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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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sooo good, made these a few times, even in half for a smaller portion it’s amazing. just an idea too!! if you have no eggs or vanilla, you can use maple syrup and a banana for banana pancakes:))
The first time I made these they were perfect. I misread the recipe and used less milk. The batter was very thick and rose just like the picture. I used 1 1/4 cups of milk. I just made them again following the recipe and they were on the flat side. Not at all like the picture.
Way too much liquid . Added another cup of flour and still couldn’t save it. My copy called for 1 3/4 cups of milk, should have been closer to 3/4. Flavor profile was excellent. Will try again another day.
Can I add protein powder?
Hi Patty. Yes, just replace a few scoops of the flour with your protein powder.
Hi, how do you get your pancakes so high? They’re delicious either way but would love to get them high like yours (:
Finally found a good recipe came out great
Glad to hear that Denise. Thank you!
Great recipe!
Thank you Lise!
So, PERFECT and FLUFFY! First time my “pancakes” have looked like pancakes!
Thanks Gigi!
An excellent pancake that I will make again and again. I would redo the photograph because they don’t come out as high as a few reviews have said. I followed the recipe exactly and this will be my go to recipe. Thank you.
Thank you George!
Will this work with buttermilk?
Hi John. Yes, buttermilk works well in this recipe too.