Pancake Recipe

I’ve spent years perfecting this pancake recipe, and I can tell you that most people make one critical mistake that turns what should be fluffy, tender pancakes into dense, rubbery disappointments. The secret isn’t in expensive ingredients or fancy techniques—it’s actually something you’re probably already doing wrong without realizing it. Once you understand this simple adjustment, you’ll never go back to your old method.

Recipe

I can confidently tell you that these are hands-down the fluffiest, most perfectly golden pancakes you’ll ever flip in your kitchen—I’ve made this recipe countless times, and it never fails to deliver that restaurant-quality stack everyone dreams about. What makes these pancakes absolutely irresistible is the secret combination of buttermilk for that subtle tang and a touch of vanilla that elevates every single bite, plus the technique of separating your eggs and whipping those whites to create an almost cloud-like texture that’s so light yet satisfying.

My grandmother always said that the best pancakes should be tender enough to cut with a fork but sturdy enough to hold all that melted butter and syrup, and trust me, these beauties deliver on both fronts with their golden-brown exterior giving way to the most tender, pillowy interior that practically melts on your tongue.

The batter comes together in just minutes, and when these hit the griddle, your kitchen fills with that unmistakable sweet, buttery aroma that has everyone gathering around the stove asking when breakfast will be ready. Whether you’re hosting a weekend brunch or just treating yourself to something special on a Tuesday morning, this recipe is foolproof enough for beginners but impressive enough to make you feel like a pancake master—so grab your whisk and get ready to create the kind of pancakes that turn ordinary mornings into something worth waking up early for.

Ingredients

These aren’t just any pancakes—they’re the kind that make weekend mornings legendary. The secret lies in balancing wet and dry ingredients perfectly, using room temperature components for seamless mixing, and never overmixing the batter. Trust me, lumpy batter equals fluffy pancakes, and that’s exactly what we’re after.

• 2 cups all-purpose flour**** – The foundation that gives structure. Don’t substitute with cake flour here; we need that protein for the perfect chew.

• 2 tablespoons granulated sugar**** – Just enough sweetness to complement your syrup without competing. Brown sugar works too and adds a subtle molasses note.

• 2 teaspoons baking powder**** – This is your lift! Fresh baking powder is NON-NEGOTIABLE. If it’s been sitting in your pantry for over a year, replace it.

• 1 teaspoon salt – Never skip this. It enhances every other flavor and prevents flat-tasting pancakes.

• 2 large eggs, room temperature**** – Cold eggs will seize up your batter. Let them sit out for 30 minutes or quick-warm in a bowl of warm water.

• 1¾ cups whole milk, room temperature**** – The fat content matters here. No buttermilk? Add 1 tablespoon white vinegar to regular milk and let it sit for 5 minutes.

• ¼ cup melted butter, slightly cooled**** – This creates tender, rich pancakes. Vegetable oil works in a pinch, but butter is worth it for flavor.

• 1 teaspoon vanilla extract**** – Pure vanilla only. The fake stuff will betray you in something this simple.

• Extra butter for the pan**** – Don’t use cooking spray. Real butter creates those golden, crispy edges that make pancakes irresistible.

How to Make the Best Classic Fluffy Buttermilk Pancakes

This step is essential for achieving perfectly fluffy pancakes. Cold ingredients don’t mix well together and can create lumps in your batter. Take your eggs, buttermilk, and butter out of the fridge about 30 minutes before cooking. Room temperature ingredients blend smoothly and create a more even texture throughout your pancakes.

• Preheat your griddle or heavy-bottomed pan over medium-low heat****

Start heating your cooking surface early – it needs time to reach the perfect temperature. Medium-low heat is key here; too hot and your pancakes will burn on the outside while staying raw inside. A well-heated, evenly warmed surface guarantees consistent browning and cooking. If using an electric griddle, set it to 350°F.

• Whisk together all dry ingredients in a large mixing bowl

Combine flour, sugar, baking powder, baking soda, and salt in one bowl, whisking thoroughly to distribute the leavening agents evenly. This prevents pockets of baking powder that could create uneven rising or bitter spots. The whisking also aerates the flour, contributing to lighter pancakes.

• Create a well in the center of the dry ingredients

Use a spoon or your fist to make a deep crater in the flour mixture. This classic technique allows you to pour the wet ingredients into one spot, making it easier to gently fold everything together without overmixing. Think of it as creating a little bowl within your flour mixture.

• Whisk buttermilk, eggs, and melted butter together in a separate bowl

Combine these wet ingredients thoroughly before adding them to the flour. Make sure your melted butter has cooled slightly so it doesn’t scramble the eggs. Whisking the wet ingredients separately guarantees they’re fully incorporated and prevents streaks of egg white in your finished pancakes.

• Pour the wet mixture into the well and fold together with a rubber spatula

Use gentle folding motions rather than vigorous stirring. The goal is to just barely combine the ingredients until no dry flour streaks remain – the batter should still look lumpy and slightly rough. Overmixing develops the gluten in flour, resulting in tough, chewy pancakes instead of tender, fluffy ones.

• Let the batter rest for 5-10 minutes while your griddle finishes heating

This resting period allows the flour to fully hydrate and the leavening agents to start working. You’ll notice the batter becomes slightly thicker and may even start to bubble a little. This short wait makes a noticeable difference in the final texture of your pancakes.

• Test your griddle temperature with a few drops of water

The water should sizzle and evaporate within a few seconds – if it dances around in beads, your surface is too hot. If it just sits there, you need more heat. You can also test with a small spoonful of batter; it should start bubbling around the edges within 30 seconds.

• Lightly grease the cooking surface with butter or neutral oil

Use just enough fat to prevent sticking – too much will create uneven browning and greasy pancakes. A paper towel dabbed in oil works perfectly for controlling the amount. Re-grease lightly between batches only if the pancakes start to stick.

• Pour ¼ cup of batter per pancake onto the griddle

Use a measuring cup or large spoon for consistent sizing. Pour from a low height to avoid splashing, and leave plenty of space between pancakes as they’ll spread slightly. Consistent portion sizes guarantee even cooking times and professional-looking results.

• Cook until bubbles form on the surface and edges look set****

This takes about 2-3 minutes for the first side. Watch for bubbles to form across the entire surface and for the edges to lose their wet, shiny appearance. The bubbles should pop and stay open rather than filling back in – this indicates the pancake is ready to flip.

• Flip once and cook until the bottom is golden brown****

Use a thin spatula and flip with confidence in one smooth motion. The second side cooks faster, usually 1-2 minutes. Resist the urge to press down on the pancakes or flip them multiple times – this compresses the fluffy texture you’ve worked to create.

• Keep finished pancakes warm in a 200°F oven on a wire rack****

Place cooked pancakes on a wire rack set over a baking sheet in a low oven. The wire rack prevents the bottoms from getting soggy while the gentle heat keeps them warm. Avoid stacking them directly on a plate, which traps steam and makes them lose their fluffy texture.

Chef Tips

While mastering the basic technique gets you great pancakes, professional secrets can elevate them from good to extraordinary.

I recommend using a heavy-bottomed pan for even heat distribution. Your pan selection makes all the difference in achieving consistent browning.

Perfect your flipping technique by waiting until bubbles form and pop on the surface before turning once.

Nutrition

Pancakes provide a good source of carbohydrates for energy, along with protein from eggs and milk. The nutritional content can vary based on serving size and specific ingredients used.

What You’ll Love About This Recipe

There’s something truly magical about the smell of pancakes cooking on a weekend morning, and this recipe delivers that perfect stack every single time. Whether you’re feeding hungry kids or treating yourself to a cozy breakfast, these fluffy beauties will become your go-to favorite.

Quick and foolproof – With just basic pantry ingredients and simple mixing steps, you’ll have batter ready in under five minutes, even on busy mornings when everyone’s rushing around.

Incredibly fluffy texture – The secret combination of baking powder and careful mixing creates pancakes that are light as clouds, with that perfect golden-brown exterior that makes your mouth water.

Family-friendly flexibility – This recipe works beautifully whether you’re making a short stack for two or doubling the batch for a crowd, plus you can easily add blueberries, chocolate chips, or whatever makes your family smile.

Recipe Card

This classic pancake recipe delivers fluffy, golden pancakes that are perfect for weekend breakfasts or special occasions.

With simple pantry ingredients and straightforward mixing techniques, these pancakes come together quickly and cook up beautifully on the griddle.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• Additional butter or oil for cooking

Instructions:

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, combine milk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix; lumps are okay.
4. Heat a griddle or large skillet over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup of batter for each pancake onto the hot griddle.
6. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
7. Flip and cook for an additional 1-2 minutes until golden brown.
8. Serve immediately while hot.

Notes:

Do not overmix the batter as this will result in tough, dense pancakes.

The batter should be slightly lumpy. Let the batter rest for 2-3 minutes before cooking for even fluffier results.

Equipment:

Large mixing bowls, whisk, griddle or large skillet, measuring cups and spoons, ladle or 1/4 cup measure

Time:

Prep time: 5 minutes

Cooking time: 15 minutes

Cuisine:

American

Serving:

4 servings (about 8 pancakes)