Easy, Fluffy Pancakes

Instructions

Whisk 2 cups (250 g) all-purpose flour, 1⁄4 cup (50 g) granulated sugar, 2 Tbsp. aluminum-free baking powder, and 11⁄2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in large bowl until well combined, about 30 seconds. Whisk 6 Tbsp. unsalted butter, melted and slightly cooled, 2 large eggs, and 2 cups whole milk or full-fat nondairy milk in a medium bowl until well combined (butter may form tiny clumps, especially if milk is still cold). Pour milk mixture into dry ingredients and whisk until just combined and no large, dry pockets of flour remain (batter may be thin and lumpy; it’ll be fine). Let batter sit at room temperature until noticeably puffy and thick, about 10 minutes. Place a dry large nonstick griddle or skillet over medium heat (if using an electric griddle, heat to 325°). Stir batter gently to deflate any large air bubbles. Working in batches, scoop 1⁄4-cupfuls of batter onto griddle. Cook pancakes until golden brown underneath and matte around edges and bubbles have formed on top, about 3 minutes. Flip and cook until golden brown on other side, about 2 minutes. Transfer pancakes to plates (or keep warm on a wire rack set inside a baking sheet in a 250° oven up to 30 minutes). Serve pancakes with lots of butter and pure maple syrup. Serve pancakes with lots of softened butter and pure maple syrup. Editor’s note: This easy pancake recipe was first printed online in December 2022 and has since been updated to address reader concerns about the amount of leavening and salt. For those mornings when pancakes are out of the question, check out our best make-ahead breakfast ideas →

• all-purpose flour Notes: 2 cups, 250 g
• 1⁄4 Cup Granulated Sugar Notes: 50 g
• Tbsp. aluminum-free baking powder Notes: 2
• 11⁄2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt
• tbsp. unsalted butter Notes: 6, melted and slightly cooled
• large eggs Notes: 2
• whole milk or full-fat nondairy milk Notes: 2 cups
• Maple syrup and softened butter Notes: for serving