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Fluffy Pancakes You Can Make in the Time It Takes to Boil Coffee

Okay, let me tell you something — these pancakes are downright magical. Picture this: you toss a few simple ingredients into a bowl, and while your coffee drips away, you’re already flipping golden, fluffy pancakes that smell like a warm hug. I promise, you don’t need to be a morning person or a pancake pro to pull this off. Bonus? The batter comes together so fast, you’ll wonder why you ever wasted time fussing over complicated recipes. Get ready for soft, airy pancakes that practically melt in your mouth—all before your coffee even cools down!

Quick Facts

Yield: Serves 4 (about 8 pancakes)
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

For the Main Dish:

1 ½ cups all-purpose flour
3 ½ tsp baking powder
1 tsp salt
1 tbsp white sugar
1 ¼ cups milk
1 large egg
3 tbsp unsalted butter, melted
1 tsp vanilla extract (optional, but delicious)

How I Make It

Step 1:

First, in a large bowl, whisk together the flour, baking powder, salt, and sugar. These dry ingredients are your pancake base, so get them nice and mixed.

Step 2:

In a separate bowl or large measuring cup, stir the milk, egg, melted butter, and vanilla extract until combined. This wet mix is where the magic starts—with that melty butter making everything rich.

Step 3:

Pour the wet mixture into the dry ingredients and gently fold just until combined. It’s okay if the batter is a little lumpy—overmixing will make pancakes tough, and we want fluffiness!

Step 4:

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. You’ll know it’s ready when a drop of water sizzles and dances.

Step 5:

Use a ¼ cup measure to pour batter onto the pan, spacing the pancakes so they don’t touch. Cook until bubbles form and edges look set, about 2-3 minutes.

Step 6:

Flip carefully and cook the other side another 1-2 minutes until golden brown. Keep pancakes warm on a plate tented with foil, and repeat until all batter is used.

Variations & Tips

For extra fluff, let the batter rest 5 minutes before cooking.
Swap milk for buttermilk to add tanginess and tender crumb.
Add a handful of fresh blueberries or chocolate chips into the batter before cooking.
Use 2% or whole milk for richer taste; almond or oat milk work too but may change texture slightly.
Don’t stack pancakes right away; they steam each other and get soggy. Keep warm separately if possible.
If pancakes come out flat, double-check your baking powder freshness—it’s the secret leavening hero!

How I Like to Serve It

I love serving these with a big pat of butter and a generous drizzle of maple syrup, especially on chilly weekend mornings. Toss fresh fruit on top in spring for a juicy pop or sprinkle powdered sugar and cinnamon for a cozy winter twist. Perfect for lazy brunches with friends or a quick weekday treat when time is tight but cravings are big.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a toaster or skillet.
You can swap all-purpose flour with whole wheat, but expect a denser pancake.

Closing: Trust me, once you try these pancakes, you’ll never believe something so fluffy and tasty could come together so effortlessly.