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
Leticia
Made the recipe but was too much milk, next time less milk. But really tasty and the kids loved them! Will defiantly use again! Thanks 🙂
Riz
Glad you enjoyed it Leticia!
Ellen Stutes
I made these this morning for. Special Sunday breakfast for the hubster and me….best pancakes EVER! They ere light and fluffy – made 5 pancakes plus a little one for me to taste! I made them following the recipe but, since I actually had buttermilk, I used it. Buttered my griddle to cook them and the result was outstanding! Thanks for the recipe; it’ll be my go-to from now on!
Riz
Hi Ellen, thanks so much for your comment! I’m so glad it turned out well using buttermilk too! 🙂
Dimi
Sorry but this recipe doesn’t work… they were way too watery….
Riz
Sorry to hear it didn’t work for you, Dimi…generally if the batter has become watery, it’s probably been mixed a bit too much. It should be quite lumpy. Best of luck!
Lisa Spencer
Why on earth are you such a buttermilk basher? Have you ever been to the south? I always have buttermilk in my fridge. I use it for pancakes and biscuits. You need to get out more often.
Riz
Hi Lisa,
…I’m not bashing buttermilk.
Outside of the south…and more so, outside of North America, buttermilk is very difficult to find. In England and Europe, it’s available in only some select stores. Whereas in Asia and Africa, it’s almost impossible to find.
And I think everyone should be able to have fluffy pancakes, wouldn’t you agree? 🙂
Fish
These pancakes soak up syrup really well, even though I forgot to reduce liquid for adding fruit. 10/10, would pancake again.
Riz
Hi there! Thank you for commenting. I’m happy to hear you enjoyed them!
Joffre
Another trick is to separate the egg and after all ingredients are mixed fold in the beaten egg white
Riz
Yes, that’s definitely another way to go! I use that method in some of my other pancake recipes 🙂
Amy Granacki
These are the best pancake base ever. Only thing I do differently is add cinnamon. Besides that they are great. Only pancake I make now. Freeze great for my kids to warm up before school. Easy to have dry and wet separate and take camping! Thanks so much!!
Riz
Hi Amy! So happy to hear this. I add cinnamon every once in a while too! 🙂
Judy Morgan
I have also tried many pancake recipes & this is by far the best one I’ve tried. They are light & fluffy & so delicious so this will be the recipe I use from now on.
Riz
Ahh…so happy to hear this Judy! (There are a few other pancake recipes on the site, so if you’re ever craving a change…be sure to check those out as well 🙂 )
Fanni
OMG! This recipe truly perfect! I could make really fluffy pancakes according to description! And also the suggestions were verily useful about “why are my pancakes flat?”!
Thank you so much! Surely I save the recipe! 🙂
Riz
Thanks so much, Fanni!! I’m very happy you found the tips useful. Please be sure to check the site for any other recipes you’re interested in 🙂
Elsa
I can’t tell you how many times I’ve made this recipe. Perfect pancakes everytime, I love it! Thank you!
Riz
Hi Elsa! That’s so wonderful to hear!!! Wishing you many happy pancake breakfasts!
Riz
Kristen
Perfect fluffy and light pancakes! I use a sandwich press (opened) to cook my pancakes so they’re at the perfect temperature from the first one. I also separated my egg and whisked the white to stiff peaks and folded it in at the end. My partner said they were super light like hot cakes at McDs haha.
Riz
Whoo! Love the idea of using an open sandwich press. So glad you and your partner enjoyed the recipe, Kristen!
Ximena
Hadn’t made them in a while and boy was I missing out. Had been eating spinach, protein pancakes and they should not be legally allowed to be called pancakes >_< but these definitely made up for that torture.
Riz
Hello! I know what you mean…every once in a while, I’ll go on a healthier version binge, and coming back to this makes it all so much sweeter!
(If you want a slightly healthier option – that tastes quite different – you can check out my Sweet Potato Pancakes recipe. Or hang tight…protein pancakes are somewhere in my queue of recipes to work on!)
J. vasquez
I don’t know if it was my baking powder but man they taste funny. Fluffy for sure and they taste really good at the begining but there’s a weird aftertaste on them. I added more sugar more flour to the last one and still couldnt get rid of it. otherwise it’s pretty accurate on the fluffy part XD
Riz
Hi there! I’m sorry to hear that, I’m not sure what it could have been – I would *guess* it was a baking powder issue (or potentially milk?). Hope you enjoy them more next time!
Musical Spoons
Yay! I tried this earlier but substituting Greek yoghurt thinned with some milk, and leaving out the sugar and vanilla (because I didn’t think they’d go with the tang of the yoghurt). I don’t really know what the texture of fluffy pancakes should be so I don’t know how my modifications affected it, but I really liked them! The baking powder probably helped mitigate some of the heaviness of the yoghurt.
Incidentally, I forgot that the butter was going into cold liquid so it resolidified into lumps! But after leaving the batter to sit – and it’s a warm day – I didn’t notice any lumps when I cooked the pancakes.
(For any UK readers, I used 120g flour and the milk/yoghurt was ~190g.)
Riz
Hello!!! So glad to hear you enjoyed it! 🙂
Reina De Guzman
I have made this many times love it ! Thanks Riz
Just 1 question can i use corn flour instead of plain flour? I have my friend coming over for brunch and i am thinking of making your fluffy pancake but he eats only gluten free so i thought about swapping it with corn flour.
What do you think??
Thanks
Reina
Riz
Hi Reina!! Thanks for your comment, and thank you for using this recipe so many times!
I’ve never tried making this with corn flour, but I’ve seen quite a few comments saying that they’ve been able to replace the flour, and still get fairly fluffy pancakes! Good luck if you do go ahead and try, let me know if it works!!
Riz
Zaina
Hi I would try it