If you are still searching for the best, fluffiest pancake recipe on earth, it is right here.
This is one of those recipes that has been passed down through the family for generations. My auntie is the one who shared it with me and we’ve been making these fluffy pancakes at our house for decades.
I mean, just look at how gorgeous these pancakes are…
How to make Fluffy Pancakes
The secret to making fluffy pancakes is fresh baking powder. While we all have baking powder in our pantries, it’s important to note that after 9 months from opening it begins to quickly decline it’s “rising” power.
Meaning, its ability to provide your pancake batter “lift” and help them rise declines quickly or stops working. This is the culprit to pancakes not coming out as fluffy as they should with this recipe.
One simple trick is to mark the opening date with a pen in your baking powder bag or package so you know it’s always fresh! If your baking powder is still sealed but it’s expired, it will also not provide optimal lift.
This recipe is so good, it made it inside my cookbook, truly the perfect pancake recipe.
How to make fluffier pancakes from scratch
It’s so easy to make the most amazing pancakes at home, check out this video and I’ll walk you through it, every step of the way!
If blueberries are more your style, then you are going to want this recipe for fresh blueberry syrup. Again, made with real ingredients both because it’s better for you and because it ends up tasting so much better than the more artificial version you get at pancake houses. Seriously, this stuff is the best.
And if you’re looking for more, try one of these amazing pancake topping ideas.
How to Freeze Fluffy Pancakes
Freezing pancakes is really simple and a very convenient way to have fresh out of the toaster pancakes in the morning on any given day. Here are the steps to freeze pancakes:
- Make pancakes in your pan or griddle. Remove onto a plate and let the pancakes cool down completely.
- Line a baking sheet with parchment, wax paper, a silicone mat, or plastic wrap (do not use aluminum foil).
- Place pancakes on the lined baking sheet and place the baking sheet in the freezer.
- Freeze the pancakes, for 30 minutes to 1-hour minimum, before transferring the frozen pancakes from the tray into a sealable, zip bag.
- Label the zip bag with the pancake batch and date.
If you are looking for other ways to prep your pancakes ahead of time, here’s my pancake mix recipe so you can keep some in stock in the pantry!
How to Warm up Frozen Pancakes
Freezing pancakes is easy, but you know what’s easier? Having a stash of frozen pancakes in the freezer for a quick breakfast that makes everyone happy.
You can warm up a frozen pancake in the microwave by placing the pancakes on a microwave-safe plate and microwaving them uncovered for 30 seconds to 1minute, depending on the number of pancakes until the middles are heated through.
Remove from the microwave, top with butter and syrup, and serve.
You can also toast the pancakes in a toaster or toaster oven o a “medium” toast setting. Warming up the pancakes in the toaster will give them a crispy outer layer. Top with butter, syrup, or toppings and serve.
Best Fluffy Pancake Recipe
I know, you are really here to learn how to make the fluffiest, tastiest pancakes in the world and I’m excited for you to get started.
If you are thinking about making substitutions, check the notes. Chances are, I’ve already tried it and can point you in the right direction to make sure you get the perfect pancake every time!
I had to quit making these for a few months, when I gave up grain and my son switched to a gluten-free diet. The other 3 people in the house continued to eat these pancakes while I perfected my gluten-free pancake recipe (yes, the gluten-free ones are just as fluffy and wonderful!).
Fluffy pancakes have a way of making any weekend seem special! Sometimes it can be difficult to get those perfect, melt in your mouth, fluffy pancakes (and instead you end up with flat, chewy pancakes). Here are some helpful tips to make the fluffiest pancakes and make your pancake game even better!
keep reading for the tips…
WE ARE BIG BREAKFAST EATERS AROUND HERE.
And why wouldn’t we be. It’s the best time to give your body a jump start your metabolism, then you can focus on tackling the rest of the day. There are so many great options to choose from (how would you pick??). Start with a similar batter to make delicious belgian waffles, or maybe our VERY best whole wheat pancakes (SO GOOD).
If you’re being extra fancy try homemade caramel syrup on top! Oh wait, what about pumpkin apple muffins (we’re huge fans of those here). But, hold up. Did you say hot chocolate french toast? Don’t even get me started on that amazing creation.
BUT LET’S GET BACK TO PANCAKES.
They’re the best crowd pleaser of a breakfast out there. Everyone loves them from kids to adults and all the teenagers and tweeners in-between. A giant stack of fluffy pancakes is nothing to sneeze about. I used this pancake recipe and added vanilla for extra flavor.
SO, WHAT MAKES PANCAKES FLUFFY?
The most important secret is in the WHIPPED EGG WHITES though:
Rose Levy Beranbaum, the author of the Baking Bible, tell us why this is so important, “Adding the white at the end gives more support—this is a technique used in soufflés—adding a little of the white unwhipped at the end so that the soufflé doesn’t deflate as quickly…Whipping egg whites to soft or stiff peaks adds more air but also as the egg white cells enlarge, the membrane gets thinner and thinner and is more fragile.”
HOW TO MAKE PANCAKES FLUFFY?
Mmmm… the ideal pancake. Fluffy and airy with lots of room to soak up maple syrup and other yummy toppings. Nothing dense or flat will do here!
A few key tips are important here. Stick to these and you’ll be good to go.
HERE ARE SOME TIPS FOR FLUFFY PANCAKES:
1. DON’T OVER MIX THE BATTER
Why do pancake recipes always tell you not to overmix the batter? Gluten in the flour is the answer! Too much mixing of batter means the gluten proteins will bond too tightly with other gluten protein. Too much bonding means tough pancakes with no room for air bubbles.
Getting too heavy handed with that whisk will result in flat, rubbery pancakes. Repeat with me: NO BUENO.
So, stop mixing when your batter has small lumps.
Although no one likes lumpy pancakes with bits of powder inside. Do your guests a favor and mix well, but DON’T OVERMIX.
2. LET THE BATTER REST
Set the batter aside for 15-30 minutes. This allows the wet ingredients to soak into the flour for better texture.
You can also do this overnight and then not have to worry about getting up early in the morning. No one want to do that.
3. SEPARATE AND BEAT EGG WHITES:
A bit of work, but will make your pancakes fluffy & soufflé-like!
Add the egg yolks to the wet ingredients and once it’s combined with the dry ingredients let it rest without the egg whites.
Right before cooking, fold in the egg white peaks into the batter, it’s like folding in clouds!
Don’t fully combine and leave little bits of egg whites showing, it might seem too thick pouring them onto the pan but that’s what makes the fluffiest pancakes! (You can use this technique for waffles too.)
4. WAIT TO FLIP UNTIL YOU SEE BUBBLES:
Wait until bubbles form in the center of the pancake to flip. It should look like below:
5. FLIP ONCE ONLY ONCE.
Don’t you dare try to flip again. Save your acrobatic tricks for the trampoline. It’ll flatten (like a lame-o pancake).
If there is one constant in American breakfast meals, it is the American pancake. Soft, ideally fluffy, and preferably drenched in maple syrup, this doughy but not doughy breakfast food is quintessential American breakfast food.
However, despite how common it is as a meal, there are so few people that really understand how to get it perfectly right. More exactly, it is the fluffy part that so many people get wrong. Instead of warm and fluffy pancakes that practically melt in your mouth, most pancakes seem to be moist lumps of dough, absorbing syrup like a sponge and sitting there sadly on your plate.
How do you go about making your pancakes fluffy? What is the secret?
What Makes Pancakes Fluffy?
To be able to make fluffy pancakes, we first need to understand what it is in the pancake that creates that fluffy texture. After all, it isn’t magic – there is plenty of interesting and unique food chemistry going on behind the scenes that result in that delicious fluffy texture.
The key component of the texture of fluffiness in food is gluten. Gluten is a protein found within wheat flour that is the primary reason we use flour as the base for all kinds of bread and doughs.
While you have likely heard all kinds of terrible things about gluten, thanks to the rise of apparent gluten intolerance in people with celiac diseases and the like, gluten is actually super simple.
It is a long chain of protein that, when heated and mixed with water, helps transform what you are making into a more stable version of itself.
The best way to think of it is like a collection of segments of chain that really, really want to connect together. However, when the gluten is dry and unmixed, the strands of gluten can’t connect to each other and thus lie dormant.
However, once you add moisture, which is usually milk and eggs when making pancakes, everything changes.
The inclusion of liquid allows the gluten strands to unlock and begin forming bonds with each other. As the gluten strands interlock together, they form small groupings throughout the mixture, which naturally clump other ingredients inside them.
When you then later heat the mixture, the leavening agent you used, which is usually baking powder in the case of pancakes, but yeast if you were making bread, activate. The leavening produces carbon dioxide, which tries to rise out of the mixture to escape. However, the gluten strands effectively trap the bubbles within their little link of connected protein strands.
This happens thousands upon thousands of times within the mixture, which all add up to providing lift and create that fluffy texture. Instead of a solid mass of dough, you get to bite into a gentle mass of bubbles and light texture, which our tastes register as tasting fluffy.
So Should I Just Keep Mixing My Pancake Batter?
Seeing as moisture and working the mixture together helps create more gluten bonds, it would seem to make sense that you want to keep mixing your pancakes, so as to make it even fluffier, right?
Well, before you stand there with an electric mixer for 20 minutes overworking your mixture, you might want to hold on.
It turns out that there is a bit of a sweet spot when it comes to pancakes. While you do want some of the gluten strands to develop and form together, you absolutely do not want all of them to do so.
If you keep working your dough, you will eventually find that the gluten strands form larger and larger bonds, eventually creating an incredibly tough, doughy texture. This is actually why you need bread for so long, as this kind of doughy texture is desirable in bread, but no in pancakes.
The sweet spot is to mix the dry and wet ingredients of your pancakes together until they are just combined, with a few streaks of flour remaining. As long as you do this, you shouldn’t have too much gluten.
There is one little trick you can use, however, to make the fluffiest pancakes imaginable: egg whites.
The Real Secret: Egg Whites!
If you find that your pancakes simply aren’t fluffy enough, you can use an age-old trick to help create more lift and fluffy texture in your pancakes by using egg whites.
In precisely the same way you do when you make meringue when you whisk egg whites at high speed for about 5-7 minutes, you trap air within the egg white mixture, all of which can be added to your pancakes.
You don’t even need a special recipe to make this – simply take your very favorite pancake recipe and double the eggs needed.
Then, instead of just adding the eggs whole, separate the egg whites from the egg yolks. Then, whisk the egg whites in a high powered mixture into about halfway between soft and stiff peaks, ideally with a small amount of cream of tartar to help keep it stable. Failing that, just use a small pinch of sugar.
Then, follow your pancake recipe normally, but once you have mixed in the flour and finished combining it all, simply fold in your egg white mixture.
Make sure that you fold it in, not stir it in! You spent all that time creating delicate air bubbles within the egg whites, so don’t be overzealous and ruin it by damaging it now.
Once it is all folded together, ideally with still a few streaks of flour remaining, you are ready to cook!
Pin this recipe to your BREAKFAST BOARD and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Learn to cook like the Kitchen Magpie
Flapper Pie and a Blue Prairie Sky
A Modern Baker’s Guide to Old-Fashioned Desserts
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
Subscribe to The Kitchen Magpie on YouTube
One click and you’ll get notified of new videos added to our YouTube account!
By In The Kitchen With Matt Visit my website! Follow
In this instructable I will show you how to make thick fluffy pancakes that are incredibly easy to make. If I can make them, you can make them. Let’s get started!
If you have any questions or comments put them down below and I will get back to you as soon as I can.
Follow the easy steps or watch the short video tutorial or better yet do both! 🙂
Step 1: Ingredients
You may print the recipe here if you like:
- 2 cups of all purpose flour
- 1 tsp of salt
- 2 Tbls of baking powder
- 3 Tbls of granulated sugar
- 2 Large Eggs
- 1 3/4 cup of milk
- 1/4 cup of melted butter
- Kitchen spray
Step 2: Combine Dry Ingredients
First we will combine our dry ingredients in a bowl. (Flour, baking powder, salt, sugar) Now let’s mix them together using a whisk, or you can sift them together with a sifter if you like.
Step 3: Beat the Eggs
Now in a large bowl add your two eggs and beat them with a whisk or fork.
Step 4: Add Milk and Butter
Next we will add our milk and our melted butter, stirring in between each one, so it is all nice and mixed together.
Step 5: Add Flour Mixture
Now we just add our flour mixture a little bit at a time, I usually do about a 3rd of it, thin mix with the whisk, then a third, etc. This method helps keep the lumps from forming in the batter.
Step 6: Cook Those Pancakes Part One!
Now we cook our pancakes. It helps to have a nice hot skillet. So put your skilled on the stove top and set the temperature in between medium and medium high. Then spray the skillet with kitchen spray. Let it heat up for about 5 minutes. Now using a measuring cup (I use a 1/2 cup) scoop up some batter and pour it onto the skillet. If the batter is a little too thick, just add a bit of milk to thin it out. Let the batter cook for about 30 to 45 seconds, you will see little bubbles start to form, and the batter will raise a little. Go ahead and use your spatula and check under it to see how brown it is.
Step 7: Cook Those Pancakes Part 2
When you have a nice brown color, flip the pancake over to the other side. This side will take less time to cook. Again, check it after 20 seconds or so. Now you are done! Awesome thick fluffy pancakes.
Step 8: Video Tutorial
Check out the short video tutorial and see the steps in action.
1 Person Made This Project!
Did you make this project? Share it with us!
3D Printed Student Design Challenge
Lamps and Lighting Contest
Ingredients are everything, and unless one substitutes the “all purpose flour” which this recipe calls for with a kind of flour with actual naturally occuring nutrients and necessary fiber such as buckwheat flour, then it would be better not to serve them to yourself or the people you love at all. In addition the sugar can be omitted as most folks will be eating their pancakes with maple syrup which is already plenty sweet. And last but not least, don’t ever ever ever use kitchen spray (like and especially poison like P☆m) that this recipe calls for to keep the pancakes from sticking to the pan as they are terrible for you to eat and isn’t actually food. They are filled with chemicals and supposedly healthy ingredients but are highly processed with nice things like acetone (thank you FDA!). Use a teaspoon of butter instead. It is just a few calories and won’t make you sick down the road.
Reply 5 years ago
This instructable was very helpful for those of us who want fluffy pancakes that are not soggy in the middle. Buckwheat and other whole grains, though they may be healthier are much heavier flours and don’t lend themselves easily to “light” baked goods or griddle cakes. I don’t always use syrup or jelly so adding sweetness to the batter is essential, but I add pure liquid Splenda, which is altered sugar. Butter burns at the high temp some of us like to cook our pancakes at so I use coconut oil, but I also have spray olive oil and other natural oil sprays for various temperatures. On top of all that, this is not something the readers will eat every day. It’s a once or twice per month at most for our household.
I found your remarks rude and judgmental to Matt who took the time to be helpful, and also to those reading here. If you want people to make pancakes more healthy than posted above, please just suggest what you would substitute (as I did) without trying to make anyone wrong, or go write your own instructable. Or if you don’t agree with a person’s instructable, please just walk away rather than make anyone wrong.
Pancakes are one of my favorite breakfast choices. In fact, I think pancakes and maple syrup are a match made in heaven. My husband LOVES pancakes. He especially loves pancakes with caramelized apples, cinnamon, and maple syrup. That’s why we get so excited when it’s fall and restaurants come up with their fall breakfast specials.
Now the question is – homemade pancakes OR restaurant pancakes? Well it depends! If you can make delicious, fluffy, and light pancakes at home, then the answer is homemade pancakes! Nothing beats the comforting aroma of pancakes in the morning.
So, what’s the trick for the best fluffy pancakes? The answer is whipped egg whites! See more below.
What’s in a Buttermilk Pancake?
Pancakes are pretty much a dry pancake mix + liquid components + any additional leavening agents. And obviously toppings: fruits, chocolate chips, maple syrup, caramel, etc. Yum 😛
For the dry ingredient mix, the basic components are flour, baking powder, baking soda, a little bit of salt, sugar. For the wet ingredient mix, the basic components are buttermilk, butter, eggs.
Baking Powder and Baking Soda
Let’s talk about the science of pancakes! For pancakes to rise, I add baking powder, which is essentially baking soda + an acidic component in powder form. Wait…baking soda? baking powder? acid? what?
It’s actually a very simple concept. Baking soda is an alkaline powder, and when it reacts with a liquid component and an acidic component, such as buttermilk or yogurt, it produces carbon dioxide, which pretty much creates the bubbles in the pancakes. The presence of carbon dioxide allows your baked goods or pancakes, in this case, to rise.
So what about baking powder? Baking powder is made of both baking soda and an acid in powder form. This means that, most often, recipes calling for baking powder don’t need an acidic component. However, this isn’t always the case. It’s fine sometimes to add buttermilk or yogurt to give it extra moisture and a boost in flavor.
Using Whipped Eggs Whites to Make Fluffy Pancakes
Okay, so now what…? How do I make my pancakes fluffy? Well, sometimes the carbon dioxide chemical reaction described above is not enough to give pancakes that beautiful light, airy, and fluffy rise. To achieve this, add whipped egg whites to the pancake batter. When in contact with heat, the air bubbles in the whipped egg whites expand along with the air bubbles from the baking powder, giving pancakes extra height, airiness, and lightness.
Conclusion: rise from baking powder + rise from whipped egg whites = fluffy, light, airy pancakes
How to Give Your Pancakes That Golden Color
You’ll notice in my Delicious Fluffy Buttermilk Pancakes I added baking soda as well. When the acid + base reaction has already occurred (in this case with the baking powder), any extra baking soda will help with browning, which gives pancakes that golden color and its distinct delicious flavor. This is called the Maillard reaction. Be careful though, too much baking soda can lead to a soapy taste.
More Tips for the Perfect Pancake
- Don’t let the batter sit for too long. Try to cook the pancakes right after you make the batter, otherwise it will lose airiness and become gummy and dense.
- Don’t overmix the batter. Lumps in the batter are totally fine, and in fact, preferred.
- Use approximately 1/3 cup of batter per pancake. If you drop too much batter, they will be thicker and likely undercooked.
Ideas for Pancake Toppings and Fillings
Now the fun part, yay! Here are some my favorite pancake toppings:
- Berries (blueberries, blackberries, strawberries, raspberries)
- Berry compote
- Caramelized apples
- Bananas and nutella
Favorite pancake fillings:
- Chocolate chips
The possibilities are endless! You can make pancake so many ways. Just to name a few, ricotta lemon pancakes, chocolate pancakes…And you know what that means? It means more fun pancake recipes are coming! Stay tuned 🙂
How can anyone deny a huge stack of fluffy pancakes for breakfast?! Serve them with some buttermilk syrup and they will be loved by the entire family. For more pancake recipes, check out our German Pancakes and buttermilk pancakes.
Fluffy + Delicious
I don’t know about you, but I want my pancakes fluffy and big. This recipe for fluffy buttermilk pancakes is so easy and so tasty. We love our classic Buttermilk Pancakes, but today’s version is our new favorite.
Once you see how easy these are to make, you’ll want to try these guys ASAP. They’re simple, gorgeous and great for any breakfast!
My family asks me to make pancakes almost daily. Stack the pancakes up high, top it with fresh fruit, and drizzle on lots of syrup. We promise everyone will love them!
How to make Fluffy Pancakes?
Ever wonder what the secret is to making fluffy pancakes? I am going to tell you!
THE SECRET. Let the batter SIT for 10 minutes for adding it to the griddle.
Having baking powder and baking soda help too. But, letting the batter sit will give you the fluffiest softest award winning pancakes ever!
BUTTERMILK. This recipe calls for ¾ cup of buttermilk. I almost never have buttermilk in my fridge. But don’t worry – I have a trick for that. If you don’t have buttermilk, add 1 tablespoon of vinegar and ¾ cup milk to a medium bow and let “sour” for 5 minutes.
PANCAKE BATTER. Combine the flour, sugar, baking powder, baking soda and salt in a large bowl and mix it all together. Set aside. Whisk the egg and butter into the buttermilk and mix together. Add the flour mixture and whisk until lumps are gone. Let batter set for 10 minutes (remember- fluffy pancakes!).
COOK. Heat a skillet over medium heat and spray with cooking spray. Pour ¼ cups of the batter onto the skillet and cook until bubbles appear on the top (about 2-3 minutes). Flip with a spatula and cook the other side until browned.
ADDING FRUIT. Feel free to add fruit to your fluffy pancakes. We sometimes add raspberries, blueberries, or strawberries straight in the batter before cooking! You can even add in some chocolate chips for a fun twist.
Best Toppings + STORING TIPS
There are so many great options as to what you can top your pancakes with. Depends on what you like most, but here are some of our favorite ideas:
- maple syrup
- powdered sugar
- fresh berries
- chocolate chips
Can you make these ahead of time? The batter for this can be made up to 2 days in advance if stored in the fridge properly. The pancakes made, also can last 3-4 days if placed in a Ziploc bag and stored in the fridge. We recommend placing a layer of wax paper between each pancake to keep them from sticking.
Can you freeze them? Yes! We like to place them on a baking sheet in the freezer, and freeze for an hour and then stack and place in a freezer-safe bag and place back in the freezer.
What to serve with pancakes? For a more complete breakfast, try any of these incredible breakfast recipes to serve alongside your fluffy pancakes!
Simple, soft, fluffy pancakes, an essential that everyone should know. You’ve been good all week. Go on. You deserve freshly made homemade pancakes for breakfast tomorrow!
Homemade pancakes shouldn’t be complicated. It doesn’t matter if they come out wonky or with a splotchy surface instead of being a beautiful, even golden brown – after all, they’ll get smothered in toppings.
But they should be soft and fluffy. And in my world, not too sweet. Because….you know. Toppings. Load up on toppings!
Any day starting with homemade pancakes is a GREAT day!
What goes in homemade pancakes
This is what you need:
vanilla extract – optional
No buttermilk, no baking soda / bi carb, no yoghurt. You only need baking soda for an extra fluff boost when you have add ins in pancakes, like Blueberry Pancakes, because it weighs the batter down.
And of course TOPPINGS! Why limit yourself to just butter and maple syrup? See below for all sorts of ideas!
Pancakes Toppings – what to put on pancakes
Butter and maple syrup – the classic!
Maple syrup alternatives – honey, golden syrup and other sweet syrups suitable for eating raw
Lemon and sugar – one of my favourites! Light sprinkle of sugar and a squeeze of lemon
Strawberries and cream! Pictured below – layer it up like a cake, sandwiching the pancakes with whipped cream and sliced strawberries, then finish with a dusting of icing sugar / powdered sugar;
Sinfully rich sauces – like caramel sauce, chocolate sauce, butterscotch sauce, peanut sauce, anything!
Lemon curd, fruit compotes and sauces – like blueberry sauce (try the one in this Blueberry Cheesecake), Strawberry Sauce (use the one in this Strawberry Cheesecake) or try the warm apple topping in this Apple French Toast
BACON and maple syrup – YES!
Sprinkle of nuts
Fresh fruit – chop it, pile over pancakes with cream!
Ice cream – add a scoop onto a stack and drizzle with maple syrup, chocolate sauce, caramel sauce. Don’t forget the whipped cream!
Dusting of cinnamon and sugar
Pro tip: Keep a STANDBY PANCAKE MIX!
Homemade pancakes aren’t complicated to make, but sometimes it’s that much more appealing if there’s a ready made mix in the cupboard, just like the ones you can buy at the store!
Just measure out the dry ingredients and pop them in a ziplock bag, jar or airtight container, then when you want to make fresh pancakes, just add the wet ingredients!
To make a handy shake ‘n pour bottle like pictured above, you’ll need a 1.5L/1.5Qt+ bottle to leave enough headroom for the required liquids + shaking. I mix the wet ingredients in a jug then pour it in then shake away!
Now, go forth and elevate your morning by making a big stack of these soft, fluffy, golden pancakes! TELL ME what you top YOURS with! – Nagi xx
WATCH HOW TO MAKE IT
Simple Fluffy Pancakes recipe video!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.