Fluffy Pancakes from Scratch
This easy recipe makes pancakes that are light and fluffy. You only need a few simple ingredients that you probably have in your kitchen right now.
How to Make Them
Say goodbye to the boxed pancake mix. Everything you need to make delicious pancakes is probably sitting in your kitchen right now. This recipe is easy! The pancakes aren’t too sweet and are lightly scented with vanilla. They are delicious and they are easily adapted to what you have in your kitchen.
Flour: Use all-purpose flour, whole wheat flour, or a combination of the two. For gluten-free pancakes, use your favorite gluten-free flour blend or try buckwheat flour.
Sugar: We use granulated sugar, but other sugars like coconut sugar, raw sugar, or brown sugar will work in the recipe
Baking Powder: It is the baking powder that makes these pancakes light and fluffy.
Salt: Use 1/2 teaspoon of fine salt. It balances the sugar nicely and brings out lots of flavor in the pancakes. If you are using salted butter, consider reducing the salt to 1/4 teaspoon.
Milk: Whole milk, reduced-fat, and even skim milk will work in this recipe. For dairy-free pancakes, substitute non-dairy milk (like unsweetened almond milk or homemade oat milk).
Melted Butter: You can’t beat the taste of butter for this, but if you need a plant-based option, melted coconut oil or melted plant-based butter work, too. We use unsalted butter, but salted butter will work as a substitute. If you do use salted butter, reduce the amount of salt by 1/4 teaspoon.
One Egg: The egg adds structure, flavor, and fluffiness.
Vanilla Extract: Vanilla adds sweetness and depth of flavor. You could try other extracts, too. Almond extract would be pretty delicious.
Step-by-Step Method for the Fluffy Pancakes
These simple pancakes come together fast! They are perfect for kids. To make them follow these easy steps:
- Whisk dry ingredients together
- Melt butter and warm the milk
- Whisk wet ingredients together
- Combine the dry and wet ingredients
- Cook on a hot buttered skillet
Here’s the secret to the fluffiest pancakes: Mix dry and wet ingredients separately at first then combine just before cooking. You can mix the dry ingredients as much as you want and do the same for the wet ingredients, but when the two mixtures come together, use a light touch. Over-mixing the batter is a common mistake — it makes them heavy and flat, not fluffy.
When ready to cook, combine the two mixes with a fork or whisk. Stir until you no longer see dry clumps of flour. There can be some small lumps, though.
The recipe makes 8 pancakes, so depending on how many you eat at one sitting, this recipe could serve 2 to 4 people. If you have some pancakes leftover, you can freeze them!