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!
Honey says
Best pancakes ever!!
Elli says
SO GOOD! Have made this over 10 times now (in the past weeks…) and can confirm they are the best. So soft and fluffy, my family and friends love them too. I recommend this recipe to everyone.
Nicky says
Would I have to change anything in the recipe if I use gluten free wheat flour substitute?
Tom Mozgala says
Hey Nicky,
I just spoke to Karina about this, and yes you can but she advises the following:
When substituting all-purpose flour with a gluten-free flour blend in your pancake recipe, there are a few adjustments you may want to consider:
Flour Blend: Use a good quality gluten-free all-purpose flour that contains a blend of gluten-free flours and starches (such as rice flour, potato starch, and tapioca starch). Make sure it includes xanthan gum or add about 1/4 teaspoon per cup of flour if it doesn’t.
Liquid Adjustments: Gluten-free flours can absorb more liquid, so you might need to increase the amount of milk slightly. Start with the original recipe’s amount, then add additional milk a tablespoon at a time until you reach the desired batter consistency.
Resting Period: Gluten-free batters benefit from resting for a bit longer. Allow the batter to rest for about 10-15 minutes before cooking to help with the texture.
Cooking Temperature: Be mindful that gluten-free pancakes may cook differently, so start with a lower heat to avoid burning the outside while undercooking the inside.
Flavor and Texture: Gluten-free pancakes might have a slightly different flavor and texture. You can consider adding a bit of vanilla extract or cinnamon for enhanced taste.
Overall, generally follow the same instructions, keeping these adjustments in mind to achieve the best fluffy gluten-free pancakes. Enjoy your cooking!
JoAnn says
Finally, my search for the perfect pancake recipe is over. Great tips given here as well. Thank you! My kids raved about them. Definitely a keeper!
Bestperson says
I made it ,at first I thought it was to light, but the heat was to low. Overall one of the best pancake recipes I’ve ever made. Tasted like IHOP
Judith E says
Throw out the box of Jiffy Mix and make these pancakes! This is the best recipe ever for high, fluffy, and flavorful pancakes. The batter is easy to make and if the instructions are followed you can’t go wrong. Thank you for a fantastic recipe!
Roy Murdock says
Best pancake recipe on the planet!
Mya says
These were great. The recipe was simple and easy to follow. The pancakes were light yet filling and had a good flavor, not too bland or salty. I finally found a go to pancake recipe
Grace says
I made these without the baking soda and they were delicious! I added banana to the pancakes. So good!
Rachel says
I rarely leave reviews but these pancakes really are that good. And easy! I make them at least a couple times a month. The batter lasts a while, too, and tastes just as good a couple days later.