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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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The pancakes were delicious and they were the perfect texture.
Thanks Kitzia!
What type of flour did you use? I used organic and they were flatter than bisquick pancakes. Thanks!
Hi Dawn. We have used many types of flour as well as organic. Make sure your leavening agents are fresh. You can also try to use slightly less milk if you are having issues and try letting the batter rest for 5-10 minutes.
These are so delicious! I can never make good pancakes at home so I went online to find a recipe for thick, fluffy pancakes and found this. It’s easy and they turned out amazing! Light, tall, fluffy and sweet. And easy!
Thank you Angie!
These are the fluffiest pancakes I have ever made. So good!!!!
Thank you Morna!
What is the serving size? Is it one out of 12? Trying to figure out calorie intake. I made them, there so delicious I refuse to now buy pre mix pancake in a box
Thanks Pearl. Yes, the nutritional info is for one pancake provided you made 12 from the batter.
Is there a truck to the large rise? We aren’t getting anywhere near that large of a size and that was my whole purpose of trying them. Any tips here? I even tried to double layer.
Hi Caitlin. A few tips would be you’ll want to make sure your leavening agents are fresh and you can also try to use slightly less milk if you are having issues. Also you can let the batter rest for 5-10 minutes.
Thank you for the reply! I made them again today and instead of milk I used buttermilk! Why an absolute difference in size! They are the biggest fluffy pancakes. Still not as big as your photo, so unsure how that’s possible, but much better. Highly recommend it.
Thank you Caitlin! Yes buttermilk works great as well and they are delicious!
Stayed high and light. Wonderful
Thank you Kate!
These were good! My kids loved them. Pancakes didn’t rise as much as shown in picture and a little denser than expected. Made with gluten free flour so next time with try modifying the recipe a little bit.
Thanks Amanda!
Was ok but did not rise as much as hoped
How sad that is probly because you over mixed.
These are the best pancakes I’ve ever made. I’m upset because I was just given a Celiac diagnosis, do you have any guidance to make the recipe gluten free. Please, please, please! Thank you.
Thanks Baking Mom! Sorry to hear about your diagnosis. The good news on the pancakes is that many readers have made them using GF flour like King Arthur’s Gf Flour blend with great results!
Thank you Jill. This is a hard diagnosis for someone who loves to cook and especially bake. I look forward to making these again. I hope to see more GF recipes included on your site. Your recipes are so good.
Thanks Baking Mom. Check the comments on many of our recipes as we have many readers who makethem GF and you’ll usually see that they have good results with substituting GF flour, etc.