Pancakes are the quintessential symbol of American breakfast: soft, fluffy, tall, and super versatile. If you’ve been settling for flat and not-so-airy pancakes until now, this recipe will change your mind! With just a few ingredients that you likely already have in your kitchen and some clever tricks, you’ll get thick and light, soft and delicious pancakes that puff up perfectly while cooking without flattening.
The batter is simple and quick to prepare: eggs, sugar, milk, flour, baking powder, and a touch of melted butter for the right softness. The real magic, however, lies in the way you cook them. With the right pan and low heat, you’ll get little clouds to serve with maple syrup, honey, peanut butter or other nut butters, fresh fruit like bananas, strawberries, blueberries, and raspberries, jam, or whatever your imagination (and appetite) suggests.

After many experiments and preparing pancakes for many of our breakfasts, we’ve learned a few tricks for perfect pancakes:
1. First, don’t overmix the batter. Even if there are some lumps, the important thing is that the batter isn’t too runny or too thick. If the batter is too thick, simply add a tablespoon of milk at a time until you reach the ideal consistency.
2. Use a non-stick pan or, alternatively, lightly grease the pan by wiping it with a paper towel to remove excess.
3. Lower the heat to the minimum during cooking.
4. Put a spoonful of batter at a time into the pan without spreading it with the spoon. The heat will give the pancake its shape.
5. Flip the pancakes only when you notice small bubbles forming on the edges, the edges themselves starting to set, and the part in contact with the pan turning golden.
Perfect for everyday breakfast, for weekend brunches or even as a sweet snack, these pancakes are ready in less than 20 minutes. And if there are leftovers? No problem: they store and freeze wonderfully! Ideal for mornings when you’re in a hurry but still want to enjoy a healthy and homemade breakfast.