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:
Life is all about yummy fluffy pancakes.
Admit it, a world without pancakes would be bleak, maybe not even worth living in. You love pancakes, don’t you? You do. It’s okay, I do too. My favourite thing about pancakes (other than eating them, of course!) is watching maple syrup drip off the edges of my pancake tower, like some sort of sun-kissed waterfall.
Fluffy pancakes are one of my all-time favourite Sunday morning breakfast treats. The problem is that a lot of great pancake recipes call for buttermilk. (Honestly, who keeps buttermilk at home? Is that a North American thing?)
Without it, you can end up with a flat, lifeless pancake that looks too much like a lost crepe. Here’s a quick and easy recipe to make super fluffy pancakes with ingredients you probably already have at home. Never buy that horrid box of premix again. Please.
Can you make Fluffy Pancakes without buttermilk?
In short, yes. This pancake recipe uses no buttermilk at all (it does require regular milk 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 ever in a real pinch – you can create your own buttermilk alternative by mixing a cup of milk with a tablespoon of white vinegar and letting it sit for 10 minutes. Perhaps less conventionally, you could also use a tablespoon of fresh lemon juice instead of vinegar. Neither option tastes as good as the real thing, but they’ll do the trick. Thankfully, with this recipe – you won’t need to!)
Now, if you do happen to have buttermilk, you can give this Blueberry Buttermilk Pancakes recipe a shot!
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 horsemen of the pancake apocalypse (pancalypse…panpocalypse…pancakalypse…help):
- Overmixing 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 (the video in my recipe section is an example of this!). Secondly, it’ll develop gluten. And too much gluten will result in a tough, chewy pancake.
- 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 10-15 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.
(If you want to do a little reading, check out my How to Read a Recipe Post – it’ll help you understand the procedures and the measurements used in a recipe post, like this one!)
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!
Storage instructions
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.
Other no-buttermilk pancake recipes
Here are four other amazing pancake recipes that don’t require any buttermilk at all. Each one is unique, and delicious!
- 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.
- Dutch Baby Pancake – a pancake with a twist! Quick and simple to make.
- Fluffy Japanese Pancakes – taking a bite out of these meringue-based babies is like eating a delicious cloud! (Yes, they spark joy.)
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 great 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
Heads up! The following is an affiliate link. If you buy something using the link, I will receive a small commission. You won’t need to pay a penny more, but it’ll help keep my lights on! Thank you bestie, you rock!
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.
If you like what I’m doing here, and you want to help, why not go ahead and become a Patron? You can support Chocolates & Chai for as little as the price of a cup of coffee!
📖 Recipe
Fluffy, Fluffy Pancakes
- Total Time: 30 mins
- Yield: 6–7 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 plus 2 tablespoon Milk
- 1 Large Egg, beaten
- 2 tbsp Unsalted Butter, melted
- 1 tsp Pure Vanilla Extract
- Canola Oil (or any other 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, add a little milk. Set the batter aside for 5-10 minutes.
- Heat a heavy-bottomed, non-stick pan 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.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Breakfast & Brunch
- Method: Stovetop
- Cuisine: American
Victoria
if i make the batter the night before, will it still have the same results when i bake(?) it the next morning?
Riz
Hi Victoria,
I can’t say for sure that batter made the night before will have the same result – this recipe uses baking powder, and there’s a possibility that the baking powder may lose some of its potency overnight. You can certainly combine the dry ingredients ahead of time though. If you still want to give it a shot, I’d suggest making the batter the night before, but then adding a little extra baking soda to your batter if your first few pancakes don’t turn out – I’ve never tried it, but I’d say that’s probably your best bet if you want to make the batter so far ahead of time.
(Incidentally – don’t try this with recipes that use baking soda. It won’t work!)
Saboor Mohsin
I seriously think you should patent and mass produce this recipe and turn this in to a business for yourself, these were by far the most incredible pancakes i have ever had and i never say that! Congratulations! these were so great that i shared your URL and recipe with everyone in my friend group looking for the best pancakes EVER! Thank you so much!
Riz
Hey Saboor! Thank you very much for sharing!! I’m just happy knowing that everyone can enjoy great tasting pancakes at home 🙂
Taniqua
This is my go to recipe. Love it and thanks! I will add that they are the fluffiest for me when I use whey in place of milk and it adds a zing. Hubby makes cheese so we get raw milk whey. He say there’s extra protein. Maybe that does it? Don’t care why, it works great! Thanks!
Riz
Woohoo! That’s awesome Taniqua!
Misbah
This recipe is a life saver. I have experimented with a range of recipes and yours has come out the best. I just wanted to ask, if I was to double this recipe for more people – do I double all ingredients? Thanks in advance!
Riz
Hey Misbah! So happy to hear that you like this recipe! I’ve not ever tried doubling the recipe. It can be a little tricky doubling a recipe that uses either baking soda or baking powder. You can either cook several batches of the recipe, or if you’re feeling brave… double everything except the baking powder quantity. Maybe just increase it to 2.5 or 3tsp instead of doubling it straight to 4! I can’t guarantee that the result will be quite the same as the original recipe, but I think it’s your best option if you’re doubling all the other ingredients.
Good luck!!
Gina
They were perfect. Just perfect. We added butter and maple syrup… lots of it!!
Riz
Yaay! I do the same thing…. and occasionally some chocolate chips and blueberries too! 🙂
BakingBeautifully
I believe this MAY be a sin butttt my daughter (turned one in November) has NEVER had pancakes… “dear god, I am so sorry!” 😉 and with that being said, I’m sure you could have already guessed, I’ve never made pancakes. Boxed or homemade, not even the dreaded frozen box. And that last one is because I’m not spending like $2/pancake to put over processed gunk in my families body. No thanks. So I’ve tackeled homemade hot chocolate which was the bomb dot com. So naturally my next kitchen adventure is pancakes! (?) Lol. And I figured, how hard could they be?? So as I spent way to much of my daughters nap time on googling pancake recipes I came across some keepers, obviously your’s included. And I have to say.. it will be the first and, if I’m being honest, only one I will probably make tomorrow! I was born and raised in the states and can tell you buttermilk doesn’t jump in my cart, I’m lucky if I get milk in my cart before I checkout. So it drives me crazy when I have to go out and buy something, usually MULTIPLE things, so I can make one recipe. Particularly when their perishables and my luck I only need about 1 Tbs, but the recipe would not taste anywhere near what it’s supposed to taste like without it. So thank you for the tip about vinegar and milk! Does it actually taste the same as buttermilk though? I guess I feel some type of way about adding vinegar to my food for fear of putting it in front of people and them thinking “did she just open a bag or salt and vinegar chippies” gag me. Tomorrow we will have a pancake parade in our kitchen and my boochie boo will taste her first ever pancake! (&yes, that is my nickname for her, there is no rhyme or reason behind it lol) If all goes well, she’ll (and we’ll ) love your pancakes for years to come. No pressure, right? Haha All the comments have me confident they’ll be delicious!
Riz
Yowzaa! That was a comment and a half! Lol! I’m so happy to hear that your first attempt, and your little boochie boo’s first taste of pancakes will be with my Fluffy Pancakes recipe! I hope you guys love it as much as I do!
As for the buttermilk thing – No, milk and vinegar pancakes don’t taste quite the same as proper buttermilk pancakes. That’s one of the reasons I worked on this particular recipe, I wanted all the deliciousness of buttermilk pancakes without necessarily having to go get buttermilk from the store. For this recipe, just use any regular milk (I usually use 2% as that’s what I keep at home, but whole milk will work great!).
Mellissa
Can you replace the butter with oil or margarine? I know sometimes that can be a huge mistake, but I ean out of butter last night.
Riz
Hi Melissa, I’ve not tried it myself but margarine might work! Good luck, and let me know if it works 🙂
Melissa
Made these last night and they were fabulous! I’ve never been able to get them so fluffy before, these turned out perfectly! Great base recipe to work off of. This is a keeper! Thank you
Riz
So happy to hear it Melissa!
qiu zhen
hi i;m making this for valentine’s tomorrow and i was wondering if this batter can be doubled?
Riz
Hey there! Yes, you should be able to double the recipe. The only thing to watch out for is the amount of baking powder you use – I’d say if you’re doubling the recipe, just use 3tsp of baking powder (though if you go ahead and use the full 4tsp of baking powder, there shouldn’t *really* be an issues… I’m just erring on the side of caution!). Good luck, and I hope you have a great Valentine’s Day!
Sophie
I made these this morning and all I can say is “wonderful”, my husband thanked me twice! So light and fluffy, I doubled the recipe before reading the last review, I doubled the baking powder. Thank you for the great recipe
Riz
Hi Sophie! Great to hear that the pancakes came out well for you! And also great hear that the recipe can be doubled without any issues! 🙂
Vienna
BEST pancakes I’ve ever had!! I added some almond extract per tradition in my family. SO YUMMY!!!!!!
Riz
Mmmm…. almond extract, yummy! Glad you liked it Vienna! 🙂
Erim
Just made them and the batter was too salty and the pancakes tasted like baking soda.
Big disappointment, thought they’d have a nice sweet flavor.
Riz
Sorry to hear they didn’t turn out well for you Erim… they’re definitely not supposed to be salty or taste like baking soda! Not sure what it could’ve been, maybe you have a particularly strong brand of baking soda?
Linda
You can not use Baking soda for baking powder. They are not the same thing and will make your pancakes very differently. If you use buttermilk then you use both baking powder and baking soda but if you use milk then you use baking powder. Baking soda make your pancakes metallic tasting.
Riz
^ Yes. Thanks for chiming in and spotting that, Linda!
You can, on rare occasions, get away with a simple substitution – but baking soda is a lot stronger than baking powder (baking powder actually contains some baking soda) so it’s best to stick to whichever the recipe calls for 🙂
Sina
I almost didn’t make these because of this comment. I don’t know why people commenting with comments that are just negative, I’m so glad that I ended up giving them a chance! They came out so fluffy and fat! No weird tastes or stuff at all! I had mine with pancake syrup! It was amazing!
Riz
Hi Sina! I’m glad you ending up giving the pancakes a chance (and liking them!!).
To be completely honest with you, sometimes I feel bad reading the negative comments myself. Sometimes I even wonder whether I should allow negative comments to be seen. But, I make sure to always approve the comments because I feel that it is important to give everyone a fair and honest review of people’s experiences with my recipes (though I admit, I reject anything with profanity). I’ve got some amazing readers, and many people have come back with solutions for the problems other commenters have had while making these pancakes (thanks guys!).
Hope you make the pancakes again soon!! I certainly intend to!
Mmm…pancake syrup…!
Liene
These are the best pancakes I ever made, thank you thank you so much!
Riz
Woohoo! Glad you liked the recipe Liene! Thank you for commenting!
D'chelle
I just made these pancakes. They were devine! They were soft and moist AND fluffy just like your picture! I was surprised I achieved the fluffyness evend though my batter wasn’t thick and lumpy like you described. Regardless they were still amazing. Hands down the best recipe ever. I also added a tsp of almond essence which gave a flavorful kick. I’m officially in love!!
Riz
Hi there D’chelle! So glad to hear you loved the recipe! A tsp of almond essence is a great addition!!
Bill
I appreciate you taking the time to post this recipe. However, I’m sorry to say this is not my favorite recipe. My pancakes turned out very flat as well. I used White Lily flour and ended up adding an extra 1/2 cup. I tripled checked your recipe to be sure I got the measurements correct. As far as someone commenting on the after taste, that is the vanilla. I used a good quality vanilla extract and found it way too much in this recipe. Having said all that, it’s a good start for a pancake. ?
Riz
Hi Bill,
I’m sorry to hear the pancakes weren’t too your liking. Thanks for your comment and feedback though 🙂
Bliss
We made this over the weekend, and now while I’m sitting at work, all I can think of are these beautiful, beautiful, pancakes!
Riz
I know how you feel!!
Kate
These pancakes were not at all like you said they weren’t fluffy, in fact they were the thinnest pancakes I’ve ever made
Riz
Hi Kate,
I’m sorry to hear that the recipe didn’t come out well for you. I’m hoping you’ll give it another go and have better results. 🙂
Riz
Gina
OH MY GOODNESS!!! THESE WERE SO THICK AND FLUFFY!!!
Riz
Yaaay for thick and fluffy pancakes!!!! 🙂
Jennifer
These look amazing!! Would I be able to make the batter the night before and make the pancakes the next morning? or would sitting too long in the fridge make them less fluffy? Thanks!!
Riz
Hi there Jennifer! I’m glad you’re going to give them a try! …I’ve never tried making the batter the night before, but I’d assume you should be okay (maybe let the batter thaw a little before cooking?)… Even if it does have a negative impact, I doubt it would be very much! Let me know how it goes – post a photo on Instagram with #ChocolatesAndChai 🙂
Riz
Jennifer
It came out beautifully! Thank you for your advice and this lovely recipie 🙂
Riz
Ah! I’m so glad to hear it!
Thank you for your lovely comment 🙂
Riz
Andy
Hi Riz, I generally don’t comment on recipes but the little sarcastic voice in my head is screaming ” to all of you complainers! Try reading the directions!!” On a lighter note “best pancakes ever!!” I made my own Baking Powder it’s quite simple actually and one tip you may want to mention. Warm up the milk to stop the butter from solidifying not hot enough to cook the eggs but warmer then the butter. Again fantastic pancakes brought me back to a place I haven’t been in some 40+ years
Riz
Hi Andy, thanks for your comment!
That’s actually a great tip! Warming up the milk slightly will stop the butter from solidifying; another thing that would work is swapping out the butter for an equal volume of flavourless cooking oil (this is something a friend of mine does and swears by!).
I’m really glad to hear you liked the pancakes! And I’m so impressed that you make your own Baking Powder – I wouldn’t even know where to start with that! 🙂
Miss Eyelash
Your pancakes are awesome! I’ve tried them many times, and they work great with gluten free flour.
This is the first recipe which works amazingly with gf flour, so fluffy, tall and delicious. I don’t need to try any other recipes. Thank you!
Riz
I’m so happy to hear that Miss Eyelash! I know that gluten-free recipes can be very difficult to get a hold of, so I’m especially glad to hear that my Fluffy Pancakes recipe worked out for you with gluten-free flour!!
Riz
Karimina
My pancakes didn’t came out as tall as yours, but it’s still soft and delicious! I top mine with cookies and cream ice cream. Thanks for the recipe!
Riz
I’m glad you liked them Karimina! Cookies and Cream Ice cream on top?? That sounds SO good!
freda
Hi – I am planning to make these fora Girl Guide camp ( Australia) for 15 people – so if I make such a large quantity am I best off to make 2 double batches – just concerned about over using the baking powder – suggestions please .
Riz
Hi there Freda, I’ve never cooked these for 15 people so I can’t tell you for sure. But going with 2 double batches sounds like a good idea!
Since you’ve mentioned you’re in Australia – another thing you might want to do is refrigerate the batches of batter that you’re not currently using while cooking. (I had received a comment a while back from someone who uses the recipe a lot in Australia, she had realised that the increased humidity can make the batter more fluid, and the pancakes less thick! Refrigerating the batter helped!)
Good luck! And have a great camp! If you’re on Instagram – Take a photo of everyone with their pancakes and #ChocolatesAndChai so I can see how they turned out (hopefully, everyone enjoys them!) 🙂
Riz
freda
Will do and thanks
Kim
Great recipe! I just made these for breakfast and they turned out delicious!
Riz
Woohoo! Glad you enjoyed them Kim!
Victoria
I am a pancake fan to!! and I try new recipes all the time.
Your recipe it’s great although I used home made goat’s milk yogurt, from our own goats.I live on a farm!!
I have usedthe yogurt before on pancakes and I feel that it makes them rise better, is the acidity I guess as you have explained!
Following you from a farm close to Medellin, Colombia, South America!!
Riz
Thank you for following! You live on a farm! And you used home made goat’s milk yoghurt…. THAT. IS. AMAZING. Victoria – please start a blog, I want to read about your life on a South American farm cooking and trying new recipes! 🙂
Victoria
Ah! and another thing, the egg was from one of our chikens and I used ghee instead of butter. Organic sugar, only 1 tbls
Do you approve my changes to your recipe? They were delicius!! And I had original Canadian Maple Syrup!! not just any faked syrup!!
Riz
I approve of every change… Especially since they all sound so delicious! 🙂
Steph
BEST. PANKCAKES. EVER. My kids’ absolute favorite recipe! Thank you for posting this!
Riz
Thank you! Thank you! Thank you!! I’m so happy to hear you and your kids enjoyed it! 🙂
Jody S
Hey. We will definitely make these pancakes again. Doubled the recipe to feed the whole family and everyone loved them! Thanks ?
Riz
Awesome! I’m glad everyone liked them Jody!
Alissa
I’ve followed this recipe to the T 3 times now and each time the pancakes are paper thin, very frustrating.
Riz
Hi Alissa, sorry to hear you’re not getting great results! I’m not sure what could be causing the problem… make take a read through the comments (people have posted about issues and solutions!), and see if anything might ring true for you 🙂
Riz
Loved them
I tried this pancakes today. They were so thick and fluffy. They tasted so delicuous, i love them!!!
Riz
I’m so happy to hear it!!
A Happy Person!!
The BEST. THESE ARE THE BEST!
Riz
Thanks! You’re the best!
Caty
The pancakes are actually fluffy and yummy. Thank you!
Riz
Hey Caty! I’m glad you liked them!
Gemma
My daughter loves pancake so much but I hate to make it because Normally my pancake either turn out tasteless,or very sad looking.I’ve tried few recipes I collect from the Internet.but none had the fluffiness to my liking.until I try yours.i loved it so much! i’ll keep this recipe forever in my book.thanks for sharing!
Riz
Hey Gemma! I’m so happy to hear you two like the recipe!! Thank you for your comment 🙂
Tammo Fouad
Pretty great, my favourite pancake recipe ive found.
Riz
Great! Glad you liked it! 🙂
Ratih
LOVE this pancake recipe — it prompted me to look at other recipes too and I am dying to try some! My 10-month-old could not shove these pancakes in her mouth fast enough and my husband and I loved it equally much. Definitely my go-to recipe for pancakes now. Thank you!
Riz
Thank you so much Ratih! And thank you for finding me on Instagram! I can’t wait for you, your husband, and your adorable little one to try out some of my other recipes, I hope you love them all!
Riz
Brenda Reed
This was not a very good pancake. The batter was indeed flavorful but the were TOO dense. Even after adding additional water and milk they were not edible. I’m so sorry about my post but I’m doing this so you can make additional adjustments to this recipe.
Riz
Hi Brenda! I’m sorry to hear your pancakes turned out to be too dense (that often happens when the batter is overmixed). Thank you for your post, even negative comments are constructive and helpful 🙂
Mia
Omg! I have just tried these today and they were literally the best pancakes I had in my life! Sooo fluffy and tasty, just amazing!
Oh, I also added some lemon zest to the batter. Yum!
Thank you for posting!
Riz
That’s awesome Mia!! I’m so glad you liked them… and little lemon zest is a great addition! I did something similar in my Lemon-Mascarpone pancakes recipe!
amira
OMG, cant wait to try this! I ve been doing pancakes for a while using different kind of flour and topping, never attempted this fluffiness…gonna let you know the result 😉
Take care!
Riz
Can’t wait to hear about your results!! Hope you like the recipe 🙂
Sarah
What if I add Almond extract instead of vanilla? (its all i have on hand at the moment lol)
Riz
Hey Sarah! I’ve had someone try that before, and they quite liked it! I’ve never tried it myself but it should work fine 🙂
Jake
The best pancakes I’ve ever had. Thanks for recipe m8 😀
Riz
You’re welcome Jake! Thanks for your comment!
Jameel342
Hi, I just want to say that the pancakes were absolutely perfect. It’s fluffy and soft and I’ve put chocolate sauce in between and it turned out to be very delicious. Thanks for the recipe.
Riz
Awesome! So glad you liked them!
Mel
Great recipe, thanks! I made these on a weekend away and think they look here’s a photo. I probably whisked once too many times given I like them a bit softer. https://instagram.com/p/BGQQVwKFEE3/
Riz
Thanks so much for sharing the photo! They look absolutely scrumptious!
Grace and Eva
this pancake wasnt fluffy fluffy. It was thin thin. I cried. For a long time. Im disappointed.
Riz
Oh no!! I’m sorry sorry to hear that! Hopefully you’ll try again and get fluffy fluffy results, so that we can both be happy happy! 🙂
Try going through this comments section, as other comments mention problems they’ve run into, and solutions too!
Riz
Martynn
Followed your recipe exactly and my pancakes came out perfectly delicious and fluffy!! Thanks!!!
Riz
Ah! So glad to hear it Martynn!
Madelyne
I want to try this. Will it work if I don’t add melted butter to the pancakes or can I replace it with light oil
Riz
Hi Madelyne,
I’ve not tried it myself, but I imagine it should be just fine using light oil – perhaps a little less rich. Let me know how it turns out! 🙂
Leticia
You can use light oil, they will turn out fine. I have used coconut oil when I’ve run out of butter and we really can’t tell a difference. I feel the trick is to let the mix rest to get the best results.
Riz
Ah! There we go.
Thanks for chiming in and helping Leticia! (I love it when you guys do this, I have the best readers!)
Tina
The fluffiest and tastiest pancakes ever!!! Finally!!! Thank you!!!
Riz
Yaay!!! So glad to hear it Tina!
Hafsah
I absolutely LOVE this recipe! I’m the crepe type of person so I decided to go for big fluffy pancakes and this was my first time making it and it turned out amazingggg!
Riz
That’s awesome Hafsah!! Great job!!
Cassie Scott
I LOVE adding cinnamon and nutmeg for extra flavor! Put it it the dry mixture and it should look like a light pinkish brownish color. Amazing pancakes btw!
Riz
I do the same thing!!! Clearly, great minds think alike 🙂
Teresa
Hi. Your recipe looks great and I want to make them, but before I do, I was wondering what size tablespoon you use – 15 or 20 ml?
Riz
Hi Teresa! I use standard North American measurements – so I believe that’s a 15ml tablespoon! 🙂
Johna
So this is the second time I have tried this recipe and both times they are runny never thick before cooking and they turn out flat never rising at all. Please help I’m not sure what is wrong.
Riz
Hi Johna! Thanks for asking your question. There’s not really enough information for me to say what’s going wrong for sure… but, assuming that all the instructions and ingredients are correct, if the batter is too runny, then it has probably been overworked – you want to mix until just BARELY incorporated.
Another factor could be the heat/humidity in your kitchen. Putting the batter in the fridge for 10 minutes has worked wonders for some others who have had the same issue! Good luck!!
Riz
Sumera
Hi Riz, thanks for this, the pancakes were a bit flat for me because I used skimmed milk but otherwise tasted great!
Riz
Hi Sumera! I’m glad you liked the pancakes! Though, I don’t *think* using skimmed milk would really effect the flatness. I think they may have been just a tad overworked 🙂