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A tall stack of fluffy pancakes on a white plate, drizzled with maple syrup and topped with fresh raspberries and blueberries.

Best Fluffy Pancakes

This recipe guarantees light, airy, and incredibly fluffy pancakes every time. With a few simple steps and the right technique, you'll be enjoying the perfect stack for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour sifted
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Wet Ingredients
  • 1 1/4 cups buttermilk room temperature
  • 1 large egg room temperature
  • 2 tbsp unsalted butter melted and cooled
  • 1/2 tsp vanilla extract
For Cooking
  • 1 tbsp unsalted butter or neutral oil for greasing

Equipment

  • Large Mixing Bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Measuring Cups and Spoons
  • Electric griddle or large non-stick frying pan
  • Ladle or 1/4 cup measure
  • Wire rack

Method
 

Prepare Dry Ingredients
  1. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps and the ingredients are well combined.
Prepare Wet Ingredients
  1. In a separate medium mixing bowl, whisk together the buttermilk, egg, melted and cooled butter, and vanilla extract until smooth.
Combine Batter
  1. Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined. The batter should be slightly lumpy; do not overmix, as this will result in tough pancakes. A few streaks of flour are okay.
Rest Batter
  1. Let the batter rest at room temperature for 10 minutes. This allows the gluten to relax and the baking powder to activate, contributing to fluffiness.
Cook Pancakes
  1. While the batter rests, heat an electric griddle or large non-stick frying pan over medium-low heat. Grease lightly with butter or a neutral oil. The ideal temperature is crucial; if it's too hot, the pancakes will burn outside before cooking inside. Test with a drop of water – it should sizzle gently.
  2. Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface of the pancake and the edges look set.
  3. Carefully flip the pancakes and cook for another 1-2 minutes, or until the second side is golden brown and cooked through.
Serve
  1. Transfer cooked pancakes to a wire rack to prevent them from getting soggy, or serve immediately with your favorite toppings like maple syrup, fresh berries, or whipped cream.

Notes

Don't Overmix! This is the most crucial tip for fluffy pancakes. Lumps are good! Room Temperature Ingredients: Ensures a smooth, emulsified batter and better activation of leavening agents. If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 1/4 cups of regular milk and letting it sit for 5-10 minutes until it slightly curdles. Keep Warm: To keep pancakes warm while cooking the rest, preheat your oven to 200°F (95°C) and place cooked pancakes on a baking sheet in a single layer. Freezing: Leftover pancakes can be frozen in an airtight container with parchment paper between them for up to 1 month. Reheat in a toaster or microwave.