If you are still searching for the best, fluffiest pancake recipe on earth, it is right here.
This is one of those recipes that has been passed down through the family for generations. My auntie is the one who shared it with me and we’ve been making these fluffy pancakes at our house for decades.
I mean, just look at how gorgeous these pancakes are…
How to make Fluffy Pancakes
The secret to making fluffy pancakes is fresh baking powder. While we all have baking powder in our pantries, it’s important to note that after 9 months from opening it begins to quickly decline it’s “rising” power.
Meaning, its ability to provide your pancake batter “lift” and help them rise declines quickly or stops working. This is the culprit to pancakes not coming out as fluffy as they should with this recipe.
One simple trick is to mark the opening date with a pen in your baking powder bag or package so you know it’s always fresh! If your baking powder is still sealed but it’s expired, it will also not provide optimal lift.
This recipe is so good, it made it inside my cookbook, truly the perfect pancake recipe.
But don’t take my word for it, see what Sara commented about this pancake recipe after she tried it!
Fluffy Pancake Recipe Ingredients
The ingredients for fluffy pancakes are simple. For this recipe you’ll need:
- All-Purpose Flour- I like to use regular all-purpose flour, but you could swap it for a 1:1 gluten-free all-purpose flour.
- Baking Powder: a leavening agent that helps the batter rise and creates fluffy pancakes. If you’re out, I have a recipe for pancakes without baking powder here.
- Salt: to enhance the flavor of the other ingredients.
- Sugar: just enough to make these pancakes lightly sweet.
- Milk: use regular milk or your favorite non-dairy alternative.
- Egg: to bind the ingredients and help the pancakes hold together.
- Butter (optional): adds delicious, buttery flavor.
How to Make Fluffier Pancakes From Scratch
It’s so easy to make the most amazing pancakes at home. This simple, no-fail recipe will have you flipping pancakes like a pro in no time!
- Mix Dry Ingredients
Sift flour, baking powder, salt and sugar together in a large bowl.
- Make a Volcano
Form a “volcano” well in the middle and pour in the milk, egg and melted butter, mixing with a fork or whisk until the batter is smooth.
Heat a non-stick griddle or pan on medium-high heat. Pour ¼ cup of batter for each pancake.
Wait for bubbles to form, flip and brown on both sides.
Grab butter, syrup and any other pancake toppings that you and your family will enjoy!
You’ve read the steps, now check out this video and I’ll walk you through it, every step of the way!
While some people prefer to make pancakes on a pan, I really like the efficiency of a large non-stick griddle when it comes to making my pancakes. A large surface allows me to make more pancakes at once, which means I can serve them hot and please a crowd (or my kids).
I do feel, however, that a non-stick surface is necessary to make pancakes. And remember, just because your surface is non-stick, it does not mean you can skip using butter or spray. This is essential.
How to Make the Best Pancake Batter for Fluffy Pancakes
The best pancake batter is one that is not overmixed, and its consistency isn’t too liquidy. Pancake batter should be thick, without lumps, and even.
Pancake batter that is too thin will yield flat pancakes without much fluff. In this video below, I share what pancake batter should look like, how to substitute milk in a pancake recipe, and more.
The Best Syrup for Fluffy Pancakes
These homemade pancakes are so delicious you won’t want to top them with ordinary syrup. Don’t worry, I have you covered with the best homemade syrups ever.
Try my recipe for homemade strawberry syrup. This is so simple to make and is a healthier alternative to what you’d find in the store or even at popular pancake restaurants. My strawberry syrup recipe is made with real ingredients so you can feel good about what’s topping your pancakes!
If blueberries are more your style, then you are going to want this recipe for fresh blueberry syrup. Again, made with real ingredients both because it’s better for you and because it ends up tasting so much better than the more artificial version you get at pancake houses. Seriously, this stuff is the best.
Serve with one of these delicious sides for pancakes!
How to Make-Ahead Fluffy Pancakes
Freezing pancakes is really simple and a very convenient way to have fresh out of the toaster pancakes in the morning on any given day. After you make the pancakes you simply let the extras cool, then freeze on a lined baking sheet for 1 hour, before placing them in a zip bag.
You can warm up a frozen pancake in the microwave by placing the pancakes on a microwave-safe plate and microwaving them uncovered for 30 seconds to 1minute, depending on the number of pancakes until the middles are heated through.
You can also toast the pancakes in a toaster or toaster oven o a “medium” toast setting. Warming up the pancakes in the toaster will give them a crispy outer layer. Top with butter, syrup, or toppings and serve.
If you are looking for other ways to prep your pancakes ahead of time, here’s my pancake mix recipe so you can keep some in stock in the pantry!
Print the Best Fluffy Pancake Recipe
I know, you are really here to learn how to make the fluffiest, tastiest pancakes in the world and I’m excited for you to get started.
If you are thinking about making substitutions, check the notes. Chances are, I’ve already tried it and can point you in the right direction to make sure you get the perfect pancake every time!
I had to quit making these for a few months, when I gave up grain and my son switched to a gluten-free diet. The other 3 people in the house continued to eat these pancakes while I perfected my gluten-free pancake recipe (yes, the gluten-free ones are just as fluffy and wonderful!).
Best Fluffy Pancake Recipe
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 ¼ cups milk
- 1 egg
- 3 tablespoons butter, melted
- In a large bowl, sift together the flour, baking powder, salt, and sugar.
- Make a well in the middle and pour in the milk, egg, and butter. Mix with a whisk or fork until smooth.
- Heat a non-stick griddle or large pan over medium-high heat, I set my griddle at 300-350 F.
- Pour or scoop ¼ cup of batter for each pancake. Wait until bubbles form to flip. Continue cooking for an additional minute to cook through, and brown on the other side. Remove from the pan or griddle and serve.
- 100% whole wheat – add an additional teaspoon of baking powder + 1 Tablespoon milk.
- 50% whole wheat – add ½ teaspoon baking powder.
- Want to add flax meal? Add ¼ cup ground flax and remove ¼ cup flour + ½ teaspoon baking powder.
- Add banana: Add 1 mashed banana – no changes.
- Add up to 1 cup blueberries or nuts – no changes.