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 worryβ¦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 (pancalypseβ¦panpocalypseβ¦pancakalypseβ¦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.
Alsoβ¦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 isβ¦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 ΒΌ 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!
π 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
- ΒΎ 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 ΒΌ 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
amina
Hey there,
I made mine with the exact same recipe you just posted and let me tell you the result is epiiic it was so fluffy and delicious and i only topped it with butter it was mazing thank you for it .
Riz
That sounds AMAZING, Amina!!! So glad they turned out so fluffy and delicious!
Rob
Iβve been using this recipe for a long time, and have made these pancakes for clients all over Europe!! Always works, and so simple! Thankyou so much π
Riz
Hey Rob! That’s amazing to hear, thank you for commenting! You’re very, very, welcome! I hope you make your clients some of my other recipes too! π
Mandy
I made these this morning and they were perfect! I love the vanilla and the bit of sweetness to them.
Riz
Thanks Mandy!! I’m so glad you enjoyed them!
Elias
My mom loves fluffy pancakes and i make them but since i found and use this recipe its been a great fluffy pancake that always comes out thank you and my mother absolutely fell in love its great to have people like you that help use with great tasting recipes and tips .thank you again so much i will be following . p.s. this the first time i ever left a comment thank you again ..
Riz
Elias! Thank you for your lovely comment! And for your follow too! I’m honoured that your first ever comment has been on one of my posts. I’m very happy that my recipes have been useful to you – actually, I write them BECAUSE I want them to be helpful for you π
Best,
Riz
Lena
This recipe changed my life. I was that mom that couldn’t even make pancakes from a Bisquick box. My son fell in love with pancakes and asked for them all the time. I found your recipe and they were a success. I’ve made them several times, my son LOVES to help. Today we got a little wild and added some chocolate chips today. Absolute perfection. Thank you so very much. Now I’m a confident pancake maker β€
Riz
Hey there Lena!!! What a lovely comment!! Thank you so much for sharing your story. I’m honoured you decided to use my recipe, and I’m thrilled that it’s help you and your son have many delicious pancake breakfasts! I hope you also try out some of my recipes, you never know what else you may enjoy cooking together! π
Ariana
I followed this recipe exactly and I got the flattest pancakes Iβve ever seen. Iβm disappointed.
Riz
Hi Ariana, I’m so sorry to hear that! I’m not sure what would have gone wrong…but I’d recommend checking your baking powder, and the amount the batter was mixed (those seem to be the most common culprits to flat pancakes per this convo thread!)
Tina
Me too π My baking powder and flour are fine. I tried to add more flour they became really doughy. I then added some more water and they became ok. Using a egg ring really helped me achieve a thicker pancake at this point. (kids got super hungry couldn’t make another batch. Oh well!
Riz
Sorry to hear this, Tina…hopefully you have better luck next time!
Christie
Me too. Just made them and they were a flop! π Followed the recipe exactly.
Riz
Sorry to hear they didn’t work out for you, Christie. I’d recommend checking through the tips section in the post, or through the comments to see if you notice anything that could have been the cause.
Riz
Rebekah
My problem I had with these was when I combined the melted butter with the eggs and milk (cold) the butter solidified and I had chunks in my batter. How can I fix that?
Riz
Room temperature milk should do the trick π
Mr. Mark W Stacey
Hi . I’ve just made this recipe, I had to add 4 tablespoons of plain flour and two tablespoons of caster sugar , obviously more milk to thin out the mixture. But . They turned out to be very nice indeed. Thank you so much for the recipe.
Riz
Hi there! Thanks for commenting! I’m very happy to hear it turned out well!
Shu
Hi Riz! Thanks for sharing this recipe. I found this from google βfluffy pancakesβ and yours came out to have the most people rated. So I gave it a try just now. I tweaked the recipe a bit by separating egg whites out and beat it until peak forms, just to make sure I will get light and fluffy pancakes. Oh they are so good. I made 3X portions for my family of 6 and everyone loved it!! I will keep this recipe in my collection. π
Thank you once again. We are all very full with pancakes now. Haha π€ͺ
Riz
Hello Shu!!! That’s amazing to hear! I’m happy you managed to find me through google…and now that you and the family have enjoyed some fluffy pancakes, I hope you visit again to enjoy some of my other recipes! Please do let me know if you try anything else! (Or send me a picture of your pancakes on instagram!)
kat
They came out thick and sooo fluffy! Very happy with the results. I halved the recipe but used a whole egg and I cooked in margarine & I will always use this recipe from now on.
Riz
Hey Kat! So glad to hear it worked out!!! Happy pancake breakfasts to you!!
Bev Dymchuk
All I can say is delicious!
Riz
Thank you so much, Bev!!! I’m glad you enjoyed them!!
Angelica Cory
I thought these were great, but my husband didn’t care for them. I liked how thick and doughy they were, but not too doughy & chewy. My husband likes fluffy but airy pancakes and mine came out thick (the way I like them). I don’t know what to do with him…oh well! These were easy to make, had a great flavor (I’d skip so much sugar next time though, mine came out a bit too sweet). I think a video showing how the batter should look would be really helpful too. I’m used to ready-make mixes that never come out as thick as this batter does, so I had to hope it all turned out well. Just a suggestion. Thanks!
Riz
Hi Angelica! Thank you for the suggestion! A new video with the ideal batter thickness is definitely something I’d like to make for this recipe. I completely agree it would help clear things up a little!
Also! For your husband, I’d recommend the Fluffy Japanese Pancakes / Souffle Pancakes recipe which are also very fluffy and VERY airy π
Hope that helps!
Riz
Leonie Frisby
I work as a cafe chef in a busy restaurant i have adopted this recipe as my recipe ive been using this at work and have to say its the best recipe to use for fluffy pancakes
Riz
Hi Leonie! Thanks so much! That’s very high praise!!!
Midori
Your pancakes are soooo good. I loved them. Thank you for sharing & looking forward to making your other recipes
Riz
Thanks so much, Midori! I’m looking forward to you trying out some of my other recipes π
Joel
Followed this recipe exactly and all I can taste is baking powder π΅
Riz
Oh no…I’m not sure why that would happen. Have you tried using a different baking powder?