Fluffy Pancakes

Light and fluffy pancakes made from scratch are the perfect Sunday morning breakfast! This easy pancake recipe includes all of the tips and secrets for a delicious homemade stack.

This is truly the best pancake recipe! The fluffy pancakes are quick, easy, and made with basic ingredients that you probably already have in the pantry. Just add some butter and syrup for a family-friendly meal that brings everyone together around the table.

Fluffy Buttermilk Pancakes

Whether you serve them for brunch on a lazy weekend morning, microwave leftovers on your way out the door, or prepare breakfast-for-dinner on a busy weeknight, every home cook should have a no-fail, go-to buttermilk pancake recipe. Each batch is thick, crispy and fluffy, so you’ll never need a boxed mix again!

The Secret to Fluffy Pancakes:

The best fluffy pancakes are those that are thick (not thin like crepes), crispy on the outside, and light and airy on the inside (not dense or dry). After many rounds of testing, I’ve landed on a few tips that will ensure fluffy pancakes in your kitchen, too.

• Thick (but not too thick) Batter: If the batter is too thin and runny, the pancakes will spread and become thin like crepes. If the batter is too thick, the pancakes will be doughy and dense — and likely undercooked in the center. The key to fluffy pancakes is a batter that is thin enough to pour (but not runny), and a batter that spreads slightly when it hits the griddle. When you scoop the batter, you want it to run slowly and smoothly off the spoon.
• Don’t Over-Mix: Some lumps in the batter are good! Don’t over-mix the batter in an attempt to make it completely smooth. That will just give you tough, dry pancakes.
• Buttermilk: This ingredient is optional (you can substitute with regular milk); however, buttermilk has a nice thick texture that creates a thicker batter. The acidic nature of buttermilk also makes the batter more tender, gives it a nice “tang,” and helps to create the lightest, fluffiest pancakes.
• Let the Batter Rest: Before frying the pancakes, allow the batter to sit and rest for 5-10 minutes. This gives the flour an opportunity to absorb some of the liquid ingredients and gives the baking powder a chance to become fully activated — resulting in tender, fluffy pancakes.

How to make Fluffy Pancakes from Scratch:

You’ll love how these easy pancakes come together with just a few kitchen staples.

Ingredients for Fluffy Buttermilk Pancakes:

• All-purpose flour
• Sugar
• Baking powder
• Salt
• Buttermilk (or substitute with regular milk or cream)
• Eggs
• Vegetable oil

Step 1: Sift together Dry Ingredients

Sift (or whisk) together the flour, sugar, baking powder and salt.

Step 2: Whisk together Wet Ingredients

In a separate bowl, whisk together the buttermilk, eggs and oil.

Step 3: Add Wet Ingredients to Dry Ingredients

Stir the wet ingredients into the dry ingredients, just until combined. You will have a few lumps, which is fine. Be careful not to overmix!

Step 4: Cook the Pancakes

Preheat a cast iron skillet or griddle over medium-low heat. When the skillet is warm, brush with oil and scoop ¼-cup of batter onto the greased surface. Working in batches, cook the pancakes on one side until bubbles start to form on the surface (about 2 minutes). Flip the pancakes over, and then continue cooking for 1-2 more minutes (or until golden brown on both sides).

How to keep the Pancakes Warm:

Since you’re preparing the pancakes in batches, you can keep the cooked pancakes warm on a baking sheet in a 200 degree F oven for up to 30 minutes while you finish with the remaining batter.

What to serve with Crispy Fluffy Pancakes:

For a full brunch spread, try serving your pancakes with scrambled eggs (or a baked omelet or quiche), bacon, sausage or fruit salad.

Favorite Pancake Toppings:

• Butter and maple syrup
• Powdered sugar
• Fruit syrup (such as blueberry syrup or raspberry syrup)
• Jam (such as blueberry jam or strawberry freezer jam)
• Peanut butter or almond butter
• Nutella
• Whipped cream
• Fresh berries
• Sliced bananas
• Nuts — pecans, walnuts or almonds

Preparation and Storage Tips:

• Make Ahead: You can cook the pancakes in advance, allow them to cool completely, and then package them in a Ziploc freezer bag, using wax paper to separate the layers of pancakes (so that they don’t stick together).
• Properly stored in an airtight container, the cooked pancakes will last in the refrigerator for 3-4 days.
• You can freeze the cooked pancakes in an airtight container for up to 2 months.
• How to Reheat Pancakes: You can reheat the pancakes directly from the freezer, or from the refrigerator. Reheat individual servings of pancakes in the microwave for 20-30 seconds. To reheat larger quantities of pancakes, place on a foil-lined baking sheet in a 375 degree F oven for about 10 minutes. Frozen pancakes may require slightly longer to warm through.

Cook’s Tips and Recipe Variations:

• Regular buttermilk (not low-fat) has a very thick texture, which makes a nice, thick batter and yields fluffy, tender, flavorful pancakes. You can substitute with milk, but the batter will be slightly thinner. If your pancake batter looks too runny, add a little bit of flour to reach the perfect consistency. If the batter looks too thick, gradually add more buttermilk or milk until it’s a nice, pourable consistency. You’re looking for a pancake batter that slowly runs off the spoon — not too thick, and not too thin.
• Mix-Ins: Each of my boys has a different preference when it comes to pancake add-ins. As a result, I always prepare this base recipe, and then sprinkle the desired mix-in’s onto individual pancakes once they’re on the griddle. Good options include blueberries, raspberries, strawberries, sliced banana, chocolate chips and rainbow sprinkles.
• Add spices such as a dash of nutmeg or cinnamon for a warm, cozy flavor. A splash of vanilla extract is also delicious.
• Large Batches: This recipe yields approximately 15 pancakes. For a larger batch, double (or triple) all of the ingredients and keep the cooked pancakes warm in a 200 degree F oven while you finish the remaining batter.
• Whole Wheat Pancakes: Swap out half of the all-purpose flour and replace it with an equal amount of whole wheat flour. I don’t recommend using only whole wheat flour, because the pancakes will be more dense and tough.

More easy pancake recipes that you might enjoy:

• Dump-and-Bake Easy Buttermilk Pancakes
• Oatmeal Pancakes
• 3-Ingredient Flourless Healthy Banana Pancakes
• Healthy Chocolate Chip Pancakes

Fluffy Pancakes

5 from 2 votes

Prep: 10 minutes

Cook: 20 minutes

Resting Time 10 minutes

Total: 40 minutes

Servings 15 pancakes

Calories 107 kcal

Light and fluffy pancakes made from scratch are the perfect Sunday morning breakfast!

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Ingredients

  

1x2x3x

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 ½ cups buttermilk (or sub with regular milk)
• 2 eggs
• 2 tablespoons vegetable oil, plus additional for greasing skillet

Instructions

• In a large bowl, sift together flour, sugar, baking powder and salt.
• In a medium bowl, whisk together buttermilk, eggs and oil. Add wet ingredients to dry ingredients and stir just until combined. Be careful not to over-mix the batter or the pancakes will be tough. At this point, you can fold in any additional ingredients (such as blueberries or chocolate chips), or you can wait to sprinkle the mix-in’s onto individual pancakes once they’re on the griddle.
• Let the batter rest for about 5-10 minutes.
• Place a skillet or griddle over medium-low heat. When the skillet is hot, coat or brush with oil. Measure ¼ cup of batter for each pancake. Cook until bubbles form on top, about 2 minutes. Flip and cook until golden brown, about 1-2 more minutes.
• Continue working in batches to use remaining batter. Keep pancakes warm in a 200 degree F oven for up to 30 minutes while you finish remaining batches.

Notes

• Regular buttermilk (not low-fat) has a very thick texture, which makes a nice, thick batter and yields fluffy, tender, flavorful pancakes. You can substitute with milk, but the batter will be slightly thinner. If your pancake batter looks too runny, add a little bit of flour to reach the perfect consistency. If the batter looks too thick, gradually add more buttermilk or milk until it’s a nice, pourable consistency. You’re looking for a pancake batter that slowly runs off the spoon — not too thick, and not too thin.
• Mix-Ins: Each of my boys has a different preference when it comes to pancake add-ins. As a result, I always prepare this base recipe, and then sprinkle the desired mix-in’s onto individual pancakes once they’re on the griddle. Good options include blueberries, raspberries, strawberries, sliced banana, chocolate chips and rainbow sprinkles.
• Add spices such as a dash of nutmeg or cinnamon for a warm, cozy flavor. A splash of vanilla extract is also delicious.
• Large Batches: This recipe yields approximately 15 pancakes. For a larger batch, double (or triple) all of the ingredients and keep the cooked pancakes warm in a 200 degree F oven while you finish the remaining batter.
• Whole Wheat Pancakes: Swap out half of the all-purpose flour and replace it with an equal amount of whole wheat flour. I don’t recommend using only whole wheat flour, because the pancakes will be more dense and tough.

Nutrition

Serving: 1pancakeCalories: 107kcalCarbohydrates: 16gProtein: 3gFat: 3gSaturated Fat: 2gCholesterol: 24mgSodium: 190mgPotassium: 139mgFiber: 1gSugar: 3gVitamin A: 71IUCalcium: 68mgIron: 1mg

Keyword: buttermilk pancake recipe, fluffy buttermilk pancakes, fluffy pancakes

Course: Breakfast

Cuisine: American

Author: Blair Lonergan

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