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This Fluffy Pancake Recipe is the best stack of pancakes you will ever have! The pancake batter is so easy to make, and baking them is even easier. This is the best recipe for all the busy mornings, you’ll never use a mix again once you try this recipe.
Best Fluffy Pancakes Recipe
Pancakes are some of my favorite breakfasts because they taste great and are incredibly easy to make. These are even freezer friendly so you can have pancakes ready to go when you are!
This recipe is extra fluffy because it uses a combination of buttermilk, baking soda and baking powder. Baking powder is most often used in pancakes because regular pancake batter doesn’t contain acid that would activate baking soda. However, this fluffy pancake recipe uses both baking powder and baking soda. The baking soda is activated with the acid in the buttermilk. The extra leavening and the acid results in an extra fluffy pancake recipe. Serve these with syrup, powdered sugar, or spread with crock pot apple butter.
Ingredients Needed
- Granulated Sugar: You can also use brown sugar
- Baking Soda: Baking soda is activated by the buttermilk and the two work together to produce an extra fluffy pancake!
- Baking Powder: To help them be extra fluffy!
- Vegetable Oil: You can substitute this for melted butter!
- Buttermilk: Buttermilk is the best way to get a fluffy pancake! If you don’t have any buttermilk on hand, make your own!
How to make Fluffy Pancakes
- Preheat griddle 350°F or heat frying pan or large skillet over medium heat.
- If using milk, add vinegar or lemon juice to the milk and let it sit while you whisk the dry ingredients.
- Whisk flour, sugar, salt, baking powder, and baking soda in a medium bowl.
- Whisk egg, buttermilk, and oil and add the wet ingredients to the flour mixture. Whisk until combined (batter may have small lumps). Cook pancakes immediately so the bubbles created by the baking soda don’t dissipate.
- You’ll know your pan is hot when the water dances: flick a bit of water on the pan. If it dances around (i.e. boils), your pan is ready. If it sits, let it heat up a bit longer.
- Pour about 1/8 to 1/4 cup batter onto griddle. Cook pancakes, flipping halfway, on griddle or in pan greased with cooking spray. You know they’re ready to flip when the bubbles form on the top and start to pop and the bottom is golden. Serve warm with syrup.
Expert Tips
- You will know the pancakes are ready to be flipped in the pan when they start to bubble on top!
- I love serving these with strawberries and blueberries on the side, along with pancake syrup or maple syrup.
- The secret to fluffy pancakes is using baking soda, baking powder and buttermilk!
- You can use any kind of milk: regular, nonfat, almond milk, or oat milk.
- To keep the pancakes warm while cooking them, preheat the oven to the lowest temperature and add cooked pancakes to a baking sheet set in a single layer on the middle rack.
- Freeze between paper towels in a ziploc bag for up to one month. Reheat frozen pancakes in the microwave or in the toaster.
FAQs
Yes you can! Freeze them in airtight freezer bags, separated by paper towels so they are easy to grab and go! You can freeze them for up to 3 months!
Easy Fluffy Pancake Recipe
Recipe Video
Ingredients
- 1 cup (124g) all-purpose flour
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 large egg
- 2 tablespoons vegetable oil or melted butter
- 1 cup (237ml) buttermilk
Instructions
- Preheat griddle 350°F or heat frying pan over medium heat until a fleck of water “dances” in the pan.
- If using milk, add vinegar or lemon juice to the milk and let it sit while you whisk the dry ingredients.
- Whisk flour, sugar, salt, baking powder, and baking soda.
- Add egg, buttermilk, and oil. Whisk until combined (batter may be slightly lumpy). Cook pancakes immediately so the bubbles created by the baking soda don't dissipate.
- You’ll know your pan is hot when the water dances: flick a bit of water on the pan. If it dances around (i.e. boils), your pan is ready. If it sits, let it heat up a bit longer.
- Cook pancakes, flipping halfway, on griddle or in pan greased with cooking spray. You know they’re ready to flip when the bubbles form on the top and start to pop and the bottom is golden. Serve warm with syrup.
- Freeze between paper towels in a ziploc bag for up to one month. Reheat in the microwave.
Recipe Notes
- You will know the pancakes are ready to be flipped in the pan when they start to bubble on top!
- You can use any kind of milk: regular, nonfat, almond milk, or oat milk.
- To keep the pancakes warm while cooking them, preheat the oven to the lowest temperature and add cooked pancakes to a baking sheet set in a single layer on the middle rack.
- Freeze between paper towels in a ziploc bag for up to one month. Reheat frozen pancakes in the microwave or in the toaster.
I’ve made these several times all ways (buttermilk, 1/2 milk and Greek yogurt) but today I made them with 1/2 C. 2 % milk and 1/2 C. Full fat sour cream. Whoa!!!! Fluff, fluff, fluffy! This is the only way I’m making these from now on. Deeeeelicious!!
Best pancakes ever, so light and fluffy. Thank you
Didn’t have buttermilk the first time so I did the milk/vinegar trick. The pancakes were very thin, still tasty though. Second time I used 1/2 C. Whole milk, 1/2 C. Greek yogurt. This is the secret! Thick, fluffy and absolutely mouthwatering. I’ll never buy a box mix again!
These were delicious! I used kefir (cultured low-fat milk yogurt) in place of the buttermilk and added fresh blueberries. Fluffy, light and perfectly sweet. No more box mix for me!
Quick and easy recipe with amazing results. Whole family loved these pancakes including our picky eater.
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