There’s nothing quite like a tall stack of fluffy pancakes made from scratch.
These homemade pancakes are light, airy, and golden, perfect for a weekend breakfast or brunch with family.
Why You’ll Love This Recipe
They’re soft, fluffy, and better than boxed mix.
Quick and easy to whip up with simple pantry staples.
Perfect for customizing with your favorite toppings.
Kid-friendly and ideal for a cozy breakfast at home.
What You’ll Need (Ingredient Highlights)
All-purpose flour provides structure for light, fluffy pancakes.
Baking powder is the secret to tall, airy texture.
Milk and egg keep the batter moist and tender.
Melted butter adds rich flavor.
Vanilla extract brings a sweet, warm aroma.
Pro Tips Before You Start
Don’t overmix the batter—lumps are okay and keep the pancakes fluffy.
Use a non-stick or cast-iron skillet for even browning.
Cook on medium heat to avoid burning the outside before the inside cooks.
Grease the skillet lightly with butter or oil for crisp edges.
How to Make Fluffy Pancakes From Scratch
Step 1 – Mix dry ingredients
In a large bowl, whisk flour, sugar, baking powder, and salt.
Step 2 – Mix wet ingredients
In another bowl, whisk milk, egg, melted butter, and vanilla.
Step 3 – Combine the batter
Pour wet ingredients into dry and gently whisk until just combined.
Batter should remain lumpy.
Step 4 – Cook the pancakes
Heat a greased skillet over medium. Scoop ¼ cup batter per pancake.
Cook 2 minutes until bubbles form and edges set.
Flip and cook 1–2 minutes more until golden.
Step 5 – Serve
Stack pancakes and serve with maple syrup, whipped cream, or fruit sauce.
What to Serve Them With
Classic maple syrup and butter.
Whipped cream and fresh berries.
Nutella, peanut butter, or honey drizzle.
Savory option: serve with crispy bacon and eggs.
Variations / Substitutions
Swap milk for buttermilk for extra tang.
Add blueberries, chocolate chips, or bananas to the batter.
Make them dairy-free with almond milk and coconut oil.
Use whole wheat flour for a healthier twist.
Storage & Leftovers
Store leftover pancakes in an airtight container in the fridge for up to 3 days.
Reheat in the toaster, oven, or microwave.
Freeze pancakes in a single layer, then store in a freezer bag for up to 2 months.
FAQs
Can I make the batter ahead of time?
It’s best cooked fresh, but you can refrigerate for up to 1 hour.
Why are my pancakes flat?
Overmixing or old baking powder can prevent fluffiness.
Can I make mini pancakes with this recipe?
Yes, just use 1–2 tablespoons of batter per pancake.
What’s the best skillet to use?
A non-stick or cast-iron skillet works best for even heat.
How do I keep pancakes warm?
Place cooked pancakes on a baking sheet in a 200°F oven until ready to serve.
Can I double the recipe?
Yes, simply double all ingredients to feed a crowd.
Final Thoughts
Fluffy Pancakes From Scratch are light, golden, and delicious every time.
Whether topped with syrup, fruit, or chocolate, they’re sure to be a breakfast favorite.\
Fluffy Pancakes From Scratch
Ingredients
Method
- In a large bowl, whisk flour, sugar, baking powder, and salt.
- In another bowl, whisk milk, egg, melted butter, and vanilla.
- Pour wet ingredients into dry. Mix gently until just combined; batter should be lumpy.
- Heat a greased skillet over medium. Scoop 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-from-scratch/
Notes
- Don’t overmix the batter—lumps make pancakes fluffier.
- Use buttermilk instead of milk for extra tang and softness.
- Keep cooked pancakes warm in a 200°F oven until ready to serve.
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.