Fluffy Pancakes

Fluffy Pancakes

This quick and easy Fluffy Pancakes Recipe yields tender, begging to be stacked sky-high pancakes. Best of all, it reminds me of the precious moments with the man who introduced me to them, my dad.

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Why You’ll Love This Easy Fluffy Pancakes Recipe

• A Weekend Tradition. For my sisters, dad, and me, weekend breakfast was a sacred ritual. While we got “fancy” with our pancakes every now and then (see Banana Oatmeal Pancakes), classic fluffy pancakes were the ones my dad made most. I lost my dad very suddenly when he was just 45 years old; cooking pancakes keeps me feeling connected to him.
• Everyday Ingredients. My dad’s easy fluffy pancake recipe was directly out of an old, beat-up copy of the Better Homes and Gardens Cookbook (the pancake page was very crusty). We always had the ingredients around—flour, milk, eggs, baking powder and soda, a touch of canola oil, and sugar. No buttermilk needed!
• It’s All About the Texture. Instead of fancied up Peach Pancakes and Oatmeal Pancakes, this is a pancake recipe that keeps it simple; it’s not about all the add-ins, but about that fabulously fluffy texture. Despite their thickness, my dad’s pancakes remained pillowy soft and melted on my tongue like the daintiest of flapjacks (if you are a fan of tender pancakes, be sure to check out Coconut Flour Pancakes).
• Quick and Easy. Pancakes take more time than pouring a box of cereal into a bowl, but they’re also far easier than many other hot breakfast options. This recipe is perfect for lazy weekends in cozy slippers.

How to Make This Fluffy Pancakes Recipe

The Ingredients

• Flour. All-purpose flour helps make sure these pancakes are light and fluffy.
• Sugar. For a sweet, tender, and moist pancake.
• Baking Powder + Baking Soda. What causes a pancake to be fluffy and rise? These two ingredients are key. They work together to keep the batter light and airy, creating fluffier pancakes.
• Milk. Milk helps make pancakes fluffier than water. Since milk is thicker than water, it creates a thicker batter. Further, if you use whole milk or low fat milk, the fat content helps yield tender, fluffy results. Looking for a non-dairy option? I recommend almond milk, oat milk or cashew milk for a natural flavor. A can of light coconut milk can also be used.
• Egg. Gives this fluffy pancakes recipe structure. The yolk is also responsible for added richness and color. (Run out of eggs? You can still make good pancakes without eggs. See these Vegan Pancakes.)
• Canola Oil. Helps keep the pancakes moist.
• Vanilla. The secret to a truly delicious pancake (in my opinion). A touch of vanilla makes them taste especially warm and cozy.

The Directions

1. Combine. Stir the dry ingredients together.

2. Whisk. Combine the wet ingredients in a separate bowl.

3. Finish the Batter. Stir the wet ingredients into the flour mixture.

4. Cook. Pour about 1/4 cup batter onto a pre-heated non-stick pan or griddle. When the batter forms bubbles and the edges are dry, it is time to flip. Repeat until batter is gone. ENJOY!

Storage Tips

• To Store. Refrigerate pancakes in an airtight storage container for up to 4 days. 
• To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave. 
• To Freeze. Place pancakes in a single layer on a baking sheet and freeze until solid. Transfer the frozen pancakes to an airtight freezer-safe storage container for up to 3 months. Reheat from frozen in the toaster or as directed above. 

What to Serve with Fluffy Buttermilk Pancakes

• Bacon. My dad always served his fluffy pancakes recipe with a side of bacon (recommended: Oven Baked Bacon or Air Fryer Bacon).
• Fruit. You can slice up some fruit for serving alongside your pancakes or make this Fruit Salad recipe.
• Eggs. Add protein to your breakfast with an Egg White Frittata or Instant Pot Boiled Eggs.
• Toppings. I’m partial to melted butter, maple syrup, nut butter, or Greek yogurt, fresh berries are always a good choice too. If I’m feeling fancy, however, I might top my pancakes with some Baked Apple Slices, Slow Cooker Apple Butter, Baked Peaches, or the strawberry sauce from my Greek Yogurt Cheesecake. You can even try Nutella, pecans, raspberries, or strawberries.

Recommended Tools to Make this Recipe

• Non-Stick Skillet. Ideal for making pancakes.
• Griddle. A stovetop griddle is another great option for making pancakes.
• Mixing Bowls. The only set of mixing bowls you’ll need.

Recipe Tips and Tricks

• DO NOT OVERMIX. Stop mixing the batter as soon as it is moistened. In this fluffy pancake recipe, the lumps are your friend.
• Let Your Batter Rest. Letting your pancake batter rest for 10 minutes will allow the batter to come together, resulting in fluffier pancakes.
• Start with a Test. As with my Strawberry Crepes, treat your first pancake as a test. Take note of how it turns out, then adjust the heat and cook time accordingly.
• Bring the Heat. Make sure your skillet/griddle is hot BEFORE you add the batter. The heat will kickstart the rising process.
• Adjust the Heat as Needed. With thick pancakes like these, it is a balance between keeping the griddle hot enough to turn the outsides golden, without burning them before the insides cook through. Don’t be afraid to adjust as you go.

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Fluffy Pancakes Recipe

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This easy fluffy pancakes recipe comes together in 15 minutes, with ingredients you already have on hand. You don't even need buttermilk!

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8 (4-inch) pancakes

Calories 115kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 cup milk
• 1 large egg
• 2 tablespoons canola oil
• 1/4 teaspoon pure vanilla extract
• Butter or pure maple syrup, or other toppings, for serving

Instructions

• Place rack in center of oven and preheat to 200 degrees F. Have a large baking sheet or pan on hand. Heat a large, non-stick skillet or griddle over medium heat.
• In a medium mixing bowl, stir together the flour, sugar, baking powder, and salt. Set aside.
  
• In a large measuring cup or another medium mixing bowl, combine the milk, egg, canola oil, and vanilla.
  
• Add egg mixture all at once to the dry mixture. Stir with a fork just till moistened (batter should be lumpy).
  
• Once the skillet is properly heated (do not add the batter when the skillet is cold), lightly grease the skillet with butter or cooking spray. Pour 1/4 cup batter onto the skillet. Cook about 2 minutes on each side, until the pancakes are golden brown. When the batter forms a bubbly surface and the edges are dry, it is time to flip. Turn to the second side and cook until golden. Remove to a baking pan and place in the preheated oven to keep warm until ready to serve. Repeat with remaining batter. Serve immediately with butter, pure maple syrup, or any other topping you fancy.
  

Notes

• TO STORE: Refrigerate pancakes in an airtight storage container for up to 4 days. 
• TO REHEAT: Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave. 
• TO FREEZE: Place pancakes in a single layer on a baking sheet and freeze until solid. Transfer the frozen pancakes to an airtight freezer-safe storage container for up to 3 months. Reheat from frozen in the toaster or as directed above. 

Nutrition

Serving: 1(of 8) | Calories: 115kcal | Carbohydrates: 15g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 22mg | Potassium: 170mg | Fiber: 1g | Sugar: 3g | Vitamin A: 88IU | Calcium: 86mg | Iron: 1mg

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