How to make fluffy pancakes

Tall, soft and golden, from scratch in 20 minutes.

Time: 20 min · Difficulty: Easy · 7 steps

What you need

Whisk the dry ingredients
In a big bowl, whisk the flour, baking powder, sugar and salt together, so the baking powder is spread evenly.
Tip: fresh baking powder = fluffy
Mix the wet ingredients
In a jug, whisk the milk, egg and melted butter until the egg is fully mixed in.
Tip: let the butter cool a bit first
Fold it together gently
Pour the wet mix into the dry and fold with a spatula just until no dry flour is left. Stop while it still looks lumpy.
Tip: lumps are ok, over-mixing isn’t
Let the batter rest
Leave the batter alone while the baking powder starts working. It will thicken and get a little bubbly.
Tip: resting = taller pancakes
Heat and butter the pan
Heat the pan over medium heat and melt a small knob of butter in it. It’s ready when a drop of water sizzles.
Tip: medium, not high
Pour, then wait for bubbles
Pour about ¼ cup of batter per pancake and leave it be. When bubbles pop on top and the edges look dry, about 2 minutes, it’s ready to flip.
Tip: popped bubbles = flip time
Flip once
Slide the spatula under and flip it in one quick move. Cook about 1 more minute, until golden underneath. Don’t press it down.
Tip: one flip, no squishing