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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.
I’ve been on a hunt for a good pancake recipe for ages! Ive always ended up with some stodgy middle pancakes, but this one is a keeper!!! Definitely keeping this recipe bookmarked for weekend breakfasts.
Wow I’m not normally a pancake fan but just made these for my daughter! I could be turned!
The best I’ve ever made, thank you!
These were fantastic! Agree 100% and so easy to boot!
My first time making American Pancakes. This was even better than the once I have eaten in Diners in the states. And so easy to make! Thank you. Best regards from Denmark, Scandinavia.
True be told, I expected a troublesome battle trying to cook these. Most fluffy pancake recipes I’ve tried have a hard time getting cooked in the middle while the outsides are burning. I always disliked baking powder tasting pancakes but you barely even know it’s there! Honestly, I’ve never been a huge pancake fan, but now I am! I’ve written this down in my family’s recipe book, now who knows how long we’ll be making these.
Putting melted butter in it was a great idea, so flavorful….
Probably forever :3
Does this recipe need to be adjusted for high altitude?
We’re just west of Denver. We only needed to add a quarter cup more milk because it is so dry here. Other than that no changes and the pancakes came out great!
The recipe was amazing .I made it for the first time and it turned out well. I was a bit confused. But thanks .Loved it.And can we add condensed milk. Please tell
Not condensed milk, too thick and sweet. I tried them today using evaporated milk as I was low on regular milk. Turned out beautifully. My son (who has eaten his share of pancakes!) said they were the best he’s ever had. Take that for what it’s worth coming from a 10-year old.
I wouldn’t use condensed milk as it’s extremely sweet & thick. I did use evaporated milk when I made this recipe. It can be substitute for fresh milk in nearly everything. Ours were unbelievably delicious!
If I want to make these gluten free, what would recommend as substitutes?
I made pancakes using this recipe but substituted plain flour with breadfruit flour. You can also use sweet potato flour or cassava flour. They came out very fluffy, soft, light and very tasty.
This recipe is easy and delicious. My family love it.
Delicious! We added a little brown sugar and they came out soooooo great!
great tasting its the best we’ve ever had! 😀
I fancied some pancakes this morning and stumbled across this recipe. I’m so glad I did! These pancakes are easy to make, uses store cupboard essentials that you’ll have in and are delicious. Thank you.
I made these this morning and my boys loved them! I have one question though, watching your video I noticed that after you flip them they puff up. Mine didn’t do that. Any idea why? Only thing I did differently is add blueberries and chocolate chips after I poured the batter on the pan (one child prefers chocolate chip pancakes and the other prefers blueberry pancakes 😁). Thanks.
My best bet is that your baking powder has lost it power. If you have older baking powder, get fresh. It makes a difference. The fresher the better. I didn’t know that until after I was 40.
Just want to say that you’re awesome. Thanks.
Mine didn’t fluff like that either. It was still good but I also used almond milk so I don’t know if that made a difference. This recipe is still definitely a keeper!
Hands down the Best pancake recipe. I’ve never been able to master pancakes. Until I made your recipe. Thank you for sharing this gem. I’m adding this one to my recipe keepsake.
Here is a recipe and instructions, that when followed, will not disappoint!
Delicious, light and fluffy. Look no further if this is the pancake result you are hoping for!
Funny how many new reviews there are. I made these today and they were incredible! I’ve managed to run out of vanilla extract for the first time in my life and had to use almond extract. My whole family thinks they taste like fresh French almond croissants. I also used almond milk.
So good! I used Almond milk and added a little almond extract to add just a little bit of a nutty flavor.
Hi Karyn;
Best thing to do is make your own vanilla extract. I buy a (375 ml) small bottle of vodka, my choice is Polar Ice but you can use any brand you prefer. Then purchase four vanilla beans. Gently slice the vanilla beans down the centre from top to bottom without separating them in half – to open them up to release the vanilla. Drop the vanilla beans into the vodka, I just use the same vodka bottle it came in and let it sit for four to six months (6 is better) in a cool dark place like a cupboard. Shake it up every once in a while to distribute the vanilla. Take the beans out after six months and it’s done. You will have so much it will never run out again, and it never expires. The colour is beautiful and it smells amazing, over-the-top vanilla for all of your recipes.