These super fluffy pancakes are sure to be a showstopper at your next brunch party! This recipe is quick, easy, and doesn't require any buttermilk!
This post is all about teaching you how to make thick, airy pancakes without the need for special equipment or buttermilk. And while there is a recipe, I urge you to read through the entire post - the truth of it is, making wondrous pancakes is very do-able however, there is some knowledge and technique involved!
Don't worry…it's not going to feel like you're stuck in chemistry class. It's just some basic tips and explanations that often get overlooked when it comes to making pancakes at home.
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The simple joy of fluffy pancakes
There’s something magical about a perfect stack of fluffy pancakes on a lazy weekend morning. That moment when golden maple syrup cascades down the sides like a sweet, amber waterfall - it’s one of life’s simple but profound pleasures.
For many of us, fluffy pancakes represent the ultimate comfort breakfast. Unfortunately, many recipes call for buttermilk, an ingredient that many home cooks don’t regularly stock in their refrigerators (especially outside of North America). Without it, pancakes can turn out disappointingly flat and dense, more reminiscent of crepes than the cloud-like breakfast we crave.
That’s where this recipe comes in. I’ve developed this fluffy pancake recipe using ingredients you likely already have in your pantry and fridge - no special trips to the store required. This approach gives you all the height and fluffiness of traditional buttermilk pancakes without the need for that elusive ingredient. Once you try these from-scratch pancakes, with their perfect texture and homemade flavor, you might never look at a box mix the same way again.
Can you make fluffy pancakes without buttermilk?
In short, yes. This pancake recipe uses no buttermilk at all (it does require regular milk and a little technique though). So, you may ask, what's the deal with buttermilk? Well, it's terribly in vogue when it comes to baking. And there's a reason for it. The acidity in buttermilk helps the pancakes rise.
On the flip side, I've never known anyone to regularly stock up on buttermilk. In fact, until I moved to Canada, I had never even seen buttermilk… not even at a supermarket!
If you're making a different pancake recipe that uses buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar and letting it sit for 10 minutes. (You can also use fresh lemon juice.) You won't need to do that for this recipe, though-this recipe is specifically designed to make fluffy pancakes using regular milk.
Now, if you do happen to have buttermilk, you can give this simple blueberry pancake recipe recipe a shot!
Ingredients
- All-purpose flour, sifted
- Baking powder (no need for baking soda)
- Salt
- White sugar
- Milk (full fat or whole milk is best)
- Large egg, beaten
- Unsalted butter, melted
- Pure vanilla extract
- Canola oil (or any other vegetable oil), for cooking
Instructions
To make perfect homemade pancakes, start by combining sifted all-purpose flour, baking powder, salt, and white sugar in a large bowl, mixing them thoroughly to ensure even distribution of the leavening agents. In a separate bowl, prepare your wet ingredients by combining a beaten egg, milk, vanilla extract, and melted butter - let the butter cool ever so slightly first to prevent it from cooking the egg!
Pour the wet ingredients into the bowl of dry ingredients and gently mix until they’re mostly combined. Don’t worry about getting all the lumps out - a slightly lumpy batter is ideal for fluffy pancakes. Let the batter rest for five to ten minutes, which allows the flour to properly hydrate and the leavening agents to activate. (If you have a particularly warm kitchen, you can pop the batter into the fridge for thirty minutes.)
While the batter rests, prepare your cooking surface by heating a heavy-bottomed, non-stick pan (or griddle) over low-medium heat. Coat the pan with a thin layer of oil. Using a quarter-cup measure as your portioning tool, drop batter into the heated pan to create uniformly-sized pancakes. Watch for golden-brown coloring on the bottom and bubbles forming on the top surface - these are your cues to flip. Cook the second side until it matches the first in color, adjusting your heat as needed. Serve your pancakes immediately while they’re still hot and at their best. Enjoy!
Why are my pancakes flat? How can I make my pancakes fluffier?
There are a number of factors that can lead to your pancakes being flat. But here are the four (okay, five) horsemen of the pancake apocalypse (pancalypse…panpocalypse…pancakalypse…help):
- Over-mixing your batter - overmixing your pancake batter will deflate a lot of the air bubbles in your batter, making it difficult for your pancakes to rise into the light and fluffy pancakes you want. Secondly, it'll develop the gluten. And too much gluten will result in a tough, chewy pancake. One way to avoid this is to fold your pancake batter using a spatula instead of a whisk or electric mixer.
- Stale Baking Powder - baking powder typically has a shelf life of 9 months to a year. To check whether your baking powder is still fresh, simply stir half a teaspoon of baking powder into a cup of water. If you see an immediate reaction (it'll fizz up, bestie!), then it's still good to use. If not, you should consider replacing it.
- Humid Conditions - This is based on an observation made by many of my readers (you can see it mentioned in the comments section below). But a very humid kitchen results in a runnier batter, which means less fluffy pancakes. If you happen to be in a place that is very humid, try putting your batter in the fridge for 15-30 minutes to make sure it doesn't become too fluid/runny.
- Not Letting Your Batter Rest - Letting your batter rest before cooking allows the starch granules in the flour to expand resulting in an airier pancake.
- The Violent Flip - Turn the pancakes over gently. Flipping them high into the air results in the air literally being squished out of them.
Also…make sure to relax, bestie. Making pancakes should be a pleasurable experience! And this fluffy pancake recipe is simple; it doesn't require any fancy steps (like whipping egg whites into a meringue). Be mindful of the tips above, and pay attention to your heat management, and you're sure to be fine.
Of course, if you do end up burning your first pancake, just remember what they say: "Le première crepe est pour les chiens!" (A French saying meaning, "The first crepe is for the dogs!").
How to make fluffy pancakes with pancake mix
While this post is really about homemade pancakes without buttermilk, a lot of readers have asked me if it's possible to make fluffy pancakes using pancake mix. The answer is…yes! Absolutely.
Generally speaking, I find buttermilk pancake mixes are better for this. What you want to make sure is that you follow the recipe on the box exactly, and also keep the tips mentioned above in mind.
Getting fuller pancakes is just as much about technique as it is about components, and if you go rogue on either thing, it becomes just that much harder to get that perfect result.
Topping suggestions
While many pancake recipes involve mixing the toppings into the pancake batter, I don’t recommend that with this particular recipe – at least, I don’t recommend it presuming that your goal is super fluffy pancakes. Here are some simple suggestions for toppings to add over the pancakes (you can dot them onto the top of the pancakes in a single layer just before they finish cooking):
- Blueberries, raspberries, and/or strawberries with a generous dollop of whipped cream
- Chocolate chips
- Butter and maple syrup
Storage suggestions
Though they are best served fresh and warm, these pancakes can be refrigerated in an airtight container for 2-3 days. Store your maple syrup separately (and not on top of the pancakes), so that it doesn't soak through.
For longer storage, place cooled pancakes in a freezer-safe bag with parchment paper between each pancake to prevent sticking. They’ll keep well for up to a month.
To reheat refrigerated pancakes, warm them in the microwave for 20-30 seconds. For frozen pancakes, either thaw overnight in the refrigerator before reheating, or reheat directly from frozen in a toaster oven until warmed through, about 1-2 minutes.
Substitutions
While I’ve only tested this recipe as written, many of our wonderful readers have provided feedback on how they’ve adapted the recipe for their diets. Here are the two most popular variations:
Gluten-free variation
Use a 1:1 gluten-free flour blend that contains xanthan gum, and let the prepared batter rest in the fridge for an extra 10-15 minutes. If needed, you can add an extra egg or increase the baking powder by a ¼ teaspoon.
Dairy-free variation
Many readers have found that the recipe works very well with a simple substitution swapping out the milk for oat milk (generally agreed to have the best texture) as well as almond milk. I’d add swapping out the butter with coconut oil to make the recipe truly dairy free.
Other no-buttermilk pancake recipes
Here are three more amazing pancake recipes that don't require any buttermilk at all. Each one is unique, and delicious!
- Fluffy Japanese Pancakes - taking a bite out of these meringue-based babies is like eating a delicious cloud! (Yes, they spark joy.)
- Lemon Mascarpone Pancakes - perfect for days when you're looking to impress with an elegant pancake recipe.
- Strawberry Cheesecake Pancakes - this is the pancake you serve when you want everyone to spend the first 5 minutes of the meal taking photos of the food.
Fluffy Pancakes, Updated: What's Changed?
If you've been visiting my blog for a while, you may realise that this is a republished version of one of my very early blog posts (also titled, "Fluffy, Fluffy Pancakes", originally published: February 17th 2015). I've updated the post quite significantly.
While the recipe is the same thoroughly tested pancake recipe it's always been, I've rewritten the post with the aims of addressing some of the major questions I've received from commenters over the last few years. If there's anything you feel is still missing, please do let me know with a comment below.
I've also done my best to create a clearer, more readable post, while maintaining the gist and the feel of the original. (The original post was written quite some time back, it was mostly me rambling about how much I love pancakes!)
Helpful tools
The link below is an affiliate link. This means that if you choose to purchase using it, I will receive a small commission (at no additional cost to you). These small commissions help keep Chocolates & Chai going. Thank you.
Luckily, it doesn't take much equipment to make perfect pancakes. It is however a lovely feeling to have all the right equipment. Here are a few little things that might make your pancake-making experience just that much sweeter.
- Silver Dollar Pancake Pan - if you want your pancakes to all look exactly the same.
- Zwilling J.A. Henckels Marquina Non-Stick Frying Pan - a good pan is crucial to properly cooking pancakes, and this one is sure to please.
Final thoughts
Making the perfect fluffy pancake is part science and part art. While this recipe provides a foolproof foundation, don’t be afraid to experiment with different techniques and ingredients. Practice makes perfect and while your first few batches may not be Instagram-worthy, they’ll still be delicious!
The key to becoming a pancake expert is understanding how your ingredients work together and paying attention to the little details: the sound of the sizzle when the batter hits the pan, the timing of the bubbles forming, and the golden-brown color development. Each kitchen and stove is different, so take notes on what works best in yours.
Most importantly, pancakes are about bringing joy to your morning. Whether you’re making them for yourself, your family, or friends, this fluffy pancake recipe is sure to start the day on a sweet note. Don’t forget to share your pancake-making adventures with us in the comments below!
📖 Recipe
Fluffy, Fluffy Pancakes
- Total Time: 30 mins
- Yield: 4–6 pancakes 1x
- Diet: Vegetarian
Description
A surefire recipe to make fat and fluffy pancakes, without any buttermilk or special ingredients.
Ingredients
- 1 cup all-purpose flour, sifted
- 2 tsp baking powder
- Pinch of salt
- 2 tbsp white sugar
- ¾ cup milk (if your batter is too dry, you can add up to 2 tablespoon milk)
- 1 large egg, beaten
- 2 tbsp unsalted butter, melted
- 1 tsp pure vanilla extract
- Canola oil (or any other neutral vegetable oil), for cooking
Instructions
- Combine flour, sugar, salt, and baking powder into a bowl and mix well.
- In a separate bowl, mix the egg, milk, vanilla, and melted butter together. Be careful not to use hot, melted butter, as that may end up cooking your eggs!
- Pour the wet ingredient mixture into the dry ingredients and stir till mostly incorporated. The batter should be thick and a little lumpy, but without any visible streaks of flour. (If it is too thick to work with, you can add a little milk.) Set the batter aside for 10 minutes.
- Heat a heavy-bottomed, nonstick skillet over a low-medium heat and coat it with oil. Use a ¼ cup measure to scoop and drop the batter into the pan so that you get evenly-sized pancakes.
- Cook until the first side is golden brown, or until the top surface forms bubbles. Flip and repeat on the other side. Adjust heat accordingly. Serve while still hot. Enjoy!
Notes
Remember the key points for fluffy pancakes:
- Don’t over-mix your batter.
- Make sure your baking powder isn’t stale.
- Avoid overly humid kitchens (or counteract them by refrigerating your batter).
- Make sure to let your batter rest for 10-20 minutes before cooking.
- Turn your pancakes over gently when cooking them.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Breakfast & Brunch
- Method: Stovetop
- Cuisine: American
Jackie
Hi there. You mentioned you haven’t seen buttermilk at the grocery since moving to Canada. I’m surprised to read this as every grocery store that I’ve ever been to in Canada carries it. Usually in the 1L size only though. I grew up in Canada so I’d consider myself to be a bit of an expert. 😉 Even many of the convenience stores carry it so you shouldn’t have a hard time. It might just be that the stores have just a small section of the dairy case for it and you’ve missed seeing it.
Riz
Hey there Jackie,
I think you may have misread – I wrote that I hadn’t seen any buttermilk at grocery stores UNTIL I moved to Canada! Buttermilk isn’t anywhere near as common in Europe and the Middle East where I grew up. The supermarkets near me (here in Toronto) do indeed have buttermilk in the dairy sections 🙂
kavey
Totally agree that some recipes taste different when different people make them. I think some of that is down to people being inaccurate when they share their recipes, either accidentally or accidentally on purpose!
Riz
Recipe inaccuracies can definitely be the cause. Though I certainly hope that’s not something that happens too often.
As someone who doesn’t usually use a recipe when cooking (I kinda just sniff and do whatever smells right), I try to make sure that I’m as precise as possible when I’m testing and ultimately writing up recipes for my blog.
There are a few other factors it could be as well. Here are three that spring to mind:
– Individual technique… Practice, practice, practice!
– Quality of ingredients
– Heat source variables
But I still like to believe that a little love and passion transfers into and flavours the food too 🙂
Riz
Joy Bates
People that do not use standard measuring cups cannot expect to duplicate recipes. I know cooks that do not use different cups for dry and liquid measurements. That’s setting them up for failure or, at least, a finished product that is lacking in some way. I find that making the recipe as directed the first time allows me to adjust to our tastes going forward. We prefer just a little less sugar in our pancakes so I’ll adjust the recipe for us with a note stating that. If I share the recipe, I will state the original measurements and then add my note. By the way, just because something didn’t turn out for you or suit your taste doesn’t make it a bad recipe. Such remarks show a lack of manners. Great recipe!
Riz
Thanks for commenting Joy! You’re right, accurate measurements are so important when trying to duplicate a recipe. And I’m so glad you mentioned adjusting a recipe to your taste – this is the key to enjoying cooking and food. I find that a lot of people get hung up on the idea that recipes can’t be adapted – to me, recipes are guidelines, adapt them, amend them, take what is useful, and make it your own. That’s how all the best family recipes come to be!
Jen
Wow those are super fluffy pancakes. I hardly ever have buttermilk in the fridge either, so much easier to use normal milk.
Riz
Thanks!
It’s definitely much easier to use normal milk!
Paola
Mmmm, I’m going to run to the kitchen now, and make some of those. Yum!!!
myunsettlinglife.co.uk
Riz
Hope you liked them Paola!!
Sarah
Now that’s what I call a stack of pancakes! I’m going to sub the flour for a gluten free all purpose and make these – they look too good not to!
Riz
Sounds great! I hope you enjoy them!!
Choclette
ps. keep meaning to get hold of Michael Pollen’s book. I’ve heard him on the radio a few times and he talks perfect sense.
Riz
I’ve only read parts of it, but based on what I’ve read – I’d definitely recommend it!
Choclette
Your pancakes look super delicious and fluffy. You’re right on not having buttermilk to hand, but I usually use yoghurt or lemon juice squeezed into milk as you describe or mostly kefir – just because we always have a load that needs using up. And of course you can feel the love in food.
Riz
I’ve never tried kefir… What do you usually make with it?
Gunjan
WOW! I am drooling over these fluffy pancakes.
Riz
Glad to hear it!
Camilla
Wow, these certainly are the fluffiest pancakes I’ve ever seen – just yummy:-)
Riz
Thanks Camilla!
Galina V
I make pancakes every weekend for my guys. They are a perfect breakfast food, aren’t they? Your fluffy pancakes look lush!
Riz
Thanks! Pancakes are my favourite start to the weekend too!
Rayne
I just made these and they have a spicy aftertaste. How is that possible?
Riz
Hi Rayne!
A spicy aftertaste? Not sure how you got that…! I’ve used this recipe dozens of times, and I’m quite certain that it’s not from the recipe.
Perhaps there was a spicy flavour left over in your pan from something else?
A little google-jutsu tells me that some people are sensitive to certain brands of baking powder. Could that be it?
Hope that helps! 🙂
wendy
I loved them! So fat and fluffy!!
Riz
Glad to hear it Wendy!
Danny
I think it is not spicy as spice/chilli but some kind of ‘aftertaste’ on the tongue. I also have this and you may brought up a good point of different baking powder brand. I will change and try on my next batch.
Riz
Good luck!
Pete
Make sure you use a clean pan. Spice taste’s linger in a pan long after they are used.
Riz
That’s certainly a possibility. Thanks for your comment Pete!
Shellie
I just made these pancakes and they tasted delicious, but they were flat, not fluffy like yours. Any suggestions?
Riz
Hi Shellie! Sorry to hear your pancakes turned out flat (though I’m glad to hear they were still delicious!). It’s never happened with me, but there are a few things that could be preventing your pancakes from becoming fluffy:
1) You may have overworked the batter. You want a thick, lumpy batter (a more fluid batter will spread more creating a flatter pancake… it’ll also taste more dense).
2) Your baking powder may need to be replaced.
3) Fate is telling you to make crepes.
(You can also try letting the batter sit longer before you cook it.) Hope that helps! 🙂
Mel Fell
I like your style! Chocolate and chai guy…
Riz
Thanks Mel! I like your comment! 🙂
Arielle
Mine also came out really flat… yes, like crepes… I actually had made a tropical fruit medley prior to the pancakes, so it wasn’t so bad. I don’t think I overworked the dough, but I like your baking powder suggestion. Next time, I’ll try to use brand new baking powder to see if it’ll make a difference.
That being said, I’m not a good cook in any way, shape, or form unless you count someone who is good at following directions. Soooooo, I experimented a little and added some lemon juice, more flower (it really was very runny, so maybe I should’ve not added all of the milk right away?), and whisked an egg white and mixed that in. It made them thicker, but now they’re more the consistency of pizza dough. I don’t even know what I’m putting in my mouth right now, but it is edible and everything tastes good covered in sugar, right?
Do you think using coconut oil instead of regular vegetable oil to fry them in could have ruined them?
Riz
Hey Arielle! Sorry to hear the pancakes came out flat… not really sure what it could have been. I’ve made the recipe several times now and I’ve never had flat pancakes from it. Checking the baking powder or the consistency of the batter (it should still be a bit lumpy!), and maybe the humidity/temperature are things that needed some troubleshooting. I doubt using coconut oil to fry them would have been the culprit! Hope you have better results next time! 🙂
Sona
OMG! I made these this afternoon, they were perrrrrfect!!!
Riz
I’m so glad to hear you like them!
七枝
Woah! I’m really digging the template/theme of this site.
It’s simple, yet effective. A lot of times it’s challenging to get that “perfect balance” between usability and visual appeal.
I must say you’ve done a great job with this. Additionally, the blog loads super fast for me on Safari.
Outstanding Blog!
Riz
Thanks!! I’m glad you like it. I’ve been hard at work doing my best to make sure that the pages load up quickly for everyone regardless of their browser!
Ben
It’s a lie
Riz
Might be! Thanks for commenting 🙂
Francine rose
No its not! And btw I really like this recipe.
Riz
Thanks Francine! I’m glad you like the recipe 🙂
Nomnom
Here is a awesome way to store buttermilk. I hated buying buttermilk till I found this lifehack : Freeze the buttermilk using an ice cube tray!
Riz
Handy! I might give it a try 🙂
angela
this did not work for me they burned to easily and did not taste right
Riz
Sorry to hear it didn’t work for you Angela… perhaps the stove was too hot? Thanks for giving them a shot!
Britt
Do I have to use the vanilla? Or will it change the recipe
Riz
Hi Britt! Vanilla is pretty important for most baking recipes – its role is to basically enhance all the flavours present, as well as create a nice smell! Without it baked goods can taste quite bland. If you choose to skip the vanilla, you’re pancakes will turn out more or less the same just with less flavour. (I think of vanilla as the ‘salt of baking’!)
Hope that helped!
Dana Whitney
Just tried your awesome recipe, I seriously didn’t know that pancake could taste like that ,so delicious, my 70 Yr.. Old husband had never had pancakes like that either,beats bisquick or Dennys, thanks!! Do you have a waffle recipe as good?
Riz
Aww, thank you Dana! I’m so happy to hear that you and your husband liked the recipe so much!
Unfortunately, I don’t have a waffle recipe yet because I don’t have a waffle-maker at home. But I’ll definitely experiment with a few ideas once I get one 🙂
DSP
I have never made pancakes this light and fluffy and perfect!
Mine looked just like your pictures❤️
Hate to be rude, but I’m thinking that the people who have had problems are doing something wrong ?
Thank you for this gift my family will have for years to come
Riz
Thanks DSP! I’m so glad your pancakes turned out so well. If you’re on Instagram, post a photo of them with #ChocolatesAndChai so I can take a look too! 🙂
Evelyn Garcia
I really like this recipe. I think it’s important to mention that it helps to let all of the ingredients sit for about 10 minutes before you make the pancakes.
Riz
Hi Evelyn,
Yes! Letting the batter sit for a while can do wonders for a pancake recipe! Great point 🙂
Riz
Gemma Corvalan
I can’t see buttermilk in the ingredients do you just use regular milk.
Riz
Hi Gemma,
That’s right – this recipe doesn’t use any buttermilk! (If you’re looking to use buttermilk, you can try my Blueberry Buttermilk Pancakes recipe 🙂 ) Hope that helps!
Riz
Kay S
Mine turned out fluffy I added another TB sugar. Make sure you let the raw batter time to rise. I used medium heat till the top side got few bubbles then flipped. Try it again.
Riz
Thanks for chiming in Kay, that’s great advice! Glad you enjoyed the pancakes 🙂
chris
Mine didn’t taste very good either. only half were fluffy. in all, I didn’t get a crowd pleasing breakfast.
Riz
Sorry to hear that Chris!
Zahra
This recipe was a disaster
Riz
Hi Zahra, sorry to hear it didn’t work out for you. If you take a look through this comment section, there are a lot of tips and tricks other readers have suggested that might help in the future!
Lisa
I guess I’m just cursed with the inability to make pancakes. I followed the recipe to a tee. Actually I doubled it -let the batter rest in a large mixing bowl. I used a ladle I always use for pancakes I make from a mix (this was my first batch made from scratch. The ladle conveniently holds exactly 1/4 cup-and its less messy than measuring cups. Any way after I lightly oiled the pan, I ladled 3 -than I gingerly placed 8-10 fresh blueberries carefully on top of the wet batter and drizzled batter over them. (Read that tip too) The cakes than started growing-huge!!! I was excited though-I don’t care if it’s 1 enormous pancake or 10 teeny ones. I put the finished ones in the over too stay warm for the still sleeping family.
Didn’t even put syrup on-Aaaaaand-YUCK!!It was the opposite of tender and fluffy. It was cooked through,but had that dense rubbery texture. I didn’t even swallow it-I leaned over the sink and let the wet cement like mixture plop into the sink. I even detected an off fishy like taste. Don’t know….I’m officially retiring from trying to make pancakes. (I’m actually an excellent cook-with anything else. Coincidently -I live only a 1/2 mile from an IHOP. Take care.
Riz
OH NO!!! I’m so sorry to hear it didn’t work out for you Lisa! You wrote your account sound nicely too, I was really rooting for you! Here’s hoping you give it another chance and it turns out better 🙂 (I usually find that overmixing is the culprit when the pancakes turn out too rubbery)
Nicole Simone
Hi Lisa,
A couple of thoughts about what may have happened with your pancakes:
A fishy smell suggests you used omega 3 eggs which probably weren’t as fresh as they should’ve been (a fresh egg will sink when placed in a glass of water).
Your butter could’ve been rancid.
Also, since you doubled the quantities, there’s a good chance you mixed the air out of your dry ingredients when adding the wet ingredients.
Riz
Hi Nicole, thank you for chiming in! That’s all great advice!
R.C
what did you do wrong ? then do it over
Riz
Hey RC,
It’s hard to say what went wrong for someone, I’m not sure if Angela ever re-tried the recipe. I hope she did, and that it worked out better for her!
Thank you for commenting!
Riz
John
u suck at cooking obviously angela
Riz
Thanks for commenting John, sometimes people can just have a bad day 🙂 (It happens to me all the time!)
Vaibhavi
I tried this pancake today for trial abd it turns out so yumm!! It’s in my list for breakfast!! Thank u!
Riz
You’re welcome! Thank you for your comment, I’m glad you liked it!! 🙂
Zafir
Thanks alot for this mate….cheers…
Mine turned out to be perfect….i added little bit off Nutella to give it that chocolate Flavor and it was amazing….loved it…
Thumbs up buddy
Riz
Mmm…. Nutella pancakes….Mmmm….That sounds delicious mate!!
Daniel
I really like these pancakes they are really great I did add some cinnamon to them and I think it only made the recipe better thanks a lot!!!
Riz
Thanks Daniel! Cinnamon is definitely a great addition to the recipe!
Adriana
Mine weren’t fat at all so flat I don’t know where I’m going wrong with this. I’m pretty good in the kitchen but dunno bout this one. Wouldn’t it be better to use sf flour and no baking powder instead of plain flour and baking powder?
Riz
Hi Adriana,
I’m afraid I’m not sure why it’s not working for you – in most cases, flat pancakes is the result of overmixing the batter (making it too fluid). I’ve never used SF Flour (is that a brand? Self-raising Flour?) so I’m not sure how well it would work with this recipe, or how much of it would be appropriate to use. Hope you give the recipe another chance, and that it works out for you!
Oh…and in case you’re in a very hot/humid kitchen – this can cause the batter to become quite runny. A solution discovered by another commenter is to let the batter sit in the fridge for 10 minutes before frying up the pancakes. Good luck!
Lisa
I had to add more flour or mine would’ve been flat… I doubled the recipe and my kids LOVED these, said best pancakes ever! Oh, I also used an electric skillet set at 350° F…I’m giving it 5 stars, but the site isn’t letting me 🙁
Riz
Hey Lisa! I’m glad you made it work for you! And say thank you to your kids for the lovely compliment!!
I’ve never used an electric skillet before, but I see them in fancy YouTube videos all the time 🙂
Oh, the site has registered 4 stars for some reason… oh dear! Sorry about that!!
Abby
Self raising flour is all purpose flour with the rising agent added in already. In Australia you can buy self raising or plain flour!
Riz
Thanks for chiming in!
Nabila
Can you pls tell me what is the use of Vinegar? it is good for the taste or the fluffiness or something else?
Riz
Hi Nabila,
There’s no vinegar being used in this recipe! The paragraph that refers to vinegar is just some handy information if you need to use buttermilk and don’t have any around – this recipe requires no buttermilk at all! 🙂
Hope that helped!
Less
I’m using SR flour and only 1 tsp baking powder and I substitute regular milk with home made buttermilk. The yummiest pancake ever. If I don’t make it on a Saturday, it’s like the day haven’t started at all. Thanks Riz
Riz
Hey Less! Saturday morning pancakes are a great tradition to keep, and I’m glad you’ve been using my recipe for it!!! Thank you for commenting 🙂
Anita B.
These pancakes are awesome. I am a self-proclaimed pancake coniseur … pancakes are my favorite. I use a wonderful “Snow Season” pancake recipe that I obtained from the lovely owner of a Bed and Breakfast in Iowa. It’s a bit involved – these are just as amazing with fewer steps. I used a combination flax seed, whole wheat and Unbleached AP flour in this recipe. With the griddle at exactly 355 degrees F, they turned out PERFECT. Wish I cld upload a photo. Excellent recipe – thank you for sharing!!
Riz
Hey Anita! That’s awesome! There’s no facility to upload photos directly to my blog, but you can post a photo on my Facebook Page‘s wall, or you can share it on Instagram and tag me, or use the #ChocolatesAndChai so that I can find you. I’d love to see it! 🙂
Denise y olsen-hissick
I cannot find the comment or review key but wamtes to tell you these pancakes are perfection. Light, fluffy and oh so delicious
Riz
Hi Denise,
Looks like you found the comment box (and I’m glad you did!). Thank you so much! I’m so happy to hear you loved the pancakes!
Riz
Carter
WOW!!! Im Shocked man. It turned out awesome. Saved my relationship in a big way. Im ur biggest fan. Loving this
Riz
Hey! That’s awesome!!! So glad you like it!! (And that it saved your relationship!! 🙂 )
Frankie
Best recipe I’ve seen
Riz
Aww, thanks Frankie!! Glad you enjoyed it!
Henna
I’ve used this recipe like a million times, and I just thought to comment. WOW! This recipe is incredibl{y easy}! The pancakes really do turn out so fluffy. I love how in the instructions, any question you can have is answered there. Idea for anyone reading: I peeled and shredded an apple and added cinnamon, and it’s also I wonderful way to do this.
Riz
Hi Henna! Thank you for commenting! It’s great that you’ve used my recipe so many times, and always had such great results!! Apple & Cinnamon is a great combination (or so I’m told…I’m allergic to apples so I wouldn’t know!)! Hope you’ve had a great weekend, and are enjoying the winter months!
MElissa
My favourite way to NOT buy buttermilk, is to make my own. I squeeze a half of a lemon into one cup of milk and stir. No wasted buttermilk and (usually) always on hand! Used this pancake recipe for pancake dippers that we take camping… there is a strip of bacon in the middle!
Riz
I hope you had a good camping trip and enjoyed the pancake dippers!!!
Angelieka
why do you want a lot of followers, why !!- thanks for the recipe and instruction in detail which followed- I was so happy to see them
Riz
Because, Angelieka… if people don’t follow me, I’ll never be able to update them with recipes they might like to know about! …And what kind of friends would we be if I didn’t tell you about things you might like, right? 🙂
You’re most welcome. And I hope you enjoyed the pancakes too!
Courtenay Guest
Love this recipe….I substitute 1 tbsp of sugar for cinnamon sugar…delish!!
Riz
Thank you Courtenay!! I love mixing it up with a bit of cinnamon sugar too! 🙂
Anne
Just use buttermilk powder. You never have leftovers, it keeps for a very long time AND it’s twice as tasty! I use bobs red mill.
Riz
Great tip Anne! I’ve never used buttermilk powder before, but since you have some lying about, give it a try with my Blueberry Buttermilk Pancakes recipe!
Kay
Did you cook your pancakes in a ring mode?
Mine puffed up in the center only, not on the side, should I have left the batter in the fridge for 5-10mins?
Riz
Hi Kay, ring moulds can be really helpful though I’ve never actually used one myself. The heat distribution is a big part of an equal rise so it’s possible the heat wasn’t quite reaching the outsides of your pancakes as much 🙂
Jan
Hi, i tried making it but the mixture is watery and not lumpy like yours.
Riz
Hi there, it shouldn’t be watery! It may have been overmixed, or there may be too much liquid in the batter. 🙁 Other commenters have found that in very hot/humid kitchens it helps to refrigerate the batter 🙂
Kathy Clapp
Hi, mine was watery too. What do you use to stir with? … I used a fork because it sounded like a whisk would overmix… now wondering if I should hace used a wooden spoon or something? (I will also try refrigerating next time *and* decreasing the milk… I literally had to add flour because it was pure liquid in the moist environment I tried it in.) The flavor was great, so really want to figure out where all I am going wrong)
Riz
Hi Kathy, I usually just stir with a silicon spatula. It definitely should be a very watery mix, but yes…if you’re in a very humid environment, that may be affecting the consistency, and putting the batter in the fridge may help. Good luck!!! There are a lot of comments here talking about dealing with humidity, so maybe one of those will work for you?? I hope your next batch turns out perfect!
Crystal
I have made so many different homemade pancakes from recipes I have found online and this has to be the best recipe I have ever done. My whole family loved them.
Riz
Hi Crystal, that’s awesome! I’m happy to hear everyone enjoyed it!!
Jamie Garcia
Wow! This recipe is awesome I’m actually a 11 year old girl and this recipe turned out amazing!
Riz
Well done Jamie!! I’m so glad to hear you enjoyed them!!!