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:
- Let pancakes cool completely.
- Stack 2-3 pancakes on top of each other and cover in plastic wrap.
- Wrap again in a piece of aluminum foil.
- Freeze for up to 3 months.
- 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
2-ingredient Muffin Mix Pancakes
Strawberry and Cream Sheet Pan Pancakes
Fluffy Pancakes
Ingredients
- 2 cups all-purpose Flour
- 4 Tbsp granulated Sugar
- 4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 3/4 cups Milk
- 4 Tbsp unsalted Butter melted
- 2 tsp pure Vanilla Extract
- 1 large Egg
Instructions
- Combine the dry ingredients in a large-sized bowl. Make a well in the center and add the milk, melted butter, vanilla and egg.
- Whisk the ingredients together until smooth (some lumps are fine). The batter will be thick. If it's too thick for your liking, you can always add more milk to get a smoother consistency.
- Heat a nonstick pan or griddle over medium-low heat coated with butter to grease the pan. Pour ¼ cup of batter onto the pan smooth out gently into a round shape with the back of the measuring cup.
- When the underside looks golden and bubbles begin to appear on the top, flip with a spatula and cook on the other side until golden. Repeat with remaining batter. Serve with maple syrup, honey or fruit and enjoy!
Last Step:
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255 comments on “Fluffy Pancakes (Easy and Quick)”
O.M.G, these are AMAZING! I have been trying to find the perfect recipe and this is it
Thanks Mimi!
These are absolutely THE best! As others have said, I tried many different recipes but this is the easiest and most tasty!
I actually found that the left over batter (too much for 2 people) was actually excellent the next day! I refrigerated the batter and had the rest of the pancakes the next morning….thick and fluffy!
Thank you!
Thanks Carol!
I have made many many pancake recipes with all sorts of ingredients, and this is the best!! I modified it a bit though: 1 cup of milk and 3/4 cup of buttermilk instead of 1 3/4 of milk, and instead of 4 tsp of baking powder, i used 2 tsp of vinegar and 1 tsp of baking soda (plus the 1/4 called for in the recipe). I also halved the sugar and left out the salt. Super good!!!
Sounds great Rebecca. Thanks!
THE BEST OANCAKE RECIPE EVER!!! TRUST ME I HAVE TRIED ALOT AND DIDNT BOTHER ANYMORE. THE FACT THAT THE INGREDIENTS ARE EASY TO ACCESS IS A BIG DEAL. THANK YOU!!
Thank you Mary!
Simple.. very fluffy and so delicious! 100/100 will definitely make again!
Thanks Lee!
Let me begin by expressing that after years of scouring the internet for recipes, this is the first time I’ve felt so inspired to share a review! Jill, this morning, as I embarked on my usual quest for pancake recipes online, your creation caught my eye. The enticing photos and promising description made me think, “Let’s give this a shot!” I was thrilled to find that the ingredients were pantry staples, allowing me to dive right into cooking.
Your recipe was not only easy to follow but also accompanied by invaluable tips—like the importance of not letting the batter sit due to the baking soda and the caution against over-mixing—which undoubtedly contributed to their incredible success. The pancakes turned out unbelievably fluffy, delicate, and bursting with flavor, marking them as the best we’ve ever tasted, both my husband and I agree wholeheartedly!
I absolutely recommend this phenomenal recipe to anyone in search of fluffy, heavenly pancakes. My only suggestion would be to double the recipe right from the start because, trust me, you’ll want more than just 12 pancakes! What a delightful way to kick off the weekend. Many thanks for sharing your culinary prowess, Jill—it’s truly appreciated!
Warm regards,
Marty
Thank you so much! I’m so glad you were inspired to leave a review and that you and your husband loved them! I hope you’ll find some other recipes to try here as well! Thanks Marty!
Can I use buttermilk in place of milk?
Hi MaryJo. Yes, buttermilk also works well in this pancake recipe!
whole milk for regular milk for fluffy pancakes works wonders..
classic pancakes are made with milk but buttermilk pancakes are better.
These were easy and delicious! They are thick so make sure the middle gets done. I added blueberries. They were yummy. . I had
I freeze the extra pancakes. The have them on hand.
I NEVER leave reviews but this is the best pancake recipe I have ever made, hands down. This will be my go to. My fussy toddler who never eats breakfast ate one giant pancake – that speaks volumes!!!! Thankyou!!!
Thank you Ebony!
I just had a wisdom teeth extraction and can’t eat hard food and I found this recipe. It is so good, I highly recommanded!
So glad you found it Maud! Thanks!
This recipe is so easy to make and turns out delicious!! We make chocolate chip and blueberry pancakes every time our granddaughters spent the weekend with us!!
Sounds delicious Rachel. Thank you!
I made this for myself for breakfast, and it was wonderful! The pancakes were very light and fluffy. Thank you for the recipe! Would try again.
Thank you Mary-Elizabeth!
My girls and I love your receipe. The pancakes came out delicious and fluffy. Thank you so much for sharing.
Thank you Leonie!