This quick and easy Fluffy Pancakes Recipe yields 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.
A weekend tradition to make your own.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Flour. All-purpose flour helps make sure these pancakes are light and fluffy.
- 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.)
- Vanilla. The secret to a truly delicious pancake (in my opinion). A touch of vanilla makes them taste especially warm and cozy.
How to Make Fluffy Pancakes
Combine. Stir the dry ingredients together.
Whisk. Combine the wet ingredients in a separate bowl.
Finish the Batter. Stir the wet ingredients into the flour mixture.
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!
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.
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.
