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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606 comments on “Fluffy Pancakes (Easy and Quick)”
I loved this recipe. It was fluffy and yummy. My question is, if you can answer, why did some have a raw center still? I ate them anyway but did I have the heat on too high? Should I spread the batter more to help it cook through? I am making them again. Possibly right now (last made a week or two ago) but how can I remedy this if you have had it happen before.
Hi Emily. It could be a few things. If you are cooking in a pan, heat on medium-low and watch for the bubbles to start popping and then flip. If on a griddle, make sure it is heated up evenly or cook directly over the flame or heat source.
This is insanely good and fluffy! My 14 month old cannot stop eating it. Since there is already sugar in the batter, no additional syrup is really needed (great for kids) especially if you’re serving fruits with it. I added a drizzle of maple syrup on mine and it was . These are even good when it’s cold (that’s how good it is!). Highly recommended.
Thanks Jing!
I’ve made this recipe twice now and did not make any adjustments. Both times they turned out so light, fluffy, and delicious! My kids beg for them every weekend and I’m positive this just became my go to pancake recipe!
Glad to hear this Laura! Thanks!
I made this and the recipe was great!! (It’s just that I may have burned it, but that was my fault)I think it’s a really good recipe, and I’ll definitely try to make it again!! (And try not to burn it!) Thank you!!
Thanks Felicity! Sorry they burned for you! Use butter in the pan on medium-low and watch for the bubbles to start popping and then flip.
Amazing! They were actually fluffy!
Thanks Mariam!
Used whole wheat flour. Best recipe that I have tried so far. Will definitely make them again.
Thanks Carl!
Good pancakes,but mine didn’t fluff up like yours, any help , I’m at 5,033 ft in Colorado
How much of each ingredient?
Hi Gret. The full amount are listing in the recipe card near the bottom of the page. You can also use the “Jump To Recipe” tab at the top.
These are the best pancakes ever!!!!!! 10 out of 10 must try!
Thank you Irina!
amazing i made it for mothers day and my mom loved it.
Glad she loved them Manny! Thanks!
Made these for my wife on mother’s day …easy for blokes even ..yummy
Thanks Robert!
Can the extra be saved in fridge for the next day
Hi Vickie. Yes it will last in the fridge for a few days.
the only recipe I use now
Glad to hear that! Thanks Michele!
I would love to try this. If I use hamburger bun molds, will it get the height of your picture? Also, what do you think of using buttermilk? Is that overkill? Thanks so much!
Hi Chris. Buttermilk is a great substitute. Try using 1 1/2 cups. I haven’t tried bun molds before. I know some readers have used pancake rings.
I don’t have baking soda, so I just used baking powder, but it was still a great recipe & easy to make.
Thanks Lian!
Please let me know what to use instead of butter for people allergic to dairy.
Hi Jordana. I haven’t tried it, but I would think a plant based butter would work fine as a substitute.
melted margarine works, I like the margarine you buy in 1/2C blocks for baking recipes.
Love these! Make them every weekend!
Thanks Addy!
My mom and I tried this.It was fluffy and nice.
Thank you Demilade!
I have a question my batter was really thin. Is the milk right?
Hi Paula. The batter won’t be overly thick, but we have experimented with slightly less milk (1 1/4 to 1 1/2 cup) with good results as well.
these are terrific! fluffy and crispy on the edges
Thanks Kim!
It was really very delicious and my family love it! Definitely keeping this recipe. Thank you !
Thanks Chrissy!