The Best Homemade Fluffy Pancakes: Soft, Golden, and Impossible to Resist

Ingredients

For the Wet Ingredients

• 50 g (3½ tbsp) butter, melted

• 4–5 medium eggs

• 1 cup (240 ml) milk

• 1 cup buttermilk or heavy cream

For the Dry Ingredients

• 400 g (3¼ cups) all-purpose flour

• 120 g (1 cup) powdered sugar

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

For Serving

• Maple syrup

• A light dusting of powdered sugar

Instructions

1. Melt the butter and combine it in a large bowl with the eggs, milk, and buttermilk (or heavy cream). Mix well.

2. In a separate bowl, whisk together the flour, powdered sugar, baking powder, baking soda, and salt.

3. Add the dry ingredients to the wet ingredients and stir gently until just combined. Do not overmix. If the batter seems too thick, add a little extra milk.

4. Heat a small amount of butter or oil in a skillet or griddle over medium heat. Make sure the pan is hot, but not smoking.

5. Pour batter into the pan to form pancakes of your desired size.

6. Cook for about 2 minutes, or until bubbles begin to appear on the surface and the underside is golden brown.

7. Flip and cook for another 2 minutes until the second side is golden and the pancake is cooked through.

8. You can cook several pancakes at once, but leave enough space between them. Avoid cooking more than 3–4 pancakes at a time to ensure even heat distribution.

9. Stack the pancakes on a serving plate.

10. Drizzle generously with maple syrup and dust lightly with powdered sugar.

11. Serve immediately while warm.

Tip: These pancakes are especially fluffy and rich thanks to the combination of buttermilk (or cream) and melted butter. They pair beautifully with fresh berries, sliced bananas, whipped cream, or chocolate chips.