Easy Fluffy Pancakes Recipe from Scratch

How to make fluffy pancakes at home, with ease. This easy recipe makes pancakes that are light and fluffy and only requires a few simple ingredients you probably have in your kitchen right now. Jump to the full Fluffy Pancakes Recipe or watch our quick recipe video showing you how we make them.

We love simple, no-fail recipes. Recipes that you know are easy to adapt or add to with ease. This recipe is just that. It’s quick to make and we’re willing to bet you’ve got everything you need to make them right now. In the past, we called on boxed mixes. Not anymore. Boxed mixes are great, but everything needed to make delicious pancakes already sits in our kitchen. We said goodbye to the mix and haven’t looked back since.

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How to Make Fluffy Pancakes

This recipe is easy! The pancakes aren’t too sweet and are lightly scented with vanilla. They are delicious.

How to Make Our Easy Pancakes from Scratch

Here’s how we make them:

The Dry Ingredients

  • Flour: Use all-purpose flour or whole wheat. A combination of the both is nice, too.
  • Sugar: We use granulated sugar, but you could experiment with brown sugar. Brown sugar will make the pancakes a little more moist.
  • Baking Powder: Baking powder makes the pancakes so light and fluffy.
  • Salt: We like to use 3/4 teaspoon of coarse salt. It balances the sugar nicely and brings out lots of flavor in the pancakes.

The Wet Ingredients

  • Milk: We usually stick to reduced fat milk, since that’s what we have in the fridge, but whole milk or non-dairy milk (like almond or coconut milk) will work, too.
  • Melted Butter: You can’t beat the taste of butter for this, but we’ve found that melted coconut oil is really tasty.
  • One Egg: The egg adds structure and helps with how light and fluffy the pancakes become.
  • Vanilla Extract: Vanilla adds sweetness and depth of flavor. You could try other extracts, too. Almond extract would be pretty delicious.

How to Make Fluffy PancakesDo you see how fluffy they are, look at all those air pockets. If you want pancakes that are light and fluffy, make sure you read our tips below.

For Fluffy Pancakes, Don’t Over-mix

Over-mixing pancake batter is a common mistake — it makes them heavy and flat, not fluffy. To prevent this, mix dry and wet ingredients separately at first then combine just before cooking. By the way, these tips apply to waffles and muffins, too. We use this same strategy when making our favorite blueberry muffins.

Don't Over Mix the Batter

Once you’re ready to cook, combine the two mixes — we use a fork. Stir until you no longer see dry clumps of flour. There can be some small lumps, though.

Easy Waffle RecipeYOU MAY ALSO LIKE: This Easy Homemade Waffles Recipe that makes waffles that are perfectly crispy on the outside and tender on the inside. This is one of our absolute favorite recipes!

Now, Adapt It Based on What You Love

This is our basic recipe. We use it often as is, but have used it as a base for other recipes. Add what you love. Here are a few suggestions:

There’s lots of things you can do to make these your own. So go experiment and add what you love. Then, if you’d like, come back and share what worked for you. We’d love to read about it.

Fluffy Pancakes Recipe

Recipe updated, originally posted September 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

Easy Fluffy Pancakes Recipe from Scratch

  • PREP
  • COOK

These pancakes are light and fluffy and made completely from scratch. They’re not too sweet and are scented with vanilla, making them extra delicious. These are easy to adapt — try adding a handful of berries, nuts or chocolate to the batter.

Makes 4 servings, 2 pancakes each

You Will Need

1 1/2 cups (195 grams) all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

3/4 teaspoon kosher salt

1 1/4 cups (295 ml) milk, dairy and non-dairy both will work

1 large egg

4 tablespoons butter, melted, plus more for skillet

1 teaspoon vanilla extract


  • Make Batter
  • Whisk flour, sugar, baking powder and the salt in a medium bowl.

    Warm milk in microwave or on top of stove until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds). Whisk milk, egg, melted butter and the vanilla extract until combined. (By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps).

    • Cook Pancakes
    • Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.

      Make a well in the center of the flour mixture, pour milk mixture into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps, in fact you want that – it is important not to over-mix the batter.
      Lightly brush skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 4-inch circle.

      When edges look dry and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter and/or berries.

Adam and Joanne's Tips

  • We use kosher salt. If you don’t have it on hand, keep this in mind: 1 teaspoon fine sea or table salt = about 1 1/4 teaspoons kosher salt.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 2 pancakes / Calories 353 / Protein 9 g / Carbohydrate 46 g / Dietary Fiber 1 g / Total Sugars 10 g / Total Fat 15 g / Saturated Fat 9 g / Cholesterol 83 mg
AUTHOR: Adam and Joanne Gallagher

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222 comments… Leave a Comment
  • Skye August 1, 2017, 2:09 am

    Great recipe. Kids n hubby enjoyed them!

  • Nicole July 29, 2017, 7:27 pm

    Best pancake recipe EVER!!! So moist and fluffy. I tried pure vanilla bean paste in place of the vanilla flavoring, came out great! This will be my go to recipe for pancakes! Can’t wait to try waffles!

  • Delores July 29, 2017, 11:38 am

    Great pancakes. I used water instead of milk and mazola oil because I did not have what I needed.

  • Jasmine July 19, 2017, 10:13 am

    Wow! I subbed coconut oil for the butter and used coconut milk to make them dairy-free. The tip to warm the milk was perfect. I’ve been on the hunt for a good dairy-free pancake for the past year. Finally found it! You could taste the coconut, so next time I think I’ll add some pineapple.

  • Meredith Mortimer July 15, 2017, 10:11 am

    I adapted subbing gluten free flour (important that its 1 to 1 flour like Bob Mills) and coconut palm sugar instead of regular. They turned out amazing!!

    • Joanne July 26, 2017, 5:28 pm

      Thanks for sharing Meredith! This is very helpful for our gluten-free readers.

  • Emily Hancock July 14, 2017, 3:55 pm

    Too much baking powder flavor for my taste.

  • Claudia July 8, 2017, 7:42 pm

    THE fluffiest pancakes! Love it

  • Ron Barnett July 7, 2017, 3:37 pm

    This is now my go to pancake recipe! Absolutely incredible – light, fluffy, slightly sweet! Next time might add a little nutmeg or cinnamon!

  • Tiffany July 3, 2017, 1:13 pm

    These are amazing!! I’ve tried so many pancake recipes on AllRecipes.com and these are the best ones I’ve ever made. They are definitely moist and fluffy. I used to overmix my batter not realizing that it was ruining it. These remind me of the ones we get at the Maple Syrup farms we go to. Thanks so much for sharing.

  • Hazel July 3, 2017, 8:19 am

    By far the best pancake recipe I have ever found (and I’ve tried a lot of different recipes). They turn out perfect!

  • Laura July 2, 2017, 10:46 am

    They were tasty but looked nothing like the picture, they were flat. I tried not to overstir them but felt that leaving lumps of dry mixture would make lumpy pancakes. I saw one recipe that said to let the batter sit for 10 minutes before cooking – next time I will try that and hope the lumps burst on their own.

    • Joanne July 26, 2017, 5:29 pm

      Hi Laura, Try not to mix the batter too much — if the lumps are a problem, you can sift the flour into the bowl which should help break any clumps of flour up.

  • Jason July 1, 2017, 9:47 am

    Mediocre at best. Very flat and runny. Good sweetness. Tried these instead of running to the store for missing ingredients for our usual recipe. Will not make that mistake again. Do not make these. Find a different recipe!

    • Joanne July 26, 2017, 5:30 pm

      Hi Jason, sorry you did not enjoy the recipe! Thanks for sharing your thoughts.

  • Crystal June 18, 2017, 12:51 pm

    Love this pancake very nice I like my pancake mix a little runny so I added a little more milk but love this mix thanks for sharing

  • M&M June 15, 2017, 11:03 pm

    Great my son love theses…..they are really the best….

  • C June 15, 2017, 9:46 am

    My pancakes always burn and sometimes the middle isn’t done.

    I have to use non dairy milk (almond) and earth balance butter.

    Any suggestions?

    • Joanne July 26, 2017, 5:31 pm

      It might be the temperature of the pan or griddle. You want a medium heat or even a touch lower. The pancakes might take a little longer to cook, but you should not have the issue with burning. A heavy bottom skillet is also a good idea since that will even out the heat.


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