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.
Jump to:
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
Monica
Hi Riz,
I found your recipe this morning made it and they turned out better than the last recipe I used from
another site. Mom loved them, very light, fluffy and taste good, however, something was missing, not quite sure what yet. I plan on writing this one down and using it again.
Thank you for sharing!!!
Riz
Thanks Monica! I’m glad you and Mom loved them! This is just a base recipe to work with, but I’m sure if you experiment a bit, you’ll make them perfect for you 🙂 (I personally like adding dark chocolate chips….mmmmm)
Riz
linda
I LOVE these pancakes…fantastic flavor, and actually-fluffy in texture. I never thought to let my batter sit and rest a bit after gently mixing–I think this must have been a huge contribution to the improvement for me. Thank you so much for the recipe!
Perhaps not a tip for “real cooks” out there, but for the newbs like myself, I’d just remind people to maybe try not to make them too big–you’ll be able to control the “darkness” of them a lot more easily, and you’ll get a nice “puff” on there. I like mine just barely browned, and when they’re smaller you can flip it a bit more easily. 🙂
Riz
Great tips Linda! I’ve actually been making smaller pancakes myself recently for the very reason you mentioned – they’re just easier to flip, and the heat management requires a little less guesswork too 🙂
Christopher Birch
So im allergic to milk so i used applesauce. Followed directions. When i mixed it i understood wetting the ingredients is mixingjust enough to make the flour disapear… Being smart i always steam cake my pancakes.. Meaning put a lid on it and trickle some water around the edges to create steam inside as this guarrantees 100% cooked and max moistfluff . These things turned out over an inch and onethick almost 2inches thick! . Double batch made ;4 big cakes. When the few tbsp of water are gone i flip em and do the water again. I enjoyed it and so did my lady.
Riz
Hi Christopher, I’ve never heard of using applesauce as a substitute – but it’s great that it turned out well! (Funnily enough, I’m allergic to apples, so I can’t try out your substitution…but I’m glad you’ve told me it works!)
Lucetta
My kids absolutely loved this recipe. We have tried LOTS of pancake recipes, but this is by far, one of our favorites. I have recently purchased some mexican vanilla and used that in this recipe. My kids told me these tasted like “nilla wafers” they were so good. hhahahaha Thanks!
Riz
Oooooh Mexican Vanilla! Sounds delicious. I’m happy to hear your kids enjoyed the “nilla wafers” pancakes! 😀
Lynn
This recipe was wonderful! Fluffy and my kid agrees wholly. I added some yogurt and blueberries for a tweak.
Only thing is, I had some leftovers and froze a batch. It didnt turn out as nice when i Heated it up next couple of days down.
Thumbs up regardless.
Riz
Thanks Lynn! Glad to hear you enjoyed it!!
Gemma
Hey!
I want to try these is there anyway you can post recipe in grams and ml? 🙂 i am not used to the cups, and i am reluctant using converters as i worry its not the right amount 🙁
Riz
Hi Gemma,
I’d converted the recipe for another commenter some time back – I’ve not actually tried it using grams but hopefully the conversion is correct! 🙂
128g All-Purpose Flour, sifted
8g Baking Powder
Pinch of Salt
30g White Granulated Sugar
215g Milk
1 Large Egg, beaten
28g Unsalted Butter, melted
5g Pure Vanilla Extract
Good luck!
Jewel
Great recipe, but it can handle 2.5 tsp baking powder for even more fluffiness and 1 c milk for spreadability. I also found the best temperature on my stovetop was halfway between medium and medium-low. And I added a glob of oil to pan between each round- this leads to the outer edges of the pancakes being crispy, which I love! Thanks for the recipe.
Riz
Thanks Jewel! And thanks for sharing your discovery, I’ll definitely give it a try 🙂
Beth
I’ll have to try this recipe. One thing that might help for those having problems. I know when I cook pancakes that don’t turn out, it’s always because my baking soda and/or powder is old. FRESH stuff is the best. And leave your eggs out for a few hours if you can…even overnight so they’re at room temp when you add them to the batter.
Riz
Thanks Beth! I agree! Fresh ingredients are super important! And room temperature eggs would definitely help!
Sharon
I made these today and they turned out fabulously! Key here people, barely stir! I did maybe 6-8 good turns and let it sit! I even used locally made flour which is a bit denser and they were still light! Blueberries will be added next time now that I know the basic recipe works so well. Thank you!!!
Riz
Great advice Sharon! And thank you for commenting!! Wishing you many more fabulous pancakes!! 🙂
Jessica
These turned out pretty good. I think it is important to note that I live in humid Costa Rica. My batter was a little runny so I added a little more flour to thicken it up and let it sit the 10 minutes in the fridge. The first pancake turned out a little too browned for my liking, so I wiped off the light coating of oil on the pan and cooked the rest without any oil. The rest of the cakes turned out great 🙂
Riz
Hi Jessica,
Thanks for commenting! Glad to hear you made the recipe work for you! A few other comments noted that they thickened the batter a teeny bit since they’re in very humid climates too. 😀
Anjie
Man! that was one hell of a pan cake… turned out so fluffy and yum!
Riz
Hi Anjie! So happy to hear you enjoyed it!! 😀
Libby Dodson
Just found this recipe. Looks delicious! Will try over the weekend. Wish me luck!
Riz
Good luck Libby!!!
Bettina
This recipe is fantastic! Light and super fluffy!
Riz
Hi Bettina,
Super glad you liked it!!
Anto
It’s me again! Apparently the voting looks kinda different on mobile… when I checked a desktop computer, you were in the category you mentioned…go figure…btw, my pancakes were very nice tho’ not as fluffy as yours… I guess substitution with almond milk can be blamed for that… maybe
Riz
Hmm, the almond milk could be a reason (it certainly isn’t as thick as regular milk), but I usually find that overmixing the batter is my biggest problem when it comes to the fluffiness of the pancakes. You can stick the mixed batter in the fridge for 10 minutes to help with that sometimes too. Glad you enjoyed the pancakes Anto!! And thank you again for voting for me!!!
Riz
Hi there Anto! Thank you for voting!!! And I totally get it, it can be tough to filter through all the comments on this post! I usually measure out one cup of flour, and then I sift it. But I don’t think it would make too much of a difference either way 🙂
And my email is : [email protected]
Hope you enjoy the pancakes!!!
Anto
Great minds… that’s what I did. 🙂 You are probably correct about the miniscule difference. Thanks for your email! 900+ comments… wow!