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Look no further, because a steaming stack of the world’s Best Fluffy Pancakes are right here! Weekends will never be the same again. No buttermilk needed!
SIMPLE. EASY. QUICK. FLUFFY. This is the best pancake recipe you will ever find, full of tips and tricks to help you perfect your pancake batch.
NO FAIL WEEKEND PANCAKE RECIPE
Every single Sunday morning begins with pancakes… and ends with leftover pancakes. These are everything you want in a pancake. They’re soft and so fluffy… each mouthful melts in your mouth, making this great recipe from scratch is so much better than the store bought powdered mix. You’ll be reaching for more than one… stack. Possibly. Probably.
HOW TO MAKE THE BEST FLUFFY PANCAKES
It all starts with the batter. Too thick and they will be gluggy and undercooked on the inside. Too runny, and the pancakes will spread out and won’t fluff up. I like to test the batter with my spoon or ladle, lifting it gently above the rim of the bowl. It has to be thick, but able to run slowly and nicely off the spoon. A couple of lumps is okay, but I do like to smooth out my batter as much as I can, gently with a wire whisk.
HOW TO COOK PERFECT PANCAKES
- Preheat your good quality, non stick pan, skillet or griddle on medium heat first. Once it’s hot, lower the heat down to low-medium heat. Wait about two minutes. This part is crucial and so worth it. Lightly grease the pan with a small amount of butter (yes, even on non stick pans), and wipe away any excess butter with a sheet of paper towel.
- Use a 1/4 cup-sized measuring cup to pour your batter so you get perfect, evenly sized pancakes. Start pouring from the middle, then continue pouring slowly in a circular motion so that the batter spreads into perfect round shapes.
- Allow the pancakes to cook properly! Don’t rush them on high heat, or flip them too early. Let that under-side cook to a beautiful golden brown colour, and when bubbles start forming on top and around the surface (batter side), they are ready to flip.
- How to get that flip perfected without creating lopsided pancakes? Grab a good, plastic spatula and slide it underneath the pancake. Use your wrist to gently flip them instead of using your whole arm. You’ll know what I mean when you’re in front of your pan ready to flip. This makes a huge difference.
Behold… perfect pancakes. Almost like a good sponge cake!
Did You Love It?
I love breakfast and love cooking for my entire family and get the kids to help. After all these years, I’ve been able to create, make, and taste a lot of recipes that just COMPLETE your table.
If you love fluffy pancakes as much as I do, see my list of pancake tuesday recipes. There are plenty of other brunch recipes on the site that follow the same idea. Things like cappuccino pancakes, which add a little coffee flavor to the batter, or paffles, a mix between pancakes and waffles with crispy edges and a fluffy texture.
For something savory, try a simple brunch frittata or classic eggs benedict.
For something creamy, dishes like turkish classic eggs with garlicky yogurt or simple poached eggs on toast fit right into the same kind of brunch spread.
My top FAQ’s
I get asked this question a lot, and unfortunately the answer is NO. The secret to this easy recipe comes from mixing the baking soda, baking powder and milk. It gives off a chemical reaction creating bubbles and lift for the batter. This is the crucial step in getting the perfect rise making the pancakes the world’s fluffiest.
Never store the pancake batter in the refrigerator as you will get flat pancakes. You can cook them ahead of time and store them in an airtight container in the fridge for up to 3-4 days. The cooked pancakes can be reheated in the microwave on high for 30 sec, making sure they are covered with a damp paper towel, trapping the moisture in. Alternatively you can heat them in the oven, preheating it to 350°F (175°C), make sure they are on a baking sheet in a single layer for 5-8 mins.
In the recipe card I have given the option of taking out the sugar and replacing it with sweetener like Splenda, making this suitable for prediabetics. I would suggest serving the pancakes with sugar free maple syrup, sugar free chocolate chips (like Bake Believe or Choc Zero brands), blueberries and strawberries as they have low glycemic index.
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Best Fluffy Pancakes
Ingredients
- 2 cups all-purpose or plain flour
- 1/4 cup granulated sugar or sweetener
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda*
- 1/2 teaspoon salt
- 1 3/4 cups milk
- 1/4 cup butter
- 2 teaspoons pure vanilla extract
- 1 large egg
Instructions
- Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large bowl. Make a well in the centre to add the wet ingredients.
- Use a wire whisk to combine the milk, slightly cooled melted butter, vanilla, and egg first, then slowly fold them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that's okay).
- Set the batter aside and allow to rest while heating up your pan or griddle.
- Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
- When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
- Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!
Video
Notes
Make Ahead Your Pancakes
This pancake recipe is already SO easy to make, but can be even easier. If you want to make things quicker in the morning, you can store the dry ingredients in a jar or a bag. Add the wet ingredients just before cooking for the best rise and fluffiness. Storing leftover pancakes: Let the pancakes cool completely, then store them in an airtight container in the refrigerator for up to 3–4 days. Freezing pancakes: Once cooled completely, place the pancakes in a freezer-safe bag or airtight container, separating them with parchment paper to prevent sticking. Freeze for up to 3 months. Reheating: Reheat refrigerated pancakes in the microwave on high for about 30 seconds, covering them with a damp paper towel to help retain moisture. You can also reheat them in a 350°F (175°C) oven for 5–8 minutes, arranged in a single layer on a baking sheet. For frozen pancakes, reheat in the microwave for 60–90 seconds, or until warmed through. For fluffier pancakes, you can add baking soda; however, if you’re sensitive to the taste, leave it out. Usually, for every cup of flour, add 1/8 of a teaspoon of baking soda. This will turn your plain/all-purpose flour into self-raising flour. For Australian readers, you can use self-raising flour instead of plain flour. If using SR flour, remove the baking soda completely and only add 1 teaspoon of baking powder per 1 cup of flour. Happy Cooking! XxNutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yo twin, this actually taste like cake. No cap ts fye gang
BEST PANCAKES EVER!!!!!!!!!!!!!!
These are by far the best pancake recipe I have ever made! They are a hit everytime I make them.
I loved this recipe so much! This was my very first attempt at making pancakes and they turned out exactly like in the picture! Perfectly fluffy and extremely delicious. I had them with some vanilla ice cream and dried blueberries at 1 in the morning. It satisfied my cravings and now I’m also the personal pancake maker of the house.
Best pancakes ever
This is by far the best pancake recipe I’ve ever tried, and I’ve tried sooo many. They are fluffy and delicious, I put some Nutella on them and they are perfect!!
I made these for my boyfriend after church and they came out so good. Very fluffy tasty and presentable.
The best pancakes ever!!! This recipe never let’s me down they are the only 1s l make. Today im going to try butter milk yum 😋😋
Great pancakes
Perfect and delicious!