Best Fluffy Pancakes Recipe

Alright, Let’s Make Pancakes (Yes, These Ones Are Fluffy!)

So here’s the thing. I grew up believing pancakes were a sometimes-treat, like reserved for sleepovers or those rare mornings when my mum was feeling generous (read: not tired). But somewhere along the way, maybe about a year after I moved out, I realized pancakes are basically as easy as breathing, and way more fun. Especially when you get the hang of making ’em Fluffy. I remember my first batch was flat as a crepe and I almost chucked the whole bowl, but stubbornness (and my sweet tooth, let’s be honest) won. Now I whip these up most weekends, and honestly, I don’t even wait for an excuse—rainy days, dentist appointments, or just because it’s Tuesday.

Why You’ll Love This (No, Really)

I make this recipe when I want to impress overnight guests, even if I’m only half awake—that’s how reliable it is. My family, especially my little nephew, demolishes these in minutes. (He tries to act polite but I catch him eyeing the last one, every. single. time.) Sometimes I’ll throw in blueberries or a dash of cinnamon when I feel wild. Oh, here’s a funny thing: I used to always mess up the flipping part. Pancake acrobatics are truly not my forte, but these are forgiving. If you bungle one, just eat it as a “chef’s snack.”

Gather The Ingredients You’re (Probably) Staring At

• 1 1/2 cups all-purpose flour (I’ve been out and used spelt flour once; didn’t love it, but hey, you might)
• 3 1/2 teaspoons baking powder (my grandma insisted on using the little blue tin, but any brand does the trick)
• 1 tablespoon sugar (sometimes I just add a slightly heaped spoon—depends on my mood, or if I’m making these for dessert)
• 1/2 teaspoon salt (sea salt if I’m feeling fancy, regular works fine)
• 1 1/4 cups milk (oat milk tasted fine, almond milk made them a bit dense for me)
• 1 egg (I’ve tried flax “egg” before—worked, but not quite the same bounce)
• 3 tablespoons butter, melted (sometimes I just toss in a generous scoop and call it a day)
• Extra butter or oil for the pan (I use whatever’s closest, honestly)

How To Actually Make Them (With Minimal Mess, Maybe)

1. First, get a big mixing bowl. Tip in your flour, baking powder, sugar and salt. Give it a stir; it doesn’t need to be perfect, just mixed enough so you don’t get those floury surprise bites later.
2. In a separate smaller bowl or a jug, beat the egg into the milk with a fork. Pour in your melted butter next—honestly, if you forget to melt it, just cube it super small and stir extra. It’ll be fine (probably).
3. Make a well in the dry stuff. Pour in all the wet stuff. Now gently combine—some lumps are totally okay. Actually, I find it works better if you stop stirring while it’s still a bit lumpy. Overmixing makes them tough and sad.
4. This part is kind of optional: let the batter rest for 5-10 minutes. I do this when I remember; if I forget, they still come out all right, but resting gets you the fluffiest pancakes.
5. Heat a nonstick pan or griddle over medium-high. Some folks say to use an actual pancake griddle—sure, nice if you’ve got one. I use whatever frying pan’s clean. Add a dab of butter or splash of oil.
6. Ladle about a quarter cup of batter per pancake—depends how big you like ’em. The first pancake is always a bit… experimental, so don’t stress. Cook till you see bubbles puffing up and the edges look a bit set (usually around 2 minutes). Flip! The second side takes maybe a minute, just till golden.
7. Stack ’em up on a plate. Sometimes I sneak a taste here. Call it quality control.

Notes (Stuff I Figured Out The Annoying Way)

• If you make them really big, the middles sometimes cook slower, so keep them around palm-sized.
• I once tried using baking soda instead of powder—yeah, don’t do that; the taste gets a bit weird and not in a good way.
• If your batter seems too thick, splash in a little extra milk. Go by feel.
• Oh, and metal spatulas work best for flipping, but I’ve used a fish slice in a pinch!

Variations (Because I’m Not Always Boring)

• Blueberry Pancakes: Toss a handful of berries into the batter or drop a few onto each pancake while it’s cooking. (Tastes like summer at the beach.)
• Chocolate Chip: My niece adds at least a handful—she says “the more the merrier,” but maybe reign it in at some point or the pancakes fall apart.
• Banana Nut: Slices of banana and chopped pecans… though I’ll confess, I once tried walnuts and it just wasn’t the same
• Savory Spin: I tried adding chopped chives and cheddar—sounds great, but actually I wasn’t sold (might just be me)

Equipment (Or Use What You’ve Got… Trust Me)

• Mixing bowls (though a big saucepan works in a pinch)
• Whisk or fork (I once used chopsticks—wasn’t fast, but it worked)
• Nonstick frying pan or griddle (I’ve managed with a cast iron but sticking happens)
• Ladle or just a big spoon for scooping
• Spatula (my favorite is one that’s seen better days but still flips a mean pancake)

How To Store (If You Actually Have Leftovers)

Let the pancakes cool, then stack with bits of baking paper between them so they don’t stick. Fridge for up to 2 days, or freeze if you, I don’t know, made a triple batch? Reheat in the toaster or oven. But, being totally real: in my house, leftovers are rare. Maybe two pancakes make it to day two, tops.

Serving Them Up (Family Traditions & My Two Cents)

We always have ours with lashings of maple syrup (the real stuff, if I can afford it after rent). Sometimes a knob of butter on top melts straight in; it’s pure heaven. My uncle swears by a squeeze of lemon and sugar, very British of him. Oh, and once a year I serve ’em with strawberries and ice cream for my partner’s birthday breakfast—that’s a tradition worth copying!

Pro Tips From Mess-Ups (Save Yourself The Trouble)

• I once cranked the heat up to speed things along and… burned the outside while the insides were raw. Not recommended. Medium heat really is your mate here.
• Letting the batter rest makes a noticeable difference—turns out my gran was right (again).
• Don’t bother making pancake shapes unless you’re feeling patient. I tried, got a dolphin that looked like a blob with a tail. Kids loved it, though.

Questions Folks Have Actually Asked Me (So, Panic Not)

• Can I use self-raising flour instead of plain? Yep, totally. Just skip the baking powder; maybe reduce the salt a bit or not—it’s forgiving.
• How do I keep the pancakes warm before serving? Good question. I stack them on a plate and pop a clean tea towel on top. Sometimes I stick the plate in a low oven if I’m faffing about with toppings.
• Why are my pancakes not Fluffy? Don’t overmix—seriously. And check your baking powder isn’t ancient. I made that mistake once; didn’t rise at all.
• Can I make the batter ahead? Sort of; it gets a bit less fluffy if it sits too long. But I mix the dry and wet separately, combine in the morning—works for me, anyway.
• Can I use buttermilk? Oh, yes. They’ll be tangier and fluffier. Sometimes I do half milk, half buttermilk if I’ve only got a bit left lurking in the fridge
• Actually, a friend once asked if instant pancake mix could be this good. (Short answer: Not really, but I won’t tell anyone if you do!)

And, a bit off-topic, but if you ever get that urge to add a drizzle of honey and a sprinkle of sea salt on top, just do it. You might find a new obsession. Anyway, that’s the best fluffy pancake recipe—at least, the best I’ve got so far. Let me know if you discover a twist that beats it, though I doubt you will (challenge thrown!).

★★★★★ 4.70 from 24 ratings

Best Fluffy Pancakes Recipe

yield: 4 servings

prep: 10 mins

cook: 15 mins

total: 25 mins

These are the best fluffy pancakes, perfectly golden on the outside and soft on the inside. Easy to make and ideal for a delicious breakfast or brunch.

🖨️ Print Pin Recipe

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 1 large egg
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

Instructions

1. 1
   In a large bowl, whisk together the flour, baking powder, sugar, and salt.
2. 2
   In another bowl, beat together the milk, egg, melted butter, and vanilla extract.
3. 3
   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
4. 4
   Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. 5
   Scoop about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown.
6. 6
   Serve pancakes warm with butter, maple syrup, or your favorite toppings.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 230 caloriescal

Protein: 6 gg

Fat: 7 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 35 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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