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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. This is the best pancake recipe you will ever find, full of tips and tricks to help you perfect your pancake batch.
NO FAIL WEEKEND PANCAKE RECIPE
Every single Sunday morning 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, making this great recipe from scratch is so much better than the store bought powdered mix. 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, skillet 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?
I love breakfast and love cooking for my entire family and get the kids to help. After all these years, I’ve been able to create, make, and taste a lot of recipes that just COMPLETE your table.
If you love fluffy pancakes as much as I do, see my list of pancake tuesday recipes. There are plenty of other brunch recipes on the site that follow the same idea. Things like cappuccino pancakes, which add a little coffee flavor to the batter, or paffles, a mix between pancakes and waffles with crispy edges and a fluffy texture.
For something savory, try a simple brunch frittata or classic eggs benedict.
For something creamy, dishes like turkish classic eggs with garlicky yogurt or simple poached eggs on toast fit right into the same kind of brunch spread.
My top FAQ’s
I get asked this question a lot, and unfortunately the answer is NO. The secret to this easy recipe comes from mixing the baking soda, baking powder and milk. It gives off a chemical reaction creating bubbles and lift for the batter. This is the crucial step in getting the perfect rise making the pancakes the world’s fluffiest.
Never store the pancake batter in the refrigerator as you will get flat pancakes. You can cook them ahead of time and store them in an airtight container in the fridge for up to 3-4 days. The cooked pancakes can be reheated in the microwave on high for 30 sec, making sure they are covered with a damp paper towel, trapping the moisture in. Alternatively you can heat them in the oven, preheating it to 350°F (175°C), make sure they are on a baking sheet in a single layer for 5-8 mins.
In the recipe card I have given the option of taking out the sugar and replacing it with sweetener like Splenda, making this suitable for prediabetics. I would suggest serving the pancakes with sugar free maple syrup, sugar free chocolate chips (like Bake Believe or Choc Zero brands), blueberries and strawberries as they have low glycemic index.
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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 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.
Can I make the batter ahead of time and store it in the fridge overnight?
This is what I want to do. Have you tried it?
I have had a lot of time on my hands to make home-cooked food. The night before, I put all the dry ingredients in a ziplock bag and the next day I just mixed in the wet with the dry. I subbed oil for butter (ran out) and they still were nice. First time making pancakes and these were amazing! Perfect amount of sweetness as well. I think next time, I might add an extra 1/2 teaspoon of vanilla. Ended up with 13 nice size FLUFFY pancakes.
I am the worst pancake maker ever. I tried this recipe being very skeptical of succeeding. Wow-these pancakes Do Not disappoint! Amazing & now even the worst pancake maker was successful at producing fluffy, delicious pancakes. This recipe true to its title & had no problems with using almond or coconut milk instead of milk.
The balance of ingredients seemed good to me and when the batter ended up tasting really yummy, I knew these would be good, but were better than imagined and now this being my new go to pancake recipe, finally! Thanks very much!
I’ve been looking for a recipe that makes pancakes this thick and fluffy!! I have found it! I used Pea milk and left out the sugar. Sooo perfect! Thank you!
I’m wondering if these can be used for pancake and sausage on a stick? Anyone tried?
They would have been good except your recipe called for 4 teaspoons of baking soda. It obviously was a type but my 8 year old followed it to the letter
No. It’s 4 teaspoons baking powder, 1/4 teaspoon baking soda.
I almost made the mistake too! 😂
Hi! Love these!!! Any time I’m making pancakes, my family always asks if they’re these or not because they don’t want any other kind. So I want to mix together some of the dry ingredients as multiple batches (they go through them quickly) and put them in an airtight jar. However, if I decide to make a smaller batch of pancakes with some of the mix, how would I determine the amounts of the other ingredients I would need to add in? Thank you!
I didn’t expect the pancakes to be so thick and fluffy! Thank you so much for this lovely recipe, my family loved it!(-:
I’ve been making this recipe for over month almost every weekend. It’s absolutely amazing. I usually use almond milk because it’s what I have on hand and they taste great. My go to recipe for pancakes hands down. Thanks!
I made these but halved the recipe as it was only for one person. I also used almond milk like others suggested worked well. Mine ended up like crepes though? The batter was quite thin and watery should I have added more flour? Or is the problem here do you think the halving of the recipe… either way they were still delicious!
Flippin’ delicious!
These are hands down the best pancakes I have ever made! Super easy! Always perfect! I like mine topped with butter and kosher salt. Absolutely divine! Thank you for the fabulous recipe!!!
Whenever I order pancakes at a restaurant, these pancakes are what I’m hoping will get brought to my table! My ideal pancake. First time making from scratch. As some others have mentioned, I chose this recipe over a few others I found with reviews saying they turned out too salty or too runny. I did end up having to add a little extra milk for pouring consistency. I ended up making 9 pancakes, but I also didn’t measure 1/4 cup exactly for pouring, I just used a ladle. Each pancake was perfect! I topped with blueberries, strawberries, bananas, and Canadian maple syrup. My husband did the same but also tried one with peanut butter and fruit and he liked that a lot. Rave reviews from other family members. Will make this often!
This was my first time making homemade, from-scratch pancakes. They turned out perfectly; fluffy, tender and golden brown! The recipe and instructions were very easy to follow. Be sure to also read the tips. Thanks!!