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
Dione
The name “fluffy, fluffy pancake” does deliver! This is the best fluffy pancake recipe out there! I just tried it today and I’m so impressed! I’m glad I came across this recipe.
Linda
Please let me know what you meant by
¾ cup plus 2 tbsp Milk?
Are the ingredient – 3/4 cup milk powder plus 2 tbsp of liquid milk?
Thank you,
Riz
Hi Linda,
It would be a 3/4 cup of liquid milk, plus 2tbsp of liquid milk. (There’s no powdered milk in this recipe.) Hope that helps!
Ron
3/4 cup is 6 oz. And 2 table spoons is 1 oz. So that would be 7 oz. Total
T. West
I hate to be the party pooper but this pancake recipe (I wouldn’t even call it that) was HORRIBLE! My entire family hated them. I have created numerous pancake recipes and I was so excited to try these based on the wonderful comments. But obviously this must be some sort of prank!
I would not recommend. Don’t waste your time!
A Fajanel
Worst recipe ever! What a waste!
L.C.
Was it the flavor? The texture? I make these all the time and love them so I’m confused how they could turn out so bad for you.
Krystal D
For me, they came out flat and not fluffy at all. They were chewy. I am unsure of where in the recipe I went wring but they definitely didn’t come out like the picture
Franziska
They will be flat if you mix out all the lumps and don’t let them sit for 10 minutes. The baking powder needs time to work it’s magic. Also, check your baking powder expiration date! Old baking powder wont rise anymore. I dou led my batch and put cinnamon and apple pieces in the batter and my still turned out fluffy on the inside and crispy on the outside. Not sure why people hate this recipe. I’ve made it lots of times and never had an issue with it. They turn out perfect!
Not T West
We’ve been making this recipe for years now.
I’ve made it. Worked.
Husband made it. Worked.
Daughter made it. Worked.
It’s as close to a perfect recipe as it gets. Not sure what happened but you obviously made a mistake or a lot of mistakes based on your comment. Your comment was really unfair.
Thomas Alford
Check your ingredients especially your baking powder. If it contains aluminum it will not work. Also, be sure to follow the procedure. I have yet to find recipe that can measure up to this. Classic, simple and delicious!
Page
I regularly make macarons and have more success w those recipes than this. With nearly equal parts liquid and dry it was extremely runny. I’m not using an aluminum baking powder, and they did not rise at all. Not sure where the disconnect is.
Ken
Too strong a baking powder flavor
Kate
Try a non-alminum baking powder…totally different taste.
Christy Mcgeorge
By far best pancakes I’ve evahhh had! Throw all the box mixes away. I will not look back. I agree with another commenter, I’ll have these for my bday cake!
Also thank you for scaling the recipe to double or triple. Comes in handy for quick reference. Thank you for sharing.
Earlyne
The absolute best fluffiest pancakes ever made. Will always use this recipe.
Abigail
Can I use pancake mix instead of the flour and baking powder? If yes, what’s the measurement?
Riz
Hi Abigail,
It *might* work with some pancakes mixes, but every pancake mix is different so I’m not able to give you a measurement that would work.
Jessica
Recipe came together perfectly. The desired fluffiness with delicious taste was definitely there.
Emilia Fowler
This recipe is to die for! It was so light and airy, and I didn’t seem to get full!
Nora Greymoore
I made these this morning and they turned out perfectly! I added dried cranberries, because I had some that I need to use November so I’ve been trying to use them up before then and this recipe worked perfectly with them. Along with the cranberries I added some pumpkin spice and lemon extract for a nice autumnal flavor. I did have to add a little bit more milk so the batter was easier to use but they still turned out great and that’s all that really matters. 🙂
They were very fluffy and soft and went great with syrup and whipped cream. I noticed some people didn’t have as much luck with this recipe as I did and I hope they have better luck in the future. Sometimes the humidity in the room or the pan being too hot or too cold can mess everything up. I shared this recipe with my Grandmother so she could make them too.
10/10 I would recommend to friends and family and I’d definitely make again. Thank you for sharing this wonderful and easy to understand recipe!
Denise
My Grandson is VERY particular about his pancakes. VERY!!!
I made these to see how they’d came out and he loved them.
I then tried using the equivalent of sour cream and oil. They tasted nearly indistinguishable. Very fluffy ☺
Riz
So glad to hear you both enjoy them, Denise!!!
Nicole Fenner
I’ve probably made three pancakes 50 times – they’re THAT good. This is my go-to recipe and I have not looked at any other pancake recipe since I stumbled upon this gem.
Riz
Thank you Nicole!!! So happy you found this recipe!!! I hope you try out some of the other recipes too – there may be something else you enjoy 🙂
Lady
Wow, very cute
Rachel
This is the best recipe I’ve found so far! I did a cinnamon one, chocolate chips, and blueberry, all delicious! Thank you so much for sharing!!
Riz
Thank YOU so much for making this recipe!!!
Brooke
Hello,
I haven’t tried the recipe yet but I’m looking forward to giving it a go on the weekend. I wanted to say something about adding to…or what is probably best described as mucking, messing or fiddling around with the straight up instructions in a packet mix. I got sick of limp pancakes one day and decided to do all the normal steps and then at very end I beat an egg white, (or maybe 2 I can’t remember now) until I had soft peaks and then I gently folded that in until it was barely mixed and it was like I’d added the goose who lay the golden egg whites into my batter and I suddenly had fluffy goose-down feather fluff fluffy pancakes. 👏👏👏
Also…Pancataclysmiocalypse…
Thanks for your sharing your recipe, I look forward to trying it.
Brooke
Riz
LOL! Thanks for sharing, Brooke! I hope you enjoyed the pancakes, and had a lovely weekend!