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
Randy
I have a question what if I use buttermilk instead of milk?
Riz
Hi Randy,
It’s not something I’ve tested personally, but I remember other commenters saying that they did, and that the pancakes still turned out well. (It’s a your mileage may vary situation I’m afraid though!) If you do try, please do let me know how it turns out 🙂
wat
really good,for me it’s not as fluffy but still real good and fluffier then my other pancakes I have tried.
I told my cousin as abt this recipe and had a bet that it was better then his…
I don’t have butter, so will oil instead of butter work?
Riz
Hi there,
I’ve not tried this with oil replacing the butter (butter tastes better so I never tested with oil). In theory, oil should also work as a fat but I’d suggest using a neutral oil and crossing your fingers 🙂
Maureen
I loved this recipe before but now it’s the only one I ever use! In the last year I learned I had to eliminate gluten which honestly wasn’t as difficult for me as I thought it would be. I tried my hand at a few GF pancake recipes but to be honest they all left little to be desired. The internet tried to have me believe that GF pancakes are gummy but then I remembered this recipe. It has the exact makings of GF recipes by separating the wet and dry ingredient so I gave it one last go and I’m so glad I did. So many people have enjoyed them and are shocked when I’m enjoying them too “I can’t believe it’s not gluten” lol. Thanks for a fabulous recipe and saving me from gummy pancakes!
Sarah
Wow the best recipe I’ve tried! The pancakes turned out SO fluffy and melted in the mouth, like eating a cloud! And all that even though my kids were helping to make the batter – which was so simple and without any extra steps. Thank you!!!
Kat
This is my go-to recipe for pancakes! They are fluffy and delicious. We LOVE them, thank you, Riz.
Riz
So glad you’ve been enjoying them, Kat. You’re very welcome!
Lee @ BaldThoughts
Those pancakes look delicious. I’m hungry just looking at them.
J
My daughter loves when I put cinnamon in the pancakes I make her but I am looking to make a fluffier pancake and I think this recipe may do the trick. Do you think cinnamon would affect the batter at all?
Riz
Hi J,
It would depend on the amount of cinnamon added, and how much stirring would be required to mix it into the batter. This recipe can be a bit finicky and is very easy to overmix. I think it can be done, but would suggest that you’re very mindful of not overmixing the batter (you want a lumpy batter).
Good luck!
MJ
Maybe instead of adding cinnamon to the entire batch of pancake batter you could make a little bit of cinnamon sugar and sprinkle it on top of her pancake. It is best to do this while the pancake is still hot and freshly buttered.
(I too have a cinnamon loving daughter)
My Dad always made the most amazing big, fluffy pancakes. He always said don’t overbeat and he would leave the batter sitting on the counter for about half an hour. When he put his spoon in the batter you could see the bubbles.
Riz
This is a wonderful suggestion. Thanks MJ!
Shey
Can I use almond flour?
Riz
Hi there, I’ve not tested this but I would guess that you can, but you likely won’t get the same fluffiness. Hope that helps!
Steph Melis
They didn’t work for the us the first time we made them. But we like the taste and made them again this morning. I don’t know what changed but WOW.
THEY ARE SO FLUFFY.
Emma
So good! And fluffy just like the photos. I think using the tips really helps for this recipe. I followed the tips and recipe and my pancakes are just like the photos. It’s not as easy as you think!
Sally
I made these Fluffy Pancakes and they were Perfect. The taste the flavor the texture everything about them were Perfect. I’ve made them three or four times now. My family loves them. This is now my go to for Pancakes. Thank you very much. Your comments are turned off or I would’ve let you know how delicious these were when I first made them.
Riz
Thanks so much for your comment, Sally! I’m happy to hear you and your family have enjoyed these pancakes! 🙂
Lilly
This is so good for my autism brain
M
Why did you change this recipe I have been useing this for years and now its different. Put it back the way it was. You have to separate the eggs and the quantity had changed for everything. Please fix this
Riz
Hi M, Thanks so much using my recipes! This recipe hasn’t ever been changed. I think you may be confusing it with my Fluffy Japanese Pancake recipe, which uses the separation method instead. Hope that helps!
Sophy
Amazing recipe. Thanks so much
Sarah
Great. Super fluffy pancakes. And taste good too.
Tara
Can almond milk be used Instead of regular milk?
Riz
Hi Tara,
I’ve personally not tried it (but my assumption would be that it won’t work as well). Some other commenters have said that they have success using almond milk or oat milk, but again my assumption would be that neither would work well.
Chuck Warriner
These sound great, and I’m definitely going to give them a try the next time my granddaughters are here for breakfast. I have been using variations of the Bisquick recipe for as long as I can remember, among others. But I had a question… I was surprised that when doubling the recipe, only 1 egg was called for. This seems unusual, and I’m wondering if using 2 eggs is why my pancakes aren’t as fluffy as I would like.
Riz
Hi Chuck,
Good catch…that surprised me as well, as it should be 2 eggs when doubling the recipe. It seems like it’s a glitch with the software. But for the fluffiest results, I’d recommend checking out Japanese Pancakes (they’re a bit more hassle, but end up with the fluffiest pancakes). Happy brunch!
Kitten Lover!
Really good pancakes but not as fluffy as I hoped it would be tho but I would definitely recommend this recipe!
Richard
We’ve been making this recipe for years now. Weekend coming up so we will definitely be making it again on Saturday. Its our family’s favorite recipe!
Para S
Awesome!
I’ve been looking for a good, fluffy and easy pancake recipe. I finally found one! Thank you so much for sharing your recipe and all the key notes! I followed everything exactly and my pancakes turned out perfect! Nice and fluffy! Easy!
Kaz
Amazing recipe!! They came out really fluffy and tasty 🙂 I’m wondering if it would be possible to make the batter the night before, and cook them the following morning?
Riz
Hey Kaz, that’s great to hear! Yes, you should be able to prepare the batter the night before (though it might not rise as much – it’ll taste the same though). Usually, what’s recommended is to have the wet and dry ingredients separately prepared, and then combine on the day of cooking. Hope that helps!
Sonal
Hello Riz! I have made this recipe at least 20 times and it’s my go-to recipe in my recipe folder. Always hit in my house. My 2 little ones love and devour every time I make it. Thank you very much from bottom of my heart ❤️😊
Riz
Hi Sonal,
Thank you so much for your lovely comment! I’m so glad to hear you and your little ones enjoy these pancakes so much!
Riz