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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. 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!
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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-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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Okay I don’t normally leave reviews but these Are. The. Best. Pancakes ever!!! Better than restaurant quality and I love love loveee that no buttermilk is required!
The whole family loved them and I even sent the recipe to a couple people to try next time they want pancakes.
Delicious and easy to make. Thank you!
This really is the best pancake recipe I’ve ever used. I use it all the time. I’ve frozen the batter before to use on a camping trip and the oancakes came out perfect. I freeze the pancakes all the time to feed to my kids. I reheat them in the toaster and they taste delicious even after freezing. I’ve tried with milk alternatives and they still come out great.
I like to think I can cook and being from the south we like to eat ! After feeding 4 picky men and telling them it was homemade they couldn’t believe it…I would have to say this recipe is a A+! Perfect 👌
Excellent recipe. Easy to follow and the pancakes are awesome! I added 1/4 cup of chocolate chips per my daughter’s request and they were great!
Thank you for sharing this fantastic recipe.
I tweaked this recipe according to my own taste. They came out perfect and fluffier than my overgrown Yorky. They taste even better when the mix has set overnight in the fridge. My wife said (this was BEFORE letting the rest set overnight) that these were the best pancakes she ever had. Even better than a local breakfast place that is famous for their pancakes. In fact, she ate them with no extra butter or maple syrup. I’m usually unsatisfied with my own cooking, as I tend to be very critical.
Even I had to admit myself that these were pretty darn good.
Hi! I would give this recipe a ten stars ⭐️ but there is only 5 😂. This is the first pancakes from scratch that I have made that are fluffy and taste great I’m so glad I found it thanks Karina.
Excellent! Thanks for the recipe!
Great recipe! We followed it exactly and they were very fluffy and tasted delicious! Will definitely make again!
Can these be made without an egg? HUbby has to have minimal protein. They look delish.