Sep 10, 2018
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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.
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.
These were fantastic! But, mine didn’t turn out super fluffy like the photo. Any tricks to get them really fluffy?
how long has your baking powder been opened? I ask because after 6 months it begins to lose its lifting power.
delicious pancakes!!! Can we double the recipe?
you can absolutely double the recipe and measurements. Thanks for sharing how much you enjoyed it!
So yummy and fluffy! I made the half whole wheat version and they were great, my kids who are 1 & 3 loved them too!
Easy, fluffy and delicious.
Here I am, making pancakes for the first time in my life and I gotta agree with the commets. This is the best pancakes recipe ever!!!! Fluffly, tasty… and it was so easy!!! Thank you Laura!!
I made these pancakes this morning because I woke up at 4 am and was craving chocolate lol. I added chocolate chips to them and might have burnt one of the pancakes, but that’s on me for not making pancakes in like a year. The pancakes were very nicely textured, super airy and fluffy in middle, and ended up a pretty golden brown when I finally got the hang of flipping them on time. I’d say be careful making them too wide since the batter is kind of runny, and they will spill while flipping if you aren’t careful. I also added vanilla since the recipe didn’t list it, but I figured that all “cake” like foods should have vanilla.
Rachel Mann Muñoz
This is the best pancake recipe we have tried. It was easy! The pancakes are perfectly flavored with excellent texture and fluffiness. You won’t be disappointed. This recipe delivers.
you’re right, these were the fluffiest pancakes ever
Hi I did make this recipe, I really liked them. They’re better than the store box brand.
This is by far the best pancake recipe I have found. I did not sift the flour because I missed that part, but they still came out really good. This is definitely my go to for panckaes.
How many pancakes does this make??
the recipe is 4 servings. about 8-10 pancakes total
This pancake recipe is so easy to follow, and quick to make! The pancakes were so fluffy and delicious, will be making these again!
Oh.my.gosh!!! Been trying so many pancake recipes trying to find one for our family because I hate the box. This is amazing! Like, better than restaurant amazing!! I did have to add a little more milk to the original batter as it was really thick, but otherwise I can’t say enough good about this!
I am making these for a big group of people and wondered if it is ok to make the batter the day before and refrigerate?
Hi April! Thank you for coming back and sharing how much you enjoyed this recipe! yes, the batter is quite thick, but even then, they come out and forgiving enough to add a bit more water. If you want to prep the batter ahead, you can, but it thickens up. My best tip: measure the dry ingredients in a big bowl, and leave it on the counter. Measure and mix the wet ingredients and refrigerate. Then, when everyone is there or right before making, you can simply combine and mix, and you’re ready to make them!
I made these with my gluten free flour blend, cashew milk and vegan margarine and they were FANTASTIC!
What a fantastic adaptation! Thank you for sharing you enjoyed these pancakes, Carrie!
Absolutely delicious and easy! Truly perfect pancakes!
I have to agree with Sara! These are the best pancakes I’ve ever made. I made no changes to the recipe. Even my husband, who is not a fluffy fan, thought they were delicious! Your homemade syrup recipe was also perfection! I used vanilla extract, but will get some maple extract to compare flavors. I was wanting to go out to breakfast for so long, and this was the next-best-thing – maybe even the better thing 🙂 Thanks!
Thank you, so much, Kris. I love hearing when my pancake recipe is a success!
These literally were the best pancakes I have ever made! … Possibly even the best I have ever had, including in a restaurant. Definitely better than popular chain diner pancakes. I am not into exaggeration either!
I had to add some extra milk since it was so thick, even though I thought I did the measurements of the flour properly. It all turned out delicious anyway. Hope I can duplicate the results next time I make them.
I am totally impressed with this recipe (I have printed it out and am keeping it my recipe binder) and plan to try out the gluten free version next time. Thanks!
Thank you, Sara, for coming back and sharing how much you enjoyed these fluffy pancakes! Here is to many, many, more awesome pancake breakfasts!
This is our go-to pancake recipe. The kids can make them, and they turn out perfect, delicious and fluffy every time.
My kids loved these pancakes. I want to make them on the weekend and give them to them during the week. What is the best way to reheat? Should I freeze or just refrigerate?
You can toast them in a toaster, a toaster oven, or 20-30sec in the microwave to heat and serve. I prefer to freeze them rather than refrigerate them. I hope this helps!
It was so simple to make and the pancakes were so fluffy.
I made this fluffy pancakes recipe this weekend. They were the best I’ve ever made at home. A keeper!
I have a question on the whole wheat pancakes. Do you have to use a different type of flour?
If you want to make whole-wheat pancakes, the flour bag will say “Whole-Wheat Flour” or “White-Whole Wheat” I hope this helps!
You used to have an egg free version of these pancakes on your site, and we can’t find it anymore. My egg allergic daughter lives them!!! Can we find it anywhere else? Thanks!!!
Hi Jessica! The egg-free and gluten-free recipe you’re looking for can be found here.
Hello, I love these! I’m thinking of making these and freezing them and taking them camping with us. Can I defrost them and then Cooke them defrosted?
You sure can! The post gives you step by step on how to freeze them and you can bring them camping with you. All you need to do is heat them up!
I made these pancakes this morning for my children and they LOVED it. My eldest said “this is the best pancake I have ever eaten!” We will be keeping this recipe as our go-to! Thank you!
I’m so glad your kids loved these, Janice! They are a staple at my house too.
They look soooo soft! I want to make them immediately. i’m using this recipe as an excuse to have “brunch” today!