Fluffy Pancakes (Easy and Quick)

These Fluffy Pancakes are absolutely perfect if you are looking for a soft and thick pancake recipe. Just a hand-full of staple ingredients and 5-minute prep for a delicious breakfast. Say goodbye to the boxed pancake mix!

Fluffy Pancake Recipe

Pancakes for breakfast are a favorite in my house served with crispy bacon. This recipe is similar to our “Puffy” pancakes, but a bit different since you don’t have to beat egg whites. Pancakes are really the only thing that fill my boys up so we are always trying new delicious ways to make them. We also have a delicious basic pancake recipe if you prefer yours not as thick.

Important Ingredients You Will Need:

• Flour – all-purpose
• Baking Powder and Soda – This will add the thickness to the pancakes.
• Sugar – Granulated is used in this recipe, but you can use any sweetener you prefer like stevia, coconut sugar, or brown sugar.
• Butter – we listed unsalted and then add the salt in to control the amount of salt.
• Egg – only 1 egg is needed.
• Milk – Whole milk, reduced-fat, or skim milk will work in this recipe. For dairy-free pancakes, substitute non-dairy milk for almond or oat milk.
• Vanilla Extract – this will add a nice flavor to the pancakes.

How To Make Fluffy Pancakes

This is the absolute best fluffy pancakes recipe and I’m excited for you to try it. They’re made with simple ingredients that most everyone has on hand and ready in just 20 minutes.

Directions

• Combine the dry ingredients in a bowl, then add wet ingredients.
• Whisk until smooth.
• Pour the batter on a heated pan on both sides until golden.
• Serve with maple syrup, honey or fruit and enjoy!

Tips for Fluffy Pancakes

Do NOT Overmix – this is a common mistake and will result in losing the fluffiness of the pancakes.

Cook pancakes right away: once your batter is mixed, make sure to pour the batter in the frying pan immediately. If you let the batter sit, the baking powder will deactivate and your pancakes won’t be as fluffy.

Freezing:

1. Let pancakes cool completely.
2. Stack 2-3 pancakes on top of each other and cover in plastic wrap.
3. Wrap again in a piece of aluminum foil.
4. Freeze for up to 3 months.
5. To thaw: unwrap the frozen pancakes and let them sit on the counter for about 5 minutes. Pull them apart and then pop them into a toaster until hot. You can also warm them up in the microwave.

Measuring the flour: Packing in flour is a common mistake that can cause any recipe to fail. Spoon the flour into the measuring cups and then use a knife to scrape off the excess flour.

More Delicious Pancake Recipes

Fruity Pebbles Pancakes

2-ingredient Muffin Mix Pancakes

Strawberry and Cream Sheet Pan Pancakes

Blueberry Pancakes

Rainbow Funfetti Pancakes