These Fluffy Pancakes are soft, light, and incredibly easy to make using basic pantry staples—no buttermilk required! Whether you’re cooking for a cozy weekend breakfast or a crowd-pleasing brunch, this recipe delivers stack after stack of tender, golden pancakes ready to soak up your favorite toppings.
Why You’ll Love These Pancakes
- Super Fluffy Texture – Thanks to a generous amount of baking powder.
- Quick & Easy – Made in just about 20 minutes from start to finish.
- Simple Ingredients – No fancy ingredients or techniques needed.
- Customizable – Perfect as-is or with tasty add-ins like blueberries or chocolate chips.
Ingredients
Dry:
- 1½ cups (190g) all-purpose flour
- 4 tsp baking powder
- ½ tsp salt (omit if using salted butter)
- 3 tbsp sugar (optional for sweetness)
Wet:
- 1 large egg, room temperature
- 1¼ cups (310ml) milk (any variety: whole, almond, oat, etc.)
- 4 tbsp (60g) melted butter (plus more for the pan)
- ½ tsp vanilla extract
How to Make Fluffy Pancakes
- Mix the Dry Ingredients
In a large bowl, whisk together flour, baking powder, salt, and sugar (if using). Set aside. - Mix the Wet Ingredients
In a separate bowl, whisk the egg, milk, melted butter, and vanilla extract until smooth. - Combine
Pour the wet mixture into the dry ingredients. Stir gently until just combined. The batter should be lumpy—do not overmix, or your pancakes will turn out tough. - Cook the Pancakes
Heat a non-stick skillet or cast iron pan over medium-low heat. Add a bit of butter or oil to coat. Pour ⅓ cup of batter into the pan. Cook for 2–3 minutes, until bubbles form on top and the edges look set. Flip and cook for another 1–2 minutes until golden. - Serve
Stack high and serve warm with butter, maple syrup, or your favorite toppings!
Tips for the Fluffiest Pancakes
- Use plenty of baking powder – This is what gives your pancakes their rise.
- Don’t overmix the batter – A few lumps are okay. Overmixing develops gluten, making pancakes dense or rubbery.
- Cook low and slow – Medium-low heat helps prevent burning while ensuring the inside cooks through.
Flavor Variations
- Blueberry Pancakes – Gently fold in 1 cup fresh blueberries. For frozen, add them directly to each pancake in the pan to avoid blue batter.
- Chocolate Chip Pancakes – Stir in ½ cup of chocolate chips for a sweet treat.
- Lemon Pancakes – Add the zest of 1 lemon to the wet ingredients for a fresh citrus flavor.
Favorite Pancake Toppings
- Classic maple syrup and butter
- Crispy bacon and banana slices
- Mixed berry sauce (simmer berries with a bit of sugar)
- Whipped cream and salted caramel
- Crème fraîche and fresh berries
FAQs
How many pancakes does this recipe make?
About 8 medium pancakes, depending on the size. Easily doubled or tripled for a larger batch.
Can I make the batter ahead of time?
It’s best to cook pancakes immediately after mixing. Letting the batter sit can reduce the effectiveness of the baking powder, making your pancakes less fluffy.
Final Thoughts
This easy pancake recipe is a weekend must-have in any home. With minimal ingredients, no buttermilk needed, and a foolproof method, you’ll get tall, fluffy pancakes every time. Just don’t forget the maple syrup!