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This fluffy pancake recipe is the one my family has been making for decades—and it never fails. The pancakes are buttery, perfectly sweet, and come out golden and light every time.
Want to try more? Don’t miss my pumpkin pancakes for cozy mornings or lemon ricotta pancakes for a bright, zesty twist.
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“These truly are the perfect pancakes! We use this recipe all the time!” – Jennifer
I’ve been enjoying this fluffy pancake recipe for years. They are absolutely perfect with crispy buttery edges and a fluffy texture on the inside. You really can’t go wrong with these and everyone loves them!
Fluffy Pancake Ingredient Notes
Whole Milk – Use organic whole milk. Milk provides structure and moisture to the recipe.
Butter – Unsalted butter is best for this recipe.
Eggs – Use large organic eggs when possible. Adds egg moisture and structure to the pancakes.
Vanilla Extract – Pure vanilla will enhance and add flavor to the pancakes.
All-Purpose Flour – We use King Arthur four. Flour adds structure to the pancakes. You can also use whole wheat flour if you prefer. Make sure you measure the flour properly when baking.
Granulated Sugar – Sugar will sweeten the batter. If you want a healthier option, try monk fruit sweetener. It will change the flavor of the pancakes, but it’s a great alternative.
Baking Powder – This will create a fluffy texture and help them rise.
How to Make Fluffy Pancakes (Step-by-Step)
Mix Wet Ingredients: Whisk together milk, melted butter, eggs, and vanilla in a large measuring cup.
Mix Dry Ingredients: In a bowl, whisk flour, sugar, baking powder, and salt.
Combine: Pour wet into dry and gently whisk—don’t overmix! A few lumps are perfect.
Heat the Griddle: Warm over medium-high (or 375°F for electric). Add butter and swirl to coat.
Cook: Scoop 1/3 cup of batter per pancake. Cook 2–3 minutes until bubbles form, flip once, and cook another 2–3 minutes.
Serve: Stack them high and serve warm. Repeat until all batter is used.
Eden’s Tips for Fluffy Pancakes
Don’t overmix! The batter should be lumpy—seriously, don’t worry about making it smooth. That’s how you get those fluffy pancakes.
Use a 1/3 cup scoop to portion out the batter. It keeps all your pancakes the same size (which just looks prettier on a plate).
Wipe the griddle between batches. I use a paper towel to clean off the old butter, then add a fresh pat before each new round. Keeps things golden, not burnt!
Only flip once. Let the bubbles form, then flip and finish cooking. No need to flip again!
Keep them warm in the oven. If you’re making a big batch, pop cooked pancakes onto a baking sheet in a 200°F oven so everyone gets warm pancakes at once.
Get creative with shapes! I use a squeeze bottle to make hearts, stars, and even spell out my kids’ names—it makes breakfast feel extra fun.
How to Store Leftover Pancakes
Refrigerate: Wrap in plastic or foil and store in an airtight container for up to 4 days.
Freeze: Stack with parchment between and freeze in a sealed bag for up to 3 months.
Reheat: Toast for crispy edges or microwave for 20–30 seconds. Thaw overnight if frozen.
Your Pancake Questions, Answered
A smooth griddle is best for making pancakes. The flat, broad surface gives you enough area to make multiple pancakes at once to speed up your cooking time.
Griddles also distribute even heat and the pancake batter won’t stick to the griddle while it’s cooking.
Don’t overmix the batter—lumps are good!
Use quality, fresh ingredients: real butter, organic eggs, and pure vanilla.
Cook on a buttered griddle for even browning and flavor.
Gently flip only once—resist the urge to press or double-flip!
There are so many fun variations, but here are three well-loved types:
American-style pancakes – light, fluffy, and perfect for maple syrup.
Crêpes – thin, delicate French-style pancakes, ideal for sweet or savory fillings.
Danish Aebleskiver – round, puffy pancakes often filled with jam or fruit.
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum for the best texture. The results are still fluffy and delicious!
It’s best to cook pancakes right after mixing the batter, but you can mix the dry ingredients the night before and whisk in the wet ingredients in the morning. If you refrigerate the full batter, give it a gentle stir before cooking.
Absolutely. Buttermilk will make the pancakes extra tender and give them a subtle tang. You can also make your own buttermilk by mixing 1 tablespoon of lemon juice or white vinegar with 1 cup of milk.
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If you make this fluffy pancake recipe, leave a comment and star rating below—I love hearing what you think! Happy Baking!
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Fluffy Pancake Recipe
Equipment
- Griddle
Ingredients
- 1 1/2 cups whole milk
- 3 tbsp melted butter
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 3/4 tsp baking powder
- 1 1/4 tsp salt
Instructions
- Whisk together wet ingredients – Milk, melted butter, eggs, and vanilla extract. I usually do this in a large glass measuring cup.
- Whisk together dry ingredients – In a medium mixing bowl, whisk flour, sugar, baking powder, and salt.
- Add the wet ingredients to the dry ingredients and give it a few whisks just to lightly combine. The batter should be lumpy!
- Preheat the griddle over medium-high heat. If using an electric griddle set the temperature to 375°F.
- Cook the pancakes – Add a good amount of butter to the griddle and push it around where the pancake batter will be. Add 1/3 cup dollops of batter onto the griddle. Add what you can, giving the battered space to spread and cook.
- Cook for 2 – 3 min on one side until bubbles form. Then flip and cook for another 2-3 minutes until golden brown. Do not flip the pancakes again.
- Once the pancakes are cooked, remove them from the griddle and onto a plate. Continue making more pancakes until the batter is gone.
- Enjoy – Serve these fluffy pancakes warm with butter and syrup!
Notes
- Do not over mix the batter. The batter should be lumpy and not smooth.
- Use a griddle or a large non-stick pan to cook the pancakes.
- Use 1/3 cup batter for each pancake.
- Carefully and gently wipe the griddle between pancakes and add new butter so the butter won’t burn. I usually do this with a paper towel.
- Always use, whole organic ingredients when possible.
- Never flip a pancake twice. Once you flip it let it cook on the other side and then remove it from he griddle.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These pancakes are so good! A must try!!
These truly are the perfect pancakes! We use this recipe all the time!
This is seriously the best pancake we’ve tried! My kids really loved it! Thanks for the recipe!
My teens love this recipe for breakfast! Pancakes have always been my teens go to comfort food! So delicious and very yummy! Definitely going to make these soon!
These pancakes are so good!! This recipe really makes the perfect pancake! They are so buttery, light, & fluffy!
You can never go wrong with pancakes for breakfast! We love this recipe!
This is my favorite pancake recipe! YUM!!!!!!