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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909 comments on “Fluffy Pancakes (Easy and Quick)”
Love this recipe! I use buttermilk and add blueberries! Yo!,
Thanks Lisa!
My go-to pancake recipe every time. ❤️
Thanks Kimberly!
I like
Thanks Lara!
These were the best pancakes I have ever had.
Thanks Judy!
This sucks it doesn’t tell me the mesurments
Hi Izabelle. The amounts and instructions are in the recipe card near the bottom of the page.
Need to double the recipe. The pancakes are smaller but taste good and cook easily. Thank you
Thanks Simone!
These pancakes turned out to be absolutely delicious with a soft pillowy texture. I even shared the recipe with my sisters-who had already tried several other recipes, and were really impressed by these delicious treats.
The only thing for me was that they were not as tall as the ones showed in your picture. Did I over-mix? Though were slightly flat, the texture, the taste was great. Thank you!
Thanks Bushra! a few tips that may help. Make sure your leavening agents are fresh. You can also try to use slightly less milk let the batter rest for 5-10 minutes.
To achieve a ridiculous level of fluffiness for your pancakes there are two extra steps you can take.
1) Sift your dry ingredients together. Sifting is an important step when you’re looking for a light texture in your baking.
2) Separate your egg and set the egg white aside. After mixing the rest of your ingredients together whip your egg white in a separate bowl until it’s a solid white color and a thick consistency that will hold its shape. Once your egg white is whipped gently fold it into the batter until it’s mixed. Make sure you don’t over mix the egg white into the batter or you’ll lose all your height.
Made these pancakes with my grandsons today. They both said to make these from now on. They are so good!
Thank you Jennifer!
Easy and delicious. I’m tempted to use buttermilk next time just for that added kick.
Thank Debbie!
They didn’t get as fluffy as the picture, but they were definitely the fluffiest I’ve ever made! I wonder if lower heat would make them taller? I’m gonna keep practicing. This is a wonderful recipe, thank you!
Thanks Sherry!