Fluffy Pancake Recipe That Turns Out Amazing

Pancakes should be simple, soft, and satisfying. This fluffy pancake recipe delivers all three without fuss or fancy tools. You’ll get pancakes that rise beautifully, have a gentle sweetness, and taste just as good on a weekday morning as they do on a weekend brunch table.

The batter comes together in minutes, and the method is forgiving. Whether you’re cooking for one or a crowd, these pancakes will make you look like a pro with very little effort.

What Makes This Recipe So Good

Close-up detail: A just-cooked fluffy pancake on a nonstick griddle at medium heat, bubbles popped a

Big lift, minimal mixing: A mix of baking powder and a touch of baking soda creates extra rise without complicated steps.
Buttermilk texture without buttermilk: Regular milk plus a bit of acid (lemon juice or vinegar) gives that classic tang and tender crumb.
Balanced sweetness: Just enough sugar to brown well and taste great, but not so much that it’s dessert-level sweet.
Reliable and forgiving: The batter stays stable for several minutes, so you can cook at a relaxed pace.
Pantry-friendly: You likely have everything you need already.

Shopping List

All-purpose flour – 1 1/2 cups
Baking powder – 2 teaspoons
Baking soda – 1/4 teaspoon
Granulated sugar – 2 tablespoons
Fine salt – 1/2 teaspoon
Milk – 1 1/4 cups (whole milk preferred)
Lemon juice or white vinegar – 1 tablespoon (to sour the milk)
Large egg – 1
Unsalted butter – 3 tablespoons, melted and slightly cooled, plus more for the pan
Vanilla extract – 1 teaspoon
Optional add-ins: Chocolate chips, blueberries, or lemon zest
For serving: Maple syrup, butter, fresh fruit

How to Make It

Cooking process: Mid-flip action shot of a pancake being turned with a thin spatula, showing the per

Sour the milk: In a measuring cup, combine milk and lemon juice (or vinegar). Stir and let it sit for 5 minutes.It will thicken slightly and look a bit curdled—perfect.
Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt until well combined.
Combine wet ingredients: In a separate bowl, whisk the egg, melted butter, and vanilla. Stir in the soured milk.
Make the batter: Pour the wet mixture into the dry ingredients. Gently stir with a spatula until just combined.A few small lumps are fine. Do not overmix.
Rest the batter: Let the batter sit for 5 minutes. This gives the leavening a head start and makes the pancakes fluffier.
Preheat the pan: Heat a nonstick skillet or griddle over medium heat. Lightly butter the surface.The pan is ready when a drop of water sizzles and dances.
Pour and cook: Scoop about 1/4 cup of batter per pancake. If adding mix-ins, sprinkle them on top now. Cook until bubbles form across the surface and edges look set, about 2–3 minutes.
Flip gently: Flip and cook the other side for 1–2 minutes, until golden and cooked through.Adjust heat if they brown too fast.
Serve warm: Transfer to a plate, add a small pat of butter, and serve with maple syrup or your favorite toppings.

How to Store

Refrigerate: Cool completely, then store pancakes in an airtight container for up to 3 days. Layer with parchment to prevent sticking.
Freeze: Lay pancakes in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag for up to 2 months.
Reheat: Toast in a toaster or warm in a 300°F (150°C) oven for 8–10 minutes.For quick microwave reheating, use short bursts so they don’t get tough.
Leftover batter: Best used right away, but you can refrigerate for up to 24 hours. The pancakes may be slightly less fluffy; stir gently before using.

Tasty top view: Overhead shot of a neatly stacked pile of pancakes on a white ceramic plate, small p

Health Benefits

Portion control is easy: Because pancakes are cooked individually, you can make smaller ones and control portions without feeling deprived.
Protein boost options: Add a spoonful of Greek yogurt to the batter or serve with nut butter for more protein and staying power.
Whole grains swap: Replace up to half the all-purpose flour with white whole wheat flour for extra fiber without losing too much fluff.
Lower sugar potential: The base recipe uses modest sugar. You can cut it to 1 tablespoon and lean on fruit and a light drizzle of syrup.
Fruit-friendly breakfast: Pancakes pair well with berries and bananas, making it easy to add vitamins, minerals, and antioxidants.

Common Mistakes to Avoid

Overmixing the batter: Stir just until the flour disappears.Overmixing develops gluten and creates dense, rubbery pancakes.
Skipping the rest: A short rest lets the batter hydrate and the leaveners activate. This step adds height and tenderness.
Wrong pan temperature: Too hot equals burnt outsides and raw centers. Too cool gives pale, tough pancakes.Aim for steady medium heat.
Pressing the pancakes: Don’t smash them with the spatula. You’ll squeeze out the air and lose fluff.
Flipping too early: Wait for bubbles to pop across the surface and the edges to look set before flipping.
Using old leaveners: Baking powder and soda lose power over time. Check freshness if your pancakes aren’t rising.

Variations You Can Try

Blueberry Lemon: Fold in 3/4 cup fresh blueberries and 1 teaspoon lemon zest.Cook a touch longer to ensure the berries heat through.
Chocolate Chip: Add 1/2 cup mini chocolate chips. Sprinkle on the batter after pouring to keep them from sinking.
Banana Nut: Mash 1 small ripe banana into the wet ingredients and add 1/3 cup chopped toasted walnuts.
Cinnamon Swirl: Mix 1 tablespoon brown sugar and 1 teaspoon cinnamon. Swirl a little into each pancake as it cooks.
Protein Boost: Whisk 2 tablespoons Greek yogurt into the wet ingredients and reduce milk by 2 tablespoons.
Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum.Let the batter rest a bit longer (8–10 minutes) for best texture.
Dairy-Free: Use almond or oat milk and swap butter for melted coconut oil or a neutral oil. Add a pinch more salt if using coconut oil.

FAQ

Can I make the batter ahead of time?

Yes, but the pancakes will be slightly less fluffy. If you must prep ahead, refrigerate the batter for up to 24 hours and stir gently before cooking.

Alternatively, mix the dry and wet ingredients separately and combine just before cooking.

Why aren’t my pancakes fluffy?

Often it’s old baking powder, overmixing, or a pan that’s too hot. Check the freshness of your leaveners, stir gently, let the batter rest, and cook over steady medium heat.

How do I know when to flip?

Look for bubbles across the surface that pop and leave little holes, and edges that look set and slightly dry. The underside should be golden brown when you peek with a spatula.

Can I use buttermilk instead of milk and lemon juice?

Absolutely.

Substitute the milk and acid with 1 1/4 cups buttermilk. The flavor will be a bit tangier, and the pancakes may be even more tender.

How do I keep pancakes warm for a crowd?

Place cooked pancakes on a wire rack set over a baking sheet in a 200°F (95°C) oven. The rack prevents sogginess while you finish the rest.

What’s the best pan to use?

A nonstick skillet or a flat griddle works best for even heat and easy flipping.

Cast iron also works, but preheat it well and use a touch more butter.

Can I reduce the sugar?

Yes. You can cut it to 1 tablespoon without affecting structure. The pancakes will brown a bit less, but syrup and fruit will make up the difference.

Final Thoughts

Fluffy pancakes aren’t complicated when you follow a few simple steps: fresh leaveners, a gentle hand, a short rest, and steady heat.

This recipe gives you reliable lift and a soft, tender crumb every time. Keep it classic with butter and syrup, or dress it up with fruit, chocolate, or nuts. However you serve them, these pancakes make any morning feel a little more special.

Enjoy them hot off the griddle and don’t be surprised when the stack disappears fast.