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
Lucy Jack
Very light and fluffy! Will definitely make again!
Riz
Woohoo!! So glad to hear it! Thanks for commenting 🙂
Edward Culkin
Good recipe but not big enough for my family of 5. I scaled it up and added Cinnamon, Baking soda, and Brown sugar.
INGREDIENTS
• 2 cup All-Purpose Flour, sifted
• 2 tsp of ground cinnamon
• 4 tsp Baking Powder
• ¼ tsp Baking Soda
• ½ tsp of Salt
• 1/3 cup White Sugar
• 1/4 cup Brown Sugar
• 1 ½ cup of milk, plus ¼ cup extra if needed
• 2 Large Egg, beaten
• 4 tbsp Unsalted Butter, melted
• 3 tsp Pure Vanilla Extract
• Canola Oil (or any other vegetable oil), for cooking
Riz
Hey Edward! Thanks for commenting! I love the addition of cinnamon (yum!). (And yes, this recipe makes 5-6 pancakes which is usually good for 2 people-ish.)
Fiona
Hi Riz
Isn’t this a picklet recipe?
To me, pancakes are like a thick crepe. They aren’t supposed to be fluffy, and they have no sugar. They come close to the size of your dinner plate.
A picklet is palm sized (about a centimeter thick) that is fluffy. These are served singularly with maybe butter/margarine and jam, maybe add some whipped cream for an indulgent but innocent afternoon delight.
And then there are hotcakes that are about the size of a slice of bread, and are as fluffy as you can get. Stack these puppies up for the naughtiest but most rewarding treat with the maple syrup and ice cream.
I dunno. That’s just why I was confused by the name of this recipe and the way it’s served in the video. Maybe the terms are used more interchangeably in America.
Riz
Hey Fiona!
I’ve never heard them called picklets before…I’ve done a quick Google search, and from what I can see, pikelet is only used in certain parts of the UK (I grew up there but never heard the term myself!) and Australia/New Zealand – from what you’re describing, I think I’ve known pikelets as crumpets. (And this definitely is not a crumpet recipe!)
I’ve heard hotcakes as an alternative word for pancakes. I’m not sure where they’re commonly called hotcakes (US, I think?), but pancakes are definitely the common name for them. Hope that helps and that you found what you’re looking for! 🙂
Brittany
I don’t like pancakes. They aren’t terrible or anything, but I would always prefer waffles or French toast. My son has been asking me to make pancakes for a couple of weeks now and I decided to go ahead and do it today. I found this recipe on Pinterest and tried it. We all loved them! (Including me!) And I loved how mine actually turned out to look like the ones in the picture. I’m looking forward to making these again in the near future.
Riz
Hey Brittany! The first line of your comment had me worried!!! LOL! Thank you, I’m so so SO happy you all enjoyed them so much!!!
eiria
I make it every day they are awesome <3
Riz
Thank you so much Eiria! That means a lot to me. Truly!
Leah
These were so easy and quick to make and tasted delicious! This is the first pancake recipe I’ve tried making pan-sized pancakes with and they were surprisingly easy to flip! Thank you!
Riz
Hey Leah! Thanks so much for commenting, I’m glad you enjoyed the recipe!
Riz
Hi Patricia! Thanks for commenting! I agree, separating the egg white from the yolk and beating into soft peaks is a fantastic method (I actually use it in my Lemon Mascarpone Pancakes recipe) – I haven’t used it here because the intention behind this recipe is one that is quick and easy enough to be accessible to just about everyone. 🙂
Patricia
Hi Riz, I do something else to make my pancakes rise beautifully. I separate the white from the egg and beat the white to soft peaks. Once I’ve combined all of the other ingredients I FOLD in the egg whites.. They look like regular pancakes until they are turned and then they immediately start puffing up and rising.
As to buttermilk, I guess I am the odd man out… I DO keep buttermilk in my refrigerator. It keeps a really long time. But I always have it readily available for pancakes, ranch dressing, or some cakes.
Billy Bob
Thanks yous so much. They were extraordinarily amazing and I had them with peanut butter!
Riz
Ahh! That sounds delicious! Glad you enjoyed them!
Sarah
Hi! I plan to try the recipe, seems to be a hit to everyone who tried! Just wondering, since I’ll give them to my 1yo, can i remove the salt and sugar? Or replace them with something else (healthier)?
Can the all purpose flour be replaced as well? With coconut, almond or wheat flour?
Thank you!!!
Riz
Hi Sarah! I’ve personally not tried removing the salt and sugar, and changing out the flour…but I know some other commenters have done so and have had mostly good results 🙂
Kasey Wakefield
I absolutely love this recipe!
Riz
Hey Kasey! Thank you for commenting!!! (I absolutely love your comment!) 🙂
Lapo
This is a great full proof recipe. my pancakes always turn out bleerrrr but this time they really came out great.ofcourse i made a few substitutions based on what i had in my kitchen. I used cake flour. which i sifted with a fork because I dont have a sieve or whisk. margarine instead of butter (butter is 4 times more expensive than margarine so i only buy it probably once 9r twice a year for special dishes. Also used brown sugar instead of white. it is the only one we buy in our home. best pancakes i have ever made and had!! and recipe gave me 5 pancakes
Riz
Hey Lapo! Thanks so much for commenting. I’m so happy to hear you enjoyed the recipe so much!!
Kathy Smoot
If I use salted butter do I still put the salt in it?
Riz
Hi Kathy,
I’ve not tried, but I’d guess that if you’re using salted butter, you won’t need any additional salt. Hope it turned out well!
Johnnie Chng
One of the best pancake recipies I’ve tried so far. Been cooking this for the last few Sundays for my family’s breakfast! Will be our regular breakfast item from now on.
Riz
That’s amazing to hear, Johnnie! I hope you and your family enjoy it for a long time to come!
Kim
Loved these pancakes! Best recipe we have ever used. Loved them so much that we made them two mornings in a row.
Riz
Thanks so much for commenting Kim! Isn’t it great when you find a recipe you love and make over and over again? 😀