About My Easy Fluffy Pancakes
For me, the perfect pancakes are thick but light, golden but not burnt and soft without being crumbly. Most importantly, they should be wonderfully fluffy! After years of experimenting with different ingredient combinations, I’ve finally landed on my holy grail recipe that makes thick, fluffy pancakes.
If you love pancakes for breakfast as much as I do, you might also enjoy my Easy French Crêpes. They are thin European pancakes that are also crazy good for breakfast or brunch.
Why I Love This Pancake Recipe:
Quick and easy: The batter comes together in just a few minutes.
Everyday ingredients: You probably already have everything you need in your kitchen.
Not overly sweet: I prefer pancakes that aren’t too sweet, and these have just the right flavor for breakfast!
Our Pancake Sunday Tradition
In our home, the last Sunday of every month is Pancake Sunday. It’s a tradition I copied from a Canadian friend I grew up with. On special Sundays, her family would have pancakes for breakfast before heading to the skate rink. She was a talented figure skater, and I loved spending Sundays with her family so I could join in although I was definitely more of a Bambi on ice!
I’ve since given up the ice skating as my talent clearly lies elsewhere, but the pancake tradition lives on. It’s become even cozier now that we have our little girls. We make the batter together and cook the pancakes on a tabletop griddle, so everyone can join in.
The Secret Behind Thick and Fluffy Pancakes
Pancakes are easy to make, but getting the right thick and fluffy texture requires some technique. I have had my share of flat, dense pancakes while working on this recipe. They’re still perfectly edible, of course, but when you’re dreaming of a tall stack of light, fluffy pancakes, you want them to rise properly!
Here are my best tips for getting the texture just right.
Sift the dry ingredients: Sifting the flour, baking powder, and other dry ingredients helps break up lumps so they’re easier to incorporate into the batter without excessive mixing. It’s a small step that makes a difference.
Check that your baking powder is fresh: Baking powder is essential for helping pancakes rise. If yours has been sitting in the cupboard for a long time, check the expiration date before you start. Old baking powder may not provide enough lift, leaving you with flatter pancakes.
Do not overmix! This is one of the most important rules for fluffy pancakes. Stir the ingredients together gently with a wooden spoon until just combined. The batter should be thick, and a few small lumps are absolutely fine. Resist the temptation to keep stirring until the batter is perfectly smooth. Overmixing develops the gluten in the flour, which can make pancakes tougher and less tender.
Cook the pancakes immediately: Once the wet and dry ingredients are combined, get cooking! Letting the batter sit for too long can reduce the effectiveness of the leavening and affect how much the pancakes rise. If you’re making a large batch, using two skillets or a large tabletop griddle is a great way to cook the pancakes without leaving the batter waiting around.
Use real butter: I like to cook my pancakes in butter because it gives them a lovely flavor and golden surface. You don’t need much, just enough to lightly coat the pan. Keep an eye on the heat, as butter can brown quickly in a hot skillet.
Get the heat right: Start with a hot skillet, then reduce the heat to medium-high before cooking the pancakes. The ideal temperature depends on your stovetop and pan, so adjust as needed. If the pan is too hot, the outside can brown before the center has cooked through. If it’s too cool, the pancakes may spread and cook slowly without developing a beautiful golden surface.
Know when to flip: Let the pancakes cook undisturbed until bubbles appear across the surface and the edges begin to look set. Then flip them and cook briefly on the other side. Avoid pressing down on the pancakes with your spatula, as this can flatten them.
The Best Pancake Toppings
One of the best things about pancakes is how easy they are to customize to your taste. You can keep things simple with maple syrup or turn breakfast into a little feast with fruit, chocolate, or ice cream.
Here are some of our favorite pancake toppings:
- Maple syrup, with or without crispy bacon
- Banana and peanut butter
- Banana and Nutella
- Fresh strawberries or raspberries with powdered sugar
- Boysenberry jam and powdered sugar
- Maple syrup and sliced peaches
- Maple syrup and fresh blueberries
- Sautéed apple pieces with cinnamon sugar
- Vanilla ice cream and raspberry sauce
- Vanilla ice cream, chocolate sauce, and chopped peanuts
- Lemon curd and fresh blueberries
If you’re planning a brunch, my Starbucks Copycat Jumbo Blueberry Muffins and 30-Minute Cinnamon Muffins are also great additions to the table.
Frequently Asked Questions
Why are my pancakes flat instead of fluffy?
Flat pancakes can have several causes. Your baking powder may be old, the batter may have been overmixed, or it may have sat for too long before cooking. The pan temperature also matters: if it’s too low, the pancakes may not rise and brown properly. For the fluffiest results, use fresh baking powder, sift the dry ingredients, mix gently, and cook the batter soon after mixing.Why are my pancakes dense in the middle?
This can happen if the batter is overmixed or the pancakes are cooked at too high a temperature. Overmixing can make the texture tougher, while excessive heat can brown the outside before the center is fully cooked. Keep the batter slightly lumpy and adjust the heat so the pancakes have time to cook through.When should I flip my pancakes?
Wait until bubbles appear across the surface and the edges start to look set. The underside should be golden brown. Flip the pancake once and cook the other side until done. Try not to flip too early or press down on the pancake with your spatula.Can I make the pancake batter ahead of time?
I recommend cooking the pancakes as soon as the batter is mixed. The baking powder starts working once it comes into contact with the wet ingredients, so letting the batter sit for too long can affect the rise. Fortunately, the batter takes only a few minutes to prepare.Can I freeze these pancakes?
Yes! Let the pancakes cool completely, then freeze them in an airtight container or freezer bag for up to three months. If you’re stacking them, place a piece of parchment paper between the pancakes to make them easier to separate. Reheat them from frozen in the toaster or microwave until warmed through.How should I store leftover pancakes?
Let the pancakes cool completely and store them in an airtight container in the refrigerator. For the best quality, eat them within a few days. Reheat them in a skillet, toaster, or microwave before serving.Can I make these pancakes dairy-free?
Yes. Replace the milk with an unsweetened plant-based milk, such as oat or soy milk, and use a dairy-free butter alternative for frying. The texture and flavor may vary slightly depending on the products you use.Can I make these pancakes vegan?
This recipe hasn’t been developed or tested as a vegan version. The egg helps bind the batter and contributes to the texture, so simply leaving it out may not give you the same fluffy result. For reliable results, I recommend using a pancake recipe specifically developed to be vegan.Can I use gluten-free flour instead of all-purpose flour?
This recipe hasn’t been tested with gluten-free flour, so I can’t guarantee the same fluffy texture. Gluten-free flour blends vary considerably, and some absorb more liquid than others. For the best results, use a recipe specifically developed and tested with gluten-free flour.
More delicious baked goods
Recipe
The Best Fluffy Pancakes
Time: 30 minutes 
Difficulty: Beginner
Yield: 10 pancakesIngredients
- 50 g unsalted butter (plus extra for frying)
- 250 g all-purpose flour
- 1 tbsp baking powder
- 1 tsp vanilla
- 1/4 tsp salt
- 2 tbsp granulated sugar
- 350 ml milk
- 1 eggs
Optional toppings, such as:
- Maple syrup
- Blueberries
- Strawberries
- Banana
- Powdered Sugar
- Nutella
Instructions
- Melt the butter and let it cool slightly.50 g unsalted butter
- Sift flour, baking powder, vanilla, and salt into a large bowl (don't skip the sifting!).250 g all-purpose flour, 1 tbsp baking powder, 1 tsp vanilla, 1/4 tsp salt, 2 tbsp granulated sugar
- Add sugar, milk, eggs, and melted butter. Stir the batter together gently with a wooden spoon (don't overmix!). The batter will be thick with a few small lumps, and that's totally fine.350 ml milk, 1 eggs
- Melt butter in a skillet over high heat and pour the pancake batter to make medium sized pancakes. Turn the heat down to medium. Flip the pancake once bubbles form on the surface. Cook briefly on the other side, then remove from the heat. Repeat with the remaining batter and serve.
