This Fluffy Pancake Recipe makes the most delicious soft and tender pancakes that are just waiting to be topped with syrup and devoured. Using only kitchen staples they’re perfect for a weekend breakfast!
Easy Fluffy Pancakes
These are the fluffiest and softest pancakes you’ll ever taste. They’re one of my favorite breakfasts of all time, they please everyone (who doesn’t like pancakes??) and are ready in about 20 minutes!
This recipe require only pantry and fridge staples (no buttermilk needed here) so you’ll always have a delicious breakfast on hand.
It’s a really simple batter, no separating of eggs, whipping egg whites or delicately folding ingredients together. All you need is a mixing bowl, measuring cups or scales and a whisk.
Whip up a batch for your family, you wont regret it!
How to Make Pancakes Fluffy
If you’ve ever wondered why restaurant pancakes are so fluffy and good there’s a reason! Here are a couple tips and tricks to make the fluffiest pancakes ever!
A lot of Baking Powder – Theres 4 tsp of baking powder in this recipe and don’t worry, you wont taste it! The baking powder helps to rise up the pancakes making them super soft, light and fluffy. Make sure you don’t mistake the baking powder with baking soda as this will make the pancakes so bitter and awful!
Don’t Over mix – Over mixing will cause your pancakes to be rubbery and tough instead of fluffy and soft. Pancake batter is suppose to be a little lumpy so it’s important to stop mixing as soon as you no longer see any dry flour.
Fluffy Pancake Variations
Fluffy Blueberry Pancakes
To make these blueberry pancakes fold through 1 cup of fresh blueberries to the finished pancake batter. Frozen blueberries can also be used but these are best to be add directly to each pancake in the frypan or they will color the pancake batter blue. I also love making my Lemon Ricotta Pancakes with blueberries!
Fluffy Chocolate Chip Pancakes
For chocolate chip pancakes add 1/2 cup of your favorite chocolate chips to the fry ingredients. I like to serve these with maple syrup and whipped cream!
Fluffy Lemon Pancakes
Add the zest from one lemon to the wet ingredients for delicious fluffy lemon pancakes!
There are so many different options for toppings for pancakes!
- Maple syrup and butter
- Crispy Bacon and Banana
- Homemade Berry Sauce (heat frozen mixed berries and a little sugar in a saucepan until thickened)
- Creme Fraiche and Fresh Berries
- Whipped Cream and Salted Caramel Sauce
Fluffy Pancakes Recipe Ingredients
1½ Cups / 190g Flour – Plain all purpose flour is perfect for this, don’t use self raising flour.
4 tsp Baking Powder – Make sure you are using baking powder and not baking soda! The baking powder is what gives these pancakes their light and fluffy texture, baking soda will just make them bitter and horrible!
½ tsp Salt – If you’re using salted butter omit the salt from the recipe.
3 Tbsp Sugar – (Optional) I wont usually use sugar in pancakes as I prefer to sweeten with syrup and fruit after but if you like sweet pancakes 3 Tbsp is perfect.
1 Egg – Make sure your egg is at room temperature. Egg binds the pancake ingredients together, you can use an egg replacer here if you would like.
1¼ Cups / 310ml Milk – I use whole milk for this recipe but most kinds can be used including soy, almond and oat.
4 Tbsp / 60g Melted Butter + more for cooking – Butter can be replaced with oil or margarine both in the pancake batter and for cooking the pan.
½ tsp Vanilla Extract – Use a good quality vanilla extract, extract or paste.
How to Make Light Fluffy Pancakes
In a smaller bowl add the wet ingredients. The egg, milk, melted butter and vanilla extract. Give this a mix with a fork until well combined.
Pour the wet ingredients into the bowl with the dry ingredients and use a whisk or a wooden spoon to fold the pancake batter together.
Make sure to scrape the sides and bottom of the bowl to get everything evenly combined. It will be pretty lumpy but thats perfectly okay, don’t over mix! Stop as soon as you no longer see any dry flour.
Heat a frypan over medium low heat. I like to use a cast iron skillet but use your favourite.
Add a small amount of butter, about 1/2 tsp or alternatively you can use oil. When the butter has melted add in 1/3 Cup of pancake batter.
Cook the pancake for 2-3 minutes or until the edges are set and bubbles are starting to pop in the middle. Use a spatula to flip the pancake over and cook on the other side for another 1-2 minutes.
Turn the heat up of down if your pancakes are getting to brown or aren’t cooking fast enough. (the first pancake is always a test!)
Common Questions about this Fluffy Pancakes Recipe
How many Pancakes does this recipe make?
You’ll get about 8 pancakes out of this recipe depending on what size you make them. You can use a larger or smaller measure. Also the recipe can be doubled or tippled.
Can I make the Pancake Batter in Advance?
It’s best to make the pancake batter just before you want to cook the pancakes. Making the batter in advance can stop the baking powder working its best which means your pancakes wont be as light and fluffy as they should be. These French Crepes are a great option for making in advance.
For more Breakfast Recipes Check Out
- Lemon Ricotta Pancakes
- Perfect French Toast
- Buttermilk Pancakes
- French Crepes
- Japanese Souffle Pancakes
- Belgian Waffles
Fluffy Pancake Recipe Video
- 1 1/2 Cups / 190g Flour
- 4 tsp Baking Powder
- 1/2 tsp Salt
- 3 Tbsp Sugar (optional)
- 1 Egg
- 1 1/4 Cups / 300ml Milk
- 1/4 Cup / 60g Melted Butter
- 1/2 tsp Vanilla Extract
- In a large bowl add the flour, baking powder, salt and sugar.
- Use a whisk or wooden spoon to combine the ingredient together well. Set to the side.
- In a smaller bowl crack in the egg. Pour in the milk and vanilla extract.
- Melt the butter in the microwave or in a small saucepan over low heat and add to the bowl.
- Use a fork or whisk to mix the ingredients together until well combined.
Combining the Ingredients
- Make a well in the dry ingredients and pour in the wet.
- Fold the batter together with a wooden spoon until there is no longer any dry flour. There will be a few small lumps in the batter, this is perfectly okay. Make sure to not over mix the batter as this will cause your pancakes to be rubbery and tough.
Cooking the Pancakes
- Heat a heavy based frypan like a cast iron skillet over medium low heat. When the pan is hot add a knob of butter and wait until it melts.
- Measure out ⅓ cup of the pancake batter and pour it into the pan. Let it spread on its own.
- Cook the pancake for 2-3 minutes or until the edges are set and bubbles are popping in the middle.
- Use a spatula to flip the pancake over and cook for a further 2-3 minutes.
- Repeat with the remaining batter.
Serving the Pancakes
Serve the pancakes stacked high, topped with butter and maple syrup!
- Banana and Bacon
- Butter and Maple Syrup
- Creme Fraiche and Fresh Berries
- Salted Caramel Sauce and Whipped Cream
- Blueberry Pancakes - Add 1 Cup of fresh blueberries to the pancakes batter
- Chocolate Chip Pancakes - Add 1/2 Cup of chocolate chips to the dry ingredients
- Lemon Pancakes - Add the zest of 1 lemon to the wet ingredients
4 tsp is the correct measurement for baking powder. Make sure you are using baking powder and not baking soda. Baking soda will make your pancakes very bitter!
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Nutrition Information:Yield: 8 Pancakes Serving Size: 1 Pancake
Amount Per Serving: Calories: 189Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 42mgSodium: 467mgCarbohydrates: 25gFiber: 1gSugar: 5gProtein: 5g
Nutrition information is estimated and not always correct