The Best Fluffy Pancake Recipe – Light, Soft & Easy to Make
There’s nothing quite like starting your morning with a stack of warm, golden pancakes. This fluffy pancake recipe is the perfect balance of light, airy, and melt-in-your-mouth deliciousness. Unlike dense pancakes, these rise beautifully thanks to the right blend of ingredients and a few chef-approved techniques.
Whether you’re whipping them up for a weekend brunch, a family breakfast, or even a special occasion, these pancakes will quickly become your go-to recipe. Best of all, they’re easy to make with simple pantry staples.
Ingredients (Serves 4 – Makes about 8 pancakes)
- 1 ½ cups all-purpose flour (190 g)
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ¼ cups buttermilk (or whole milk + 1 tsp vinegar/lemon juice)
- 1 large egg
- 2 tbsp unsalted butter, melted (plus more for cooking)
- 1 tsp vanilla extract
Step by Step Cooking Guide
- Mix dry ingredients – In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Prepare wet ingredients – In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla extract until smooth.
- Combine gently – Pour wet ingredients into the dry mixture. Stir until just combined—do not overmix. (A few lumps are fine; they make pancakes fluffier.)
- Heat skillet or griddle – Preheat a nonstick pan or griddle over medium heat. Lightly grease with butter.
- Cook pancakes – Pour ¼ cup of batter per pancake. Cook until bubbles form on the surface and edges look set (about 2 minutes). Flip and cook another 1–2 minutes until golden brown.
- Serve immediately – Stack pancakes high and enjoy with your favorite toppings.
Cooking Time & Serving Size
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Serving Size: 4 servings (2 pancakes each)
Tips & Variations
- For extra fluffiness: Let the batter rest for 5–10 minutes before cooking.
- Flavor twists: Add blueberries, chocolate chips, or banana slices into the batter.
- Cinnamon swirl pancakes: Mix a little cinnamon and sugar into melted butter and drizzle into the batter while cooking.
- Crispier edges: Cook with a touch more butter on a hot skillet.
Nutrition Info (Per Pancake – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 4 g |
| Carbohydrates | 21 g |
| Fat | 5 g |
| Fiber | 1 g |
| Sugar | 5 g |
Healthy Alternatives
- Gluten-Free: Use a gluten-free flour blend in equal ratio.
- Sugar-Free: Replace sugar with stevia, monk fruit, or erythritol.
- Keto-Friendly: Swap flour with almond flour + coconut flour and use unsweetened almond milk.
- Dairy-Free: Replace buttermilk with almond milk + vinegar and use vegan butter or coconut oil.
Serving Suggestions
These fluffy pancakes are best served warm with classic toppings like maple syrup, butter, and fresh berries. For a gourmet touch, try topping them with whipped cream, caramelized bananas, or a drizzle of Nutella.
This fluffy pancake recipe is versatile enough for everyday breakfasts yet impressive enough for brunch gatherings. Once you try it, you’ll never go back to store-bought mixes again!
FAQ’s
Q1: Why aren’t my pancakes fluffy?
Overmixing the batter or using old baking powder can make pancakes flat. Mix gently and use fresh leavening agents.
Q2: Can I make the batter ahead of time?
It’s best cooked fresh, but you can refrigerate batter for up to 24 hours. Stir gently before cooking.
Q3: Can I freeze pancakes?
Yes! Cook, cool, and freeze in a single layer. Reheat in the toaster or microwave.
Q4: How do I keep pancakes warm while cooking batches?
Place cooked pancakes on a baking sheet in a 200°F (95°C) oven until ready to serve.
Q5: Can I use whole wheat flour instead of all-purpose?
Yes, but pancakes will be slightly denser. Use half whole wheat and half all-purpose for balance.
