Fluffy Pancakes {From Scratch!} – WellPlated.com


This golden batch of Fluffy Pancakes is tender, begging to be stacked sky-high, and reminds me of the precious moments with the man who introduced me to them, my dad.

Best Fluffy Pancakes in a stack with maple syrup

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For my sisters, dad, and me, weekend breakfast was a sacred ritual.

My dad took time to cook us something special every weekend, always with a side of bacon (recommended: Oven Baked Bacon or Air Fryer Bacon).

While we got “fancy” with our pancakes every now and then (see Banana Oatmeal Pancakes and the Apple Cinnamon Pancakes in my cookbook), classic fluffy pancakes were the ones my dad made most.

I lost my dad very suddenly when he was just 45 years old. Today would be his 61st birthday.

Cooking pancakes keeps me feeling connected to him.

A stack of fluffy pancakes with butter and maple syrup
  • My dad’s easy fluffy pancake recipe was directly out of an old, beat-up copy of the Better Homes and Gardens Cookbook (the pancake page was very crusty).
  • We always had the ingredients around—flour, milk, eggs, baking powder and soda, a touch of canola oil, and sugar. By the time I was 10, he knew it by heart.
  • The recipe in the Better Homes most recent edition (the one on my shelf) has been updated to a buttermilk pancake recipe, but buttermilk wasn’t listed as an ingredient in the original one my dad used.
  • We didn’t even use the old buttermilk substitution trick of making fluffy pancakes with vinegar, and they still tasted FAB.

Translation: these pancakes were EASY and you don’t need to buy buttermilk. Huzzah!

Easy fluffy pancakes in a stack with syrup and bites taken

5 Star Review

“They came out perfectly fluffy. I’ve never made pancakes from scratch before and these were super simple. I am definitely using this as my go-to recipe for pancakes from now on.”

— Deborah —

Despite their thickness, my dad’s pancakes remained pillowy soft and melted on my tongue like the daintiest of flapjacks (if you are a fan of tender pancakes, be sure to check out Coconut Flour Pancakes).

I realize that with a few rounds of Google, I could find my dad’s version of this fluffy pancake recipe, but to be honest with you, I’d rather not.

Between the Peach Pancakes and Oatmeal Pancakes that I’m busy dreaming up (and devouring) for this little corner of the internet, it’s not often that I stir together a simple batch of pancakes like these.

I like not obsessing over them.

The version of fluffy pancakes I’m giving you today is my favorite rendition so far.

They’re pretty much perfect, especially when made with love.

Perfect fluffy pancakes with a bite cut out

How to Make Fluffy Pancakes

You don’t need to make fluffy pancakes with pancake mix.

Homemade pancakes are one of the easiest breakfasts to cook from scratch.

The taste (and the love they show) make them worth it every time.

How to Make Fluffy Pancakes

  • DO NOT OVERMIX. Stop mixing the batter as soon as it is moistened. In this fluffy pancake batter, the lumps are your friend.
  • Let Your Batter Rest. Letting your pancake batter rest for 10 minutes will allow the batter to come together, resulting in fluffier pancakes.
  • Start with a Test. As with my Strawberry Crepes, treat your first pancake as a test. Take note of how it turns out, then adjust the heat and cook time accordingly.
  • Bring the Heat. Make sure your skillet/griddle is hot BEFORE you add the batter. The heat will kickstart the rising process.
  • Adjust the Heat as Needed. With thick pancakes like these, it is a balance between keeping the griddle hot enough to turn the outsides golden, without burning them before the insides cook through. Don’t be afraid to adjust as you go.

The Ingredients

  • Flour. All-purpose flour helps make sure these pancakes are light and fluffy.
  • Sugar. For a sweet, tender, and moist pancake.
  • Baking Powder + Baking Soda. What causes a pancake to be fluffy and rise? These two ingredients are key. They work together to keep the batter light and airy, creating fluffier pancakes.
  • Milk. The all-important liquid agent in our pancake batter.

Does Milk or Water Make Pancakes Fluffier?

Milk helps make pancakes fluffier than water. Since milk is thicker than water, it creates a thicker batter. Further, if you use whole milk or low fat milk, the fat content helps yield tender, fluffy results.

  • Egg. Gives the pancakes structure. The yolk is also responsible for added richness and color.

Tip!

Run out of eggs? You can still make good pancakes without eggs. See these Vegan Pancakes for a recipe.

  • Canola Oil. Helps keep the pancakes moist.
  • Vanilla. The secret to a truly delicious pancake (in my opinion). A touch of vanilla makes them taste especially warm and cozy.

The Directions

A flour mixture in a bowl for pancake batter
  1. Stir the dry ingredients together.
Liquid ingredients being whisked
  1. Mix the wet ingredients together in a separate bowl.
Pancake Batter being stirred in a bowl
  1. Stir the wet ingredients into the dry ingredients.
Four pancakes on a griddle
  1. Pour about 1/4 cup batter onto a pre-heated skillet or griddle. Cook for 2 minutes per side. Repeat until batter is gone. DIG IN!

Storage Tips

  • To Store. Refrigerate pancakes in an airtight storage container for up to 4 days. 
  • To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave. 
  • To Freeze. Place pancakes in a single layer on a baking sheet and freeze until solid. Transfer the frozen pancakes to an airtight freezer-safe storage container for up to 3 months. Reheat from frozen in the toaster or as directed above. 

Meal Prep Tip

Multiply the recipe as needed to ensure you’ll have extra pancakes. Freeze the pancakes as directed above. Reheat pancakes throughout the week with your desired toppings for easy, quick breakfasts.

What to Serve with Fluffy Pancakes

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A stack of fluffy pancakes with syrup being drizzled over the top

Recommended Tools to Make this Recipe

Stovetop Griddle

This non-stick stovetop griddle is perfect for pancakes, French toast, sandwiches, and so much more. It’s dishwasher-safe too.

Best Fluffy Pancakes in a stack

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

These fluffy pancakes are tasty, delightfully tender, and perfect for lazy weekends in cozy slippers.

They also make a lovely birthday breakfast, if I do say so myself. Happy Birthday, Daddy. Love you always.

Frequently Asked Questions

Can I Use Dairy-Free Milk?

Yes, that will be fine! I recommend almond milk or cashew milk for a natural flavor. A can of light coconut milk can also be used.

Can I Add Mix-Ins to my Pancakes?

Absolutely! To make chocolate chip, blueberry, or nut fluffy pancakes, fold 1/3 to 1/2 cup of your mix-ins into the batter. You also can sprinkle the mix-ins on top of the pancakes as they cook prior to flipping. This method works well for banana slices and is also yummy with Healthy Granola sprinkled on for crunch.

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons canola oil
  • 1/4 teaspoon pure vanilla extract
  • Butter or pure maple syrup, or other toppings, for serving

  • Place rack in center of oven and preheat to 200 degrees F. Have a large baking sheet or pan on hand. Heat a large, non-stick skillet or griddle over medium.

  • In a medium mixing bowl, stir together the flour, sugar, baking powder, and salt. Set aside.

  • In a large measuring cup or another medium mixing bowl, combine the milk, egg, canola oil, and vanilla.

  • Add egg mixture all at once to the dry mixture. Stir with a fork just till moistened (batter should be lumpy).

  • Once the skillet is properly heated (do not add the batter when the skillet is cold), lightly grease the skillet with butter or cooking spray. Pour 1/4 cup batter onto the skillet. Cook about 2 minutes on each side, until the pancakes are golden brown. When the batter forms a bubbly surface and the edges are dry, it is time to flip. Turn to the second side and cook until golden. Remove to a baking pan and place in the preheated oven to keep warm until ready to serve. Repeat with remaining batter. Serve immediately with butter, pure maple syrup, or any other topping you fancy.

  • TO STORE: Refrigerate pancakes in an airtight storage container for up to 4 days. 
  • TO REHEAT: Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave. 
  • TO FREEZE: Place pancakes in a single layer on a baking sheet and freeze until solid. Transfer the frozen pancakes to an airtight freezer-safe storage container for up to 3 months. Reheat from frozen in the toaster or as directed above. 

Serving: 1(of 8)Calories: 115kcalCarbohydrates: 15gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 22mgPotassium: 170mgFiber: 1gSugar: 3gVitamin A: 88IUCalcium: 86mgIron: 1mg

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Memories of My Dad

It took me years to start talking about my dad comfortably with new people I met. Now, I find peace (and sadness, but happiness too) sharing about him. Here are some of the things I remember. Thanks for reading. ♥

  • He was a wonderful man, a loving father, and fiercely dedicated to family game night.
  • He tried to hold my hand in public until the age it became embarrassing, and I wouldn’t let him.
  • He taught me to ride a bike and to drive.
  • We used to run together; I thought we were the same pace but now I realize he slowed down for me.
  • His favorite dessert was German chocolate cake (you can find my fave recipe for it in my cookbook).
  • He ended every conversation with, “I love you.”
  • He made the world’s fluffiest pancakes every Saturday morning.




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