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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.
Super delicious!
IF this recipe doesn’t forever have a 100% approval rate with an A+ & 5 stars, I’ll truly believe the reviewer substituted ingredients then blamed the author for it not turning out.
I’m a HUGE fan of making recipes my own by tweeking ingredients …. BUT .. I’m not a well established pancake maker which was a bummer because I do love them & it takes effort to brush your teeth & put on “real clothes” to go into town & buy an order from the restaurant full of people that it’s way too early to handle. Sooo, my internet search has been on. For. YEARS. Until now!
I intended to follow the recipe exactly but alas “too early”. I forgot to add the egg until I poured the batter for the 1st pancake. It came out really well! But I realized the batter was a bit thick. So if you’re not an egg person, simply omit with spot on results 🙂 I did whisk an egg in the measuring cup I’d used & quickly folded it into the remaining batter. The rest of the pancakes turned out picture perfect! I also didn’t have milk. I had an open can of evaporated milk & A full carton of cashew milk so I mixed 3/4c evaporated with 1c cashew milk. AMAZING! I really love that this recipe isn’t made with buttermilk. I don’t love the taste so I literally only use it in 1 chocolate cake recipe I make once a year for a birthday. To me, buttermilk is a wasted product & I’m not a fan of waste. I truly believe this recipe would work really well with your choice of milk (plant based included).
This recipe is the perfect combination of fluffy yet full of substance, sweet yet not overly sweet like a dessert cake, salty but not like chips, with a perfect, golden crust that soaks up your favorite topping. I love them plain of I’m being wild, topped with a little butter & sprinkled with salt. My husband is a fan of butter & pure maple syrup. He said “wow babe! These are really awesome!” You know you did good with that reaction! 🙂
If you’re like me & on the hunt for pancakes that will impress yourself or your crowd, THIS IS IT! Look no further & try not to change the recipe too much. The author hit this one out of the park & I’m really thankful to end my search for next level, restaurant style pancakes. Thank you for sharing a truly delicious recipe <3
Was craving some pancakes this Saturday and my hubby was too. This recipe is going straight. to my personal collection ASAP!! It’s perfection. I didn’t have any regular milk on hand so I subbed almond milk and it still turned out amazing. Bumped up the sugar to 70g (personal preference) and these pancakes taste amazing PLAIN- no butter or syrup! Thank you so much!!!
Great easy recipe! Good advice. I always add a few shakes of apple pie spice. Makes the perfect pancake.
Delicious! Best homemade pancakes ever, and I only used about 1/8c of butter.
OMG, these are by far the best pancakes I’ve ever had…
These are good. When made as instructed these turned out really good. Not too sweet which I enjoyed. Fluffy. Really a solid pancake!
Thank you for sharing this recipe! These pancakes are delicious! My fthesey loved them. They are moist and fluffy. Better than pancakes at the restaurant.
Thanks for this recipe! Made this for my bf and his roommates and they loved it. I used diluted heavy cream since we didn’t have milk. I covered the pan before flipping to ensure that it was fully cooked. Yielded about 8 thick pancakes. 10/10
Wow, these are the best pancakes I’ve had probably in my life! My family loved them! Thank you!