The Most LEGIT Fluffy Pancakes on the Internet

How to Make Fluffy Pancakes

My family’s weekend starts with an incredible pancake recipe that yields fluffy pancakes you can pile on high, load up with toppings, and soak up the sweetness of pancake syrup.

While there are many pancake recipes out there, I know this one is proof that the secret to making fluffy pancakes starts with great pancake batter -and making sure you don’t omit the baking powder.

Don’t take my word for it, see what Sara commented about this pancake recipe after she tried it:

Fluffy Pancake Recipe Ingredients

The ingredients for fluffy pancakes are simple. The measurements are at the end of the post, but before making any swaps, check out what you’ll need and the substitutions I’ve tested:

• Flour: regular all-purpose flour is the base for this recipe. It can be swapped with a 1:1 gluten-free all-purpose flour.
• Baking powder: a leavening agent that helps the batter rise and creates fluffy pancakes. If you’re out, I have a recipe for pancakes without baking powder here.
• Salt: to enhance the flavor of the other ingredients.
• Sugar: just enough to make these pancakes lightly sweet.
• Milk: use regular milk or your favorite non-dairy alternative. If using oat milk for pancakes, add a little extra, about 2 TB since its texture is thicker.
• Egg: to bind the ingredients and help the pancakes hold together. This is not an eggless pancake recipe, and using one of these egg substitutes for pancakes might not yield pancakes that are as fluffy.
• Butter: adds delicious, buttery flavor and moisture to the batter.
• Vanilla: a little of this delicious extract will add a hint of flavor to the batter. It can be omitted.

How to Make Fluffier Pancakes From Scratch

I’ve made these pancakes from scratch for more than a decade and there are some tips that ensure they turn out fluffy and delicious. I’ll share them in the main steps to ensure your success:

1. Measure & mix the dry ingredients
   It’s a good idea to measure the flour lightly, without packing it in the cup and mix the dry ingredients well so you don’t get a salty bite.
2. Add the wet ingredients
   Make a well in the middle (a “volcano” as my son calls it) and add the rest of the ingredients. Use a fork to whisk the egg first, then mix the flour from the outside in so you don’t overmix the batter –a common mistake that yields chewy pancakes.
3. Cook the pancakes
   Heat your pan or griddle first over medium-high heat. Once hot, grease it and immediately pour about ¼ cup of batter. Cook for 2 minutes on the first side, and wait to flip the pancakes until you see bubbles and defined edges. Cook for one more minute on the other side.
4. Stack them high
   Keep the pancakes warm while you cook the rest and serve them with your favorite pancake toppings.

Using a pan vs. a griddle is a personal preference. While some people prefer to make pancakes on a pan, I really like the efficiency of a large griddle because I can cook twice as many and serve them hot. Regardless of which you use, a non-stick coating is essential for cooking pancakes.

Oil, butter, or cooking spray will all work to grease the cooking surface –yes, even if it’s non-stick you should use one. The key is to grease it after the surface is hot and immediately pour the batter to prevent burning the batter or the spray.