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There is a steaming stack of the tastiest, most tender pancakes right here, so stop searching! The weekends won’t ever be the same. ( Buttermilk not required.)

SIMPLE, EASY, FAST, and FLUFFLY You will fall in love with the recipe for the best fluffy pancakes. a wealth of advice to make the finest pancakes you’ve ever had!

No, fail weekend Fluffy Pancakes Recipe

Every Sunday starts with pancakes… and concludes with the morning’s leftovers. These pancakes are perfect in every way. They are fluffy and silky. You’ll want more than one as each mouthful melts on your tongue. Stack. Possibly.

Best Fluffy Pancakes
Best Fluffy Pancakes (Pinterest)

Best way to make the Best Fluffy Pancakes

The batter is where it all begins. If they are too thick, the insides will be undercooked and gluggy.

If the batter is too loose, the pancakes will spread out and fail to puff up. I prefer to lightly elevate my spoon or ladle above the bowl’s rim to test the batter.

It must be thick, BUT it must also be able to slide off the spoon smoothly and slowly. While a few lumps are acceptable, I like to gently smooth out my batter as much as I can using a wire whisk.

Method to cook perfect Fluffy Pancakes

  1. Your nonstick pan or griddle should first be preheated on medium heat. Reduce the heat to low-medium once it’s hot. Allow two minutes to pass. This step is very important and worthwhile. Even on nonstick pans, lightly oil the pan with a small bit of butter. Use a piece of paper towel to remove any leftover butter.
  2. Pour your batter into a 1/4 cup measuring cup to ensure precise, uniform pancake sizes. Pour slowly in a circular motion, starting from the center, so that the batter spreads into beautiful spheres.
  3. Let the pancakes properly cook! Avoid flipping them too soon or rushing them on high heat. When bubbles begin to appear on the top and around the surface (the batter side), they are ready to be turned over. Let the underside cook to a lovely golden brown color.
  4. How can I master the flip without making uneven pancakes? Slide a nice plastic spatula underneath the pancake after grabbing it. Instead of flipping them with your entire arm, use your WRIST. When you’re ready to flip your pan in front of it, you’ll understand what I mean. This does make a difference.
  5. In a sizable basin, combine the flour, sugar (or sweetener), baking powder, baking soda, and salt. Create a well in the center and pour in the milk, melted butter that has been slightly cooled, vanilla, and egg.
  6. The wet ingredients should be combined using a wire whisk before being gradually incorporated into the dry ingredients. If there are any lumps, they can be mixed until smooth.
  7. (The consistency of the batter will be rich and creamy. Fold a few teaspoons of more milk into the batter at a time until you achieve the appropriate consistency if you find the batter to be too thick (it won’t smoothly pour off the ladle or out of the measuring cup).
  8. While your pan or griddle is heating up, set the batter aside and give it time to rest.
  9. A nonstick pan or griddle should be heated over low to medium heat before being gently greased. With the back of your ladle or measuring cup, gently spread out 1/4 cup of batter into a spherical shape on the pan.
  10. Flip with a spatula and heat until golden when the bottom is golden and the surface starts to bubble. Use the leftover batter to repeat.
  11. Serve simply or with fruit, ice cream, frozen yogurt, honey, or maple syrup.
Best Fluffy Pancakes
Best Fluffy Pancakes (Pinterest)

INGREDIENTS for Fluffy Pancakes

  • 2 cups all-purpose | plain flour, (290 g | 10 oz)
  • 1/4 cup granulated sugar or sweetener, (60g | 2 oz)
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups milk, (440ml)
  • 1/4 cup butter, (60g | 2 oz)
  • 2 teaspoons pure vanilla extract
  • 1 large egg


  1. Combine the flour, sugar (or sweetener), baking powder, baking soda, and salt in a large-sized bowl. Make a well in the center and add the milk, slightly cooled melted butter, vanilla, and egg.
  2. Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix until smooth (there may be a couple of lumps but that’s okay).
  3. (The batter will be thick and creamy in consistency. If you find the batter too thick — doesn’t pour off the ladle or out of the measuring cup smoothly — fold a couple of tablespoons of extra milk into the batter at a time until reaching desired consistency).
  4. Set the batter aside and allow it to rest while heating your pan or griddle. 
  5. Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease the pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
  6. When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with the remaining batter.
  7. Serve with honey, maple syrup, fruit, ice cream, or frozen yogurt, or enjoy plain!


Calories: 156kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 152mg | Potassium: 208mg | Sugar: 6g | Vitamin A: 195IU | Calcium: 104mg | Iron: 1.1mg