Fluffy Pancakes

Look no further, because a steaming stack of the world's Best Fluffy Pancakes are right here! Weekends will never be the same again. No buttermilk needed!

SIMPLE. EASY. QUICK. FLUFFY. This is a reliable pancake recipe you will ever find, full of tips and tricks to help you good your pancake batch.

NO FAIL WEEKEND PANCAKE RECIPE

Every single Sunday morning begins with pancakes… and ends with leftover pancakes. These are everything you want in a pancake. They're soft and so fluffy… each mouthful melts in your mouth, making this great recipe from scratch is so much better than the store bought powdered mix. You'll be reaching for more than one… stack. Possibly. Probably.

On the stove

It all starts with the batter. Too thick and they will be gluggy and undercooked on the inside. Too runny, and the pancakes will spread out and won't fluff up. We like to test the batter with our spoon or ladle, lifting it gently above the rim of the bowl. It has to be thick, but able to run slowly and nicely off the spoon. A couple of lumps is okay, but we do like to smooth out our batter as much as we can, gently with a wire whisk.

HOW TO COOK good PANCAKES

1. Preheat your good quality, non stick pan, skillet or griddle on medium heat first. Once it's hot, lower the heat down to low-medium heat. Wait about two minutes. This part is crucial and so worth it. Lightly grease the pan with a small amount of butter (yes, even on non stick pans), and wipe away any excess butter with a sheet of paper towel.
2. Use a 1/4 cup-sized measuring cup to pour your batter so you get good, evenly sized pancakes. Start pouring from the middle, then continue pouring slowly in a circular motion so that the batter spreads into good round shapes.
3. Allow the pancakes to cook properly! Don't rush them on high heat, or flip them too early. Let that under-side cook to a beautiful golden brown colour, and when bubbles start forming on top and around the surface (batter side), they are ready to flip.
4. How to get that flip perfected without creating lopsided pancakes? Grab a good, plastic spatula and slide it underneath the pancake. Use your wrist to gently flip them instead of using your whole arm. You'll know what we mean when you're in front of your pan ready to flip. This makes a huge difference.

Behold… good pancakes. Almost like a good sponge cake!

Did You Love It?

We love breakfast and love cooking for our entire family and get the kids to help. After all these years, we've been able to create, make, and taste a lot of recipes that just COMPLETE your table.

If you love fluffy pancakes as much as we do, see our list of pancake tuesday recipes. There are plenty of other brunch recipes on the site that follow the same idea. Things like cappuccino pancakeswhich add a little coffee flavor to the batter, or pafflesa mix between pancakes and waffles with crispy edges and a fluffy texture.

For something savory, try a simple brunch frittata or classic eggs benedict.

For something creamy, dishes like turkish classic eggs with garlicky yogurt or simple poached eggs on toast fit right into the same kind of brunch spread.

My top FAQ's

We get asked this question a lot, and unfortunately the answer is NO. The secret to this easy recipe comes from mixing the baking soda, baking powder and milk. It gives off a chemical reaction creating bubbles and lift for the batter. This is the crucial step in getting the good rise making the pancakes the world's fluffiest.

Never store the pancake batter in the refrigerator as you will get flat pancakes. You can cook them ahead of time and store them in an airtight container in the fridge for up to 3-4 days. The cooked pancakes can be reheated in the microwave on high for 30 sec, making sure they are covered with a damp paper towel, trapping the moisture in. Alternatively you can heat them in the oven, preheating it to 350°F (175°C), make sure they are on a baking sheet in a single layer for 5-8 mins.

In the recipe card we have given the option of taking out the sugar and replacing it with sweetener like Splenda, making this suitable for prediabetics. We would suggest serving the pancakes with sugar free maple syrup, sugar free chocolate chips (like Bake Believe or Choc Zero brands), blueberries and strawberries as they have low glycemic index.

What you need

• 2 cups all-purpose or plain flour
• 1/4 cup granulated sugar or sweetener
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 cups milk
• 1/4 cup butter
• 2 teaspoons pure vanilla extract
• 1 large egg

Method

1. Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large bowl. Make a well in the centre to add the wet ingredients.
2. Use a wire whisk to combine the milk, slightly cooled melted butter, vanilla, and egg first, then slowly fold them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that's okay).
3. Set the batter aside and allow to rest while heating up your pan or griddle.
4. Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
5. When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
6. Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!