Fluffy Pancakes

A stack of fluffy, golden-brown pancakes is the ultimate weekend breakfast. This recipe is my tried-and-true method for achieving perfectly light and airy American-style pancakes every time. The key is not to overmix the batter—a few lumps are perfectly fine and are a sign of a tender pancake to come. This simple batter comes together in minutes, making it an easy and satisfying way to start your day. Serve them hot off the griddle with a pat of melting butter and a generous drizzle of maple syrup, or get creative with your favorite toppings like fresh fruit, chocolate chips, or whipped cream. The science behind fluffy pancakes lies in the gluten development and the leavening. By mixing the wet and dry ingredients until they are just combined, you avoid over-developing the gluten, which would make the pancakes tough. Letting the batter rest for a few minutes allows the baking powder to start working its magic, creating air bubbles that will expand when they hit the hot griddle, resulting in that coveted light and airy texture. A hot, properly greased griddle is also essential for getting that beautiful golden-brown color and preventing the pancakes from sticking.