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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329 comments on “Fluffy Pancakes (Easy and Quick)”
Best pancakes I have ever made. Plus, I have all the ingredients! (Take that, buttermilk!)
Thank you Martha!
Start off with 1 cup milk and add as needed. The pancakes are not thick with 1 3/4 cups
These are the best pancakes I’ve made. They did not turn out quite as fluffy as the picture, but they were pretty fluffy. They were crispy on the edges and fluffy in the middle. My family loves them!
Thanks Lauren!
These were not fluffy and I followed the recipe. No substitutions Or add ins. Any suggestions
Hi Gina. Fresh baking soda and baking powder makes a big difference.
Same
Great taste, but idk why my batter wasn’t thick, following this recipe?
Pancakes were good and thick! One pointer though, never cook a pancake using butter in the pan, it creates uneven browning. Use oil instead, or nothing at all if you trust your nonstick surface, and your pancake will be a smooth golden brown!
I try te recipe, thank you my family love it !!!
Thank you Paola!
scrumdidiliumchious
These are the best pancakes I’ve ever had hands down! My family loves them as well and can never go back to boxed mix.
Glad to hear this Robin! Thanks!
Was perfect
So happy to hear that. Thank you David!
I love making light and fluffy pancake. Add-ins are good too.
Thanks Louise!
After “100” years, I finally found the pancake that I’ve been waiting for all these years. LOVE these. Thanks so much.
Glad to hear that FM. Thanks!
first recipe i tried in kitchenfunwithmy3sons. pancakes were super good and i trust this website to give me the best recipes possible. <3
Thank you Victoria!
Hey so I made these and added a strawberry shortcake streusel to the batter and added the streusel on top along with a cream cheese drizzle. They were amazing! So I was wondering if I could use this same recipe batter for muffins/cupcakes? That way they are portable and handheld. Just not sure if pancake batter would work for that.
Thanks Jenna! That sounds delicious! I haven’t tried this with muffins but I bet it would work fine. Let us know if you try it!
I tried this today for breakfast, they are so delicious and fluffy definitely going to make them again.. thank you for the recipe! God bless you
Thank you HeLena!
Can I use buttermilk instead of regular milk?
Hi Nicky. Yes, buttermilk will work as well.