Best Fluffy Pancakes Recipe

My auntie shared this fluffy pancake recipe with me when I was in high school -in the 90s- and it continues to be my family’s favorite.

This recipe is simple, but if you haven’t had success with other recipes and yours don’t look like these, this post and the video include all my tested notes from decades of making them.

Homemade Pancakes

My family’s weekends are not complete without one of my incredible pancake recipes. They’re famous for yielding the fluffiest pancake texture, one that can support toppings and mix-ins, and soak up your favorite syrup.

The recipe here has remained unchanged since the one my aunt wrote down for me in the 90s and since I first shared it on this site in 2013. From time to time, I’ve updated this post with tips and a new recipe video.

Don’t take my word for it. This is what Sara said about them after making them:

How to Make Fluffier Pancakes From Scratch

I’ve been making these pancakes from scratch for decades. Here I share what’s important in the main steps to ensure yours come out perfect.

1. Measure & mix the dry ingredients.
   It’s a good idea to measure the flour lightly, without packing it in the cup. Then mix the dry ingredients well to avoid a salty bite, and they all rise the same.
2. Add the wet ingredients and mix the batter.
   First, make a well in the middle (a “volcano” as my son calls it). Add the liquid ingredients, and use a fork to whisk the egg first, then mix it with the liquids. Combine everything, working from the outside in so you don’t overmix the batter, a common mistake that yields chewy pancakes.
3. Cook the pancakes.
   Heat a pan or griddle over medium heat. Once hot, grease it and pour the batter immediately to avoid burning the butter or spray. Cook for about 2 minutes, wait to flip until you see bubbles and defined edges, and cook for a little less time on the second side. You’ll find more cooking tips below the recipe.
4. Stack them high.
   Serve them hot off the pan, or keep them warm while you cook the rest.

Homemade Pancake Batter Consistency & Tips

This batter might be thicker than you’re used to; that’s because it’s meant to yield tall pancakes. It resembles brownie batter, not dough. It’s definitely not runny and not meant to spread. The best visual is always the quick video in the recipe card.

If your batter is too thick. These are pancakes, not biscuits. If yours resembles the latter, you added too much flour to the measuring cup, or you omitted the melted butter. Add 2 tablespoons more milk, no more than ¼ cup, and gently mix.

If your batter is runny. This is often due to undermeasuring the flour (not enough). Fix this by adding 1 to 2 tablespoons more flour, mixing, and waiting 5 minutes before cooking.

If your pancakes are flat. Impossible with a ratio of 2 ½ teaspoons of baking powder to 1 ½ cups of flour (this is quite high in baking). This could be that your baking powder is no longer active (gone bad). This ingredient cannot be omitted or swapped for baking soda since they’re not the same.

Don’t half this recipe. Use this recipe to make a small batch for two or this single-serve recipe.

The Best Syrup for Fluffy Pancakes

IHOP isn’t the only place with the best pancake syrups. You can make your own blueberry syrup or strawberry syrup at home in 10 minutes, or a homemade sugar syrup like Grandma used to make.

More Fluffy Pancakes

If you’ve read this far, you’re into pancakes. Try these and bookmark my banana pancakes, my kid’s favorite chocolate chip pancakes, and these famous blueberry pancakes. For that old-school feel, try these old-fashioned pancakes and the classic buttermilk recipe.

How to Make-Ahead Fluffy Pancakes

You can prepare the batter the night before, cover it, and refrigerate it. In the morning, let it sit out for 20 minutes to fully come to room temperature before cooking.

How to Freeze & Reheat Pancakes

Freeze cooked and cooled pancakes in a single layer on a parchment-lined pan for about an hour, then transfer them to a zip bag, where they keep for up to 3 months. Reheat them in the microwave for 30 to 60 seconds or in the toaster.

How to keep Pancakes Warm While You Make Others
Transfer the pancakes onto a plate and cover with a kitchen towel or keep them warm on a baking sheet in a 200F warm oven.

Smooth Pancake Tops vs. Round Circles (crinkled)
The only way to achieve a smooth top is to cook your pancakes directly on the non-stick surface. Some griddles or pans are good enough to do this; most aren’t. Greasing the pan with butter or oil creates those wonderful circles on the pancake’s surface.

Your Pancakes Don’t Turn Brown or Are Too White
If your pancake looks like the one on the left, your heat is too low. Up your heat to medium and you’ll get more golden pancakes. The right is almost too hot.

Back To Recipe

Correcting Common Pancake Mishaps

Oooops. You’re here because one of the following things happened. Here is how to fix them.

Your pancakes burn before they’re fully cooked in the middle. This is likely due to the heat being too high, the pan being too hot, and the pancakes cooking faster on the outside. This also happens if the pan is too hot and the butter browns. Reduce the heat, rinse the pan under water, and start again.

Back To Recipe

They taste salty, metallic, or like baking powder.
This is very common and likely because your baking powder contains aluminum, which can leave a salty or metallic aftertaste. Check the one in your pantry (I’ll wait). Switching to aluminum-free baking powder (costs the same or less) will instantly make a huge difference in taste, keeping your pancakes light, fluffy, and delicious.