There’s nothing better than waking up to a stack of warm, golden pancakes.
These Fluffy Pancakes are soft, airy, and deliciously buttery, perfect for a cozy breakfast or weekend brunch.
Why You’ll Love This Recipe
They’re tall, fluffy, and better than boxed pancake mixes.
Made with simple pantry ingredients you already have.
Perfectly customizable with fruits, chocolate, or nuts.
Quick to whip up in under 20 minutes.
What You’ll Need (Ingredient Highlights)
All-purpose flour creates the base for light and fluffy pancakes.
Baking powder ensures rise and airy texture.
Milk and egg provide moisture and structure.
Melted butter adds richness and flavor.
Vanilla extract enhances the sweetness.
Pro Tips Before You Start
Don’t overmix the batter—lumps keep pancakes tender.
Cook on medium heat for golden edges and cooked centers.
Use a measuring cup for evenly sized pancakes.
Keep pancakes warm in a 200°F oven while finishing the batch.
How to Make Fluffy Pancakes
Step 1 – Mix dry ingredients
In a large bowl, whisk flour, sugar, baking powder, and salt.
Step 2 – Mix wet ingredients
In a medium bowl, whisk milk, egg, melted butter, and vanilla until smooth.
Step 3 – Combine batter
Make a well in dry ingredients.
Pour in wet mixture and fold gently with a spatula until just combined.
Batter should be lumpy.
Step 4 – Cook pancakes
Heat a greased skillet over medium.
Pour ¼ cup batter per pancake.
Cook 2 minutes until bubbles form and edges look dry.
Flip and cook 1–2 minutes until golden.
Step 5 – Serve
Stack pancakes high and top with maple syrup, whipped cream, or strawberry sauce.
What to Serve Them With
Classic maple syrup and butter.
Fresh fruit like strawberries, bananas, or blueberries.
Nutella, peanut butter, or honey drizzle.
Savory option: serve alongside bacon and eggs.
Variations / Substitutions
Use buttermilk instead of milk for extra fluffiness.
Add chocolate chips or blueberries to the batter.
Make them dairy-free with almond milk and coconut oil.
Use whole wheat flour for a heartier version.
Storage & Leftovers
Refrigerate leftover pancakes in an airtight container for up to 3 days.
Reheat in the toaster, oven, or microwave.
Freeze pancakes in layers with parchment between them for up to 2 months.
FAQs
Why are my pancakes not fluffy?
Overmixing or old baking powder can make pancakes flat.
Can I make the batter ahead?
Yes, refrigerate for up to 1 hour, but fresh is best.
Can I make mini pancakes?
Yes, just use 1–2 tablespoons of batter per pancake.
How do I keep pancakes warm?
Place on a baking sheet in a 200°F oven while cooking the rest.
What skillet works best?
A non-stick or cast-iron skillet gives even browning.
Can I double the recipe?
Yes, simply double all the ingredients to serve more people.
Final Thoughts
These Fluffy Pancakes are a breakfast classic that never disappoints.
Soft, golden, and easy to make, they’re the perfect base for any toppings you love.
Fluffy Pancakes
Ingredients
Method
- In a large bowl, whisk flour, sugar, baking powder, and salt.
- In a medium bowl, whisk milk, egg, melted butter, and vanilla.
- Make a well in dry ingredients and pour in wet mixture.
- Fold gently until just combined; batter should be lumpy.
- Heat a greased skillet over medium. Pour ¼ cup batter per pancake.
- Cook 2 minutes until bubbles form and edges set.
- Flip and cook 1–2 minutes until golden.
- See full steps with tips & photos → https://theboatshedcafe.com/fluffy-pancakes-2/
Notes
- Don’t overmix the batter—lumps keep the pancakes fluffy.
- A nonstick skillet or griddle gives the best golden finish.
- For extra flavor, fold in blueberries, chocolate chips, or banana slices before cooking.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.