To make perfect pancakes every time, start with the right ingredients. All you need is flour, baking powder, salt, sugar, milk, eggs, and butter. For extra fluffiness, use equal parts all-purpose flour and whole wheat flour. Mix 2 teaspoons of baking powder and 1/2 teaspoon of salt for every cup of flour. Add 2 tablespoons of sugar to enhance the flavor.
For the wet ingredients, use 1 cup of milk, 2 beaten eggs, and 2-4 tablespoons of melted butter. Make sure all ingredients are at room temperature for the best results. Whisk the dry ingredients in a large bowl. In a separate medium bowl, whisk together the wet ingredients. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix, the batter should be slightly lumpy.
Heat a griddle or nonstick pan over medium heat. Add a tablespoon of butter and swirl to coat the pan. Pour 1/4 cup of batter per pancake onto the griddle, spacing them a few inches apart. Cook until bubbles start to appear on the surface, about 2 to 3 minutes. Flip and cook until the pancakes are lightly browned on the bottom, 1 to 2 minutes more.
To get pancakes perfectly round, use a 1/4 cup measuring cup to scoop and pour the batter. For extra fluffy pancakes, let the batter sit for 10 minutes before cooking. This allows the baking powder to activate, creating air bubbles. Do not overmix the batter while cooking or the pancakes can become dense. Only flip the pancakes once while cooking.
Flipping too early can cause the pancakes to break apart, and flipping too late can result in dark, dense pancakes. The pancakes are ready to flip when the bubbles start to burst on the surface. Use a spatula to gently lift one edge of the pancake to check if it’s lightly browned before flipping. Flipping at the right time is key to light and fluffy pancakes.
