Fluffy Pancakes Recipe

It’s strange how something as simple as pancakes can feel, sometimes, like a gentle memory more than just food. I remember one morning – quiet, a bit rainy – standing in the soft light of the kitchen, mixing batter half-asleep with an old wooden spoon. The smell of butter warming in the pan, that first sizzle when the batter hits… something stirs deep down. These pancakes moelleux (soft pancakes), they’re the kind that feel like home – a little sweet, definitely fluffy, and tender in just the way you hope they’ll be.

Why You’ll Crave It

• They’re incredibly fluffy – like, pillow-fluffy – thanks to just the right lift from the baking powder
• Takes less than 30 minutes, start to finish – sleepy mornings welcome
• Stays soft inside even as the edges get golden and delicate-crispy
• Flexible recipe – you can dress them up or keep them gloriously plain
• Kid- and grown-up friendly, and yes, leftovers still taste perfect

The first time I made these was during a snowstorm – stuck inside, I just wanted something warm and forgiving. They were exactly that.

What You’ll Need

• Flour: 250g all-purpose flour – sift it if you feel like being fancy, but honestly, it’s forgiving
• Sugar: 30g – just enough to hint at sweetness without tipping it into dessert
• Baking Powder: 2 tablespoons – yes, tablespoons (not a typo) for that lift
• Salt: 1/2 teaspoon fine sea salt – that tiny hit that balances everything
• Eggs: 2 large, room temp if you remember, but cold works too
• Milk: 300ml whole milk – cold from the fridge is fine, but warmed slightly blends more smoothly
• Butter: 50g melted – salted or unsalted, either’s fine, just taste and adjust
• Optional Add-ins/Toppings: sliced fruit, real maple syrup, a dollop of Greek yogurt… completely up to you

Easy How-To

Mix the dry stuff

In a big-ish bowl, whisk together your flour, sugar, baking powder, and salt. You want it well-blended but no need to overthink. Sometimes I pause here and enjoy the simple quiet of measuring things – it’s like a little ritual.

Whisk the wet

Crack your eggs into another bowl (I often use a big glass measuring jug), pour in the milk, and then the melted butter. Whisk until all smooth and silky. The butter might float weirdly at first – don’t worry, it comes together.

Combine gently

Pour the wet mix into your dry mix – I usually hold my breath a little here, like it matters (maybe it does?). Stir with a wooden spoon or spatula. Slowly, patiently, until just combined. Lumps are okay! Please don’t aim for perfection – they actually make the pancakes better.

Let it sit a moment

If you can spare ten minutes, let the batter rest. I clean a spoon, maybe take a sip of tea. This helps the flour hydrate and the texture… oh it’s worth the wait.

Onto the hot pan

Heat a nonstick skillet over medium. You can add a tiny knob of butter or swirl in oil. Once hot, scoop about 1/4 cup of batter per pancake. It should hiss just softly. Cook until bubbles form across the top and the edges look drier – about 2-3 minutes. Flip (gentle courage!) and cook the other side 1-2 minutes more, until golden.

Keep warm, or just eat

Transfer to a plate lined with a clean kitchen towel if you’re waiting… or if you’re like me, eat the first one standing at the stove, steam escaping. That first bite is always the best anyway.

Good to Know

• If your pan is too hot, they’ll brown too fast outside and stay gooey inside. Mid-heat is just right.
• They freeze beautifully – just stack between baking paper and stash in a bag. Later? Toaster. Done.
• If your batter feels too thick, add a splash more milk. Start with a tablespoon at a time – little changes go far.

Serving Ideas

• Serve with warm maple syrup and butter, maybe a scatter of berries or sliced banana if you’re feeling bright-eyed

Top Tricks

• Use a soup ladle or measuring cup to portion perfectly round pancakes – makes things feel a bit special
• Rest the batter – even 5 minutes – to improve fluff factor and help avoid rubbery pancakes

Frequently Asked Questions

Can I use whole milk alternatives like oat or almond?

Yes! Just make sure they’re unsweetened. The texture might change a bit, becoming slightly thinner, but still very lovely.

How do I know when it’s time to flip the pancake?

Wait for the surface to show bubbles and the edges to edge toward dry. Then, try lifting just a bit – if it moves easily, flip. If it clings, wait another few seconds.

Why did mine come out flat?

Could be too much mixing, or old baking powder losing its punch. Try again – fresh powder and gentle mixing really make all the difference.

Is it okay to cook these in butter alone?

Yes, though you may notice it browns (and starts to smell a bit nutty) fast. I like to use a combo of butter and neutral oil to balance that out.

Conclusion

Pancakes moelleux are… well, they’re a feeling as much as a food. Soft-centered, warm, rich without being heavy – they greet you like a hug on a plate. On quiet mornings or weekend bursts of joy, they’re something I always come back to.

More recipes suggestions and combination

Classic Buttermilk Pancakes

Soft but tangy, with a golden crust – perfect with salted butter and a drizzle of syrup.

Banana Pancakes

My go-to when we’ve got that last overripe banana – sweet, cozy, and almost caramel-scented.

Chocolate Chip Pancakes

A treat, plain and simple. Best when eaten warm, chips melting just a little…

Blueberry Pancakes

Juicy pockets of fruit, especially good with a pat of butter and lemon zest on top.

Savory Pancakes

Add scallions, cheddar, or even chopped herbs – they make fabulous brunch foundations.

Oatmeal Pancakes

For a bit more heft – and heartiness – when I want staying power through the morning.

Vegan Pancakes

Surprisingly satisfying – use almond milk and mashed banana or flaxseed. They don’t disappoint.