There’s nothing like a stack of fluffy pancakes to start your day right. Whether it’s for a special weekend breakfast, brunch with friends, or even a breakfast-for-dinner treat, these pancakes are light, airy, and perfectly golden. They soak up maple syrup beautifully and pair perfectly with a variety of toppings—from fresh berries to whipped cream or even chocolate chips! The key to making them extra fluffy? A few simple techniques that make all the difference in texture, like using buttermilk, not overmixing the batter, and letting it rest before cooking.
I’ve tried countless pancake recipes over the years, but this one is hands-down my favorite. The pancakes turn out soft and fluffy every time, with that perfect balance of sweetness and lightness. Once you try these, I’m sure you’ll be hooked, too! Plus, they’re easy to whip up with pantry staples, so you can make them whenever the craving strikes.
Why You’ll Love This Recipe:
- Super fluffy: The combination of buttermilk and baking powder creates an incredibly light and fluffy texture.
- Simple ingredients: Made with basic pantry staples, you don’t need any special ingredients to make these delicious pancakes.
- Versatile: You can customize these pancakes with your favorite mix-ins or toppings—berries, chocolate chips, nuts, or even a swirl of peanut butter!
- Perfect for any occasion: Whether it’s a lazy weekend breakfast or a special brunch, these pancakes are guaranteed to impress.
- Easy to make: With just a few simple steps, you’ll have perfect pancakes in no time. The batter comes together quickly, and the results are worth every bite.
Total Time: 20 minutes
Servings: 4 (12 pancakes)
Calories per serving: 280
Protein: 7g, Carbs: 35g, Fat: 11g
Ingredients:
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups buttermilk (or make your own with 1 tablespoon vinegar + enough milk to make 1 ¼ cups)
- 1 large egg
- 2 tablespoons melted butter (plus more for greasing the pan)
- 1 teaspoon vanilla extract
Instructions:
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This helps distribute the baking powder evenly throughout the batter, which is key to creating fluffy pancakes.
- Mix the wet ingredients: In a separate bowl or large measuring cup, whisk together the buttermilk, egg, melted butter, and vanilla extract until well combined.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula or wooden spoon. Be careful not to overmix—lumps in the batter are okay! Overmixing can lead to dense pancakes, so stir just until the flour is incorporated.
- Let the batter rest: For extra fluffy pancakes, let the batter rest for about 5-10 minutes. This gives the baking powder time to activate, creating more bubbles in the batter, which leads to a lighter texture when cooked.
- Heat the pan: Heat a non-stick skillet or griddle over medium heat. Once hot, lightly grease the surface with a small amount of butter or oil.
- Cook the pancakes: Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges start to look set. Flip the pancakes and cook for another 1-2 minutes on the other side, or until golden brown. Repeat with the remaining batter, greasing the pan as needed.
- Serve immediately: Serve the pancakes hot with your favorite toppings—whether it’s butter and maple syrup, fresh fruit, whipped cream, or even a dusting of powdered sugar. Enjoy!
How to Serve:
- With classic toppings: Drizzle your pancakes with warm maple syrup and add a pat of butter for a classic breakfast combo.
- With fresh fruit: Top your pancakes with fresh berries, bananas, or even sautéed apples for a burst of natural sweetness.
- With whipped cream: For an extra indulgent treat, add a dollop of whipped cream and sprinkle some chocolate chips or a dusting of cinnamon on top.
- As a savory option: You can also serve these pancakes with savory toppings like bacon, sausage, or eggs for a balanced, hearty breakfast.
Additional Tips:
- Don’t overmix the batter: Stirring the batter too much can make the pancakes tough and chewy. Stir just until the flour is incorporated, and it’s okay if there are a few lumps left in the batter.
- Use buttermilk for extra fluffiness: The acidity in buttermilk reacts with the baking soda, helping the pancakes rise and become extra fluffy. If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 ¼ cups of milk and letting it sit for 5 minutes.
- Let the batter rest: Allowing the batter to rest for a few minutes helps it thicken and gives the baking powder time to activate, leading to lighter, fluffier pancakes.
- Keep the heat at medium: Cooking pancakes over medium heat ensures they cook evenly without burning. If the heat is too high, the outside will brown too quickly, and the inside won’t have time to cook through.
- Make ahead: You can make the batter the night before and store it in the fridge. Just give it a gentle stir before cooking to refresh it.
Recipe Variations:
- Blueberry Pancakes: Fold in a handful of fresh or frozen blueberries into the batter for a burst of fruity flavor in every bite.
- Chocolate Chip Pancakes: Add chocolate chips to the batter for a sweet treat that kids (and adults!) will love. Sprinkle a few extra on top before flipping for extra chocolatey goodness.
- Banana Nut Pancakes: Slice a banana and add it to the batter along with a handful of chopped walnuts for a delicious, nutty variation.
- Whole Wheat Pancakes: For a healthier twist, substitute half of the all-purpose flour with whole wheat flour. The pancakes will still be fluffy, with a slightly heartier texture.
Serving Suggestions:
- With bacon or sausage: Pair your pancakes with crispy bacon or breakfast sausage for a savory contrast to the sweet syrup and fluffy pancakes.
- With yogurt and granola: Top your pancakes with a dollop of Greek yogurt, fresh berries, and a sprinkle of granola for a protein-packed breakfast.
- With fruit compote: Serve your pancakes with homemade fruit compote made from simmering fresh berries or apples with a little sugar and cinnamon.
Freezing and Storage:
- Storing leftovers: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or on the stovetop.
- Freezing: To freeze pancakes, let them cool completely, then place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the pancakes to a freezer-safe bag or container. They’ll keep for up to 2 months. To reheat, pop them in the toaster or microwave.
Special Equipment:
- Non-stick skillet or griddle: A non-stick surface ensures your pancakes cook evenly and flip easily without sticking.
- Spatula: A wide spatula makes flipping the pancakes easier and helps keep them intact.
FAQ:
- Can I use regular milk instead of buttermilk? Yes, you can use regular milk, but the pancakes may not be as fluffy. For the best results, make a quick buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 ¼ cups of milk and letting it sit for 5 minutes.
- Why are my pancakes not fluffy? Overmixing the batter or cooking at too high a heat can result in dense or flat pancakes. Make sure to stir the batter gently and cook over medium heat for the best results.
- Can I make the batter ahead of time? Yes! You can prepare the batter the night before and store it in the fridge. Just give it a gentle stir before cooking.
- Can I freeze pancakes? Absolutely! Pancakes freeze well and make for a quick and easy breakfast. Freeze them in a single layer, then transfer to a freezer-safe container or bag.
- How do I keep pancakes warm? If you’re making a large batch, keep the pancakes warm by placing them in a 200°F oven on a baking sheet while you cook the rest of the batch.
Conclusion:
These Fluffy Pancakes are a classic breakfast favorite that you’ll want to make again and again. With their light, airy texture and simple, delicious flavor, they’re perfect for any occasion—from lazy weekend mornings to special brunches with friends and family. Plus, they’re easy to customize with your favorite toppings and mix-ins, making them a versatile recipe that never gets old. Give them a try and watch as your family devours every last bite! Don’t forget to tag me on Instagram if you make these—I’d love to see your fluffy pancake creations! Enjoy!
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Fluffy Pancakes
- Total Time: 20 minutes
Description
Fluffy pancakes are a staple in my house on the weekends. I remember the first time I made them for my family; the kitchen was filled with the smell of melted butter and warm vanilla. As soon as I placed the first batch on the table, my kids rushed over, smothering their stacks with syrup and fresh berries. My husband, not one to praise food often, took a bite and simply said, “These are perfect.” That’s when I knew this recipe was a keeper. Since then, it’s been our go-to for slow Sunday mornings or when we need a comforting start to the day. There’s just something about biting into a soft, fluffy pancake that feels like a warm hug. Now, I’m excited to share this with you, hoping it brings just as much joy to your table as it has to ours.
Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 ¼ cups milk
- 1 egg
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract (optional, but highly recommended for that cozy flavor)
Instructions
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Combine the wet ingredients: In a separate bowl, beat the egg and then stir in the milk and melted butter. If you’re using vanilla extract, add it to the wet mixture.
- Combine wet and dry: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir just until combined. The batter will be a little lumpy, and that’s okay! Overmixing can lead to tough pancakes.
- Preheat and grease your pan: Heat a lightly oiled griddle or frying pan over medium-high heat. You’ll know it’s ready when a few drops of water sprinkled on the pan sizzle.
- Cook the pancakes: Pour or scoop about ¼ cup of batter onto the griddle for each pancake. Wait until bubbles form on the surface and the edges look slightly dry, then flip and cook until golden brown on both sides.
- Serve and enjoy: Stack those fluffy beauties high and serve with your favorite toppings!
Notes
- Don’t overmix the batter: It’s tempting to stir until smooth, but a lumpy batter makes the fluffiest pancakes.
- Let the batter rest: Letting the batter sit for 5-10 minutes before cooking helps the pancakes rise more.
- Use fresh baking powder: If your pancakes aren’t rising well, your baking powder may be expired. Check the date!
- Low and slow: Cook the pancakes on medium heat to prevent burning the outside while ensuring the inside is fully cooked.
- Make them ahead: You can prepare the dry ingredients the night before to save time in the morning.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4
- Calories: 225
