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
Helen Hulbert
Man, that was close! I almost had to have a breakdown! LOL JUST KIDDING! I printed this recipe out months and months ago, kept in my kitchen drawer. My recipe collection grew and I moved them…and I can’t remember where I put them! AAACKK! So I thought I would come and look for your recipe, because it’s the ONLY one we like now, and I couldn’t remember the name of the recipe, I kept googling, looking at all the names, nope… tried pinterest, still could’t find it, and of course I hadn’t SAVED it anywhere, that would have been the smart thing to do! Anyway, finally punched in FLUFFY, FLUFFY and there it was!!! Thanks for this, we really do love them, and we have them every other week or so. I saved it all over the place this time! Sorry for being so long, just wanted to share and maybe give a chuckle!
Helen
Riz
LOL!!! That *WAS* close, Helen! I’m so glad you found me again! And I’m even happier that you shared your story with me (reading it was the best part of my day!). Hope you visit me again soon, maybe even try out some of my other recipes! 🙂
Nicole Simone
OMG! These are fluffier than Nanna’s sponge cakes!
Thank you for this recipe 😀
Riz
Aww, thanks so much Nicole!! I’m glad you liked them! (And I’m sure Nanna’s sponge cakes are delicious and fluffy too!!!) 🙂
Michael Rizzo
I tried this recipe and they are alright, but they arent fluffy at all. Followed the recipe exactly. Just flat pancakes. I wanted fluffy like in the picture…
Riz
Hi Michael, it’s hard to say why your pancakes weren’t thicker. I personally find overmixing to be the most common culprit, but you can take a look through the comments and see if anything that’s been mentioned ring true for you 🙂 Good luck!
Brittany Johnson
Love this recipe! Can I make the batter ahead of time and store it? If so, how long will it stay fresh?
Riz
Hi Brittany! Yes, you can! I’ve not tried it myself but as long as you properly cover and refrigerate the batter, I reckon you should be fine for 1-2 days 🙂
Mi
Finally! After searching and trying several fluffy pancake recipes for a loooong time, I would say that this recipe is a keeper! My pancake really turned out to be fluffy! I just added a bit more vanilla 🙂 I followed your ‘optional wait for 5-10 minutes’ instruction and maybe.. that could have been the trick. Anyway, we loved it! Thank you for sharing your recipe.
Riz
Hi Mi! That’s awesome! I’m so glad to hear you enjoyed them!
Kala
These tasted great but they came out flat and not fluffy. However my baking powder was old and clumpy so i think that may have been the culprit. But I love the taste of these so I plan to give them another time soon!
Riz
Hey Kala! I’m glad your pancakes tasted great! Yes, the baking powder may have been the culprit…good luck with fluffier pancakes once you replace it and try again!!!
Robyn
Do you sift before or after measuring? I sifted before and my batter was lumpy but pretty runny. My pancakes turned out flat. :/ I will try putting the batter in the fridge cause I do want to try it again. And I made sure to check if my baking powder was still fresh/ active and it was.
Also reading the comments my kitchen might be humid. My place in general is pretty warm I guess.
Riz
Hi Robyn, I always sift after measuring. It looks like you’ve caught the main points in the comments, I’d also suggest being careful with your mixing, as it is very easy to overmix pancake batter (which can lead to a runnier batter)
Courtney M Franklin
I did a little something different to this recipe but otherwise they came out perfect. one of the best pancake recipes ever. My pancake recipe kept coming out rubbery! I will definitely keep this recipe close to my cookbook.
Riz
Glad you liked it and made it work for you, Courtney!
Irinaa
I Love this pancakes, we try this now. WOW!
Riz
Thanks so much for your comment Irinaa! I’m happy you liked the pancake recipe!
Katherine
Hi Riz, I have tried this recipe a few times and love it! My boyfriend and I are always so impressed at how fluffy and thick the pancakes are. I have unfortunately had mixed success with getting them cooked all the way, probably because they are so thick. Do you have any tips on how to ensure they cook all the way through without getting too brown on the outside?
Riz
Hi there Katherine! I’m so glad to hear that you and your boyfriend love the recipe! Getting them cooked through can definitely be a challenge, it’s the main reason we’re cooking at a lower hear than usual pancake recipes. Low and slow has always worked for me, but if you’re still having trouble, you can try making slightly smaller pancakes 🙂
Lori Bertelsen
My pancakes came out to thin. They were not thick…
Riz
Hi Lori,
Sorry to hear that. The most common reason for this is that the batter was overmixed – I’d recommend checking through the why are my pancakes flat section to see if anything could be the issue!
Best of luck!
Alicia S
One of my favorite pancake recipes! They always thick, fluffy and delicious. Sometimes I will add chocolate chips blueberries. 👌 It’s perfect.
Those whose pancakes didn’t turn out must have done something wrong. I do usually let the batter sit for 5-10 minutes before cooking, too. I also mix as little as possible.
Riz
Thanks for chiming in Alicia! I love adding chocolate chips and blueberries to this pancake recipe too!
Jeffrey
Swapped buttermilk for milk, vanilla paste for extract, just because that’s what we had. Used a cast iron skillet. Have tried many pancake recipes and for some reason these are the best. I suspect it’s the instructions as much as the ingredients. Next time I’ll try letting the batter sit even longer, as the last pancakes in the batch were the best. Thanks so much!
Riz
That’s great to hear Jeffrey! I mix up the recipe with whatever I have lying around all the time too!
ktinling
I don’t understand why people always say you have to use buttermilk. I have literally never once used buttermilk before in pancakes and they rise and get fluffy just fine. If your having troubles oth just baking soda and no buttermilk, just let the pancake mix rise in the bowl for 5-10 min before cooking and trust me you will have fluffy pancakes.
Riz
I agree! Buttermilk does add a little flavour, but many people wouldn’t be able to tell the difference! (I know I certainly can’t sometimes, especially when there are toppings involved!)
Carmen
I tried making this today for my anniversary and i have to say that THIS IS MY FAVOURITE RECIPE EVER!!! so good and sweet and fluffy, we both fell in love with the pancakes! I hope this becomes our new tradition! 😀
Riz
HAPPY ANNIVERSARY!!! (slightly belated!)
I so glad you enjoyed this recipe!! Wishing you many more lovely anniversaries (and pancakes too)!
Katherine
Hi Riz, your recipe says “Pour the wet ingredient mixture into the dry ingredients and stir till mostly incorporated.” Do I need to pour wet into dry, or can I pour dry into wet? Will it make a difference? Thanks!
Riz
Hi Katherine! You can pour dry into wet, it shouldn’t make a difference as long as it’s not overmixed 🙂
Happy pancake-ing!