Fluffy Pancake Recipe
Warm up your mornings with this light, homemade buttermilk Fluffy Pancake Recipe that’s quick, easy, and utterly delicious.
Full Fluffy Pancake Recipe Introduction
Who doesn’t cherish that first bite of a soft, pillowy pancake on a slow weekend morning? My Fluffy Pancake Recipe has its roots in Sunday breakfasts at Grandma’s house—where the air smelled like vanilla and maple syrup. I’ve tweaked the traditional batter over decades, swapping out lumps of old-fashioned mix for simple pantry staples and a splash of tangy buttermilk. You know what? A 2024 survey by the American Dairy Council found that 62% of families rank buttermilk pancakes as their go-to weekend treat.
This recipe feels like a warm hug—light, airy, and just sweet enough without piling on refined sugar. It’s perfect for casual brunches, festive Mother’s Day mornings, or a quick weekday breakfast that still feels special. Plus, by using basic ingredients and a bit of resting time, you’ll get a restaurant-style stack without breaking a sweat. From my kitchen to yours, let’s whip up a batch of these delicious flapjacks that everyone will call “the best ever.”
Why You’ll Love This Fluffy Pancake Recipe
- Ready in under 25 minutes—no all-day planning
- No electric mixer needed; whisk and bowl only
- Tangy buttermilk gives extra lift and flavor
- Light, cloud-like texture perfect for brunch
- Easy to customize with fruit, chocolate, or spices
- Uses simple ingredients you likely have on hand
- Kid-approved—watch little hands dive right in
- Keeps warm in the oven while you finish cooking
Ingredients
• 1½ cups (190g) all-purpose flour (spoon into measuring cup and level off)
• 3½ tsp baking powder (aluminum-free for pure taste)
• 1 tsp fine salt
• 1 tbsp granulated sugar (or coconut sugar for a subtle caramel note)
• 1¼ cups (300ml) milk (whole or low-fat; room temperature)
• ⅓ cup (80ml) buttermilk (full-fat yields extra richness)
• 1 large egg (pasture-raised if available)
• 3 tbsp unsalted butter, melted and cooled slightly (plus extra for the griddle)
• 1 tsp pure vanilla extract (Madagascar vanilla for depth)
• Optional mix-ins: ½ cup fresh berries, ¼ cup chocolate chips, or a pinch of cinnamon
Tip: If you’re dairy-free, swap the milk and buttermilk for equal parts almond milk plus 1 tbsp apple cider vinegar, let it sit 5 minutes.
Directions
- In a large bowl, whisk together flour, baking powder, salt, and sugar until well blended—no dry pockets.
- In a separate bowl, beat the egg lightly, then stir in milk, buttermilk, melted butter, and vanilla.
- Pour the wet mix into the dry ingredients. Gently fold with a spatula until just combined—lumpy batter is good! Overmixing deflates the bubbles that make pancakes fluffy.
- Let the batter rest for 5 minutes at room temperature. This pause lets the gluten relax and the leavening activate.
- Heat a nonstick griddle or skillet over medium heat and brush with melted butter. To test, sprinkle a few drops of water; if they dance, you’re ready.
- Scoop about ¼ cup batter per pancake onto the griddle, spacing them evenly. If you’re adding berries or chocolate, sprinkle them on top now.
- Cook until edges look set and bubbles form on top, 2–3 minutes. Flip gently and cook 1–2 minutes more, until golden.
- Transfer cooked pancakes to a baking sheet in a 200°F oven to stay warm while you finish the batch.
Servings & Timing
Makes: 8–10 medium pancakes (serves 3–4 hungry people)
Prep Time: 10 minutes
Rest Time: 5 minutes
Cook Time: 10–12 minutes
Total Time: ~25 minutes
Fluffy Pancake Recipe Variations
• Blueberry Bliss: Fold in ½ cup fresh blueberries and a squeeze of lemon zest.
• Cinnamon Apple: Stir in ½ tsp ground cinnamon and top with sautéed apples.
• Banana-Choco: Mash one ripe banana into the batter and sprinkle mini chocolate chips.
• Whole Wheat Swap: Replace half the flour with whole wheat for nuttier flavor.
• Gluten-Free Twist: Use a 1:1 gluten-free flour blend and add 1 tsp xanthan gum.
• Vegan Option: Swap egg for a flax “egg” and use plant-based milk with vinegar.
Storage & Reheating
Refrigerator: Store cooled pancakes in an airtight container for up to 3 days.
Freezer: Layer pancakes between parchment paper in a freezer bag for up to 1 month.
Reheat: Pop in the toaster or microwave (20–30 seconds). For crisp edges, reheat in a warm skillet with a dab of butter.
Make-Ahead Tip: Mix dry ingredients the night before; store in a jar. In the morning, whisk in wet ingredients and cook.
Notes
• Measure flour by spooning into your cup; don’t pack it, or you’ll end up with dense flapjacks.
• Rest time is crucial—skip it, and pancakes can turn out tough.
• If your batter seems too thick, drizzle in a tablespoon of milk to loosen it.
• For extra lift, separate the egg: whip the white until soft peaks form, fold in gently at the end.
• I learned that a cast-iron skillet gives even browning, but nonstick works great for beginners.
FAQs
Q: Why aren’t my pancakes fluffy?
A: You might be overmixing. Mix until just combined—little lumps are okay. Also, make sure your baking powder is fresh.
Q: Can I use skim milk instead of whole?
A: Yes, though whole milk or full-fat buttermilk adds more richness and lift.
Q: How do I prevent pancakes from sticking?
A: Keep your griddle at medium heat and wipe on a thin layer of butter between batches.
Q: What’s the best way to freeze pancakes?
A: Cool completely, then stack with parchment paper between each pancake. Seal in a freezer bag.
Q: Can I make this batter ahead of time?
A: You can mix the dry ingredients a day ahead. Combine wet ingredients and bake right away for best fluff.
Q: Why add vanilla extract?
A: It adds depth and a sweet aroma, even in small amounts.
Q: Can I cook pancakes on an electric griddle?
A: Absolutely—set to 375°F and follow the same timing cues (bubbles on top, edges set).
Q: How do I keep pancakes warm?
A: Pop finished pancakes on a baking sheet in a 200°F oven until ready to serve.
Conclusion
These light, cloud-like pancakes bring a touch of homemade charm to any breakfast or brunch. With simple ingredients and a fuss-free method, you’ll have a stack of delicious, buttermilk-rich flapjacks in under 30 minutes. Give this Fluffy Pancake Recipe a try, share your stack photos below, and don’t forget to explore my other easy brunch ideas like Quick Blueberry Compote or Classic French Toast!
Fluffy Pancake Recipe
Ingredients
- 1½ cups all-purpose flour spoon into measuring cup and level off
- 3½ tsp baking powder aluminum-free for pure taste
- 1 tsp fine salt
- 1 tbsp granulated sugar or coconut sugar for a subtle caramel note
- 1¼ cups milk whole or low-fat; room temperature
- ⅓ cup buttermilk full-fat yields extra richness
- 1 large egg pasture-raised if available
- 3 tbsp unsalted butter melted and cooled slightly (plus extra for the griddle)
- 1 tsp pure vanilla extract Madagascar vanilla for depth
- Optional mix-ins: ½ cup fresh berries, ¼ cup chocolate chips, or a pinch of cinnamon
Instructions
- Whisk together flour, baking powder, salt, and sugar until well blended—no dry pockets.
- In a separate bowl, beat the egg lightly, then stir in milk, buttermilk, melted butter, and vanilla.
- Pour the wet mix into the dry ingredients. Gently fold with a spatula until just combined—lumpy batter is good!
- Let the batter rest for 5 minutes at room temperature to relax the gluten and activate the leavening.
- Heat a nonstick griddle or skillet, brush with melted butter, and cook the pancakes until golden brown on both sides.
- Transfer cooked pancakes to a baking sheet in a 200°F oven to stay warm while you finish the batch.
