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!
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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!
Addisyn Hagman says
I am 10 and so easy so good
Addisyn says
I am 10 and so easy so good
Diana says
These were fabulous! And so easy! Even my finicky granddaughter ate them (added chocolate chips), so a huge win!
Di says
My favourite pancakes, recipes, foodie page of all time!!
Julie says
The name doesn’t lie — these ARE the best. IHOP could take some notes. It holds up very well in the fridge for days and makes weekday breakfast super easy for my kiddos. Thank you so much for this recipe!!!
Kim Walker says
Made these and added pumpkin spice for a fall theme. Delicious 👍🏻❤️
Kat says
Oh thank you so much.
I always loved eating fluffy pancakes when I visited the US.
I tried so many recipes, but this one is the best. Even my picky little boy loves them.
I make enough for the whole week and freeze them, so he has some yummy pancakes every morning.
Thank you very much – hugs from Germany
Ben says
Excellent recipe indeed! Though the conversion between metric and standard is off. Can’t wait to make some more later!
Kevin says
In the last several months I’ve embarked on a pancake journey. I’ve tried ancient recipes, all the old cookbook recipes that I could find, and tons of ‘internet’ recipes. This recipe turned out at the top, a real gourmet treat.
One word of advice: when making this recipe I tried a few cakes – pretty good! – but then felt that the batter was maybe a wee too thick and mixed in a bit more milk (I may have over-measured the flour going in), only about a quarter of a cup. From there, the pancakes went from pretty good to fantastic. Truly one of the fluffiest I’ve tried, and about as much as I think you’d ever want. Fantastic pancakes.
Dea says
These are honestly…
The best pancakes. Of all time.
I have made a lot of pancakes. Box, scratch, my own recipe…
The best. I always use this recipe, and the pancakes are always perfect fluffiness and batter is tasty and the pancakes are even good on their own, which is the best way to know a pancake is perfect.
I also like to double the recipe and do half milk half sour cream, and it is just as wonderful.