Easy and Fluffy Sunday Morning Pancakes Recipe — The Coziest Homemade Breakfast You’ll Ever Make

artisanistshop
1 day ago
2 min read

There is something magical about slow Sunday mornings—the quiet kitchen, the soft light through the window, the smell of fresh coffee, and the sound of a warm pan heating up.These extra-fluffy pancakes are exactly the kind of breakfast that turns an ordinary morning into a gentle family tradition. The moment you pour that golden syrup over the warm stack and watch the butter melt into each layer… you remember why homemade tastes like love.

This recipe is simple, comforting, and perfect for those mornings when you want to spoil your family—or yourself—with something soft, warm, and nostalgic.One bite and you’ll feel like you wrapped the whole house in a cozy hug.

Stack of fluffy golden pancakes topped with melting butter as maple syrup drips over the sides on a light grey plate. — Warm, fluffy Sunday pancakes stacked high and drizzled with melting butter and golden maple syrup — pure weekend comfort.

Easy and Fluffy Sunday Morning Pancake Recipe (12 Pancakes)

Prep Time: 15 minutesCook Time: 15 minutesTotal Time: 30 minutes

Dry Ingredients

2 cups all-purpose flour
2 tablespoons granulated sugar (or more to taste)
4 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients

1¾ cups milk (add more if needed)
2 large eggs
2 tablespoons melted butter or vegetable oil
1 teaspoon vanilla extract

Instructions

Preheat a griddle or frying pan over medium heat (around 350°F). Lightly grease with butter or oil.
In a bowl, whisk together the milk, eggs, melted butter, and vanilla.
In another bowl, mix the flour, sugar, baking powder, baking soda, and salt.
Make a well in the dry ingredients and pour in the wet mixture. Stir gently—your batter should stay slightly lumpy for the best fluffy texture.
Pour ¼ cup of batter for each pancake. Cook until bubbles form and pop (about 2 minutes), then flip and cook 1–2 minutes more until golden.
Transfer pancakes to a plate or keep warm in a low oven. Continue with remaining batter.

Notes

Add extra sugar if you prefer sweeter pancakes.
To keep pancakes warm for large batches: store them on a baking sheet in a 175–200°F oven.
For whole-wheat pancakes: swap ½ cup of white flour for whole wheat.
To make ahead: cook and cool pancakes, separate with parchment, freeze, and reheat in microwave, toaster, or oven.

Serving Suggestion

Serve warm with a pat of butter and a generous pour of maple syrup—just like in the photo. Soft, golden, slightly crispy on the edges… pure comfort.

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