Best Fluffy Pancake

Best Fluffy Pancake Recipe: The Only Breakfast Staple You’ll Ever Need

If you’re dreaming of pancakes that are cloud-soft, lightly sweet, and stackable to the heavens, you’re in the right place. This is the kind of recipe that turns an ordinary morning into a cozy, café-style breakfast moment. These pancakes are tender, airy, and wonderfully simple to make, even if you’re half awake and still waiting for your coffee to kick in. Once you try them, you’ll understand why this recipe has a permanent spot in so many kitchens.

Why You’ll Love This Recipe

There are a lot of pancake recipes on the internet, but this one checks every box. The texture is incredibly soft because the batter uses both buttermilk and a touch of melted butter. The pancakes rise tall, cook evenly, and never turn dense or rubbery. Plus, the batter comes together in minutes with ingredients you probably already have at home. Whether it’s a slow Sunday morning or a quick weekday treat, this is a reliable, crowd-pleasing recipe everyone loves.

Recipe Overview

Serving Size: 10 to 12 medium pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Kitchen Equipment Required

You don’t need a fancy setup to make fluffy pancakes. Just a few basics:

• Mixing bowls
• Whisk
• Measuring cups and spoons
• Nonstick skillet or flat griddle
• Ladle or scoop for portioning batter
• Spatula

Ingredients

• 1 1/2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups buttermilk
• 1 large egg
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

Save

How to Make Fluffy Pancakes

1. Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. Mix the wet ingredients: In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla until smooth.
3. Combine gently: Pour the wet ingredients into the dry and whisk just until combined. A few small lumps are perfectly fine. Do not overmix or the pancakes will be tough.
4. Preheat your pan: Heat a nonstick skillet or griddle over medium heat. Lightly grease it with butter or oil.
5. Cook the pancakes: Scoop about 1/4 cup batter onto the pan. Cook until bubbles form on top and the edges look set, about 2 to 3 minutes. Flip and cook another 1 to 2 minutes until golden and fluffy.
6. Repeat: Continue cooking, adjusting the heat as needed to prevent burning.

Tips for the Fluffiest Pancakes

• Use real buttermilk: The acidity reacts with baking soda to create lift. If you don’t have any, see variations below.
• Don’t overmix: Stir gently and stop as soon as you no longer see dry flour.
• Let the batter rest: Even 5 minutes helps the gluten relax and the pancakes rise higher.
• Medium heat is your friend: Too hot and the outside burns before the center cooks.
• Use fresh baking powder: Old leavening is the number one reason pancakes turn flat.

Common Mistakes to Avoid

• Pouring batter into a cold pan: If the griddle isn’t hot enough, the pancakes won’t rise properly.
• Using melted butter that’s too hot: It can cook the egg and create a lumpy batter.
• Flipping too early: Wait for bubbles to form and edges to appear set.
• Pressing down on pancakes: This deflates them and kills the fluffiness.

Variations and Substitutions

You can adapt this pancake base to fit almost any flavor craving or dietary need. Here are some favorites:

Flavor Variations

• Blueberry Pancakes: Add 1 cup fresh or frozen blueberries to the batter.
• Chocolate Chip Pancakes: Stir in 3/4 cup chocolate chips.
• Banana Bread Pancakes: Add 1 mashed ripe banana and a pinch of cinnamon.
• Lemon Pancakes: Add 1 tablespoon lemon zest and replace 2 tablespoons of buttermilk with lemon juice.

Substitutions

• No Buttermilk: Combine 1 1/4 cups milk with 1 tablespoon white vinegar or lemon juice and let sit 5 minutes.
• Dairy Free: Use almond milk plus 2 teaspoons vinegar; replace butter with melted coconut oil.
• Gluten Free: Replace the flour with a 1 to 1 gluten free flour blend.

How to Store and Meal Prep

• Refrigerate: Store cooled pancakes in an airtight container for up to 3 days.
• Freeze: Lay in a single layer, freeze 1 hour, then transfer to freezer bags. They keep well for 2 months.
• Reheat: Microwave for 20 to 30 seconds or warm in a toaster for crisp edges.
• Meal Prep Tip: Make a double batch and freeze for easy morning breakfasts during the week.

Serving and Presentation Ideas

• Stack pancakes tall and drizzle with warm maple syrup.
• Add fresh berries and a dusting of powdered sugar.
• Top with whipped cream for a diner-style treat.
• Serve with crispy bacon and scrambled eggs for a full breakfast plate.
• Add a pat of butter on top so it melts down the sides as you serve.

FAQs

Why are my pancakes not fluffy?
Usually it’s due to overmixing, expired baking powder, or cooking on heat that’s too high.

Can I make the batter ahead of time?
It’s best fresh, but you can refrigerate it for up to 1 hour. The pancakes may rise slightly less but will still taste great.

Why do my pancakes turn brown too fast?
Your pan is too hot. Reduce heat to medium and give the batter time to rise before the bottom burns.

Can I double the recipe?
Absolutely. Just keep the ratios the same and cook in batches.

Related Post: Vanilla French Beignets

This fluffy pancake recipe is everything a homemade breakfast should be: easy, cozy, and absolutely delicious. With simple ingredients and clear steps, you’ll have a stack of perfectly golden pancakes that taste like they came from your favorite brunch spot. Whether you stick to the classic version or experiment with flavors, you’re guaranteed a plate of warm, tender pancakes that keep everyone coming back for more.