After several tries and many recipes later, I finally found a good ingredient combination to produce those nice, fluffy pancakes we all crave in the morning. I went through several stacks of pancakes – flat ones, dry ones, tastes-of-only-flour ones. . . But I think this one definitely did it!

You will need:

  • 1 1/2 cups of flour
  • 3 tablespoons of sugar
  • 2 teaspoons of baking powder
  • 1 teaspoon of salt
  • 1 teaspoon of baking soda
  • 2 eggs
  • 1 cup of milk
  • 2 tablespoons of melted butter
  • 1 teaspoon of vanilla extract

Firstly, with this recipe you want to keep your wet and dry ingredients separate until ready to combine. In one bowl, whisk together your flour, sugar, baking powder, salt, and baking soda. In another bowl, whisk room temperature eggs until fluffy. Then add milk, melted butter, and vanilla extract and stir until well combined.

Now you are ready to combine your wet and dry ingredients. Pour your wet mixture into your flour mixture and gently whisk or stir together. DO NOT OVER MIX. Lumps in your batter are good and will help in giving you fluffy pancakes. If you over mix, you risk ending up with flat, thin, pancakes.

Now, there is always a question on whether or not to leave the batter to rest for a couple of minutes either at room temperature or in the refrigerator. After some failed pancakes, I discovered it is better to use the batter right after you made it and not leave it standing. If you do not use it quickly, the air bubbles made by the baking soda reacting to the liquids, will diminish and your pancakes will not rise and have that fluffiness.

Cooking time! You don’t want your pancakes to burn, so use medium to low heat for this one. Spray your pan or griddle with a bit of cooking spray or you can use butter if you prefer. I would recommend using an ice cream scoop to pour the batter onto the pan. I find it easier to use and your pancakes come out more uniform in size. When the surface of your pancake starts bubbling and its sides are dry, it is ready to be flipped! Transfer your cooked fluffy pancakes to a plate and spread a bit of butter on them.

You can eat them with maple syrup or honey. Maybe with some fruit or with a fried egg, like I prefer. Whichever way you choose, get creative!

I hope you enjoyed this recipe and video tutorial for super yummy fluffy pancakes. Please share it with your friends via facebook or twitter, and don’t forget to leave me a comment below. Tell me what you think about this recipe and if you have a special way of making pancakes at home, I’d love to hear them! 🙂


How to Make Fluffy Pancakes From Scratch | Recipe

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3 thoughts on “Fluffy Pancakes Recipe”

  1. Fruit and honey on those pancakes sounds like the BEST way to eat them. They look uber fluffly like a cloud. Wait, was cloud in the ingredients *scrolls up* nope…interesting, how did you do that?!? LOL!

    Danielle | <3

  2. Congratulations on the recipe !. Just made the pancakes for breakfast and they turned out delicious, fluffy and light. I did not have vanilla extract . However, the pancakes are still very tasty. I would also need to confess that the eggs were not exactly at room temperature….left them outside the fridge for 30min or so. Something I found very useful and was not mentioned is if the pancakes freeze well. I am assuming it. Hopefully I can make a big batch and save it for a couple of times.
    I will never ever eat boxed pancakes. Thank you !!

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