Start your morning with a tall stack of these homemade fluffy pancakes. These pancakes are light and fluffy– thanks to a handful of pantry ingredients. Toss in your favorite add-ins to take them up a notch!
Pancakes. You either love them or hate them. Me? I love them.
I’ve been making this pancake recipe for several years now. It’s one of those recipes that I don’t even need to look at my notes, I just know it. You see, weekend breakfast is thing in our house. Whether it’s brunch with friends or just us, these pancakes hit the spot.
Why You’ll Love These Fluffy Pancakes
- Easy— no mixer required
- Quick— the batter comes together in no time
- Texture— soft and fluffy
- Add-ins— add your favorites!
Ingredients For Fluffy Pancakes
These pancakes are made from real ingredients. You likely already have everything in your pantry right now.
- Flour: All-purpose flour is what we’re using, though whole wheat flour can work but the pancake might be a bit more dense. See my recipe notes for the substitution.
- Baking Powder: This helps the pancakes rise.
- Egg: An egg bind the pancake batter together.
- Milk: Milk adds moisture. Over several years I’ve made this recipe with any milk fat along with almond milk and oat milk.
- Salt & Vanilla Extract: Each add flavor.
- Sugar: We’re using granulated sugar, though you can sub brown sugar or coconut sugar if you’d like. Don’t use any liquid sweeteners. See my recipe notes for the substitution.
Use Your Favorite Add-Ins!
This recipe allows for any combination of add-ins. Here’s some that we use all the time.
- Chocolate Chips: Any kind works but we love semi-sweet chocolate chips.
- Fruit: Typically we’ll add blueberries or bananas. I love how caramelized they get as they cook.
- Granola & Fruit: This is a favorite of mine. I LOVE adding bananas and granola.
- Chia Seeds: Adds a little something extra to the pancakes.
- Jam or Jelly: Drop a few 1/2 teaspoons onto the batter when it’s cooking. SO GOOD!
4 Tips For The Best Pancakes
Over the years I’ve learned a few tricks to produce the fluffiest pancakes. BuzzFeed shows you
- Avoid Overmixing: The more you mix your batter, the more dense it becomes and the less air it has. You want the batter to some some lumps in it. BuzzFeed shows a good example of it.
- Type of Sugar: The lighter in weight of the sugar, the fluffier the pancakes. That’s why I use granulated sugar.
- Hot Griddle: Make sure the griddle is HOT when you scoop the pancake batter on. This will start the cooking process immediately and prevent spreading.
- Don’t Touch the Pancakes: Let the pancakes do their thing. Once bubbles form and begin to pop and the edges are dry, flip and then let them finish. Don’t mess with them.
Homemade Fluffy Pancakes
- 1/2 cup unsalted butter, melted
- 3 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 2 large eggs
- 2 cups milk
- 3 teaspoons vanilla extract
- Melt the 1/2 cup of butter— microwave or stovetop. Set aside to slightly cool.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt together until combined. In another bowl, whisk together the butter, sugar, eggs, milk, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and whisk until no flour pockets remain. The batter will be thick.
- Heat a large skillet or griddle over medium heat. Coat generously with butter and allow it to because hot, about 2 minutes. Once got, drop 1/4-1/3 cup of batter on the skillet (I normally fit 2-3 pancakes at a time.) Cook until the edges look dry and bubbles begin on the sides and top, about 1-2 minutes. Flip and cook on the other side until cooked through, about 2 more minutes. Coat the skillet for each batch of pancakes.
- To keep pancakes warm, preheat the oven to 200°F or the warmer setting. Place the pancakes on an oven-safe dish until ready to be eaten. Serve with fruit, butter, and syrup.