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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!
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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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This is my FAVORITE pancake recipie. I use it all the time( but I add blueberries, sooo good!) It’s a never-fail
Thank you Kathy!
SO FLUFFY! Whole family loves them
Yay! Thank you Denver!
First time I tried them, I forgot to let everything come to room temp and they did not rise. Learned my mistake the second time. These are perfect.
Thanks Jessica!
Tasty and fluffy. Definitely will use this again.
Thank you Elizabeth!
We made these with soy milk because my daughter is allergic to milk and they were the best recipe we have found. Puffed up nicely, great flavor and texture.
Thanks Lisa!
Absolutely delicious! It is thick and fluffy and moist. I make enough for breakfast and cook up the rest and eat all week. Also, for fluffier pancakes, I let the batter rest for 10 minutes. The pancakes are fluffier this way and not flat.
Thanks Kailani!
Note* make sure you use ‘Unsalted butter’. If you do not, your pancakes will be flat. Also, do NOT OVER STIR. This will cause flat pancakes too.
I make these all the time and have figured out what causes flat pancakes. Bon Appétit! Enjoy! They are delicious!!!
When I followed the recipe as-is the pancakes came out super fluffy, but when I doubled it, they came out much more flat (while still yummy). Should I decrease the milk or any other ingredient when doubling the recipe? Thanks!
I’m always looking for a good pancake recipe. This by far is my favorite. I did lessen the amount of sugar and did not add the egg, it was still awesome. I will keep this close by and next time, I will try it with the egg. For me, 3 tbsp of sugar was perfect.
Thank you Heather!
Super yummy. Only thing I didn’t get right was the volume. Mine weren’t poofy like in the picture.
Amazing, they turned out sooooo good. The batter was thick, and there was a double rise! Each time I made this everyone wanted more!
Thank you Abbie!