This post may contain affiliate links. Please read our disclosure policy.
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 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!
Watch how we make the BEST pancakes!
Did You Love It?
Ilove breakfast and love cooking for my entire family. After all these years, I’ve been able to create, make, and taste a lot of recipes that just COMPLETE your table.
If fluffy pancakes are your love language, wait ‘til you meet their brunchy besties. For a creative twist, my Cappuccino Pancakes are your BEST option. Is the perfect mix between this classic recipe and the sweet taste of coffee that makes your breakfast different. Oh, and don’t skip the Paffles: waffle pancakes that bring the best of both worlds in every bite. I have also made a list of my top 20 favorite pancake recipes for Pancake Tuesday!
For the egg-lovers. My Frittata is what steals every table. But if you want something a little fancy (but totally easy), Eggs Benedict with my foolproof tips will make you feel like a brunch queen.
Want to go creamy? Turkish Eggs (Çılbır) are next-level delicious.
And for minimal effort, max results? Perfect Poached Eggs are simpler than you think, and absolutely stunning on toast.
Other Sweet Treats For You To Try
You might also like
Get a free eBook!
Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!
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-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!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Best pancakes ever
5+++ rating truly THE BEST pancakes I have EVER made, and I am 62:). After a bad recipe I tried last time made flat boring pancakes I had to try this and WOW what a difference! I will never buy store bought mix again. We added organic blueberries and they were spectacular on a Sunday morning! Thank you Karina for sharing this recipe!
Best ever! Thank you!
Really good! We are snowed in right now so I couldn’t follow it exactly. Used 3/4 C almond milk, 2 medium eggs, and replaced butter with apple butter because I used less water than called for and also wanted to use up the apple butter.j
the best pancakes i have ever had. amazing!
Fluffy, fantastic flavour just lovely pancakes.
Great recipe!
My boyfriend made us these pancakes today and they were some of the best I’ve ever had! He added frozen blueberries to the mix too. Soooo good!
Delicious
..best ever
Please HELP! They were delicious, but rose very nicely first, then deflated right after I flipped them. Should I put a bit more flour next time so they stay fluffed up after flipping? Still DELICIOUS.
Hi Eva, if they rose beautifully but then deflated, you likely flipped them a little too soon or the heat was slightly too high. The center needs to set just enough to hold that structure up. Try lowering the heat a touch and wait until the bubbles on top pop and stay open before flipping. You shouldn’t need more flour if they rose well initially, adding more might just make them not as fluffy, let me know how the next batch goes! xx