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 ¼ 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!
More Pancake Recipes!
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Fluffy Blueberry Pancakes
Best Fluffy Pancakes
Ingredients
- 2 cups all-purpose or plain flour
- ¼ cup granulated sugar or sweetener
- 4 teaspoons baking powder
- ¼ teaspoon baking soda*
- ½ teaspoon salt
- 1 ¾ cups milk
- ¼ 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!
Maryam says
The BEST pancake recipe, this is the only one I use. So fluffy and delicious every time!
Beth says
These are AMAZING! The only tweak I made is adding a half teaspoon of maple extract. I can enjoy them without syrup!
Mari says
Ive been making these for a while now and each time they taste so good. I occasionally switch it up a bit and add 1/4 tsp. Of cinnamon or I’ll add 1 tsp of almond exact . Just adds a little more.
Elyssa says
Hi I think your recipe has been edited as it used to say 1/4 tsp baking powder but now says 4 tsp!
Tammie M says
I seem to always try new pancake recipes, I can never find like the perfect fluffy crispy edge recipe. We’ll I have to say this one made in an electric griddle and bacon grease = perfection. Thank you for sharing
Gwen K says
Correction to my earlier post. I have been using a cookbook since 1963, author will remain unnamed. My daughter & granddaughter both use it. I will introduce them to this version. It is now my go to recipe for light, fluffy pancakes.
Gwen K says
I have been using since I first got married. I will name the author, but my daughter and granddaughter used it also. Today I found this recipe. Now I will only use yours. Thank you.
Cat G says
These were so good and filling!!! I halved the recipe and it turned out amazing!!! We add choc chips after pouring the batter into the pan and they melted perfectly in the batter. So freaking good. Better than anything I’ve tried at a restaurant
Dee says
can you sub in oat milk (or another non dairy milk)?
Almostgem says
Just finished making these, but had to half the recipe. The wife didn’t want any. Do you have any idea how difficult it is to add .13 teaspoon of Baking Soda (lol). I don’t have anything that will even measure 1/8 teaspoon (.125). I ended up haveing to resort to scientific measuring methods. Like a pinch, a scotch, or umm about that much. They turned out great. So much easier cooking on a flat top griddle where the realestate isn’t an issue.
Georgia Knowles says
Haha, don’t worry, “a pinch” and “guestimation” measurements are used a lot in my kitchen. Happy to hear they were easy to make 🙂