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
  • TOTAL

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

Directions

  • 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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253 comments… Leave a Comment
  • Jackie November 8, 2014, 9:45 am

    What if you don’t have baking powder? Will the recipe still work?

    Reply
    • Adam March 2, 2015, 2:52 pm

      Hi Jackie, the baking powder adds lift and fluffiness so it’s pretty important in this particular recipe.

      Reply
  • Nicole November 6, 2014, 5:26 pm

    Hi there, I tried this recipe a couple of times but I just couldn’t figured out why it does not turn brown like in the picture? My pancakes are white when it came out 🙁

    Reply
    • Adam March 2, 2015, 2:52 pm

      It’s possible your heat is a little low. You could also try adding a small amount (maybe 1/4 teaspoon) of baking soda which can help in making things brown.

      Reply
  • Brazen Lee November 4, 2014, 10:25 pm

    Can’t WAIT to try these! My friend and I LOVE your site. THANK YOU!

    Reply
    • Joanne January 8, 2015, 2:03 pm

      Thanks!!

      Reply
  • Holly November 2, 2014, 11:52 am

    Worst recipe ever, followed recipe perfectly, the batter was too thick it was like frying up bread batter! don’t recommend!

    Reply
    • Joanne January 8, 2015, 1:55 pm

      Hi Holly, So sorry you the recipe didn’t work for you! If you find this happens to you again (with our recipe or others) try adding an extra dash of milk to the batter to thin it out a little.

      Reply
  • Angela October 26, 2014, 11:18 am

    I just made these and mine came out wonderful. Very fluffy which is what I have been looking for. I will be keeping this recipe.

    Reply
  • Ceci October 23, 2014, 6:51 pm

    Try this with buttermilk instead of regular milk. Add 1/8 tsp baking soda. And 1/2 tsp almond extract. So good. 🙂

    Reply
    • Joanne October 24, 2014, 12:03 pm

      Thanks for the tips, Ceci.

      Reply
  • Helga September 28, 2014, 11:22 am

    Awesome recipe..did it today for the first time and it was like eating a cake! super easy and quick to make, now we’ll have to think of what to mix it with next time..oh the possibilities! are endless!

    Reply
  • Enaz September 24, 2014, 9:51 pm

    I’m from Malaysia. Made it several times. Turns out great & fluffy every time (except the first).Son loves making them and eating it after that (he is 6 by the way). And yes, do not over mixing it . Hubby gave it a 2 thumbs up. Better than previous recipe I made before. Glad to find yours! Keep it up! You made families happy enjoying their breakfast (and also mommies as the ingredients are easily found in kitchens and always turns out fluffy and delicious proof).

    Reply
  • Sangdy September 20, 2014, 1:56 pm

    These turned out amazing. Light, fluffy pancakes. My sisters and I loved them! I added a pinch of nutmeg and cinnamon for more flavor. Yum!

    Reply
  • Sharon September 14, 2014, 2:14 pm

    I found your recipe on Pinterest, and out of all the pancake recipes I’ve tried, this one is the best! Hands down!
    I was hesitant to try this recipe, because it called for milk…considereing the place I live in, milk is rarely drunk, at least in this household…so I tried plain ol’ water, as a replacement, and these pancakes still turned out REALLY good!
    When I go home to Texas, I’ll definitely use milk in the recipe then…
    Thank you for sharing this recipe! I give it two thumbs up!!!

    Reply

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