If you want a fluffy pancake recipe that’s easy, reliable, and always delivers, I HAVE ONE.
I’ve made these pancakes for years, and I’ll walk you through every step so you get thick and soft pancakes that everyone will love.
Making pancakes can feel intimidating if you’ve had a few flops. I remember my first batch in high school—flat and chewy! But with a few simple tricks, you’ll never have to worry about dense or bland pancakes again.
I’ll share the little things I’ve learned, plus tips to help you avoid the most common mistakes.
Why This Fluffy Pancake Recipe Works
When you follow this fluffy pancake recipe, you’ll get pancakes that are tall, light, and golden.
I’ve tested this recipe dozens of times, and it’s always a hit with my family (and even picky eaters).
The secret is using aluminum-free baking powder and mixing the batter just right.
Here’s why you’ll love these pancakes:
- The ingredients are pantry staples.
- The batter comes together in minutes.
- You can use regular milk or non-dairy milk.
- The pancakes freeze and reheat beautifully.
- You can easily add fruit or chocolate chips.
Fluffy Pancake Ingredients
You only need a few basic ingredients for the fluffy pancakes. Each one matters for taste and texture.
- All-purpose flour (or a 1:1 gluten-free blend)
- Aluminum-free baking powder (for lift and no metallic taste)
- Salt
- Sugar
- Milk (any kind)
- Egg
- Melted butter
- Vanilla extract (optional, but adds great flavor)
Ingredient Tips and Substitutions:
- Always use aluminum-free baking powder. Regular baking powder can leave a metallic aftertaste.
- Use oat milk or almond milk if you want dairy-free pancakes. If your milk is thick (like oat milk), add a splash more.
- For gluten-free pancakes, use a 1:1 gluten-free flour blend.
- Egg substitutes work, but the pancakes won’t be quite as fluffy.
Equipment You’ll Need
Having the right equipment makes pancake-making easier and more fun.
- Mixing bowls
- Whisk or fork
- Measuring cups and spoons
- Non-stick skillet or electric griddle
- Spatula
- Ladle or ¼ cup measuring cup
How to Make Fluffy Pancakes from Scratch
I’ve found that the way you mix and cook your pancakes matters just as much as the ingredients. Here’s how I do it:
- Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Add the wet ingredients. Make a well in the center. Pour in the milk, egg, melted butter, and vanilla (if using). Whisk the egg first, then gently mix everything together. Don’t overmix—the batter should be a little lumpy.
- Preheat your skillet or griddle. Medium-high heat works best. Grease the surface with butter, oil, or spray.
- Cook the pancakes. Pour ¼ cup of batter for each pancake. Wait until you see bubbles and the edges look set (about 2 minutes), then flip. Cook for 1 more minute.
- Serve warm. Stack the pancakes and add your favorite toppings.
Pro Tips for Extra-Fluffy Pancakes
In my experience, these little tricks make a big difference:
- Use fresh baking powder. Write the open date on the container so you know it’s still active.
- Let the batter rest for 5 minutes. This helps the flour absorb the liquid.
- If your batter is runny, add a tablespoon of flour and wait a few minutes.
- Don’t press down on the pancakes after flipping. It makes them dense.
Make-Ahead, Storage, and Freezing
If you want pancakes on busy mornings, you can prep ahead.
- Make-ahead batter. Mix the night before and refrigerate. Let it come to room temperature before cooking.
- Freeze cooked pancakes. Cool, freeze flat, then store in a zip bag. Reheat in the microwave or toaster.
- Travel tip. Bring a homemade pancake mix or freeze the batter for easy pancakes on vacation.
Fluffy Pancake Variations
Want to change things up? Try these ideas:
- Gently fold up to 1 cup of fresh fruit (like blueberries or strawberries) into the batter.
- Add up to ½ cup of chocolate chips.
- For gluten-free pancakes, use a 1:1 gluten-free flour blend.
- For egg-free pancakes, use an egg replacer (but they won’t be quite as fluffy).
Serving Suggestions and Toppings
You can keep it classic or get creative with toppings. Here are some favorites:
- Butter and maple syrup
- Strawberry or blueberry syrup
- Whipped cream and nuts
- Chocolate chips or sliced bananas
I love setting up a pancake bar for brunch so everyone can pick their own toppings.
Nutrition Information
Each serving (2 pancakes) has about 190 calories, 27g carbs, 4g protein, and 7g fat. You can make these pancakes gluten-free or dairy-free if needed.
FAQs
You can, but they won’t be as tall or airy. Baking powder is the main leavening agent. If you need to skip it, try using a recipe that calls for whipped egg whites or another rising method.
Yes! Almond milk, oat milk, or soy milk all work. If your milk is thick (like oat milk), add a splash more to get the right batter consistency.
Don’t overmix the batter—stop when it’s just combined and still a little lumpy. Also, use fresh baking powder and let the batter rest for a few minutes before cooking.
This usually happens if you use regular (not aluminum-free) baking powder, or if the dry ingredients aren’t mixed well enough. Always use aluminum-free baking powder and whisk the dry ingredients thoroughly.
Classic choices are butter and maple syrup. Try homemade fruit syrups, whipped cream, fresh berries, sliced bananas, or chocolate chips.
Wait for bubbles to form on the surface and the edges to look set. Then flip with a spatula and cook for about one more minute.
Conclusion
I hope you enjoy making these fluffy pancakes as much as I do!
If you try the recipe, please rate it below and let me know your favorite toppings in the comments.
Fluffy Pancake Recipe
Ingredients
Equipment
Method
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Make a well in the center. Add milk, egg, melted butter, and vanilla if using.
- Whisk the egg, then gently mix wet and dry ingredients until just combined; batter should be thick and a little lumpy.
- Preheat a non-stick skillet or griddle over medium-high heat. Grease with butter, oil, or spray.
- Pour ¼ cup batter for each pancake. Cook until bubbles form and edges look set, about 2 minutes. Flip and cook 1 minute more.
- Serve warm with your favorite toppings.
Notes
- Always use aluminum-free baking powder to avoid a metallic taste.
- For gluten-free pancakes, use a 1:1 gluten-free flour blend.
- Add fruit or chocolate chips for variety.
- Batter can be made ahead and refrigerated overnight—let it come to room temp before cooking.
- Freeze cooked pancakes for up to 2 months; reheat in microwave or toaster.