Easy Fluffy Pancakes Recipe from Scratch
How to make fluffy pancakes at home. 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 Fluffy Pancakes Recipe or watch our quick recipe video showing you how we make them.
We love simple, no-fail recipes and 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.
How to Make Fluffy Pancakes
This recipe is easy! The pancakes aren’t too sweet and are lightly scented with vanilla. They are delicious.
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 moister.
- Baking Powder: Baking powder makes the pancakes so light and fluffy. You can also use baking soda in these pancakes. Check the recipe below for our tips.
- Salt: We like to use 3/4 teaspoon of coarse salt (or 1/2 teaspoon of fine salt). It balances the sugar nicely and brings out lots of flavor in the pancakes. If you are using salted butter, you may want to reduce this.
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 delicious. We use unsalted butter, but salted butter will work as a substitute. If you do use salted butter, you might want to reduce the amount of salt called for in the recipe below.
- 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.
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.
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.
If you love pancakes, try these easy homemade waffles! They 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:
- Sprinkle a handful of berries, nuts or chocolate chips into the batter. (We love adding fresh blueberries for blueberry pancakes or mashed and sliced banana for banana pancakes)
- Layer a few thin slices of strawberry or banana onto the wet batter once added to the skillet. Then, flip. (We added a banana to these spiced, buttermilk and banana pancakes)
- Add lemon zest or spices, such as cinnamon, nutmeg or allspice (see our cinnamon-spiced fluffy pancakes recipe with a cinnamon roll glaze)
- Try replacing some of the all-purpose flour with whole wheat flour (see our easy, fluffy whole wheat pancakes recipe here).
- Add a few spoonfuls of flax seeds, oats, or reduce the sugar.
There are 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.
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
These pancakes are light and fluffy and made entirely 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.
*We call for unsalted butter in the recipe. You can use salted butter, but you may want to reduce the amount of salt used.
You Will Need
1 1/2 cups (195 grams) all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder, see notes for substituting baking soda
3/4 teaspoon kosher salt or 1/2 teaspoon of fine sea or table salt
1 1/4 cups (295 ml) milk, dairy and non-dairy both will work
1 large egg
4 tablespoons unsalted butter, melted, plus more for skillet
1 teaspoon vanilla extract
- Make Batter
- Cook Pancakes
Whisk flour, sugar, baking powder and the salt in a medium bowl.
Warm milk in the 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).
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 – it is important not to over-mix the batter. (The batter will be on the thicker side, see video)
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 berries.
Adam and Joanne's Tips
- When measuring your flour, before you scoop the flour into your measuring cup, fluff or stir the flour in the container (or bag) first. This aerates the flour and makes the measurement more accurate. Alternatively, you can stir the flour in the container, and then scoop it into your measuring cup. Then when the cup is full, use a straight edge to scrape away the excess flour. Doing this prevents adding too much flour to the batter, which causes the dough to be too thick.
- Substitute for baking powder: To use baking soda instead of baking powder, you will need to swap the milk for sour milk or buttermilk and use 3/4 teaspoon of baking soda. If you do not have buttermilk, you can make homemade buttermilk or “sour milk” by stirring 1 tablespoon of lemon juice or vinegar into the 1 1/4 cups of milk called for in the recipe and setting it aside for 10 minutes. The addition of sour milk is required because, unlike baking powder, baking soda needs acid to work in the recipe. If you go with the baking soda/sour milk combination, the pancakes will be just as fluffy as the original recipe.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.
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