Fluffy Pancakes (2024)

This quick and easyFluffy Pancakes Recipeyields tender, begging to be stacked sky-high pancakes. Best of all, it reminds me of the precious moments with the man who introduced me to them, my dad.

Why You’ll Love This Easy Fluffy Pancakes Recipe

• A Weekend Tradition. For my sisters, dad, and me, weekend breakfast was a sacred ritual. While we got “fancy” with our pancakes every now and then (see Banana Oatmeal Pancakes), classic fluffy pancakes were the ones my dad made most. I lost my dad very suddenly when he was just 45 years old; cooking pancakes keeps me feeling connected to him.
• Everyday Ingredients. My dad’s easy fluffy pancake recipe was directly out of an old, beat-up copy of theBetter Homes and Gardens Cookbook (the pancake page was very crusty). We always had the ingredients around—flour, milk, eggs, baking powder and soda, a touch of canola oil, and sugar. No buttermilk needed!
• It’s All About the Texture. Instead of fancied up Peach PancakesandOatmeal Pancakes, this is a pancake recipe that keeps it simple; it’s not about all the add-ins, but about that fabulously fluffy texture. Despite their thickness, my dad’s pancakes remained pillowy soft and melted on my tongue like the daintiest of flapjacks (if you are a fan of tender pancakes, be sure to check out Coconut Flour Pancakes).
• Quick and Easy. Pancakes take more time than pouring a box of cereal into a bowl, but they’re also far easier than many other hot breakfast options. This recipe is perfect for lazy weekends in cozy slippers.

How to Make This Fluffy Pancakes Recipe

The Ingredients

• Flour. All-purpose flour helps make sure these pancakes are light and fluffy.
• Sugar. For a sweet, tender, and moist pancake.
• Baking Powder + Baking Soda. What causes a pancake to be fluffy and rise? These two ingredients are key. They work together to keep the batter light and airy, creating fluffier pancakes.
• Milk. Milk helps make pancakes fluffier than water. Since milk is thicker than water, it creates a thicker batter. Further, if you use whole milk or low fat milk, the fat content helps yield tender, fluffy results. Looking for a non-dairy option? I recommend almond milk, oat milk or cashew milk for a natural flavor. A can of light coconut milk can also be used.
• Egg. Gives this fluffy pancakes recipe structure. The yolk is also responsible for added richness and color. (Run out of eggs? You can still make good pancakes without eggs. See these Vegan Pancakes.)
• Canola Oil. Helps keep the pancakes moist.
• Vanilla. The secret to a truly delicious pancake (in my opinion). A touch of vanilla makes them taste especially warm and cozy.

The Directions

1. Combine. Stir the dry ingredients together.

2. Whisk. Combine the wet ingredients in a separate bowl.

3. Finish the Batter. Stir the wet ingredients into the flour mixture.

4. Cook. Pour about 1/4 cup batter onto a pre-heated non-stick pan or griddle. When the batter forms bubbles and the edges are dry, it is time to flip. Repeat until batter is gone. ENJOY!

Storage Tips

• To Store. Refrigerate pancakes in an airtight storage container for up to 4 days.
• To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
• To Freeze. Place pancakes in a single layer on a baking sheet and freeze until solid. Transfer the frozen pancakes to an airtight freezer-safe storage container for up to 3 months. Reheat from frozen in the toaster or as directed above.

What to Serve with These Fluffy Pancakes

• Bacon. My dad always served his fluffy pancakes recipe with a side of bacon (recommended: Oven Baked Bacon or Air Fryer Bacon).
• Fruit. You can slice up some fruit for serving alongside your pancakes or make this Fruit Salad recipe.
• Eggs. Add protein to your breakfast with an Egg White Frittata or Instant Pot Boiled Eggs.
• Toppings. I’m partial to melted butter, maple syrup, nut butter, or Greek yogurt, fresh berries are always a good choice too. If I’m feeling fancy, however, I might top my pancakes with some Baked Apple Slices, Slow Cooker Apple Butter, Baked Peaches, or the strawberry sauce from my Greek Yogurt Cheesecake. You can even try Nutella, pecans, raspberries, or strawberries.

• Non-Stick Skillet. Ideal for making pancakes.
• Griddle. A stovetop griddle is another great option for making pancakes.
• Mixing Bowls. The only set of mixing bowls you’ll need.

Recipe Tips and Tricks

• DO NOT OVERMIX. Stop mixing the batter as soon as it is moistened. In this fluffy pancake recipe, the lumps are your friend.
• Let Your Batter Rest. Letting your pancake batter rest for 10 minutes will allow the batter to come together, resulting in fluffier pancakes.
• Start with a Test. As with my Strawberry Crepes, treat your first pancake as a test. Take note of how it turns out, then adjust the heat and cook time accordingly.
• Bring the Heat. Make sure your skillet/griddle is hot BEFORE you add the batter. The heat will kickstart the rising process.
• Adjust the Heat as Needed. With thick pancakes like these, it is a balance between keeping the griddle hot enough to turn the outsides golden, without burning them before the insides cook through. Don’t be afraid to adjust as you go.