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.

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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288 comments… Leave a Comment
  • Donna October 8, 2017, 10:06 am

    Made these this morning and my pancake lovers (my 2 daughters)loves them so I’m keeping the recipe to make more next Sunday….thank-you.👍 â˜ș

    • Chef Steph G. October 16, 2017, 8:02 am

      Your recipe is spot on. I used maple syrup instead of sugar for my batter and pink salt instead of kosher, just because they are my preference. Thank You. Chef Steph G.

  • Samantha Mitchell September 16, 2017, 12:47 pm

    I made these this morning with agave syrup and man were they amazing!!!!!!!! I’ve made pancakes for years with all different results, but these were flavorful, soft, fluffy, and thick enough to hold together! So good! I made the blueberry muffins earlier this week and they were fantastic too! This website will be one of my added go-to’s for reliable recipes.

  • Maryann September 16, 2017, 8:55 am

    My new favorite pancake recipe. I use to think the secret to fluffy pancake was whipping the egg, but this way works much better. I made a batch with banana slices and heated one each morning for a few seconds in microwave for a quick breakfast before work. They are Tasty enough without adding anything more.

  • Angie September 13, 2017, 12:53 pm

    I really wanted these to turn out good, but husband complained they were “dry.” I sifted the dry ingredients and followed the directions exactly. I did not even brown them all of the way. Not sure what happened. They looked fine when they came off the griddle, but this is the first time I have had complaints about “dry pancakes”. Will continue my search for a good home-made pancake mix.

  • Cleo September 3, 2017, 5:36 am

    Worst pancakes I’ve ever made… I don’t know if I did something wrong, but I don’t think so because I followed the recipe exactly. The batter was almost like dough and once the pancakes were finished and cooked, they were dense and heavy (Not fluffy at all)… Not using this recipe again…

    • Joanne November 16, 2017, 5:47 pm

      Hi Cleo, We’re sorry the pancakes didn’t work out well for you!

    • Heidi February 3, 2018, 6:58 pm

      I just made these and my batter was not doughy at all, a little thinner than cake batter, so if yours was like dough you did something wrong. Maybe you needed to add more liquid to make it like batter as all pancake mix is. I’d give it another try!!! I also added 2 additional T of sugar and I don’t measure my vanilla but I always add extra vanilla too, gives it a nicer flavor in my opinion. Good luck

      • Heidi February 3, 2018, 7:01 pm

        I also used half and half( organic) and I bring my eggs to room temp by letting them sit 10 minutes in hot tap water.

  • Daniel September 2, 2017, 9:45 pm

    Tried these this morning and while I enjoyed the recipe I think it was a little too close to cake mix. Added some more milk and they came out great. I think next time I will reduce the amount of salt and baking powder slightly. Great recipe to work from.

  • Stella Toh September 1, 2017, 1:31 am

    First time making from scratch and it was a mega success! It was fluffy and moist.. and taste just right!

  • Fiona August 31, 2017, 12:47 am

    I followed the recipe I did not change anything kids love my homemade pancakes finally!!😊😊

  • Fiona August 31, 2017, 12:44 am

    Absolutely Delicious pancakes are so fluffy.

  • Jo August 23, 2017, 4:33 am

    Oh my god this is without exaggerating at all is the best fluffiest pancakes i have ever made and i have tried a lot with aome using ingredients more fancy than the other but this is really simple yet delicious. Thank you guys


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