If you’ve been searching for the perfect fluffy pancake recipe, this is it—and I don’t say that lightly. After testing countless batches, tweaking ingredient ratios, and refining techniques, I’ve created a foolproof recipe that delivers pancakes with cloud-like texture and rich, buttery flavor every single time. I’ve packed this recipe with pro tips, flavor upgrades, and helpful variations so you can make your best pancakes yet. Let’s dive into the fluffiest stack of your life!
These Fluffy Pancakes are perfect for your weekend breakfast
My family is obsessed with this recipe! Not only is the flavor out-of-this-world, but I tested and retested until the pancakes were super fluffy! Here’s why it’s the best:
EXTRA fluffy: Reducing the milk, using plenty of baking powder, and increasing the baking soda creates the fluffiest pancakes ever!
Incredibly texture: Light, tender, melt-in-your-mouth pancakes every time.
Unbeatable flavor: Rich with butter, a touch of sugar, extra vanilla, and warm cinnamon for a cozy twist.
ZERO Buttermilk needed! I discovered that using milk instead of buttermilk creates fluffier pancakes!
Tested tips & tricks: From measuring flour correctly to knowing when to stop mixing—everything’s covered.
Customizable: Tons of variation ideas included—fruit, syrups, nuts, and more.
Make-ahead friendly: Directions for easy storage, freezing, and reheating for busy mornings.
Fluffy Pancake Recipe ingredients
Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):
Flour: I use all-purpose flour for the fluffiest pancakes. I’m sure gluten-free 1 1 baking flour would also work, but I’m not sure how fluffy the pancakes will get. Please let me know if you try it!
Milk: Adds moisture and helps create a smooth batter—use 2% or whole milk for richer flavor and fluffier pancakes.
Egg: Binds the batter and adds structure—room temp eggs incorporate better and help pancakes rise evenly.
Melted butter: Adds a delightful, rich, buttery flavor. If using unsalted butter, reduce the salt in the recipe. Alternatively, you can use melted coconut oil, but you’ll miss the buttery flavor.
Baking powder: The main leavening agent—gives the pancakes their height and fluff.
Baking soda: Works with the milk to create extra lift and tenderness. I experimented with less baking soda, but ½ teaspoon created the fluffiest pancakes without a weird aftertaste.
Granulated sugar: Adds just the right amount of sweetness and helps with browning. You are welcome to reduce the sugar if you like.
Vanilla extract: This recipe uses more vanilla than most, and it tastes 10 times better, as the warm, sweet flavor enhances the overall taste. Use pure vanilla for the best flavor.
Salt: Enhances all the other flavors—don’t skip it. Use good old table salt or twice as much kosher salt. Reduce the salt if using salted butter.
Ground cinnamon: ¼ teaspoon adds a very subtle warmth and depth—optional, but fantastic for flavor complexity (your pancakes will not taste like cinnamon!)
How to make Fluffy Pancakes
Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
Step 1: Combine Dry Ingredients.Whisk the flour, sugar, baking powder, cinnamon, and salt in a large mixing bowl.
Step 2:Combine Egg and Milk. Warm the milk in a liquid measuring cup or medium microwave-safe mixing bowl in the microwave until lukewarm, not hot (about 60 seconds). Whisk the egg and vanilla into the milk until thoroughly combined.
Step 3: Add Butter. Slowly drizzle in the melted butter while whisking constantly. This helps the butter emulsify smoothly, preventing it from separating.
Step 4:Combine Wet and Dry Ingredients. Make a well in the center of the flour mixture. Pour the milk mixture into the well and gently whisk just until no clumps larger than peas remain; the batter will be thick and lumpy.
Step 5: Rest Batter. Allow the batter to rest for 10 minutes. It will seem thin, but it will thicken as it rests.
Step 6: Cook. Add the batter to a large nonstick skillet ¼ cup at a time (it will be thick) and gently spread the batter into a 4-inch circle using your spatula or the back of the measuring cup. When the edges are set and a few bubbles pop on the surface of the pancake, flip it over, about 2 minutes. Cook the other side for 1 to 2 additional minutes, until lightly browned and cooked in the middle.
Step 7: Dig in. Best served warm!
Tips for Making Pancakes
Use fresh baking powder: You can do everything right, but your pancakes won’t rise and be fluffy if you use old or expired baking powder. Check the date and replace it if needed for the fluffiest results.
Measure flour carefully: Using too much flour can make your pancakes dry and dense. Fluff the flour first, spoon it into your measuring cup, and level it off with a knife to avoid packing in too much. (As opposed to scooping the measuring cup directly into the flour.)
Don’t overmix: The ultimate tip to achieve fluffy, soft pancakes is not to over-stir the batter. Excess stirring develops the gluten in the batter, making the pancakes tough and flat instead of light and fluffy.
The batter should be lumpy: Stop stirring pancake batter as soon as the dry ingredients are just moistened and no large pockets of flour remain—think small lumps, the size of peas or smaller. The lumps will smooth out while the batter rests and during cooking.
Rest the batter: This is a pancake game changer! It allows the gluten in the batter to relax, resulting in fluffier pancakes. You will notice that the batter absorbs some of the flour and becomes thicker as a result.
Take care, however, that you don’t let it rest longer than 10-15 minutes because the baking powder will lose efficacy.
Tips for CooKing Pancakes
Make small, uniform pancakes: Don’t make the pancakes too large, as they won’t cook evenly and can be challenging to flip. Use a lightly greased measuring cup or cookie scoop for the pancake batter. This creates uniform, evenly portioned pancakes.
Give pancakes space: Make sure there’s enough room between pancakes in the pan so you can flip them without crowding.
Refine edges: If a few edges are unruly, you can gently press them back into shape with a spatula, but I wouldn’t worry about it.
Know when to flip: Flip when bubbles begin to pop and stay open on the surface of the pancake, and not bubbles that fill with more pancake batter. This should coordinate with the edges of your pancakes. When the edges look set and start to lose their shine, then it’s time to flip.
Flip with your wrist: How many of us have smeared pancake batter because of a sloppy flip? This is likely the result of a “whole arm flip” instead of a brisk, narrow “wrist flip.” Instead, to flip your pancakes:
Slide a thin spatula under the pancake, lift about three inches (no more!), and then briskly turn your wrist. Your pancake will land right where you picked it up, no smear in sight.
Avoid pressing down with the spatula—this flattens them and takes away their fluffiness.
The Best Fluffy Pancake Recipe additions
Berries: Fold in 1 to 1 ½ cups of blueberries or raspberries into the pancake batter, or place the berries directly onto the pancakes once they are ladled onto the pan.
Protein powder: Add 1–2 tablespoons of your favorite protein powder to the dry ingredients. Increase the milk by a tablespoon or two, as needed.
Chocolate chips: Dot the tops of the pancake batter with chocolate chips immediately after you pour the batter into the skillet.
Chocolate: Stir ¼ cup unsweetened cocoa powder into the dry ingredients and increase the sugar to ⅓ cup.
Nuts: Fold in chopped walnuts or pecans for added crunch—toast them first for extra flavor.
Zest: Lemon or orange zest adds a fresh, citrusy brightness.
Jam: Swirl 2-3 tablespoons berry jam directly into the batter for pockets of berry flavor.
Coconut: Add shredded coconut to add texture and a tropical twist.
Cereal: See my cereal pancakes for how to add your favorite cereal!
Serving this Fluffy Pancakes Recipe
I like to serve the fluffy stacks with fresh berries and maple syrup, but there are countless options for topping your pancakes. Here are just a few:
Syrups and Sauces
Maple syrup: Pure maple syrup is a classic, and especially delicious paired with the cinnamon notes in these pancakes.
Blueberry sauce: A quick, sweet-tart topping that’s ready in under 10 minutes and also works beautifully on French toast and cheesecake.
Raspberry or strawberry syrup: Homemade fruit syrups add bright, juicy flavor—use fresh or frozen berries.
Store-bought berry syrups: A convenient shortcut for quick, flavorful toppings without the prep.
Jams or preserves: Strawberry, blueberry, blackberry, or raspberry jams add a rich, fruity layer, perfect for these extra fluffy pancakes.
Other Toppers
Fresh fruit: Top with blueberries, strawberries, raspberries, bananas, mango, or pineapple for natural sweetness and vibrant color.
Lemon curd: Adds a sweet, tangy kick—try it with berries for a bakery-style twist. Use store-bought or homemade.
Whipped cream: Softly sweetened whipped cream adds airiness, especially nice with berries or syrup.
Ricotta, Greek yogurt, or cottage cheese: These creamy toppings add richness and balance—sweeten lightly with maple syrup or powdered sugar and top with fruit.
Nut butters: Spread almond, peanut, or cashew butter on warm pancakes for extra protein and flavor.
Toasted nuts or granola: Add crunch and contrast—great with fruit or yogurt toppings.
Homemade Fluffy Pancakes FAQs
What makes pancakes fluffy?
Fluffy pancakes come from a combination of the right ingredients and technique:
•Leavening agents: Baking powder and baking soda create air bubbles that help the pancakes rise. •Acidic ingredients: Milk or buttermilk reacts with leaveners to boost fluffiness. •Gentle mixing: Stirring just until combined (with some lumps) prevents tough, overworked batter. •Resting the batter: Letting it sit 10–15 minutes hydrates the flour and builds air bubbles for a lighter texture.
Why are my pancakes dense and not fluffy?
Your pancakes can turn out dense due to any of the following factors:
•Overmixing the batter: Stirring too much develops gluten, making pancakes tough and dense. •Old or insufficient leavening: Expired baking powder or not enough leavening won’t create enough lift. •Skipping the resting time: Not letting the batter rest prevents air bubbles from forming. •Wrong flour type: Using high-protein flour (like bread flour) can make pancakes chewy instead of light. •Batter too thick: Thick batter doesn’t spread or cook evenly, leading to dense centers. •Cold ingredients: Cold eggs or milk can hinder proper leavening reaction and create uneven texture.
Can you overmix pancake batter?
Yes, you can definitely overmix pancake batter—and it’s one of the most common causes of dense, chewy pancakes. Overmixing activates the gluten in the flour, which makes the texture tougher rather than light and fluffy. For best results, mix just until the ingredients are combined; the batter should be a little lumpy.
Melt the butter in a microwave-safe dish and set it aside to cool slightly
Whisk all the “Dry Ingredients” in a large mixing bowl.
Warm the milk in a large liquid measuring cup or medium microwave-safe mixing bowl in the microwave until lukewarm, not hot (about 60 seconds). (Use a smaller bowl or warm on the stove and transfer to a medium mixing bowl if needed. Lukewarm milk prevents lumps when the milk and butter are combined.)
Whisk the egg and vanilla into the milk until thoroughly combined. Slowly drizzle in the melted butter while whisking constantly. (This helps the butter emulsify smoothly, preventing separation.)
Make a well in the center of the flour mixture. Pour the milk mixture into the well and gently whisk just until the flour is moistened and the lumps are no larger than pea size. DO NOT over-mix, as this will result in pancakes that are not soft and fluffy. Allow the batter to rest for 10 minutes.The batter will seem thinner but will thicken as it rests. After 10 minutes, the batter should be thick but pourable. It should not be thin enough to spread without help in the skillet. If it’s too thick, fold in a couple of tablespoons of milk; if it’s too thin, fold in a couple of tablespoons of flour and wait a few minutes.
See post for lots of tips, variations, and serving suggestions!
To keep pancakes warm: Preheat your oven to 200°F and place a wire rack over a baking sheet inside. As you cook your pancakes, place them on the baking sheet without touching (stacked pancakes become soggy) until your batter is gone.
Storage
Refrigerate: Let pancakes cool completely, then stack with parchment paper between each one. Store in an airtight container or zip-top bag in the fridge for up to 4 days.
Freeze: Place cooled pancakes in a single layer on a baking sheet to flash-freeze for 30–60 minutes, then transfer to a freezer bag with parchment between layers. Freeze for up to 2 months.
THE BEST WAY TO REHEAT is to wrap pancake(s) in a damp paper towel-this is a game changer! Microwave at 15–30 second bursts until warm.
