Best Fluffy Pancake

When I want the ultimate breakfast treat, nothing beats a stack of the best fluffy pancakes. Light, airy, and golden on the outside with a soft, pillowy center—these pancakes are everything I dream of on a lazy weekend morning. They’re easy to whip up with pantry staples and come out perfect every time.

Why You’ll Love This Recipe

I love this pancake recipe because it delivers consistent, sky-high fluff without the need for special ingredients or fancy techniques. The batter is simple and forgiving, and the pancakes cook up with golden edges and that melt-in-your-mouth center. Whether I’m piling them high with maple syrup, berries, or butter, they never last long at my table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all-purpose flour
2 tbsp granulated sugar
1 tbsp baking powder
½ tsp baking soda
¼ tsp salt
1 ¼ cups buttermilk (or milk + 1 tbsp vinegar)
1 large egg
2 tbsp unsalted butter, melted (plus more for the pan)
1 tsp vanilla extract

Optional: fresh berries, chocolate chips, or sliced bananas

Directions

1. I start by whisking together the flour, sugar, baking powder, baking soda, and salt in a large bowl.

2. In another bowl, I whisk the buttermilk, egg, melted butter, and vanilla until smooth.

3. I pour the wet ingredients into the dry and gently fold them together. I stop mixing as soon as the flour disappears—lumps are fine! Overmixing makes the pancakes tough.

4. I let the batter rest for 5–10 minutes while I preheat a non-stick skillet or griddle over medium heat.

5. I grease the pan lightly with butter and pour in about ¼ cup of batter for each pancake. When bubbles form on the surface and the edges look set (about 2–3 minutes), I flip and cook the other side until golden.

6. I stack the pancakes on a warm plate, add my favorite toppings, and serve immediately.

Servings and timing

This recipe makes about 8–10 pancakes and serves 3 to 4 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: About 25 minutes

Variations

• I sometimes add blueberries or chocolate chips directly into the batter before cooking.

• For lemon flavor, I add a teaspoon of zest and a bit of juice to the wet ingredients.

• If I’m feeling indulgent, I make a cinnamon-sugar swirl or top with whipped cream and fruit.

• I’ve also made them dairy-free by using almond milk and vegan butter.

storage/reheating

I store leftover pancakes in an airtight container in the fridge for up to 3 days.
To reheat, I pop them in the toaster or warm them in a skillet until heated through.
They also freeze well—just place parchment between each pancake and freeze in a bag for up to 2 months. I reheat them straight from frozen.

FAQs

Can I use regular milk instead of buttermilk?

Yes, I mix 1 tbsp of vinegar or lemon juice into 1 ¼ cups of milk and let it sit for 5 minutes to make an easy substitute.

How do I get the pancakes fluffy?

The key is not overmixing the batter and letting it rest before cooking. The baking powder and soda react with the buttermilk to create lift.

Why are my pancakes flat?

Overmixing or using expired leavening agents can cause flat pancakes. I always check that my baking powder is fresh.

Can I make the batter ahead?

I don’t recommend making the batter too far in advance—it’s best fresh. But I do mix the dry and wet ingredients separately ahead of time and combine them just before cooking.

Can I make mini pancakes?

Absolutely. I use a tablespoon of batter per mini pancake and adjust the cooking time slightly.

Conclusion

These fluffy pancakes are my idea of breakfast perfection—simple, reliable, and endlessly customizable. Whether I’m making them for a slow Sunday morning or a quick weekday treat, they never fail to turn out soft, tall, and delicious. Once I try this recipe, it’s hard to go back to any other.