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Easy Fluffy Pancakes
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The easiest, fluffy pancakes from scratch
I’ve made! See how to make the best
homemade pancake recipe using simple
ingredients probably in your kitchen right now.
They’re light, fluffy, and delicious!
Easy Fluffy Pancakes Recipe
This easy pancake recipe with baking powder
is my secret to the best light and fluffy
pancakes. The perfect amount of baking
powder reacts with the heat of the skillet,
making the pancakes rise tall and fluffy.
Trust me, you’ll never go back to boxed
pancake mix again! Everything you need to
whip up these delicious homemade pancakes
is probably in your kitchen right now. To use
buttermilk, try our buttermilk pancakes recipe.
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Key Ingredients
Flour: I use all-purpose flour for these
pancakes, but whole wheat, spelt, or even
your favorite gluten-free flour blend will work
in this recipe (or see my gluten free
buckwheat pancakes). I often use a 50:50
blend of whole wheat and all-purpose flour
and love them. See my whole wheat
pancakes for more tips.
Sugar: I don’t like really sweet pancakes, so
we add just enough sugar to the batter to
ensure they taste great, but we don’t go
overboard.
Baking powder: Keeps our pancakes light
and fluffy. Use recently purchased doubleacting baking powder (it lasts about 3
months). If you are sensitive to the flavor of
baking powder, make sure that yours is
aluminum-free. If you only have baking
soda, check the tips below the recipe for a
substitution.
Milk or non-dairy milk: Both work for this
recipe, so use what you have. I’ve
successfully made dairy-free pancakes with
oat milk, almond milk, and coconut milk
(carton, not canned).
Egg: Adds structure and flavor, but you can
make these pancakes without eggs (use a
flax egg or see this vegan pancake recipe
instead).
Butter: You can’t beat the taste of butter
when making pancakes. Use unsalted or
salted butter. For salted butter, omit the salt
in our pancake recipe.
Vanilla: Adds a soft, sweet flavor. I always
add a splash of vanilla to pancake batter
(even when someone tells me not to).
How to Make Pancakes from
Scratch
These easy pancakes come together quickly!
So many of our readers love this pancake
recipe and have even made it with their kids.
Sometimes, the kids even make them on their
own!
To make pancakes, you’ll whisk the flour,
baking powder, and salt in a large bowl. Then,
whisk melted butter, milk, egg, and vanilla in
another. Stir the wet ingredients into the flour.
As you stir, the batter will start to thicken
and get bubbly (that’s the baking powder
beginning to work its magic!). Be careful not
to mix too much, or your pancakes won’t be as
fluffy. We want to keep those bubbles.
To cook your pancakes, heat a skillet or flat
griddle to medium heat, melt some butter, and
add your batter. The butter gives them
amazing crispy edges! You can use a 1/4 cup
measure or a large cookie scoop to scoop the
pancake batter into your skillet.
Flip the pancakes when the edges look dry,
and bubbles appear and pop on the top
surfaces. They’ll need 1 to 2 minutes on each
side. If you notice them browning too quickly,
reduce the heat a little (I stay around medium
heat).
Here’s a photo of a cooked pancake. Look at
how fluffy it is in the middle! These pancakes
turn out so thick and fluffy (and remember, it’s
all thanks to that baking powder).
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What to Serve with Pancakes
Our family loves fresh fruit with our pancakes. A
simple fruit salad is nice, too. For something
savory, bacon or sausage is a classic choice.
Here’s our favorite way to cook bacon for
perfect results. Eggs are also a fantastic
pairing. Try our method for creamy scrambled
eggs or perfect poached eggs.
Want more pancake topping ideas? Consider
whipped cream or whipped coconut cream
(delicious!), nuts, apple butter, maple pumpkin
butter, chocolate chips, or
this amazing homemade butter pecan syrup.
4.9 (526 reviews)
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Easy Fluffy Pancakes
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PREP 10mins COOK 20mins TOTAL 30mins
This recipe makes the best fluffy pancakes
I’ve ever made, and I’ve spent years
tweaking it for the perfect flavor and
texture. I’ve increased the butter and
vanilla slightly (feel free to use less, but I
promise the quantities below make these
pancakes taste amazing). I use unsalted
butter in this recipe, but salted is perfectly
fine. If you use salted butter, consider
reducing the salt by 1/8 teaspoon.
When measuring the flour for these
pancakes, either weigh it or use the
“spoon and level” method: Fluff the flour,
spoon it into the measuring cup, and level
off the top with a flat edge. You can see
me do this in our video!
Makes 10 pancakes
Watch Us Make the Recipe
Easy Fluffy Pancakes Recipe
You Will Need
1 ½ cups (195g) all-purpose flour,
spooned and leveled
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon of fine sea or table salt,
reduce to 1/4 teaspoon if sensitive to
salt
1 ¼ cups (295ml) milk, dairy or nondairy
1 large egg
5 tablespoons (70g) unsalted butter,
plus more for skillet
2 teaspoons vanilla extract, reduce if
sensitive to vanilla
Directions
MAKE PANCAKES
1 Melt the butter and set it aside. In a
medium bowl, whisk together the flour,
sugar, baking powder, and salt.
2 In a separate bowl, whisk together
milk, egg, melted butter, and vanilla
extract. (Don’t worry if the butter
solidifies slightly).
3 Create a well in the center of your dry
ingredients. Pour in the milk mixture
and stir gently with a fork until the flour
is just incorporated. A few small lumps
are okay. As the batter sits, it should
start to bubble.
4 Place a large skillet or griddle over
medium heat. Sprinkle in a few drops
of water to test if it’s ready. You want
them to dance around a bit and
evaporate.
5 Brush the skillet with melted butter (this
creates crispy edges, but you can skip
it if using a quality nonstick pan).
6 Scoop the batter onto the skillet using
a 1/4 cup measure or large cookie
scoop, and spread each pancake into a
4-inch circle.
7 After 1 to 2 minutes, the edges will look
dry, and bubbles will form and pop on
the surface. Flip the pancakes and
cook for another 1 to 2 minutes until
lightly browned and cooked in the
middle.
8 Serve immediately with warm syrup,
butter, and berries.
STORING
1 Store pancakes in an airtight container
in the fridge for up to a week or freeze
them for up to 2 months. If freezing,
line the pancakes on a baking sheet
and freeze for about 30 minutes. Then,
transfer them to a freezer-safe bag with
parchment paper between each
pancake to prevent sticking.
2 To reheat pancakes, place them on a
microwave-safe plate and cook for 20
seconds per pancake (add more time
for multiple pancakes). Or wrap the
pancakes in foil and bake at 350°F for
about 10 minutes.
Adam and Joanne's Tips
Measuring flour: Fluff the flour in its
container, then gently scoop it into your
measuring cup until slightly mounded.
Level off the top with a knife for
accurate measuring. For even more
accuracy, use a scale and measure the
flour by weight (in grams).
Best baking powder: Use aluminumfree baking powder (Rumford and Bob’s
Red Mill are examples), as they prevent
the tinny flavor that can appear when
baking powder is used in higher
quantities (like in this recipe). I use
Bob’s Red Mill baking powder in this
recipe with great results.
Pancakes without baking powder:
For the fluffiest pancakes, use baking
powder. Swap the milk for buttermilk
and use 3/4 teaspoon of baking soda. If
you do not have buttermilk, you can
make homemade buttermilk by stirring
1 tablespoon of lemon juice or vinegar
into the 1 ¼ cups of milk called for in
the recipe and setting it aside for 10
minutes.
Optional add ins: Add berries,
chopped strawberries, nuts, cooked
bacon, or chocolate chips to the batter.
Use 1/4 cup to 1/2 cup.
Make ahead pancake batter: You can
keep this pancake batter covered and
stored in the fridge overnight. Pancakes
made the next day will be slightly less
fluffy but still excellent.
Recipe changes: On 4/27/2024, I
increased the butter by 1 tablespoon
and vanilla by 1 teaspoon for better
flavor. Also, I no longer warm the milk
before mixing it with the butter and egg
for better texture. Feel free to use the
older method of heating the milk, but I
no longer find it necessary. These
changes are reflected in the recipe
above.
The nutrition facts provided below are
estimates.
NUTRITION PER SERVING Serving Size 1 pancake
/ Calories 158 / Total Fat 7.4g / Saturated Fat 4.3g /
Cholesterol 36.9mg / Sodium 139mg /
Carbohydrate 19.1g / Dietary Fiber 0.5g / Total
Sugars 4.2g / Protein 3.6g
AUTHOR: Adam Gallagher
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Leave a Review
858 comments…
Adrianna
February 15, 2025, 2:38 pm
My family LOVES this recipe! We are dairy
free and swap the butter for dairy free butter
and the milk for almond milk and this recipe
still comes out fluffy. I use this recipe
EVERY weekend and we can’t get enough!
Reply
Michelle
February 15, 2025, 11:45 am
These are the BEST pancakes I’ve ever
made! Fluffy and soft. Perfect!
Reply
Nealy
February 8, 2025, 11:13 am
Wow! My family loves pancakes, I do not,
HOWEVER they are amazing. Never will
buy premade mix again. So easy A++++++
Reply
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