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. The best fluffy pancakes recipe you will ever find, full of tips and tricks to help you perfect your pancakes.
NO FAIL WEEKEND PANCAKE RECIPE
Every single Sunday 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. 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 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 ¼ 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!
Watch how we make the BEST pancakes!
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Ingredients
- 2 cups all-purpose or plain flour
- ¼ cup granulated sugar or sweetener
- 4 teaspoons baking powder
- ¼ teaspoon baking soda*
- ½ teaspoon salt
- 1 ¾ cups milk
- ¼ 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-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla and egg.
- Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that's okay).(The batter will be thick and creamy in consistency. If you find the batter too thick -- doesn't pour off the ladle or out of the measuring cup smoothly -- fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency).
- 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!
Kat says
Super fluffy! My family loved these
WT says
In the past I’d stuck with recipes omitting eggs because otherwise my pancakes turned out rubbery. These were perfect even when I adjusted my batch size.
Question: why only the aussies suggested to use self rising flour? I’ve made pancakes with self rising flour in the US before.
Rachel E Beckmann says
I searched for “worlds best pancakes” these did not disappoint! 10/10
Penny says
Try using egg beaters. You can measure by volume, not quantity. I did the math for you, so here you go.
1 cup flour
2 tblsp sugar
2 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
3/4 cup plus 1 tblsp milk
2 tblsp butter
1 tsp vanilla
1/2 an egg
I hope this helps. Merry Christmas.
Gena says
I actually halved the recipe and still used a whole egg and it was custard like but still light and fluffy and super delish! When I make a full recipe I will try two eggs!
Zobeida says
It was my first time making pancakes “from scratch” and loved it. No more pancake mix boxes.
Jalinn says
No need to be rude jessica.
Anon says
So easy to follow and so full of flavor! The recipe isn’t lying about keeping the heat low. I kept my gas stove at level 2 the whole time and anything higher would have burned them for sure. And it makes so many I can freeze the leftovers for an easy breakfast during the week. I’d give this more than five stars if the website let me.
Angela says
My family loves this recipe. The kids have all moved out so we no longer need as many pancakes, and sure I could freeze the rest of the batter but I’m that person that will forget it’s in the freezer so I have the recipe and it’s just fine. Here’s how I halve it:
1 C all purpose flour
1/8 C granulated sugar
2 tsp baking powder
1/8 tsp baking soda
7 oz milk (or 3/4 C plus 2 TBSP)
2 TBSP butter
1 tsp vanilla extract
2 TBSP of slightly scrambled eggs*
To halve an egg in a recipe place egg in bowl and scrambled lightly (no frothy bubbles) until one uniform color. Then measure out 2 tablespoons into the recipe and place the other half of the egg in the fridge for later use or feed it as is to the dog or cat
angelie says
thanks for the recipe! turned out nice and fluffy. i would have liked it if it had a heads up about whisking the wet ingredients first though, but it wasnt much of an issue in the end.
Jennifer Nelson says
I copied and pasted this from the recipe. “Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients.”
JL says
Está dlv la receta con todo respeto 🙂 buen día