Fluffy Pancakes

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This is a family favorite on the weekends. My kids really enjoy helping me make this pancake recipe because I can let them get in on the action with the very basic steps of pouring ingredients and stirring!

This easy pancake recipe makes melt in your mouth, fluffy pancakes every time. You can also double the recipe and eat them throughout the week for an easy weekday breakfast.

Fluffy Pancakes

Ingredients

Fluffy Pancakes Ingredients
  • 2 cups flour
  • ¼ cup sugar
  • ¼ teaspoon baking soda
  • 4 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 3 tablespoons melted butter + more for greasing the griddle
  • 1 large egg
  • 1 and ¾ cups milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

How To Make Fluffy Pancakes

Some pancake recipes turn out too flat and dense. And while they’re still tasty, they won’t have the melt-in-your-mouth, fluffy texture that this pancake recipe has.

The one trick to making a fluffy pancake recipe is to not over mix your batter.

You only want to stir until everything is incorporated and combined and then stop. You will still have some lumps, and the batter should be thick and have some texture. This is the best way to ensure you have light, airy pancake batter.

Instructions

Here’s how you can make this fluffy pancake from scratch recipe. 

Be sure to preheat your griddle while you’re mixing your batter. More tips on how to get a perfectly hot griddle below!

Step 1 – Mix the Dry Ingredients

Dry Ingredients in a bowl

Whisk your flour, sugar, baking powder, baking soda, and salt in a large bowl.

Step 2 – Add the Butter

Dry Ingredients with Eggs

I like to add my melted butter to the flour and mix it in. Otherwise, I’ve found that it can re-harden when I pour in the cold milk. 

Step 3 – Whisk the Wet Ingredients With the Dry

Pancake Batter

In a large measuring cup or bowl with a pour spout, combine the egg, milk, lemon juice, and vanilla extract. Whisk until the egg is fully incorporated.

Slowly add the dry ingredients into the bowl with the wet. Use your whisk to lightly combine everything and stop mixing as soon as the flour has been stirred in.

Step 4 – Pour the Batter

Pancake Batter cooking on griddle

Pour the pancake batter in ¼ to ⅓ cup amounts onto a buttered griddle. I think ¼ cup makes for a good pancake size, but you could do larger ones using ⅓ cup if you prefer.

I like to keep a stick of butter next to me while I cook pancakes. I use the end of the stick and rub it all over the griddle before each batch.

Step 5 – Flip and Cook

Fluffy Pancakes Cooking on Griddle

Once you notice the edges start to dry, and there are a couple of bubbles in the center of your pancake, flip it. Cook the other side until it’s a golden brown and the edges are no longer tacky.

Step 6 – Stack Them Up and Keep Warm

Fluffy Pancakes Ready to Serve

Pile them high on a plate and keep them warm by placing them in the oven or microwave as you cook and flip the rest of the batch.

Cookware Used

Griddle: I love a simple non-stick griddle for pancakes. Mine fits on a stove burner and only cooks about four at a time, but some electric griddles can do up to eight pancakes if you have a larger family.

Flexible Nylon Spatula: These flexible spatulas are the absolute best for flipping pancakes. 

Large Measuring Cup: I like to mix pancake batter in a large measuring cup or a bowl with a spout. That way I can just pour the batter directly onto a buttered griddle.

Whisk: A whisk is my tool of choice for this fluffy pancake recipe. I think it keeps the batter airier than a spoon and still gets everything incorporated, including the egg, without having to over mix.

When Is A Pancake Griddle Ready?

An excellent way to tell if your pan is hot enough is to drop some water droplets on it. If they pop and sizzle before evaporating, it’s ready. 

If the water droplets evaporate right away, the pan is too hot. If they sit there and do nothing, your pan isn’t hot enough yet.

How To Know When to Flip Pancakes

The only tried and true way to truly flip a pancake at the perfect moment is by checking it for doneness by peeking at it on the griddle side.

However, you never want to flip it too early, or you risk a huge mess of batter on your griddle. I always wait until the edges of my pancakes have started to cook and look drier than the center and I start to see a few bubbles in the center of my pancakes. Then it is time to flip. 

Once you flip the pancake, keep an eye on those edges again. You’ll know the pancake is done when the edges start to look dry and don’t feel tacky to the touch.

Tips for Cooking This Fluffy Pancake Recipe

  • As mentioned above, never overmix your batter. Stop stirring as soon as the flour is incorporated.
  • Butter your griddle in between each batch of pancakes. This ensures that they won’t stick and gives them that beautiful golden color.
  • If you don’t have a large cup or bowl with a pour spout, use a measuring cup or soup ladle to scoop your pancake batter onto your griddle.
  • Make sure your griddle is a perfect temperature before adding your first scoop of pancake batter.
  • Keep your pancakes on an oven-safe plate in the oven or in your microwave to keep them warm as you cook the rest of the pancake recipe

Now, It’s Your Turn!

Fluffy Pancakes with Butter and Syrup - Ready to Eat

If you need an easy pancake recipe for this weekend, look no further! This batter has just a few ingredients from your pantry and fridge and comes together in just a couple of minutes.

Follow the tips I provided, and you’ll have a perfectly golden batch of fluffy pancakes on the table in no time. Serve dripping with melted butter and warm syrup, and your family might even offer to do the dishes!

Print

Fluffy Pancakes Recipe

  • Author: Beatriz Garcia
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 4 Pancakes 1x
  • Cuisine: Breakfast

Ingredients

Scale
  • 2 cups flour
  • ¼ cup sugar
  • ¼ teaspoon baking soda
  • 4 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 3 tablespoons melted butter + more for greasing the griddle
  • 1 large egg
  • 1 and ¾ cups milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

Instructions

Mix the Dry Ingredients

Whisk your flour, sugar, baking powder, baking soda, and salt in a large bowl.

Add the Butter

I like to add my melted butter to the flour and mix it in. Otherwise, I’ve found that it can re-harden when I pour in the cold milk.

Whisk the Wet Ingredients With the Dry

In a large measuring cup or bowl with a pour spout, combine the egg, milk, lemon juice, and vanilla extract. Whisk until the egg is fully incorporated.

Slowly add the dry ingredients into the bowl with the wet. Use your whisk to lightly combine everything and stop mixing as soon as the flour has been stirred in.

Pour the Batter

Pour the pancake batter in ¼ to ⅓ cup amounts onto a buttered griddle. I think ¼ cup makes for a good pancake size, but you could do larger ones using ⅓ cup if you prefer.

I like to keep a stick of butter next to me while I cook pancakes. I use the end of the stick and rub it all over the griddle before each batch.

Flip and Cook

Once you notice the edges start to dry, and there are a couple of bubbles in the center of your pancake, flip it. Cook the other side until it’s a golden brown and the edges are no longer tacky.

Stack Them Up and Keep Warm

Pile them high on a plate and keep them warm by placing them in the oven or microwave as you cook and flip the rest of the batch.

Tried this Recipe?

Let me know how you did on Twitter: @clan_kitchen

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