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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Best Fluffy Pancakes
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!
Minnie says
Hi! Can I replace egg with another ingredient?
Karina says
No eggs? No problem Minnie! You can swap them out with flaxseed—just mix 3 tablespoons of water with 1 tablespoon of ground flaxseed to replace 1 egg. Another great alternative is aquafaba, the liquid from canned chickpeas, which works wonders as a binder. Simple swaps, same delicious results!
Sarahi says
Hey! 4 months in culinary school here in finland, i made these as an dessert for our entire school today, and everyone loved it, people came to ask for the recipe. Thank you for it. Aproved!! Love from Finland
Karina says
Thanks a lot Sarahi! I’m so happy to hear the recipe was a hit, a hug from Australia 🙂
Haley says
I love this recipe. It’s so easy for my toddler to help me. My only adjustment is to whip the egg whites and fold them end at the end. I always let my batter rest for 5-10 minutes before making.
Thank you for an easy fluffy recipe!
Andy says
Been using this pancake recipe for a while now and can confidently say it’s one of the best out there, even better than pancakes you get from breakfast places.
Karina says
Thanks a lot Andy, I’m so glad to hear that.
Sylvia says
This is my go to pancake recipe, comes out fluffy and soft every time
Karina says
I’m so happy to hear you loved this recipe Sylvia!
Elen says
Do we have to butter the pan every time we put new batch of batter in ? Mine usually the first one comes out so nice , second , third, usually comes darker brown :((
Karina says
Hi Elen, I recommend lightly greasing the pan beforehand to ensure the pancakes cook evenly and prevent the surface from burning.
Josephine Ekwemuka says
Tried this
It absolutely works. Love it❤️
Karina says
I’m so glad to hear you loved it Josephine!
Serina says
Can you make the batter in advance?
Karina says
Absolutely Serina! You can make pancake batter ahead of time! Just store it in a clean, airtight container in the fridge, and it’ll be good to go for up to 48 hours. When you’re ready to whip up those pancakes, give the batter a quick stir, and if it feels a bit thick, simply add a splash of milk or water to bring it back to the right consistency. It’s a perfect trick for hassle-free mornings or brunch prep!