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
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! 🙂
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!
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!
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 🙂
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!).
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! 🙂
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!!
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!
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 🙂
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!)
Lucy
Made these for the kids this morning, they were so delicious! We put butter and maple syrup on top! Thank you for sharing!!!
Riz
Glad you guys liked it Lucy! Have a good weekend!
Christina
Very bland and not fluffy. Checked everything and not expired. Didn’t overwork. Tasted like a blame crepe. On to next pancake recipe.
Riz
Sorry to hear it didn’t turn out well for you Christina! Hope you’ll give it another chance and have better results 🙂
Alanna
These came out flat as paper for me…. I did not over mix, used fresh ingredients… followed everything to a t. So strange.
Riz
Hi Alanna,
Sorry to hear you didn’t get the results you were hoping for! I couldn’t say why it didn’t work out for you without more information… Perhaps the universe just wanted you to have crepes 🙂
Hope you’ve had a good weekend!
Riz
Dusty
Can you substitute buttermilk for regular milk.
Riz
Hey Dusty!
I’ve not tried this recipe using buttermilk. You’ll still get pancakes, but I wouldn’t be able to say whether the flavours/components would remain balanced in the same way.
Hope you enjoy them though!
Riz
Jill Fidler
have always wanted to make “Fluffy” pancakes as in a cafe breakfast…can’t wait to try these on the 12 guests for the 1st breakfast of 2016…will let you know how they were received – from Victoria, Australia where it could be very hot then
Riz
Hey Jill, hope my fluffy pancake recipe works out for you! A previous commenter mentioned that leaving the pancake batter out in an extremely hot/humid environment didn’t work so well. She countered the climate by letting the batter sit in her fridge for a bit! I’ve not tried it out myself as I don’t live in a hot/humid climate (and I keep my AC on during the warmer months!), but it might be something to keep in mind 🙂
Riz