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
DeJa
I never leave comments but I had to in this case in my 9th month of pregnancy and crave pancakes. We ran out the other day and instead of making my husband get up at 2a to get some pre made stuff I found your recipe. He loved it and so did I so fluffy and delicious. I loved the slight crunch I got on the ends by using Crisco to cook them in! Thank you. This will definitely be a family recipe for years to come.
Riz
Thanks DeJa! I think yours might be one of my favourite comments. I’m so glad to hear my recipe could help your craving, and that you’ll be using it again!
Congratulations on the upcoming addition to your family 🙂
Lauren
Tried them today. Loved them! Super duper fluffy ! I think the other commenter with the metal aftertaste may want to try another baking power. I like the Trader Joes brand.
Riz
Thanks Lauren! Glad to hear you enjoyed them!
Irina
Hello! I just tried your recipe and with the proportions given my batter was way too runny. I had to add another half cup of flour to it to get it thicker. The pancakes did not turn out that great, they were not light and fluffy but rather tough and rubbery. I did not overwork the batter. I used Bob’s Red Mills Unbleached White All Purpose Flour. Do you think something wrong was with my flour?
Irina.
Riz
Hi Irina! Sorry to hear the pancakes didn’t work out for you. I’ve never used Bob’s Red Mill flour, but it’s unlikely that using unbleached flour was the problem (from what I understand, unbleached flour isn’t always as good for baking, but 99.9% people can’t tell the difference).
My best guess is that there was too much liquid in the batter, causing it to be too runny. The additional half cup of flour may have also thrown off the balance of the recipe (as the ratio of flour:egg:baking powder would now also be different)
Elliesmammy
The exact same thing happened when I made them.
Riz
Sorry to hear your batch didn’t turn out great!
Kat
You must have done something differnt. I’ve used this recipe for weeks now and it comes out amazing every single time!!! Maybe your ingredients are bad or something.
Riz
Glad to hear you like the recipe Kat! There are always variables in the kitchen that sometimes make a recipe not work out as well for some.
Thank you for your comment!
Tei
I love your recipe. Finally, I was able to cook the perfect pancake. Thank you for this.
Riz
That’s great to hear!!
Shaz
Hi,
I am a great fan of IHOP pancakes.
I tried your recipe and in fact I tried making pancakes at home for the first time. They just came out amazing. So soft , so puffed and just yummm..
Only the off taste I felt was a bitter taste after every bite. Is that due to over quantity of baking soda? I used the quantity mentioned. But still it was amazing.
Riz
Hi Shaz, glad to hear you liked the recipe! As for the bitter taste, I’m not sure what it could be. I don’t think anyone else has had that issue. You could take a look at your baking powder/soda’s freshness – also, I’ve heard some supermarket brands use aluminium to prevent caking (and that may affect the taste)!
yumlish
Hi, searched for a fluffy pancakes recipe this morning as my 4 year old has meal requests – yes she does. Chose your recipe to try and it was delicious! Thanks for sharing. I will be sharing it with others with credit to you of course…
Riz
Your four year old has meal requests? That’s adorable!
Glad to hear you liked it and that you’ll be sharing it! If you message me once you’ve shared it, I’ll happily share your post through my social media too! 🙂
Michelle
Cooking with love definitely makes a difference! As a mum, some days I just can’t be bothered with dinner. I find that when I just “go through the motions” the end result just isn’t as delicious as the days that I’m in the zone/mood even though the ingredients etc are all exactly the same! I guess it’s similar to the way that something as simple piece of toast tastes always better when your mum makes it!
P.S. These pancakes look amazing! I’ve been trying for years to find a truly fluffy pancake recipe. Let’s hope I can pull it off! I’m going to give them a go for Father’s Day breakfast in bed!
Riz
Hey Michelle!
Your comment somehow got sent to my spam folder, I’m glad I spotted it just as I was emptying out the folder! I hope the pancakes work out for you, I can tell you’re going to put a lot of love into them, so I’m sure they’ll taste delicious!! In case you’re living in a and hot and humid place, another commented discovered that putting the batter in the fridge for a short while helped make sure she had fluffy pancakes 🙂
Ibrahim Qutyan
Ok, is it possible to replace the melted butter with almond oil or olive oil, etc?\
There’s a bottle of almond oil and i really want to use it >.<
Oh, and if you can replace it, is it like the same amount the butter was used in the recipe?
Im sure my sister will love these 😀
Riz
Hey Ibrahim,
I don’t usually use replacements (I love my butter!) so I have only limited experience in using oil to bake with, but yes – I believe you should be okay (though the texture of the pancakes may be altered, ever so slightly).
Typically – you’ll just use 3/4 the amount of oil. For example, if the recipe uses 1 cup of butter, you’ll replace it with a 3/4 cup of oil.
Hope your sister loves the recipe! Please do Like my FB page or subscribe for updates, and do let me know how it goes!! 🙂
Joe
Buttermilk or milk for this recipe.
Riz
Just regular milk!
Brandon
Do I use milk of buttr milk for this recipe.
Riz
Hey Brandon!
Just regular milk!
Tiffany Daumueller
Excellent pancake recipe. They were extremely fluffy as promised and as another commenter said, come out even FLUFFIER after refrigerating the batter for a bit. Wonderful job.
Riz
Thanks Tiffany! So glad to hear you liked it! 🙂
Sera
Made these several times and they were the most beautiful pancakes I’ve tasted. They were gone in seconds the moment they were placed on the table. I’m definitely going to revisit this recipe <3. Thanks for posting the recipe! Also, I love the layout of the website, its so user friendly and functional in addition to loading really fast on my browser.
x
Riz
Hey Sera! Thanks so much for your lovely comment, I’m glad you enjoyed the pancakes so much!!
Hope you visit my site again soon, I have lots of yummy things coming up (best ways to keep up to date are to subscribe for email notifications of new posts or by following me on Facebook/Tumblr/Twitter) 🙂
Mel
Best homemade pancakes I’ve had! Thanks!
Riz
So glad to hear it !! 🙂
LP
This recipe was great! Just a few notes from my experience with it: 1. Barely beat the batter. 2. I let the batter sit in the fridge for 10-15 minutes – It was pretty muggy and hot when I made them and I’ve heard other fluffy pancake recipes swear by this. 3. Keeping the batter was cool was definitely the trick for my batch because my 1st round came out awesome! SOOO fluffy! 2nd batch after the batter had been out while I cooked the first, came out like normal somewhat flat but still very tasty pancakes. (Again it was a super hot muggy day.) Thanks for posting this recipe I finally got to enjoy pancakes the way I love them FLUFFY!!!
Riz
Glad to hear you loved the recipe!
Interesting points regarding the heat and humidity… It might be something I test out in the future (though I usually have the A/C on during the summer!), just for the sake of seeing how much humidity impacts the batter. If it worked for you – I guess something you can do for a future batch is split it into two bowls, and leave one to stay cool in the fridge while you’re cooking the first batch, and then take out the second batch just before you’re done. That way neither gets too melty! 🙂
Arielle
I’m going to try letting the batter sit in the fridge next time. I live in Florida, and it’s like 80 degrees in my house (one of the perks of living with parents).
Riz
Good luck Arielle! Second time is a charm… or something like that!
Pancakes
I just added strawberry cream cheese, chocolate chips, and sliced almonds to the batter. It waw a fluffy, gooey, delicious mess.^^
Riz
…. O_O …..
Wow. I think I might have to try that! It sounds incredibly indulgent and crazy tasty. Love how you added sliced almonds to the batter! Genius.