This recipe is the Best Fluffy Pancakes recipe! Itโs my go to recipe for pancakes from scratch. Theyโre soft, fluffy, and so good โ perfect every time.
Thanks to buttermilk, baking powder, and baking soda, these buttermilk pancakes bake up fluffy every time we make them. This is a keeper recipe for sure!
Making your own fluffy pancakes taste so much better than a mix and are way better than frozen. In fact, I love to make pancakes and freeze them because I hate making breakfast in the morning. If theyโre made the night before or in the freezer, all you have to do is pull one out and heat it up.
Getting the perfect fluffy pancake is a little bit of a science, but this perfect pancake recipe is easy but also super fluffy. These start out flat but you can watch them rise as you cook them, resulting in a super fluffy and perfect pancake.
Ingredient Notes
- Milk: This recipe calls for milk and vinegar, but you can replace both of those with buttermilk. I separate them because that way you can use any kind of milk (or non-dairy milk like almond milk or oat milk).
- Baking powder: It is important to have this to make your pancakes light and fluffy. Pancakes arenโt baked, but theyโre still a form of cake, right? So baking powder, as in cake, will help the pancakes rise and be tender.
- Baking soda: This is also important, in this recipe. To work, baking soda needs to have a chemical reaction with an acid which is why I add the vinegar. During that chemical reaction, bubbles are created. Those bubbles expand during cooking, leaving a light and airy pancake.
- Vinegar: Added to the milk, this creates a sort of homemade buttermilk. You can also use lemon juice (and donโt worry, your pancakes wonโt be lemon).
How to know when to flip pancakes:
You will know to flip your pancakes when the batter starts to bubble on the top! If the other side is golden โ youโre good!
If your pancake is browning before the bubbles form, turn the heat down on your pan or griddle.
How to make Fluffy Pancakes
- Preheat griddle 350ยฐF or heat frying pan or skillet over medium heat. You know the pan is ready when a fleck of water โdancesโ in the pan.
- If using milk, add vinegar or lemon juice to the milk and let it sit while you whisk the dry ingredients.
- I combine flour, sugar, salt, baking powder, and baking soda in a large bowl, then I whisk my wet ingredients (egg, milk, and oil) and then whisk into the flour mixture.
- Add the pancake batter to the pan and flip once all the bubbles form and start to pop.
- These are perfect served with a side of bacon, sausage, or no egg breakfast casserole.
WANT TO SAVE THIS RECIPE?
Storing Pancakes
- Serve pancakes warm. Iโll often layer them on a baking sheet and place in a 200ยฐF oven to keep them warm while Iโm flipping the rest.
- To store, let them totally cool and place pancakes in a single layer between paper towels. Store in an airtight container in the refrigerator.
- Freeze between paper towels in a ziploc bag for up to one month. Reheat in the microwave or the toaster or air fryer.
Expert Tips
- This recipe makes about 8-10 pancakes, depending on size. You can add anything you like to the batter, like sprinkles or blueberries.
- You know your pan is ready to cook 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.
- Important: baking soda reactions donโt last a long time. In order for these to be fluffy and absolutely perfect, cook them immediately. Donโt let the batter sit.
- Use nonstick cooking spray to make sure the pancakes donโt stick.
- Serve with lots of maple syrup!
The BEST Fluffy Pancake Recipe
Ingredients
- 1 cup (124g) all-purpose flour
- 2 tablespoons (25g) granulated sugar
- ยผ teaspoon salt
- ยฝ teaspoon baking soda
- 1 teaspoon baking powder
- 1 large egg
- 2 tablespoons vegetable oil or melted butter
- 1 cup (237ml) milk see note
- 1 teaspoon vinegar or lemon juice see note
Instructions
- Preheat griddle 350ยฐF or heat frying pan over medium heat until a fleck of water โdancesโ 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, lemon juice, milk (or buttermilk), and oil. Whisk until combined (batter may be slightly lumpy). Cook pancakes immediately so the bubbles created by the baking soda donโt dissipate.
- Youโll 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 theyโre 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.
It was one of those nights where the smell of bacon with pancakes was called for to comfort loved ones.
Much to my surprise I didnโt have my favorite pancake mix.
Did not panic and found this recipe.
Thank you for this recipe and your bliog
on makng these perfectly.
Family loved them.
They do fluff up once on the griddle and
take a little longer to flip but itโs worth
mentioning I will never buy pancake/waggle mix again.
Thanks for a great recipe that is easy!?????
My family loves this recipe n I tried it nearly 2 months ago and have been making them every sense. Thank You!!
Very good recipe..we even doubled it to have enough for dinner and breakfastโฆvery YUMMY
Good recipe! Fluffy, but I added little more baking powder a more fluffier batter
OMG ! Make these right now ! Super easy. Fluffy and delicious. Used milk w white vinegar. Kept warm in low oven until ready to serve !
This is the BEST and EASIEST and LIGHTEST recipe for pancakes !!
Make this today; donโt wait !