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!
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PrintFluffy, 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
Holly Miller
I made this recipe for breakfast today and it turned out wonderfully. The only thing I changed was to add a teaspoon of cinnamon to the batter as well. They puffed up perfectly and tasted so good. Mine were a touch on the dry side, but I think that will be easily corrected next time.
And there will DEFINITELY be a next time.
Riz
Oooh, a little cinnamon sounds delicious Holly! Happy you like the recipe so much!
Samantha
This is my go-to pancake recipe. Thanks!
Riz
Thanks Samantha! I’m glad you like it!!
Cheryl M.
Love this recipe! Made it for my daughter’s sleepover, and it was a big hit! Will make again!
Riz
So happy to hear you guys enjoy it!!!
Tyler
i made these pancakes and they didnt turn out well. my butter clumped up when i added the milk and eggs, so i started again without using butter and they were ok. some were flat and some were fluffy. but the taste was ok. thanks for sharing your recipe.
Riz
Hi Tyler, sorry to hear they didn’t come out perfectly for you! The butter is more for flavour than fluffiness. It’s generally better to use ingredients at room temp when baking, unless directed otherwise 🙂
Sarah
Great recipe! They turn out perfect every time! I’ve made them with all purpose flour but usually I make them with whole wheat flour or a bit of both and they still come out very fluffy. I do substitute a tablespoon of the milk for vinegar and use only a tablespoon of sugar. Thanks for the recipe. Your dutch baby is next on my list.
Riz
That’s great Sarah! So glad you like it! And YES! Please do try the Dutch Baby Pancake, it’s one of my weekend favourites!
Beth
These are the easiest pancakes to make…and my husband says the yummiest! Tips for other commenters/readers: Don’t overmix the batter and allow to sit for at least 10 minutes before using. Also, don’t add the extra Tablespoons of milk and carefully measure your flour. The pancakes come out perfectly fluffy! Thank you so much for such a fabulous, easy recipe.
Riz
Great advice Beth!! Thank you for commenting!!!
Tanja
I tried these..i have got kids at home and so i always try to avoid all purpose flour recipes.. But the picture caught me and couldn’t t resist making them They are so fluffy.. So yum.. I don regret tryin them. Not t even a bit. Thank you so much for this recipe
Riz
Aww, thank you Tanja! I’m glad you decided to give my recipe a try, and even gladder that you enjoyed it so much!!
RJ Daniels
I just made these a few minutes ago as I was testing out the recipe. The a great. I stayed with them on a bout med heat with a nonstick pan. Yum yum yum yum. The recipe is easy. None of my pancakes burned just pretty golden brown. The only thing I didn’t do was the two tablespoons of milk and it was fine. I wouldn’t mind them a tad sweeter, but delicious nonetheless.
Riz
Thanks for commenting RJ! Super happy you enjoyed the pancakes!!
Shea
Amazingly delicious! I made this recipe this morning and made it 1-1/2x then made two huge pancakes in my skillet pan. They were amazing! So fluffy and lightly sweet! We both loved them! I love the comments from people who clearl don’t know what they’re doing and think it’s your fault the recipe didn’t work. And I love how nice you are to them! Cheers!
Riz
Aww thanks Shea!! I’m so happy you enjoy the recipe so much!! And I’m always here to help those that haven’t had much success with the recipe, I figure everyone’s been nice enough to give my recipe a chance, the least I can do is respond to comments as helpfully as I can 🙂
Angela
It’s important to mix the baking powder with the flour first so that it gets evenly distributed – that way your pancakes will all be of the same fluffiness.
Riz
Great tip Angela, thanks for chiming in!
Aimee
I made these this morning and I think that your flour ratio is incorrect. You call for 1 cup of flour but that yields a very flat pancake. When I added one more cup, they were just right.
Riz
Sorry to hear it didn’t work out for you…but I’m glad you managed to adapt the recipe into a version you like! 🙂
Lauren Hontz
I tried this and was very disappointed they were very thick but dense rather then fluffy
Riz
Hi Lauren, sorry to hear they didn’t turn out perfectly fluffy for you. I find that the culprit when it comes to dense pancakes is often overmixing. Hope you have better luck next time! 🙂
Rayyan Mounib
This recipe is without a doubt THE best pancake recipe EVER!! It took me about 10 minutes to make and they turned out light< fluffy and i was in desperate need for ore. They turned out 100% better than any other recipe and i never would have guessed it would have turned out like this! Thumbs up!
Riz
Hey Rayyan,
That’s awesome!!! I’m so happy to hear your pancakes turned out so well!! *High five!*
Anto
Finding the comments box was a bit of a challenge but I needed to ask…. do you sift the flour before measuring or after? Sorry if this has been asked before… I really tried reading through but you have a*lot* of comments and I want to get around to making these fluffy pancakes that don’t require buttermilk! Thanks for sharing! Going to vote now. 🙂
Riz
Hi again! Fun fact: This is comment number 900 on the blog 🙂
Anto
Finding the comments box was a bit of a challenge but I needed to ask…. do you sift the flour before measuring or after? Sorry if this has been asked before… I really tried reading through but you have a*lot* of comments and I want to get around to making these fluffy pancakes that don’t require buttermilk! Thanks for sharing! Oh btw, you are nominated for “food & culture best essay” not “baking and sweets” tho I am sure it should be both. 🙂 Going to vote now. 🙂 (feel free to delete this or previous comment… hopefully not both… can’t find your email tho…)
Riz
Hi there Anto! Thank you for voting!!! And I totally get it, it can be tough to filter through all the comments on this post! I usually measure out one cup of flour, and then I sift it. But I don’t think it would make too much of a difference either way 🙂
And my email is : [email protected]
Hope you enjoy the pancakes!!!
Anto
Great minds… that’s what I did. 🙂 You are probably correct about the miniscule difference. Thanks for your email! 900+ comments… wow!
Anto
It’s me again! Apparently the voting looks kinda different on mobile… when I checked a desktop computer, you were in the category you mentioned…go figure…btw, my pancakes were very nice tho’ not as fluffy as yours… I guess substitution with almond milk can be blamed for that… maybe
Riz
Hmm, the almond milk could be a reason (it certainly isn’t as thick as regular milk), but I usually find that overmixing the batter is my biggest problem when it comes to the fluffiness of the pancakes. You can stick the mixed batter in the fridge for 10 minutes to help with that sometimes too. Glad you enjoyed the pancakes Anto!! And thank you again for voting for me!!!
Bettina
This recipe is fantastic! Light and super fluffy!
Riz
Hi Bettina,
Super glad you liked it!!
Libby Dodson
Just found this recipe. Looks delicious! Will try over the weekend. Wish me luck!
Riz
Good luck Libby!!!
Anjie
Man! that was one hell of a pan cake… turned out so fluffy and yum!
Riz
Hi Anjie! So happy to hear you enjoyed it!! 😀
Jessica
These turned out pretty good. I think it is important to note that I live in humid Costa Rica. My batter was a little runny so I added a little more flour to thicken it up and let it sit the 10 minutes in the fridge. The first pancake turned out a little too browned for my liking, so I wiped off the light coating of oil on the pan and cooked the rest without any oil. The rest of the cakes turned out great 🙂
Riz
Hi Jessica,
Thanks for commenting! Glad to hear you made the recipe work for you! A few other comments noted that they thickened the batter a teeny bit since they’re in very humid climates too. 😀
Sharon
I made these today and they turned out fabulously! Key here people, barely stir! I did maybe 6-8 good turns and let it sit! I even used locally made flour which is a bit denser and they were still light! Blueberries will be added next time now that I know the basic recipe works so well. Thank you!!!
Riz
Great advice Sharon! And thank you for commenting!! Wishing you many more fabulous pancakes!! 🙂
Beth
I’ll have to try this recipe. One thing that might help for those having problems. I know when I cook pancakes that don’t turn out, it’s always because my baking soda and/or powder is old. FRESH stuff is the best. And leave your eggs out for a few hours if you can…even overnight so they’re at room temp when you add them to the batter.
Riz
Thanks Beth! I agree! Fresh ingredients are super important! And room temperature eggs would definitely help!
Jewel
Great recipe, but it can handle 2.5 tsp baking powder for even more fluffiness and 1 c milk for spreadability. I also found the best temperature on my stovetop was halfway between medium and medium-low. And I added a glob of oil to pan between each round- this leads to the outer edges of the pancakes being crispy, which I love! Thanks for the recipe.
Riz
Thanks Jewel! And thanks for sharing your discovery, I’ll definitely give it a try 🙂
Gemma
Hey!
I want to try these is there anyway you can post recipe in grams and ml? 🙂 i am not used to the cups, and i am reluctant using converters as i worry its not the right amount 🙁
Riz
Hi Gemma,
I’d converted the recipe for another commenter some time back – I’ve not actually tried it using grams but hopefully the conversion is correct! 🙂
128g All-Purpose Flour, sifted
8g Baking Powder
Pinch of Salt
30g White Granulated Sugar
215g Milk
1 Large Egg, beaten
28g Unsalted Butter, melted
5g Pure Vanilla Extract
Good luck!
Lynn
This recipe was wonderful! Fluffy and my kid agrees wholly. I added some yogurt and blueberries for a tweak.
Only thing is, I had some leftovers and froze a batch. It didnt turn out as nice when i Heated it up next couple of days down.
Thumbs up regardless.
Riz
Thanks Lynn! Glad to hear you enjoyed it!!
Lucetta
My kids absolutely loved this recipe. We have tried LOTS of pancake recipes, but this is by far, one of our favorites. I have recently purchased some mexican vanilla and used that in this recipe. My kids told me these tasted like “nilla wafers” they were so good. hhahahaha Thanks!
Riz
Oooooh Mexican Vanilla! Sounds delicious. I’m happy to hear your kids enjoyed the “nilla wafers” pancakes! 😀
Christopher Birch
So im allergic to milk so i used applesauce. Followed directions. When i mixed it i understood wetting the ingredients is mixingjust enough to make the flour disapear… Being smart i always steam cake my pancakes.. Meaning put a lid on it and trickle some water around the edges to create steam inside as this guarrantees 100% cooked and max moistfluff . These things turned out over an inch and onethick almost 2inches thick! . Double batch made ;4 big cakes. When the few tbsp of water are gone i flip em and do the water again. I enjoyed it and so did my lady.
Riz
Hi Christopher, I’ve never heard of using applesauce as a substitute – but it’s great that it turned out well! (Funnily enough, I’m allergic to apples, so I can’t try out your substitution…but I’m glad you’ve told me it works!)
linda
I LOVE these pancakes…fantastic flavor, and actually-fluffy in texture. I never thought to let my batter sit and rest a bit after gently mixing–I think this must have been a huge contribution to the improvement for me. Thank you so much for the recipe!
Perhaps not a tip for “real cooks” out there, but for the newbs like myself, I’d just remind people to maybe try not to make them too big–you’ll be able to control the “darkness” of them a lot more easily, and you’ll get a nice “puff” on there. I like mine just barely browned, and when they’re smaller you can flip it a bit more easily. 🙂
Riz
Great tips Linda! I’ve actually been making smaller pancakes myself recently for the very reason you mentioned – they’re just easier to flip, and the heat management requires a little less guesswork too 🙂
Monica
Hi Riz,
I found your recipe this morning made it and they turned out better than the last recipe I used from
another site. Mom loved them, very light, fluffy and taste good, however, something was missing, not quite sure what yet. I plan on writing this one down and using it again.
Thank you for sharing!!!
Riz
Thanks Monica! I’m glad you and Mom loved them! This is just a base recipe to work with, but I’m sure if you experiment a bit, you’ll make them perfect for you 🙂 (I personally like adding dark chocolate chips….mmmmm)
Riz
ella
i make these pancakes ALL the time. i absolutely adore them. i recently had to make a snack for about 20 kids, and a double batch of these had me set. i told a couple of friends about this recipe, and they all loved it. nice job!
Riz
Awwww!! That’s amazing! Thank you for commenting Ella, I’m so glad you’ve enjoyed this recipe so many times over!
ruth
while i liked the consistency of the pancake…i thought this recipe was too sweet. i will use again with half the sugar and no vanilla.
Riz
Sounds like a plan, Ruth! Hope you enjoy it with the changes 🙂
Hannah
These were very good pancakes. I made some adjustments to the recipe to meet my dietary needs, but they were amazing nonetheless.I used cashew milk, and I added 3 large bananas so we can have banana pancakes. They turned out soft, fluffy, and creamy. Definitely using this recipe again.
Riz
Ahh! I’m happy to hear you managed to make the recipe your own Hannah!
Sheri Shimogaki
These were absolutely delish and very fluffy! We’ve made a lot of pancake recipes and these were one of the fluffiest. We added chocolate chips and walnuts.
Thank you for sharing!!
Riz
Hi Sheri! That sounds delicious, I love toasting walnuts, crushing them, and sprinkling on to my pancakes too 🙂
Lakshmi
I loved making these. My college son said he tried this in his dorm and taught me how to “properly” make pancakes. I used to use box and add eggs, make strawberry syrup and hope teenagers eat it ( and they did) But your recipe and directions are excellent. My kids now love my pancakes. I was afraid to use the plain flour but the “KEY” is letting sit and not over mixing. Love your recipe and I will browse for more.
Riz
Thanks for commenting Lakshmi! I’m so happy to hear that you and your son have been enjoying making these pancakes!!!
Acestarr
I made these today and they came out great! Just the way I have always envisioned pancakes, fluffy and tasty! I will always use this, over those store bought mixes
Riz
Great job Ace! Happy to hear you enjoyed them so much!!!
casa Cardón Inn
Hey! Hi from Venezuela. Thanks for this! My guests just love this fluffy pancakes. Its very easy, I use an icecream scooper to put them in to the pan. Excellent!
I tried to add some chocolate and cocoa nibs and instead vainilla I used some “Sarrapia”. I recommend to you to try!
When you will come to Venezuela you are wellcome in our inn.
Riz
Hi there! I’ll definitely try it out, and I’m very happy to hear your guests love my fluffy pancakes recipe!! If I visit Venezuela, I will definitely look you up! 🙂
Jhuls @ The Not So Creative Cook
I have made these pancakes last weekend and they were devoured happily. 😀 Thanks a lot for sharing!
Cheers,
Jhuls
https://thenotsocreativecook.wordpress.com/
Riz
Hi Jhuls, thanks so much for commenting! I’m very happy to hear that everyone enjoyed the meal! Wishing you many delicious fluffy pancakes in the future!
Jhuls @ The Not So Creative Cook
Oh yes! In fact, I am making them again this weekend! 😀
Yeonhee
I tried your recipe this morning and my first attempt at pancakes went well beyond expectations! Many many thanks from my little sister and me 🙂
Riz
Hey! That’s great to hear! Hope you and your sister enjoy many more fluffy pancake meals together!
Keller
I’ve tried a handful of pancake recipes and none could top these!! I absolutely loved them, even when using almond milk which can make pancakes flat, they came out so fluffy and tasty! Definitely my go-to. I can’t wait to try them with regular milk too.
Thank you so much for this recipe!
Riz
Hey there Keller, thanks so much! I’m really happy to hear the recipe worked for you, and that you still got Fluffy Pancakes while using almond milk too!
Srishti
Pancakes turned out super fluffy. The instructions were so clear. Thank you for sharing this! Cant wait to try out other recipes!
Riz
Thanks Srishti, hope all the recipes turn out just as well (if not better!) for you 🙂
Renee
My daughter tried this recipe for breakfast this morning. The pancakes were so delicious, light and fluffy! Thanks for sharing.
Riz
Hi Renee,
I’m so glad to hear it worked out! Happy New Year to you and your daughter!
Riz
Zahra
Definitely fluffy pancakes! This recipe is a keeper!
Pancakes are essentially a baked food. I feel the phrase “baking is a science” definitely applies to pancakes. Anyone who bakes regularly can attest to that statement.
So after exact measurements, I agree with Riz about not over beating batter. It’s supposed to be thick guys. Don’t panic! I also agree that leaving it alone for 10 minutes makes a difference. Make yourself a cup of tea and scroll through your phone. Enjoy that time!
The heat is next. I have a gas stove, so my pan stayed at minimum heat. Any higher and it would have burned my pancakes before they cooked through.
If you are after truly fluffy pancakes, flipping is very important! If you simply pick it up with a spatula and throw it over, it will flatten by half instantly. All that hard work, gone, in an instant. Instead you need to gently get your spatula under the pancake, then while keeping as close to the pan, sloooowly place it down. You’ll see the difference instantly.
Last but not least: don’t touch it! Resist every urge you have to poke, prod, wiggle or shake. Your patience will be rewarded.
Riz, thanks for a great recipe that doesn’t require whipping egg whites!
I didn’t have vanilla but they still tasted great. Will make sure I have vanilla for next time.
I gave it 4 out of 5 stars due to the texture resembling an American biscuit.
Thanks again!
Riz
Hey Zahra!
Thanks for the super detailed comment! I’m sure a lot of people will find it very, very, helpful! I’m glad you found my recipe and enjoyed it!
Christian
Worst pancakes I’ve ever made, no offence. Definitely didn’t over stir, but pancakes turned out flatter than a sheet of paper. I’ll be sticking to buttermilk pancakes from now on
Riz
Hey Christian, sorry to hear your pancakes turned out so flat! If you take a look around the comments, you may be able to find a solution!
Paige
This truly is a fluffy pancake, however the texture was like cornmeal and the flavor was missing something. Maybe it was the brand of ingredients I used. Will probably try buttermilk instead of regular milk next time.
Riz
Hey there Paige,
Hopefully you get a better texture and flavour next time! (An extra dense texture is often the result of overmixing)
Katherine
Hi Riz, your recipe says “Pour the wet ingredient mixture into the dry ingredients and stir till mostly incorporated.” Do I need to pour wet into dry, or can I pour dry into wet? Will it make a difference? Thanks!
Riz
Hi Katherine! You can pour dry into wet, it shouldn’t make a difference as long as it’s not overmixed 🙂
Happy pancake-ing!
Carmen
I tried making this today for my anniversary and i have to say that THIS IS MY FAVOURITE RECIPE EVER!!! so good and sweet and fluffy, we both fell in love with the pancakes! I hope this becomes our new tradition! 😀
Riz
HAPPY ANNIVERSARY!!! (slightly belated!)
I so glad you enjoyed this recipe!! Wishing you many more lovely anniversaries (and pancakes too)!
ktinling
I don’t understand why people always say you have to use buttermilk. I have literally never once used buttermilk before in pancakes and they rise and get fluffy just fine. If your having troubles oth just baking soda and no buttermilk, just let the pancake mix rise in the bowl for 5-10 min before cooking and trust me you will have fluffy pancakes.
Riz
I agree! Buttermilk does add a little flavour, but many people wouldn’t be able to tell the difference! (I know I certainly can’t sometimes, especially when there are toppings involved!)
Jeffrey
Swapped buttermilk for milk, vanilla paste for extract, just because that’s what we had. Used a cast iron skillet. Have tried many pancake recipes and for some reason these are the best. I suspect it’s the instructions as much as the ingredients. Next time I’ll try letting the batter sit even longer, as the last pancakes in the batch were the best. Thanks so much!
Riz
That’s great to hear Jeffrey! I mix up the recipe with whatever I have lying around all the time too!
Alicia S
One of my favorite pancake recipes! They always thick, fluffy and delicious. Sometimes I will add chocolate chips blueberries. 👌 It’s perfect.
Those whose pancakes didn’t turn out must have done something wrong. I do usually let the batter sit for 5-10 minutes before cooking, too. I also mix as little as possible.
Riz
Thanks for chiming in Alicia! I love adding chocolate chips and blueberries to this pancake recipe too!