Name: Fluffy Pancakes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups (250 g) all-purpose flour; 2 tbsp (25 g) sugar; 2 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; 2 large eggs; 1 ½ cups (360 ml) milk; 3 tbsp melted butter or neutral oil

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These fluffy pancakes are soft, light, and perfectly golden, making them the kind of breakfast I always look forward to. I love stacking them high, topping them with syrup, butter, or fruit, and enjoying them warm right out of the pan.

Fluffy Pancakes Recipe

Why You’ll Love This Recipe

I like this recipe because it gives me thick and airy pancakes without much effort. The batter comes together quickly, and the result is always a cozy breakfast treat. I find these pancakes versatile too—I can enjoy them sweet or savory, depending on my mood.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups (250 g) all-purpose flour
2 tbsp (25 g) sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp salt

Directions

I start by whisking together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
In a separate bowl, I mix the wet ingredients (milk, eggs, and melted butter or oil).
I slowly pour the wet mixture into the dry ingredients and stir gently until just combined. I don’t overmix because I want my pancakes to stay fluffy.
I heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
I pour about ¼ cup of batter for each pancake onto the skillet and cook until bubbles form on the surface.
I flip the pancake and cook for another 1–2 minutes until golden brown.
I serve the pancakes warm with my favorite toppings.

Servings and timing

This recipe makes about 10–12 pancakes, which serves 4 people. It usually takes me 10 minutes to prepare the batter and 20 minutes to cook, so I can have breakfast ready in about 30 minutes.

Variations

I sometimes like to add blueberries, chocolate chips, or chopped nuts into the batter for extra flavor. If I feel like making them savory, I reduce the sugar and add cheese or fresh herbs. For a lighter twist, I also enjoy substituting half of the flour with whole wheat flour.

Storage/Reheating

I keep leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, I warm them in the microwave for 20–30 seconds or toast them lightly in a skillet to bring back their crisp edges. For longer storage, I freeze them in a single layer, then stack them in a freezer bag.

FAQs

Can I make the batter ahead of time?

I prefer not to make the batter too far in advance because the baking powder and soda lose their strength. Instead, I mix the dry and wet ingredients separately and combine them just before cooking.

How do I keep pancakes warm while cooking the rest?

I place cooked pancakes on a baking sheet in a warm oven (around 90°C/200°F) until all are ready to serve.

Why are my pancakes not fluffy?

I find that overmixing the batter or cooking on too high heat can make pancakes dense. Stirring until just combined and cooking on medium heat keeps them soft and fluffy.

Can I use self-rising flour instead of all-purpose flour?

Yes, I can, but I reduce the added baking powder and salt since self-rising flour already contains them.

What toppings go best with these pancakes?

I love them with butter and maple syrup, but I also enjoy fresh fruit, whipped cream, honey, or even a drizzle of Nutella.

Conclusion

These fluffy pancakes are one of my go-to recipes for a comforting breakfast. I like how easy they are to make and how well they pair with different toppings and variations. Whether I’m cooking for myself or serving a family breakfast, this recipe never disappoints.