The Fluffiest Pancakes Ever … So Good, You’ll Never Use a Mix Again!

Why Make This Recipe?

Nothing beats warm, fluffy pancakes fresh off the griddle! These homemade pancakes are light, airy, and perfectly golden—way better than any store-bought mix. They’re easy to make with simple ingredients and come together in minutes. Whether it’s breakfast, brunch, or a midnight snack, these pancakes will be your new go-to recipe!

Recipe Overview

Servings: 10 pancakes
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

How to Make Fluffy Pancakes

Ingredients

1 ½ cups (190g) all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (240ml) buttermilk (or milk with 1 teaspoon vinegar)
2 large eggs
2 tablespoons melted butter
1 teaspoon vanilla extract
Butter or oil for cooking

Directions

Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Mix Wet Ingredients: In another bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until combined.
Combine: Gently mix the wet ingredients into the dry ingredients. Do not overmix! A few lumps are okay.
Rest the Batter: Let the batter sit for 5 minutes to make extra fluffy pancakes.
Heat the Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Cook the Pancakes: Pour ¼ cup of batter onto the pan. Cook until bubbles form on the surface and the edges look set (about 2 minutes).
Flip and Cook: Flip the pancake and cook for another 1-2 minutes until golden brown.
Repeat: Continue with the rest of the batter, greasing the pan as needed.

How to Serve Fluffy Pancakes

Classic Style: Serve with maple syrup and butter.
Fresh & Fruity: Top with sliced bananas, strawberries, or blueberries.
Sweet Treat: Add chocolate chips or Nutella for a dessert-style pancake.
Healthy Option: Use Greek yogurt and honey instead of syrup.

How to Store Fluffy Pancakes

Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Place pancakes between parchment paper in a freezer-safe bag for up to 2 months.
Reheat: Warm in the microwave for 30 seconds or toast for a crispier edge.

Tips to Make the Best Fluffy Pancakes

Don’t overmix the batter—it makes pancakes dense instead of fluffy.
Let the batter rest for at least 5 minutes for extra fluffiness.
Use buttermilk for the softest texture (or make a quick substitute with milk + vinegar).
Cook on medium heat to prevent burning while still getting a golden crust.
Use fresh baking powder and baking soda to ensure the best rise.

Variation Ideas

Chocolate Chip Pancakes: Stir in ½ cup of chocolate chips.
Blueberry Pancakes: Add ½ cup of fresh or frozen blueberries.
Cinnamon Sugar Pancakes: Mix in ½ teaspoon of cinnamon and top with a sprinkle of sugar.

Tips for Success

Test with a small pancake first to make sure the pan is at the right temperature.
Grease the pan lightly—too much butter or oil can make the pancakes greasy.
Use a ¼ cup scoop for even-sized pancakes.

How Many Servings?

This recipe makes 10 medium-sized pancakes (about 3-4 inches wide).

Calories and Nutrition Facts Per Pancake

Calories: 120
Protein: 3g
Fats: 4g
Carbohydrates: 18g
Fiber: 1g
Sodium: 150mg

Health Benefits of Fluffy Pancakes

Provides Energy: Carbs give a quick and steady source of energy.
Good Source of Protein: Eggs and milk add protein for muscle repair.
Customizable for Healthier Options: Use whole wheat flour for extra fiber or add chia seeds for omega-3s.