I finally nailed The Best Fluffy Pancakes, stacks so tall and pillowy they still hold their shape under syrup and fruit.

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I’m obsessed with these pancakes because they actually taste like The Best Fluffy Pancakes I can make at home. They’re pillowy, slightly browned on the outside, buttery soft inside, and fix mornings that would otherwise be boring.

I adore that this is also an Easy Homemade Pancakes routine I reach for when I want something indulgent but not fussy. I think about the smell of warm batter, the shine of melted butter, and the way a stack disappears fast.

But mostly I love that they feel like a little personal victory every single time. Pure, dumb joy on a plate.

Ingredients

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Flour: basic structure and chew, gives pancakes their soft cakey body.
Plus baking powder: tiny bubbles that make pancakes light and fluffy.
Basically salt: cuts sweetness and makes the flavors pop a bit.
Sugar: just enough sweetness and helps the edges brown nicely.
Milk: adds moisture and richness, keeps the inside tender.
Egg: binds everything together and adds some protein and lift.
Butter melted: gives butteriness and keeps crumbs tender and soft.
Vanilla: warm, cozy aroma that makes them smell like breakfast.
Butter or oil for cooking: stops sticking and makes crisp, golden edges.

Ingredient Quantities

1 1/2 cups (190 g) all purpose flour

3 1/2 teaspoons baking powder

1 teaspoon fine salt

1 tablespoon granulated sugar

1 1/4 cups (300 ml) milk (whole or 2% works best)

1 large egg, beaten slightly

3 tablespoons unsalted butter, melted and cooled a bit

1 teaspoon vanilla extract (optional but nice)

Butter or neutral oil for cooking (a few teaspoons as needed)

How to Make this

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1. In a large bowl whisk together 1 1/2 cups (190 g) all purpose flour, 3 1/2 teaspoons baking powder, 1 teaspoon fine salt and 1 tablespoon granulated sugar until well combined.

2. In another bowl mix 1 1/4 cups (300 ml) milk, 1 large egg (beaten slightly), 3 tablespoons melted and slightly cooled unsalted butter and 1 teaspoon vanilla extract if using. It’s ok if the butter is still a bit warm but not hot.

3. Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. There should still be some small lumps, do not over mix or pancakes will be tough.

4. Let the batter rest 5 to 10 minutes. This lets the baking powder wake up and the flour hydrate so pancakes get fluffier.

5. Heat a nonstick skillet or griddle over medium low heat and add a little butter or neutral oil, about a teaspoon each time you cook a batch. You want it hot enough to make bubbles but not so hot that pancakes brown too fast.

6. For each pancake, pour about 1/4 cup batter onto the pan, leaving space between them. If batter seems too thick add a tablespoon or two of milk, if too thin add a tablespoon of flour.

7. Watch for bubbles to form on the surface and edges to look set, about 2 to 3 minutes, then flip gently with a spatula. Cook the second side about 1 to 2 minutes until golden and cooked through.

8. Avoid pressing down on the pancakes while they cook, that kills the fluff. If the pan is browning too fast lower the heat a notch.

9. Keep cooked pancakes warm on a baking sheet in a 200 F oven while you finish the rest, or stack them and cover with a clean towel for a few minutes.

10. Serve right away with butter, syrup, fruit or your favorite toppings. Leftovers refrigerate up to 2 days or freeze between sheets for easy rewarming.

Equipment Needed

1. Large mixing bowl
2. Small mixing bowl or liquid measuring cup for wet ingredients
3. Whisk
4. Rubber spatula or wooden spoon
5. Measuring cups and spoons (including a 1/4 cup measure)
6. Kitchen scale (optional, for 190 g flour accuracy)
7. Nonstick skillet or griddle
8. Metal or silicone spatula for flipping
9. Baking sheet and clean towel or oven set to 200 F to keep pancakes warm

FAQ

Q: Can I use whole wheat flour instead of all purpose? A: Yes, but use half whole wheat and half all purpose for best texture. 100 percent whole wheat makes them heavier and you might need a touch more milk.

Q: How do I know the baking powder is still good? A: Mix 1 teaspoon baking powder with 1/3 cup hot water. If it fizzes vigorously it is still active. If not, replace it.

Q: Can I make the batter the night before? A: You can but pancakes are fluffiest when used within an hour. Overnight batter tends to lose some lift because baking powder reacts and the bubbles deflate.

Q: Why are my pancakes flat and chewy? A: Usually from over-mixing, old baking powder, or not letting the batter rest. Also skimpy baking powder means little rise.

Q: Can I substitute oil for the melted butter? A: Yes, use the same amount of neutral oil. Butter gives better flavor but oil keeps them slightly lighter.

Q: How do I keep pancakes warm without drying them out? A: Put them on a baking sheet in a low oven (200 F / 95 C) and cover loosely with foil so they stay warm and moist.

Q: Any tips for making pancakes for a crowd? A: Make several skillets going, keep finished pancakes in the low oven, and measure batter with a scoop so all cook the same time.

Perfect Fluffy Pancake Recipe Substitutions and Variations

Flour: swap all purpose for whole wheat flour 1:1, but batter may be a bit heavier so add 1-2 tablespoons extra milk if needed. Or use a cup-for-cup gluten-free blend (make sure it has xanthan gum) for a gluten free batch.
Milk: use buttermilk 1:1 for tangier, fluffier pancakes; if you do, add 1/2 teaspoon baking soda to help rise. Or use unsweetened almond or soy milk 1:1 if you need dairy free.
Egg: replace the large egg with a flax egg for vegan cooking – mix 1 tablespoon ground flaxseed with 3 tablespoons water, let sit 5 minutes. Mashed banana (1/4 cup) works too but gives banana flavor.
Butter: use neutral vegetable oil or light olive oil in place of melted butter, same amount (3 tablespoons). Coconut oil works as well but will add a mild coconut taste.

Pro Tips

1) Let the batter sit the full 5 to 10 minutes. It seems boring but that rest makes a big difference, the baking powder wakes up and the flour hydrates so you get taller, lighter pancakes. Don’t skip it.

2) Use a medium low heat and test with a tiny drop of batter first. If it browns too fast the inside will still be raw, too low and they’ll be pale and tough. Adjust between batches because stove temps change.

3) Keep your melted butter just warm, not hot, when you mix it in. If it’s too hot it can start cooking the egg or weaken the lift you need. Also wipe the pan clean between batches if bits build up, then add fresh fat so pancakes cook evenly.

4) If your batter is inconsistent, fix it with small changes: a tablespoon more milk if it’s too thick, or a tablespoon more flour if it’s running. Pouring with a scoop or 1/4 cup measure helps all pancakes cook at the same rate.

Perfect Fluffy Pancake Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I finally nailed The Best Fluffy Pancakes, stacks so tall and pillowy they still hold their shape under syrup and fruit.

Servings

servings

Calories

162

kcal

Equipment: 1. Large mixing bowl
2. Small mixing bowl or liquid measuring cup for wet ingredients
3. Whisk
4. Rubber spatula or wooden spoon
5. Measuring cups and spoons (including a 1/4 cup measure)
6. Kitchen scale (optional, for 190 g flour accuracy)
7. Nonstick skillet or griddle
8. Metal or silicone spatula for flipping
9. Baking sheet and clean towel or oven set to 200 F to keep pancakes warm

Ingredients

1 1/2 cups (190 g) all purpose flour
3 1/2 teaspoons baking powder
1 teaspoon fine salt
1 tablespoon granulated sugar
1 1/4 cups (300 ml) milk (whole or 2% works best)
1 large egg, beaten slightly
3 tablespoons unsalted butter, melted and cooled a bit
1 teaspoon vanilla extract (optional but nice)
Butter or neutral oil for cooking (a few teaspoons as needed)

Directions

In a large bowl whisk together 1 1/2 cups (190 g) all purpose flour, 3 1/2 teaspoons baking powder, 1 teaspoon fine salt and 1 tablespoon granulated sugar until well combined.
In another bowl mix 1 1/4 cups (300 ml) milk, 1 large egg (beaten slightly), 3 tablespoons melted and slightly cooled unsalted butter and 1 teaspoon vanilla extract if using. It's ok if the butter is still a bit warm but not hot.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. There should still be some small lumps, do not over mix or pancakes will be tough.
Let the batter rest 5 to 10 minutes. This lets the baking powder wake up and the flour hydrate so pancakes get fluffier.
Heat a nonstick skillet or griddle over medium low heat and add a little butter or neutral oil, about a teaspoon each time you cook a batch. You want it hot enough to make bubbles but not so hot that pancakes brown too fast.
For each pancake, pour about 1/4 cup batter onto the pan, leaving space between them. If batter seems too thick add a tablespoon or two of milk, if too thin add a tablespoon of flour.
Watch for bubbles to form on the surface and edges to look set, about 2 to 3 minutes, then flip gently with a spatula. Cook the second side about 1 to 2 minutes until golden and cooked through.
Avoid pressing down on the pancakes while they cook, that kills the fluff. If the pan is browning too fast lower the heat a notch.
Keep cooked pancakes warm on a baking sheet in a 200 F oven while you finish the rest, or stack them and cover with a clean towel for a few minutes.
Serve right away with butter, syrup, fruit or your favorite toppings. Leftovers refrigerate up to 2 days or freeze between sheets for easy rewarming.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.