These pancakes are everything a perfect pancake should be: tall, tender, and lightly crisp on the outside. Baking powder and a touch of vinegar give them a beautiful lift, while buttermilk (or a simple substitute) creates a rich flavor and delicate crumb. Best of all, they come together in one bowl and cook in minutes, making them ideal for both weekend brunches and busy weekdays.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Buttermilk (or milk + vinegar/lemon juice)
Unsalted butter (melted)
Vanilla extract
Neutral oil or butter (for cooking)
Directions
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
In another bowl, whisk the eggs, then add buttermilk, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix. The batter will be slightly lumpy.
Let the batter rest for 5–10 minutes while you preheat a nonstick skillet or griddle over medium heat.
Lightly grease the pan with butter or oil. Pour ¼ cup of batter per pancake onto the skillet.
Cook until bubbles form on the surface and the edges begin to set, about 2–3 minutes.
Flip and cook for another 1–2 minutes, or until golden brown and cooked through.
Transfer to a plate and repeat with remaining batter. Serve warm with your favorite toppings.
Servings and timing
This recipe makes about 10–12 pancakes. Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes
Variations
Blueberry Pancakes: Add fresh or frozen blueberries to the batter just before cooking.
Chocolate Chip Pancakes: Sprinkle mini chocolate chips into each pancake once poured on the skillet.
Whole Wheat Version: Substitute half of the all-purpose flour with whole wheat flour.
Banana Pancakes: Mash 1 ripe banana into the wet ingredients for a naturally sweet twist.
Vegan Fluffy Pancakes: Use plant-based milk, flax eggs, and oil in place of dairy and eggs.
Storage/Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To freeze, layer pancakes with parchment paper in between and place in a freezer-safe bag for up to 2 months. Reheat in the toaster, microwave (20–30 seconds), or on a skillet until warmed through.
FAQs
What makes pancakes fluffy?
A combination of baking powder and baking soda helps the batter rise, and not overmixing keeps the texture light.
Can I make these without buttermilk?
Yes, you can mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk and let it sit for 5 minutes as a substitute.
Why is my batter lumpy?
Slightly lumpy batter is good—it means you haven’t overmixed, which helps keep pancakes fluffy.
Can I cook pancakes in advance?
Yes, you can make them ahead and reheat. They store and freeze well.
What kind of pan is best?
A nonstick skillet or griddle works best for even cooking and easy flipping.
How do I know when to flip the pancakes?
Flip when bubbles form on the surface and the edges look set and dry.
Why are my pancakes not browning?
Make sure the pan is hot enough before adding batter. Medium heat is ideal.
Can I make mini pancakes with this batter?
Absolutely! Use a tablespoon of batter per mini pancake and reduce cook time slightly.
What toppings go best with fluffy pancakes?
Classic options include maple syrup, butter, berries, whipped cream, nut butters, or yogurt.
Can I double the recipe?
Yes, this recipe doubles well. Just be sure to mix in a large bowl and avoid overmixing.
Conclusion
Fluffy Pancakes are a breakfast classic that never goes out of style. With their soft, pillowy centers and golden edges, they’re a hit for any morning. Easy to make and endlessly customizable, this go-to recipe will become a staple in your kitchen for years to come. Serve them with your favorite toppings and enjoy a stack that’s better than any boxed mix.
Fluffy Pancakes are soft, thick, and golden breakfast favorites with a light, airy texture. Easy to make in one bowl, they’re perfect for stacking and topping with syrup, fruit, or chocolate chips for a cozy and delicious morning meal.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
In another bowl, beat the eggs, then add buttermilk, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be slightly lumpy.
Let the batter rest for 5–10 minutes.
Heat a nonstick skillet or griddle over medium heat and lightly grease with oil or butter.
Pour 1/4 cup of batter per pancake onto the skillet.
Cook for 2–3 minutes, until bubbles form on top and edges start to set.
Flip and cook for another 1–2 minutes until golden and cooked through.
Transfer to a plate and repeat with remaining batter.
Serve warm with your favorite toppings.
Notes
Add blueberries, chocolate chips, or sliced bananas to the batter for variety.Use half whole wheat flour for a healthier option.Let the batter rest before cooking for fluffier pancakes.Use a preheated nonstick griddle for even cooking and golden color.To keep pancakes warm, place on a baking sheet in a 200°F oven while you cook the rest.
