This post may contain affiliate links. Please read our disclosure policy.
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.
Like this? Leave a comment below!
Leave a comment & rating below, or tag @kitchenfunwithmy3sons on social media!
Mine were not thick. Wonder what went wrong here.
Pancakes came out great. Fluffiest pancakes I’ve had in a while. This recipe is a keeper.
When I’ve made homemade pancakes, I always taste the baking soda. Is there a way to avoid this?
Yes. Use self rising flour instead. You won’t need to add baking powder and salt. It’s already added.
If I understood right, you’re using a baking soda. If so then, using a small cup, dilute the baking soda with a little bit of hot boiling water or a few drops of a lemon juice, or any vinegar. It will bubble! Then add the mixture to the batter. Or just use the baking powder which already has the acid in it. After you add this mixture to the batter and stir it, don’t mix it anymore! The bubbles will go out and your pancakes will go flat. In my country we make pancakes too, we call them “olad’i”. Most of the time we use buttermilk or, which I love the most, sour cream to make pancakes. So, there are two rules for pancakes: 1. baking soda always goes in right before you finish making your batter, and 2. never mix the batter after you added the b. soda to it. Hope I could be of some help to you.
has any body use cane sugar? Its all I have at the moment 😀
granulated sugar IS cane sugar.
What other sugar is there?
Came sugar is granulated sugar. (Not brown not powdered)
These were fluffy and very tasty, I took advice of others and let the batter sit for a short time and this did make a difference from when I first mixed the ingredients. This pancake recipe is a keeper!! Im looking for a Buttermilk pancake recipe as well. Thank you for sharing!
I haven’t made these yet but will this weekend for my grandchildren but I was wondering if you could make these with blueberries in them?
Absolutely! We use fresh blueberries in ours when we have them as well.
Best fluffy pancakes ever!
Great recipe! It really does make fluffy pancakes. Next time I’m going to add some buckwheat flour and see if this will work with it as well as AP flour.
Loved this pancake recipe. So easy to make and the pancakes were fluffy and delicious.
I substituted the flour with bobs red mill gluten free 1to1 baking flour and it was amazing! I missed pancakes so this was an even bigger treat!
I was coming to the comments to see if anyone had tried with gluten free flour. Thank you!!