear, and the only “fancy” move is giving the batter a short rest so it can puff up like it means it.

A mixing bowl with pancake batter being whisked on a kitchen counter with measuring cups nearby Bonus: these are perfect for sweet or savory toppings. Maple syrup is classic, but I've absolutely eaten these with fried eggs, hot sauce, and cheddar, and I regret nothing.

Why It Works

Fluffy texture without fuss: Baking powder does the heavy lifting, and a brief batter rest helps hydrate the flour for a tender crumb.
No overmixing needed: A few lumps are your friend. Overmixing develops gluten and makes pancakes chewy instead of cloud-like.
Crisp edges, soft centers: Medium heat plus a lightly buttered pan gives you that golden, lacy edge while the inside stays pillowy.
Weeknight flexible: Make them sweet, make them savory, or stash leftovers for quick breakfasts.

Pairs Well With

Storage Tips

How to Store Leftovers

Fridge: Let pancakes cool completely, then store in an airtight container with parchment between layers. They keep well for 3 to 4 days.

Freezer: Freeze in a single layer on a sheet pan until firm, then transfer to a freezer bag. They keep for about 2 months.

Reheat (best options):

Toaster: My favorite for bringing back crisp edges. Toast on a low to medium setting.
Oven: 350°F for 6 to 8 minutes, stacked loosely in foil if you want them extra soft.
Microwave: 20 to 40 seconds. Soft, fast, less crisp.

Make-ahead tip: If you're planning for leftovers, cook pancakes a shade lighter than your ideal so they don't overbrown when reheated.

Common Questions

Why aren't my pancakes fluffy?

The usual suspects are overmixing (tough pancakes), old baking powder (no lift), or a pan that's too hot (burnt outside, raw middle). Mix just until combined, use fresh leavening, and stick with medium heat.

Can I swap in whole wheat flour?

Yes. For the best texture, use half all-purpose and half whole wheat. If you go 100% whole wheat, add an extra tablespoon or two of milk to loosen the batter and expect a slightly heartier bite.

Can I make the batter ahead of time?

I don't recommend it for maximum fluff. Baking powder starts working once it's wet. If you need a head start, mix the dry ingredients and wet ingredients separately, then combine right before cooking.

How do I know when to flip?

Look for bubbles on the surface that pop and leave little holes, and edges that look set. Flip once and cook the second side a shorter time.

Can I make these dairy-free?

Yes. Use an unsweetened plant milk and swap melted butter for neutral oil or a dairy-free butter. The flavor changes slightly, but the pancakes still come out tender and fluffy.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Whisk (and a rubber spatula helps)
Measuring cups and spoons
Nonstick skillet or griddle
Thin spatula for flipping
Wire rack (optional, for keeping pancakes from steaming)

I started making “breakfast for dinner” when I was trying to get better in the kitchen without turning every meal into a full production. Pancakes taught me a lot fast: heat control, timing, and the power of leaving the batter alone. Now it's my go-to on chaotic nights, especially when the fridge looks uninspiring. The second I smell butter hitting the pan, the day chills out a little. Also, I fully believe the first pancake is a chef tax. You taste it, you adjust the heat, and you pretend it was always part of the plan.

Light and Fluffy Weeknight Pancakes

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 (about 10 to 12 pancakes)

Ingredients

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
1 1/4 cups milk
1 large egg
3 tablespoons unsalted butter, melted and slightly cooled (plus more for the pan)
1 teaspoon vanilla extract (optional, but great for sweet pancakes)
Neutral oil or extra butter for cooking

Optional add-ins

1/2 cup chocolate chips or blueberries
1/2 teaspoon ground cinnamon
Fresh lemon zest for a brighter flavor

Instructions

Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Mix the wet ingredients. In a measuring cup or medium bowl, whisk the milk, egg, melted butter, and vanilla (if using) until smooth.
Combine gently. Pour the wet mixture into the dry mixture. Use a rubber spatula or spoon to fold just until you don't see dry flour. The batter should be lumpy. If it looks very thick, add 1 to 2 tablespoons more milk.
Rest the batter. Let it sit for 5 minutes while you heat the pan. This helps the flour hydrate and the batter thicken slightly for fluffier pancakes.
Heat the skillet. Warm a nonstick skillet or griddle over medium heat. Add a small pat of butter or a thin swipe of oil. You want a gentle sizzle, not smoke.
Scoop and cook. Pour 1/4 cup batter per pancake. Cook until bubbles form on top and the edges look set, about 2 to 3 minutes. If you're adding blueberries or chips, sprinkle them on now.
Flip once. Flip and cook until golden on the second side, about 1 to 2 minutes.
Keep warm and serve. Transfer to a wire rack or a plate. Repeat with the remaining batter, adjusting heat as needed. Serve with butter, syrup, fruit, or go savory with eggs and crispy bacon.

Quick heat tip: If pancakes are browning too fast, lower the heat. If they're pale and taking forever, bump it slightly. Medium is the sweet spot.

Nutrition information is estimated.

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