Recipe
This pancake recipe is the absolute best—fluffy, golden, and so delicious, you’ll swear off the boxed mix for good. What makes it special? A perfect balance of simple ingredients and a few pro tips, like using buttermilk for extra tenderness and a touch of vanilla for warmth.
I’ve been making these for years, and they’ve never failed to impress, whether it’s a lazy Sunday morning or a crowd-pleasing brunch. Imagine biting into a stack of pancakes with the perfect crispy edges, a soft, airy center, and just the right amount of sweetness.
Drizzle them with maple syrup, top with fresh berries, or go wild with a dollop of whipped cream—these pancakes are endlessly customizable and totally foolproof. Trust me, once you try this recipe, it’ll become your go-to for weekend mornings and beyond.
Ingredients
- All-purpose flour – The backbone of your batter. For fluffier pancakes, swap in ¼ cup cake flour if you have it.
- Baking powder – Non-negotiable for lift. Check the date—old baking powder = flat pancakes.
- Salt – Just a pinch to balance sweetness.
- Sugar – White sugar for a subtle sweetness, or brown sugar for a caramel note.
- Egg – Room temperature blends smoother. No eggs? A flax egg (1 tbsp ground flax + 3 tbsp water) works.
- Milk – Whole milk for richness, but any milk (even almond or oat) does the job.
- Butter (melted) – Adds flavor and tenderness. For dairy-free, use coconut oil or neutral oil.
- Vanilla extract – A splash elevates everything. Pure vanilla > imitation.
Pro tip: Let the batter rest for 5–10 minutes before cooking—this relaxes the gluten for tender pancakes.
And if you’re feeling fancy, fold in blueberries or chocolate chips *right* before pouring the batter onto the griddle.
How to Make the Best Fluffy Pancakes Technique
· Gather and Prep Your Ingredients****
Make sure all ingredients are at room temperature—this helps them blend more evenly and creates a fluffier texture.
Measure everything out beforehand to make the process smoother.
· Mix Dry Ingredients in a Large Bowl
Whisk together flour, sugar, baking powder, and salt.
This guarantees even distribution of leavening agents, which is key for an even rise.
· Combine Wet Ingredients Separately****
In another bowl, whisk together milk, eggs, melted butter, and vanilla extract.
Whisk gently to avoid over-beating the eggs, which can make pancakes dense.
· Create the Batter****
Pour the wet ingredients into the dry ingredients.
Stir just until combined—it’s okay if there are small lumps.
Overmixing activates gluten, leading to tough pancakes.
· Let the Batter Rest****
Allow the batter to sit for 5–10 minutes.
This gives the flour time to hydrate and the baking powder to activate, resulting in lighter, fluffier pancakes.
· Preheat Your Griddle or Pan****
Heat a nonstick skillet or griddle over medium heat.
Test if it’s ready by sprinkling a few drops of water; if they sizzle and evaporate quickly, it’s hot enough.
· Cook the Pancakes****
Lightly grease the pan with butter or oil.
Pour about ¼ cup of batter per pancake.
Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown.
· Keep Pancakes Warm****
Place cooked pancakes on a baking sheet in a 200°F (95°C) oven while you finish the batch.
This keeps them warm without drying them out.
· Serve and Enjoy****
Stack your pancakes high and add your favorite toppings—syrup, fresh fruit, or whipped cream.
Pro tip: Warm the syrup for an extra cozy touch.
· Clean-Up Tips****
If batter sticks to your pan, reduce the heat slightly and make sure it’s lightly greased.
For easy cleanup, wipe the pan between batches with a paper towel.
Nutrition
A serving of homemade pancakes provides essential nutrients for energy. Here’s the nutritional breakdown per serving:
| Calories | Carbohydrates | Protein | Fat | Fiber | Sugar |
|---|---|---|---|---|---|
| 230 | 36g | 6g | 6g | 1g | 8g |
Chef Tips
Making great pancakes isn’t just about the ingredients—it’s about technique. I always preheat my griddle to medium heat and lightly grease it with butter for flavor.
Don’t overmix the batter; lumps are fine. Let it rest for 5 minutes for fluffier results.
Cook until bubbles form, then flip once for golden perfection. Serve immediately to keep them warm and soft. It’s all in the details!
Frequently Asked Questions
Can I Make Pancakes Without Eggs?
Yes, you can make pancakes without eggs! I’ve used substitutes like mashed banana, applesauce, or yogurt—they keep the batter moist. Just mix them in like you would eggs, and you’ll still get fluffy pancakes.
How Do I Store Leftover Pancakes?
I’ll store leftover pancakes in an airtight container or ziplock bag, separating them with parchment paper. They’ll keep in the fridge for a couple of days or freeze them for up to two months. I’ll reheat in a toaster or skillet.
Can I Freeze Pancakes for Later?
Yes, I can freeze pancakes for later. I just let them cool completely, stack them with parchment paper between each, and seal them in a freezer bag. They’ll stay fresh for up to two months.
What’s the Best Pan for Making Pancakes?
I’d use a nonstick skillet or griddle—it’s my go-to for even cooking and easy flipping. A heavy-bottomed pan helps distribute heat better, and I make sure it’s preheated before pouring the batter. Works every time.
Can I Use Almond Milk Instead of Regular Milk?
Yes, I can use almond milk instead of regular milk in pancakes. It works well and gives a slightly nutty flavor. I’ll just make sure it’s unsweetened if I want to control the sweetness myself.
