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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221 comments… Leave a Comment
  • Nash Khan January 18, 2017, 6:23 am

    Best homemade pancakes I’ve ever eaten! Moist,fluffy and just melted in the mouth. I added a tablespoon of brown sugar as extra to the white sugar and cut down the salt a bit. Then dressed them with a pat of butter on top bluebetries icing sugar and chocolate sauce, so yum!

  • Lindy January 17, 2017, 10:22 pm

    I love these pancakes. I wonder if the recipe will just as good with buttermilk?

    • Joanne February 6, 2017, 1:21 pm

      Hi Lindy, You can definitely add buttermilk to the pancakes instead of milk. Since there is no baking soda in the recipe, the pancakes will be tangy (which I really like).

  • Emily January 16, 2017, 1:25 pm

    I love the recipe and it did not take me a long time at all. The one small issue I had with it is that it was very salty. Other wise, I loved it!

  • Mildred January 13, 2017, 6:36 pm

    I enjoyed the pancakes so much they were fluffy,tender and moist. I won’t be buying the box kind anymore or go out to eat pancakes. Thank you, thank you, thank you.

  • Tina January 8, 2017, 11:58 am

    Mine came out great. Nice and fluffy but a little salty. Everything else was perfect. Add some fruit and syrup and homemade whipped cream and done!! Awesome

  • Sue December 31, 2016, 4:03 pm

    These were the easiest made-from scratch pancakes I have ever made, and they were simply delicious! Love the inclusion of vanilla in the batter, too! Thanks so much!

  • keshia December 29, 2016, 8:22 am

    I loved the flavor of this battery. but mine came out super thick. is that right? if not, what can I do to fix it. I like my battery a little thinner.

    • viviana January 20, 2017, 10:47 am

      add a little more milk 🙂

  • ashley December 19, 2016, 5:00 am

    hey thanks for the recipe! they are lovely; the right amount of fluffy and crisp. i just added some chocolate chips and even my fussy brother enjoyed them 🙂

  • Beth December 17, 2016, 11:33 am

    These pancakes are easy and delicious! They are the fluffiest pancakes that I’ve ever made. Thanks for the fabulous recipe!

  • Christie maes December 10, 2016, 3:14 pm

    I add liquid coffee creamer (1 cup) and a 1/2 cup regular milk. I also add almond extract instead of vanilla. By doing this and adding olive oil to dry instead of butter you don’t need top add butter or syrup. They are set abs butter already

  • Amanda December 5, 2016, 6:30 pm

    This has been my go to recipe for over a year. I make them probably twice a month and they’re always the same and always delicious. They’re more on the dense side, which actually I prefer. I’ve also fiddled with the recipe and no matter what I do, they’re awesome.

  • Deb November 27, 2016, 1:30 pm

    This recipe was so good, I just had to leave a comment.

    These pancakes were so fluffy and delicious. I added 1/2 tsp of cinnamon to the mix and sprinkled cinnamon sugar on top. It was like eating a churro but in pancake form. My hubby and son loved them!

    I’m never buying boxed pancake mix ever again! Can’t wait to try the mix with other toppings and mix-ins!

  • Dennis Thompson November 11, 2016, 5:04 pm

    I’m 73 and my wife is just out of shoulder surgery. I’m a poor cook but we both like pancakes. So this morning I tried this recipe. I don’t trust myself in the kitchen, so it took me a LONG time to get everything out. Made them exactly as the recipe is written. Added liberal blueberries. When I scooped up some batter and put it on the griddle, it was so thick it would not puddle. I helped spread it with a butter knife. Wife thought it was a little cake. She was brave, ate the first one, and said it was actually very good. I added a bit of water and continued, with better spread on the griddle. In spite of their still being thicker than I usually like, they remained, “light,” and a bit fluffy. Whew. Good. I think individual ingredients vary and may be the cause of the thick batter. Next time I’ll merely adjust that as I finish.
    Overall: these are good pancakes. I’d do it again except I can take a 40 minuted task like this and turn it into 2 hours.
    Thank you for the recipe.

  • Christina Reid November 6, 2016, 7:20 pm

    Made these tonight and they were delicious. Didn’t have baking powered so used baking soda. Amazing

  • Janeybird October 9, 2016, 4:38 am

    Great recipe, these are almost too good. I added raisins and a banana for yumminess:-) 5 stars


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