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.
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A weekend tradition to make your own.
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.
My dad’s easy fluffy pancake recipe was directly out of an old, beat-up copy of the Better 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!
Instead of fancied up Peach Pancakes and Oatmeal 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).
5 Star Review
“They came out perfectly fluffy. I’ve never made pancakes from scratch before and these were super simple. I am definitely using this as my go-to recipe for pancakes from now on.”
— Deborah —
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.
Fluffy Pancakes Recipe
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Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup milk
- 1 large egg
- 2 tablespoons canola oil
- ¼ teaspoon pure vanilla extract
- Butter or pure maple syrup, or other toppings, for serving
Instructions
- Place rack in center of oven and preheat to 200 degrees F. Have a large baking sheet or pan on hand. Heat a large, non-stick skillet or griddle over medium heat.
- In a medium mixing bowl, stir together the flour, sugar, baking powder, baking soda and salt. Set aside.
- In a large measuring cup or another medium mixing bowl, combine the milk, egg, canola oil, and vanilla.
- Add egg mixture all at once to the dry mixture. Stir with a fork just till moistened (batter should be lumpy).
- Once the skillet is properly heated (do not add the batter when the skillet is cold), lightly grease the skillet with butter or cooking spray. Pour 1/4 cup batter onto the skillet. Cook about 2 minutes on each side, until the pancakes are golden brown. When the batter forms a bubbly surface and the edges are dry, it is time to flip. Turn to the second side and cook until golden. Remove to a baking pan and place in the preheated oven to keep warm until ready to serve. Repeat with remaining batter. Serve immediately with butter, pure maple syrup, or any other topping you fancy.
Notes
- 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.
Nutrition
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Memories of My Dad
It took me years to start talking about my dad comfortably with new people I met. Now, I find peace (and sadness, but happiness too) sharing about him. Here are some of the things I remember. Thanks for reading. ♥
- He was a wonderful man, a loving father, and fiercely dedicated to family game night.
- He tried to hold my hand in public until the age it became embarrassing, and I wouldn’t let him.
- He taught me to ride a bike and to drive.
- We used to run together; I thought we were the same pace but now I realize he slowed down for me.
- His favorite dessert was German chocolate cake (you can find my fave recipe for it in my cookbook).
- He ended every conversation with, “I love you.”
- He made the world’s fluffiest pancakes every Saturday morning.
I made these pancakes for our Sunday morning breakfast and they were so delicious. And very fluffy! We loved them. I used a tortilla warmer to keep them warm and that worked perfectly. I served them with maple syrup and fresh berries. So good! No need to try any other pancake recipe because these fluffy pancakes are truly the best!
That is such a great idea, Annika! Thank you for sharing!
Just got the recipe link and had to try it out immediately.
These are so good! I made just one change- added some pureed cottage cheese to add some protein- came out so well. This one’s a keeper!
Such a great idea! Thank you TBC!