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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!
Featured Comment
My family are HUGE pancake eaters and recently I’ve been experimenting with several different recipes, and I must say THIS one has skipped all the way to the top of the list! They are absolutely delicious and SO FLUFFY!!
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
Add as Google Trusted SourceFluffy 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Perfect pancake recipe tried several this one is a keeper
Thanks Mary!
It’s the best pancake recipe ever! My butter was expired so I replaced with an equal amount of olive oil. Even so, it turned out really fluffy and soft. However my pancakes weren’t as thick as the photo.
Absolutely the best pancakes! I threw out all my old recipes!
Thank you Diane!
Delicious! My new go-to pancake recipe.
Thanks so much!
Glad to hear that Germaine! Thanks!
Made these this morning and they came out fluffy just the way I like them. My family enjoyed them too. Thanks for sharing your recipe.
Just made these for my family and they were amazing. Thank you for a wonderful recipe.
Had to make do with a little less baking powder as I was out and did not realize. Only had a tiny bit more than 3 tsp and they still came out great.
Thanks Tresh!
They didn’t fluff up 🙁
Despite this, they were delicious!
Any tips on what I could’ve done wrong? I followed everything as written.
I used an electric griddle. Not sure if that made a difference.
I also wasn’t sure about the baking soda. It was already open.
Hi Glorimar. The electric griddle would be fine. Baking soda can lose its leavening power over time so that could be the issue.
Mine did the same. Sad
If I’m unsure about baking powder, I test it with the hot water trick. Half tsp bp in a custard dish, pour quarter cup hot water over it. if it bubbles/foams you’re good to go. No foam, no good. I always worry about the freshness of my baking powder and soda, not sure why as I tend to use them up fairly quickly.
My family’s favorite recipe thus far. Thank you!
Glad to hear this Omar. Thank you!
My family loved these! Mine did not come out as thick as the picture, but I think that is because I tried stretching out the batter to make a larger amount.
Glad to hear that the family loved them. Thanks Kim!
I’ve made this 4 or 5 times now, best pancake recipe I’ve used! After going to Japan and having their super tall pancakes, we’ve been craving fluffier ones and these are definitely close.
Thanks Brian!