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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281 comments… Leave a Comment
  • Tish February 14, 2016, 7:23 am

    My pancakes came out great never buying box again thank you

  • Rannie January 15, 2016, 8:44 pm

    Thank you so much for the recipe. Just tried it this morning. It turns out very good. I will never buy a ready made from the supermarket from now on. Thank you Joanne and Adam.

  • Elsy January 4, 2016, 2:07 am

    Love love these pancakes! I tried many recipes since my son is a pancake lover but this is the best recipe. Thank you for sharing it.

  • Nadia de Leon November 28, 2015, 10:28 am

    Best pancakes ever! I’ve tried many recipes, but this one is the best. Everybody loved them, thank you!

  • Suzette October 18, 2015, 10:03 am

    Made these pancakes with my 11 year old girl and they were great! My fussy son gave them a thumbs up and said they were as good as McDonald’s although I thought they were better. Can’t understand why some couldn’t get it right because it is so simple. Great recipe and is a definite keeper!

    • Brandi December 30, 2015, 12:01 pm

      I actually just made these and I found them to be very dense. I am a baker and have my own baking business lol and I could not get it correct. IDK what it was. I had to add a ton extra baking powder and sugar to get it right, and it still was dense. I also had to add extra milk. I did this all after not being able to get a good pancake the first batch through, which is why I am leaving a comment and rating. I will keep searching until I find the one that works for me.

      • Sam August 16, 2016, 8:13 am

        As a baker, you should know that if it’s on the dense side, adding milk won’t help. There’s a reason with bread, you don’t use milk. I know yeast is the thing that helps with the rising but water has oxygen in it and that’s one of the benefits of water, it helps get air into baked goods and other light and fluffy things.

  • Karen Jones September 20, 2015, 8:26 am

    I love this recipe. Its very crisp yet fluffy. I have tried numerous pancake recipes….by far, this is the best. My hubby enjoys it very much as well. Thanks.

  • Pat B September 11, 2015, 11:43 pm

    I made these for my 8 year old grandson who enjoyed them so much that he ate 6. I used whole wheat pastry flour (with 1/2 teaspoon cinnamon) instead of all purpose and almond milk in place of dairy and canola oil instead of butter. With a generous handful of fresh blueberries, these pancakes were wonderful!

    • C June 15, 2017, 9:55 am

      What heat temp did you use? Mine burn on both medium and low heat, then don’t cook all the way through.

  • shashi September 10, 2015, 10:51 pm

    5 stars. If I could, I give you more than 5. It works! And instead of baking powder I add some self-raising flour and it was fluffy. ^^ more to eat. 😉 I did it with my cussie and we love it! My nephew love it too. Your recipe improve my cooking skill. Thank you very very very much. <3 ^^

  • Sara September 10, 2015, 2:29 pm

    I couldn’t make pancakes at all they never tasted good they were edible but thats was about it .. I actually gave up making them and settled for AUNT JEMINMA GOD BLESS yall for this recipe… My pancakes finally taste LIKE pancakes instead of flour lol

  • Dave August 23, 2015, 4:10 pm

    For those who’s recipe didn’t work out, follow the directions exactly. I’ve made this over and over, and every time they turn out the same. If your going to modify another’s recipe, you shouldn’t rate it according to your recipe, and not the initial recipe. Please comment your modifications. I read these reviews, and they put down the recipe, but the reviewers didn’t follow the recipe, they followed theirs. This is by far the best recipe for pancakes I’ve ever eaten, not made, the best I’ve ever ever eaten. Box mixes, restaurants, pancake houses, and even IHOP. !!!!!!!!!!!


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