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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 legitimately the best pancake recipe I’ve come across yet. The only thing I changed is I added the tiniest dash of butter extract to the batter because we’re butter fanatics over here. When I tell you my husband and kiddos and myself all almost melted as soon as we had our first bite. They’re fluffy, tender, the perfect amount of sweet. These can be eaten with a bit of butter and no syrup they’re *that* good. This is my new go-to recipe for pancakes. Thank you for that!
Thanks for sharing. It’s been decade when I used to make pan cakes for the siblings.
My grandchildren said the pan cake I made was awesome. Will make again.
Can almond flour be used instead of the regular flour?
Very good- a hit! Followed to a t.
These were fluffy but nothing like the picture. Flavor was excellent. Will make again.
amazing! Best fluffy pancakes I have ever had!!!
These are the BEST homemade FLUFFY PANCAKES!!! My Boys Devoured them!!
I have a much easier way. 4 tablespoons of self raising flour 2 tablespoons of brown sugar and 2 tablespoons of milk or water or fruit juice. And 2 eggs. Pinch of salt. Mix everything together and in a warm pan place oil and butter about 2 teaspoons of each when sizzling put in your dough. Cook a few mins in both sides. You will get 6 absolutely delicious pancakes. Light fluffy and they never fail.
I’m going to make these! They look delicious I was wondering if anyone has used buttermilk in them?
Hello
I reduced the recipe to 3 pancakes. However the measurements are confusing. some of the quantities are in decimals. How do we exchange the quantities to actual measurements?
You need to divide the recipe by 4. I have no idea how you do that with an egg… Perhaps just make the entire recipe & freeze the Leftovers?
The only thing that would be incredibly hard to divide are the baking soda from 1/4 tsp and 1 whole egg. Everything else is very easy to divide by 4 with any measuring spoon and cup. Flour is a 1/2 cup, milk is 2/3 cup etc. for the 1/4 of the 1/4 tsp, I would probably just eyeball what I that 1/4 of a tsp would be. For the egg… maybe just scramble the leftover and eat it with your pancakes lol
They freeze wonderfully! I just freeze them flat on a sheet pan, once frozen put thembn a lg zip-loc. we just pop them frozen right into the toaster!
To Bev: One idea is to use powdered egg and then mix all the “dry” ingredients together, that way you only add in the “wet” ingredient amount you need.
My only other idea is to half the recipe and only use the egg whites.