Best Fluffy Pancake
Pancakes are a classic breakfast staple made from a simple batter of flour, milk, eggs, and baking powder. They cook quickly on a skillet or griddle and are known for their soft, fluffy texture and golden edges.
This homemade pancake recipe creates thick, diner-style pancakes that are light, buttery, and easy to customize with different flavors or toppings.
If you love breakfast recipes like this, try these Iced Vanilla Donuts.
Why You’ll Love This Best Fluffy Pancake
- Rise perfectly every time
- Stay soft and tender
- Have buttery golden edges
- Work with or without buttermilk
For another sweet breakfast, try this Cinnamon Roll Cake.
Key Ingredients You’ll Need
- 1 ½ cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 ¼ cups milk (or buttermilk)
- 1 egg
- 3 tbsp melted butter
- 1 tsp vanilla
How To Make Best Fluffy Pancake
- Step 1: Mix Dry Ingredients. Whisk flour, sugar, baking powder, and salt.
- Step 2: Mix Wet Ingredients. Whisk milk, egg, melted butter, and vanilla.
- Step 3: Combine. Gently fold together — DO NOT overmix. 👉 Lumps = fluffy pancakes
- Step 4: Rest Batter (SECRET STEP). Let sit 5–10 minutes
- activates baking powder
- creates air bubbles
- Step 5: Cook
- Medium-low heat
- ¼ cup batter
- Flip when bubbles form
For more delicious inspiration and video guides, be sure to follow Sugar Face Bakes on YouTube here.
For another easy breakfast idea, try this Banana Chocolate Chip Muffins.
Stacie’s Tricks & Tips
Tip 1: Let the batter rest → boosts fluffiness dramatically
Tip 2: Use a light hand → overmixing kills texture
Tip 3: Medium-low heat only → slow cooking = thick pancakes
Tip 4: Butter + oil combo → best golden edges
WHY MOST PANCAKE RECIPES FAIL (AND HOW TO FIX IT)
Here’s what goes wrong:
- Overmixing batter → Leads to dense pancakes
- Wrong heat → Burnt outside, raw inside
- Old baking powder → Flat pancakes
THE FIX
- Gentle mixing
- Medium-low heat
- Fresh leavening
HOW TO MAKE PANCAKES EXTRA FLUFFY
- Add 1 extra egg white (whipped)
- Use buttermilk
- Don’t press pancakes while cooking
FLAVOR VARIATIONS
- Blueberry Pancakes.Add fresh blueberries
- Chocolate Chip Pancakes. Fold in chocolate chips
- Banana Pancakes. Mash 1 banana into batter
- Strawberry Pancakes. Add chopped strawberries
- Coconut Pancakes. Add shredded coconut
PANCAKE TOPPING IDEAS
- Maple syrup
- Honey + butter
- Fresh fruit
- Whipped cream
- Nutella drizzle
SERVING IDEAS
- Weekend brunch
- Meal prep breakfast
- Kid-friendly breakfast
- Post-workout meal
Why I Use My Caraway Double Griddle for Pancakes (and Way More)
If you’re making a big batch of pancakes like this, your pan matters just as much as your batter—and this is where the Caraway Double Griddle seriously shines. Code STACIE for a generous savings at checkout, plus you get to pick your colors!
This is my go-to when I want that even, golden cook across multiple pancakes at once without juggling batches or dealing with hot spots.
Why It’s a Game-Changer for Pancakes
- Extra-large surface area → cook multiple pancakes at the same time (hello efficiency)
- Even heat distribution → no burnt edges or undercooked centers
- Naturally non-stick ceramic coating → less oil, easy flipping, zero sticking
👉 Translation: bakery-style pancakes at home without the stress.
Not Just for Pancakes (This Is Where It Gets Good)
What I love most? This isn’t a one-use pan—it’s a multi-functional kitchen staple.
- Perfect for sheet pan fajitas (even roasting, great caramelization)
- Ideal for easy chicken quesadillas (crispy outside, melty inside)
- Works beautifully for roasted chicken, veggies, and meal prep
Stove-to-Oven = Double Duty Power
The biggest win?
This pan goes from stovetop straight into the oven, which means:
- You can start pancakes or searing on the stove
- Then finish dishes in the oven
- OR use it like a baking sheet alternative
👉 Perfect if you’re working with a small kitchen or limited cookware
Why It Fits This Recipe Perfectly
For a recipe like these fluffy pancakes where:
- timing matters
- texture matters
- consistency matters
…having a large, reliable surface like this gives you control + speed, which is exactly what you need when cooking for a crowd or creating content.
My Code
If you’ve been thinking about upgrading your cookware, this is one of those pieces you’ll use constantly.
👉 Use code STACIE at checkout for a generous discount.
More Recipes To Try
For more baking techniques, explore our cooking tips.
Fluffy Pancake Recipe
Ingredients
Dry ingredients
- 1½ cup flour all-purpose flour or gluten-free flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
Wet ingredients
- 1¼ cup milk or buttermilk
- 1 large egg
- 3 tbsp butter melted
- 1 tsp vanilla extract
Instructions
- In separate bowls, whisk together dry ingredients, then whisk together wet ingredients.
- Gently fold the wet ingredients into the dry ingredients in the bowl. — DO NOT overmix 👉 Lumps = fluffy pancakes. Rest your batter 5-10 minutes.
- Medium-low heat with ¼ cup batter for each pancake. Flip when bubbles form and cook another 45 seconds or so.
- Top with your favorite toppings or simple honey or syrup.
Notes
🥗 NUTRITION (PER SERVING)
- Calories: 180
- Protein: 5g
- Carbs: 24g
- Fat: 7g
- Sugar: 4g
Frequently Asked Questions
Can I make pancake batter without milk?
Yes, pancake batter can be made without milk by substituting the same amount (1¼ cups) with almond milk, oat milk, or water. Pancake texture may be slightly less rich but still fluffy if the baking powder is fresh. For best results, add 1 extra tablespoon of melted butter to maintain softness.
How long do pancakes last in the fridge?
Pancakes last up to 4 days in the refrigerator when stored in an airtight container. Let the pancakes cool completely before storing to prevent condensation. Reheat pancakes in a skillet over medium heat for 2–3 minutes or microwave in 20-second intervals.
Can I freeze pancakes?
Yes, pancakes freeze well for up to 2 months when stored in a freezer-safe bag or container. Place parchment paper between each pancake to prevent sticking. Reheat frozen pancakes in a toaster or oven at 350°F for 8–10 minutes.
Can I make pancake batter ahead of time?
No, pancake batter should not be stored for long because the baking powder loses effectiveness over time. Pancake batter is best used within 30 minutes of mixing. If needed, store it in the fridge for up to 1 hour and stir gently before cooking.
Can I make pancakes gluten-free?
Yes, pancakes can be made gluten-free by using a 1:1 gluten-free flour substitute. The texture may be slightly different but still soft and fluffy. Cook pancakes at medium-low heat for about 2–3 minutes per side to ensure even cooking.
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