Fluffy Pancakes are the kind of breakfast that makes you linger at the table and pour a second cup of coffee. Maybe you’ve tried a few recipes and ended up with pancakes that felt dense or tasted bland. I’ve been there, and I wanted better. Fluffy Pancakes You’ll Want to Make Again and Again! That’s what this recipe delivers, every single time. Light, tender middles, golden edges, and a cozy vanilla aroma that fills your kitchen. 
Fluffy Pancake Recipe
Ingredients
- 1 and 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 and 1/4 cups buttermilk, at room temperature
- 2 large eggs, at room temperature
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- Butter or oil for the pan
Directions
In a medium bowl, whisk the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth. Pour the wet mixture into the dry, then mix gently until just combined. The batter should look a little lumpy, which is perfect for tender pancakes.
Let the batter rest for 10 minutes. This small pause allows the flour to hydrate and the leavening to activate, which helps with that signature fluff. Heat a nonstick pan or griddle over medium-low heat and lightly grease it. Scoop about 1/4 cup batter for each pancake. Cook until bubbles appear on top and the edges look set, about 2 to 3 minutes. Flip and cook the second side for 1 to 2 minutes more until golden and cooked through.
Serve with butter and warm maple syrup, or take it dessert-style with chocolate chips or a drizzle of caramel. If you’re in a chocolate mood, these chocolate pancakes with caramel drizzle make an amazing side-by-side treat with your stack.
Key tip: do not overmix. A few streaks of flour are okay.
How To Make Fluffy Pancakes
Quick Step-By-Step
Warm your liquids. Cold eggs and milk make the batter sluggish and the pancakes cook unevenly. Room temp ingredients help the batter come together without overmixing.
Whisk dry and wet separately. This keeps the leaveners evenly distributed so every bite gets a little lift.
Combine gently. Stir just until the flour disappears, then stop. Lumps are your friend.
Rest the batter. Give it 10 minutes on the counter. You’ll literally see it puff a bit.
Cook low and slow. Medium-low heat gives the pancakes time to rise and set without burning.
Flip once. Wait for bubbles that stay open and edges that look set. Then flip with confidence.
What You’ll Need
A reliable nonstick skillet or griddle, a flexible spatula, a 1/4 cup scoop, and a small bowl for melting butter. If your pan tends to run hot, keep the heat closer to low and be patient. It’s worth it.
Craving a sweet finish after your stack? Try these soft and happy fluffy vanilla cupcakes with buttercream frosting for later in the day. Total mood booster.
“I followed your resting tip, and my pancakes puffed up like little clouds. My kids asked for seconds before I even sat down. This is our weekend recipe now.” – Jess T.
Tips for Fluffy Pancakes
- Use buttermilk: The acid reacts with baking soda for extra lift and a soft crumb.
- Measure flour lightly: Spoon into the cup and level off. Packing flour leads to dense pancakes.
- Rest the batter: Ten minutes is the difference between flat and fluffy.
- Medium-low heat: Keeps the exterior from browning too fast while the center rises.
- Don’t press the pancakes: Resist the urge to squish with the spatula. That squeezes out the air.
- Refresh leftovers: Toast leftover pancakes for a crisp edge and fluffy middle the next day.
If you need a sign to treat yourself, here it is. Fluffy Pancakes You’ll Want to Make Again and Again! starts with these small habits, and they add up to pancake bliss.
How to Make Fluffier Pancakes From Scratch
Let’s get into the why, because understanding the why makes you a better home cook. Buttermilk provides acid for lift and a bit of tang to balance sweetness. Baking powder and baking soda work together, each kicking in at different times so the pancakes puff in the bowl and again on the griddle. Resting lets gluten relax and starch absorb moisture. That’s why your batter should go from slightly runny to thicker and puffier as it sits.
Mixing matters. Think gentle and minimal. Overworking the batter develops gluten, and gluten equals chewiness. For cloud-like results, stir only to moisten. If you want add-ins like blueberries or chocolate chips, sprinkle them onto the pancake right after pouring the batter into the pan. This avoids extra stirring in the bowl.
Heat control is your quiet superpower. Medium-low is usually the sweet spot. If the first pancake browns too fast, lower the heat and carry on. If it takes forever to set, raise it slightly. You’ll find that sweet zone within a couple of pancakes, which is why the first one is often the “test pancake.” Keep the rhythm, watch the bubbles, and flip once.
Flavor boosters make these truly special. A dash of cinnamon, a hit of lemon zest, or a splash more vanilla are all lovely. If you want a chocolate moment, pair your stack with this cozy plate of rich chocolate pancakes for a brunch spread everyone will remember.
If you’re ever tempted to press down with the spatula, don’t. Let the pancakes rise freely and keep that steam inside. That steam is what turns a good pancake into Fluffy Pancakes You’ll Want to Make Again and Again!
How to Make-Ahead Fluffy Pancakes
There are two ways to get a head start. The first is to make the batter ahead. Mix the dry ingredients and wet ingredients separately the night before, then combine in the morning. This keeps the leaveners fresh and active. If you must mix the full batter in advance, refrigerate it overnight and add a small splash of buttermilk in the morning to loosen it up. You’ll still get some rise, though not as much as fresh.
The second, and my favorite, is to cook the pancakes and freeze them. Let them cool, then stack with parchment between each pancake. Freeze in a zip-top bag for up to 2 months. Reheat in the toaster for crisp edges and a fluffy middle. It’s wild how fresh they taste. If you’re meal-prepping brunch, you can serve the classic stack alongside these buttercream-topped vanilla cupcakes for a sweet finish.
Storage notes: Cooked pancakes keep in the fridge for 3 to 4 days. Reheat in a low oven or toaster. Avoid the microwave if you can because it softens the edges. If you do use it, finish with a quick toast to bring back the texture.
Serving ideas: Maple syrup and butter are a must, but I love a spoonful of Greek yogurt and fresh berries. A swipe of peanut butter and sliced bananas is also amazing. And if you need a chocolate fix on the side, I will never say no to a small plate of chocolate pancakes with caramel drizzle.
Common Questions
Why are my pancakes not fluffy? Usually overmixing or too-hot heat. Mix gently and cook on medium-low so they have time to rise.
Can I use milk instead of buttermilk? Yes. Use regular milk with 1 tablespoon of lemon juice or vinegar per cup. It won’t be exactly the same, but it’s close.
How do I know when to flip? Bubbles form on top and the edges look set. If bubbles pop and stay open, flip.
Can I make them gluten-free? Use a 1:1 gluten-free flour blend and don’t overmix. Rest the batter a few minutes longer.
What’s the best way to keep pancakes warm? Place them on a baking sheet in a 200°F oven while you finish the batch.
Your Weekend Pancake Game, Solved
That’s everything you need for Fluffy Pancakes You’ll Want to Make Again and Again! Remember the big three: gentle mixing, a short rest, and medium-low heat. If you like comparing methods, I found great tips in this guide from The BEST Fluffy Pancakes are so easy to make – Cafe Delites, and these quick tricks from Fluffy Pancakes (Easy and Quick) – Kitchen Fun With My 3 Sons are super helpful too. Now grab your bowl, warm that pan, and get ready for a stack that makes everyone smile. I can’t wait for you to try these and tell me they became Fluffy Pancakes You’ll Want to Make Again and Again!