Fluffy Homemade Pancakes Recipe: The Perfect Breakfast Every Time
Make the softest, fluffiest, golden pancakes using simple ingredients and expert cooking techniques.
This step-by-step pancake recipe is beginner-friendly, quick, and customizable — ideal for busy mornings,
weekend brunches, or sweet cravings.
Whether you’re making pancakes for your kids, partner, or yourself, this recipe guarantees restaurant-style
results at home.
Quick Recipe Overview
| Difficulty | Easy |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 10 minutes |
| Total Time | 20 minutes |
| Servings | 8 pancakes |
| Flavor Profile | Soft, fluffy, slightly sweet, buttery |
| Why You’ll Love It | Uses everyday ingredients, extra fluffy texture, customizable |
Ingredients for Pancakes
Dry Ingredients
- 1 ½ cups (190g) all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ½ tsp salt
Wet Ingredients
- 1 ¼ cups (300ml) milk
- 1 large egg
- 3 tbsp melted butter (or oil)
- 1 tsp vanilla extract (optional but recommended)
Optional Add-ins
- Chocolate chips
- Blueberries
- Cinnamon
- Mashed banana
- Protein powder
Ingredient Tips (Chef-Approved)
- Use fresh baking powder for maximum fluffiness. Expired baking powder makes pancakes flat.
- Room-temperature milk & eggs help reduce lumps and improve texture.
- Do not overmix the batter — small lumps are okay and help keep pancakes fluffy.
How to Make the Fluffiest Pancakes (Step-by-Step)
Step 1: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
This helps ensure even rising and no clumps.
Step 2: Mix Wet Ingredients
In another bowl, whisk together the milk, egg, melted butter, and vanilla extract.
Make sure the butter is warm but not hot so it doesn’t cook the egg.
Step 3: Combine Wet & Dry
Pour the wet mixture into the dry ingredients. Gently stir with a spatula or whisk
until just combined.
Chef Tip: Do not overmix — a few small lumps are normal. Overmixing leads to dense pancakes.
Step 4: Rest the Batter
Let the batter rest for about 5 minutes. This allows the baking powder to activate and results
in extra fluffy pancakes.
Step 5: Cook the Pancakes
Heat a non-stick pan or griddle over medium heat and lightly grease it with butter or oil.
Pour about ¼ cup of batter for each pancake.
Cook until bubbles form on the surface and the edges look set (about 1–2 minutes),
then flip and cook for another 1–2 minutes until golden and cooked through.
Step 6: Serve Warm
Stack the pancakes on a plate and serve immediately with your favorite toppings
while they are still warm and fluffy.
Expert Chef Tips for Perfect Pancakes
- Use medium heat to avoid burning the outside before the inside is cooked.
- Do not press down on pancakes while cooking — this squeezes out air and makes them dense.
- Add a teaspoon of lemon juice to the milk to create a buttermilk-like effect for extra softness.
- For extra thick pancakes, reduce the milk slightly.
- For extra fluffy Japanese-style pancakes, separate the egg and fold in whipped egg whites at the end.
Delicious Pancake Variations
Chocolate Chip Pancakes
Fold chocolate chips into the batter before cooking for a sweet, dessert-like twist.
Banana Pancakes
Add ½ cup mashed ripe banana and a pinch of cinnamon to the batter for natural sweetness.
Blueberry Pancakes
Sprinkle fresh or frozen blueberries onto each pancake after pouring the batter into the pan.
Healthy Whole Wheat Pancakes
Swap half of the all-purpose flour with whole wheat flour for added fiber and a nutty flavor.
Vegan Pancakes
- Use almond or oat milk instead of dairy milk.
- Replace the egg with 1 tbsp ground flaxseed mixed with 3 tbsp water (rest 5 minutes).
- Use oil instead of butter.
Serving Suggestions
Top your pancakes with:
- Maple syrup
- Whipped cream
- Butter
- Fresh berries
- Nutella or chocolate spread
- Yogurt and fruit
- Peanut butter
- Honey and banana slices
Perfect pairings:
- Hot chocolate or coffee
- Fresh fruit smoothie
- Scrambled eggs or omelette
Nutrition Information (Approx. per Pancake)
| Calories | ~95 kcal |
|---|---|
| Carbohydrates | ~13 g |
| Protein | ~2.5 g |
| Fat | ~3.5 g |
Note: Values will vary based on ingredient brands and toppings.
A Short History of Pancakes
Pancakes are one of the oldest prepared foods in history, with versions dating back over 30,000 years.
Ancient Greeks and Romans made pancake-like dishes using wheat flour, olive oil, honey, and milk.
Today, almost every culture has its own version of pancakes — from fluffy American pancakes and thin French crêpes
to Indian dosa and Ethiopian injera. This recipe follows the classic American-style fluffy pancake tradition.
Storage & Meal Prep Guide
How to Store
| Method | How Long | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Store in an airtight container once completely cooled. |
| Freezer | Up to 2 months | Wrap pancakes individually or layer with parchment paper in a freezer-safe box. |
How to Reheat
| Method | Time | Tips |
|---|---|---|
| Microwave | 15–20 seconds per pancake | Cover with a damp paper towel to keep them soft. |
| Toaster | 1–2 minutes | Great for slightly crispy edges; reheat from fridge or freezer. |
| Air Fryer | 1–2 minutes | Use low temperature to avoid drying them out. |
Frequently Asked Questions
Why are my pancakes not fluffy?
The most common reasons are overmixing the batter or using old baking powder. Mix gently and
make sure your baking powder is fresh.
Can I make the batter ahead of time?
For best results, cook pancakes immediately. However, you can refrigerate the batter for up to 8 hours.
Stir gently before using.
Can I use water instead of milk?
Yes, but the pancakes will be less rich and less fluffy. Milk (or plant milk) gives better flavor and texture.
How do I make pancakes without eggs?
Replace the egg with 1 tbsp ground flaxseed mixed with 3 tbsp water (rest 5 minutes) or ¼ cup applesauce.
How do I prevent pancakes from sticking?
Use a good non-stick pan and lightly grease with butter or oil before each batch. Avoid very high heat.
