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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258 comments on “Fluffy Pancakes (Easy and Quick)”
I can’t wait to try this recipe! Looks amazing. Do you think it would be possible to use buttermilk in this recipe? If so, is there anything you would adjust with the recipe? Thanks!
Hi Maria. I have not tried it with buttermilk but it sounds great and should work fine with the existing recipe.
Great recipe! Thank you for sharing.
Made for Grandchildren, they were magnificent thank you for the recipe!
I love this recipe me and my grandkids love to make them with me. Great recipe!!!!
Excellent recipe…. Fluffy and easy to make… Will surely make it again whether for breakfast or for afternoon tea. Cheer….
I have just tried your recipe…. It was so good and fluffy. Simple to make… Done in 10 mins.
My son gives these 5 stars! Will try for myself w/ GF flour tomorrow!
Wonderful recipe! 1st time eating pancakes in 7 years due to health issues. Used Jules GF Flour Blend and unsweetened Almond Milk. Next time will try using Bob’s Red Mill Egg Replacer. Thank you for posting!!
I made these but swapped out flour for GF flour and they rose beautifully. Added blueberries and took it over the top! Delicious! Thank you for sharing.
Wonderful recipe! Thank you for sharing!
They were so good everyone loved them
My kids really loved it!
best pancakes ever they are so good
The best pancakes ever, simple easy and oh so tasty. I have LOTS of pancake recipes but this is a winner.
Taste great, easy to prep, loved the cooking notes, but ours weren’t as thick as pictured.
the recipe was so simple and yummy! I kinda failed flipping the pancake, but other than that, it was perfect
Great recipe I did add 1 tbls apple cider vinegar to milk and let sit and “sour” before mixing ingredients. Very good flavor pancake!
Best pancake recipe I’ve been able to successfully produce. I followed the recipe strictly, except I omitted 1/2 of the sugar and added 1tsp grated lemon peel and, after thoroughly mixing, added 1 cup fresh blueberries. I will use this recipe again!
Delishus!!!!!
Do you think I could substitute buttermilk for the milk?
Hi Loraine! Buttermilk should be fine to use, although I have never tried it with this recipe. let me know how it turns out.