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
Victoria
I am a pancake fan to!! and I try new recipes all the time.
Your recipe it’s great although I used home made goat’s milk yogurt, from our own goats.I live on a farm!!
I have usedthe yogurt before on pancakes and I feel that it makes them rise better, is the acidity I guess as you have explained!
Following you from a farm close to Medellin, Colombia, South America!!
Riz
Thank you for following! You live on a farm! And you used home made goat’s milk yoghurt…. THAT. IS. AMAZING. Victoria – please start a blog, I want to read about your life on a South American farm cooking and trying new recipes! 🙂
Victoria
Ah! and another thing, the egg was from one of our chikens and I used ghee instead of butter. Organic sugar, only 1 tbls
Do you approve my changes to your recipe? They were delicius!! And I had original Canadian Maple Syrup!! not just any faked syrup!!
Riz
I approve of every change… Especially since they all sound so delicious! 🙂
Kim
Great recipe! I just made these for breakfast and they turned out delicious!
Riz
Woohoo! Glad you enjoyed them Kim!
freda
Hi – I am planning to make these fora Girl Guide camp ( Australia) for 15 people – so if I make such a large quantity am I best off to make 2 double batches – just concerned about over using the baking powder – suggestions please .
Riz
Hi there Freda, I’ve never cooked these for 15 people so I can’t tell you for sure. But going with 2 double batches sounds like a good idea!
Since you’ve mentioned you’re in Australia – another thing you might want to do is refrigerate the batches of batter that you’re not currently using while cooking. (I had received a comment a while back from someone who uses the recipe a lot in Australia, she had realised that the increased humidity can make the batter more fluid, and the pancakes less thick! Refrigerating the batter helped!)
Good luck! And have a great camp! If you’re on Instagram – Take a photo of everyone with their pancakes and #ChocolatesAndChai so I can see how they turned out (hopefully, everyone enjoys them!) 🙂
Riz
freda
Will do and thanks
Karimina
My pancakes didn’t came out as tall as yours, but it’s still soft and delicious! I top mine with cookies and cream ice cream. Thanks for the recipe!
Riz
I’m glad you liked them Karimina! Cookies and Cream Ice cream on top?? That sounds SO good!
Miss Eyelash
Your pancakes are awesome! I’ve tried them many times, and they work great with gluten free flour.
This is the first recipe which works amazingly with gf flour, so fluffy, tall and delicious. I don’t need to try any other recipes. Thank you!
Riz
I’m so happy to hear that Miss Eyelash! I know that gluten-free recipes can be very difficult to get a hold of, so I’m especially glad to hear that my Fluffy Pancakes recipe worked out for you with gluten-free flour!!
Riz
Andy
Hi Riz, I generally don’t comment on recipes but the little sarcastic voice in my head is screaming ” to all of you complainers! Try reading the directions!!” On a lighter note “best pancakes ever!!” I made my own Baking Powder it’s quite simple actually and one tip you may want to mention. Warm up the milk to stop the butter from solidifying not hot enough to cook the eggs but warmer then the butter. Again fantastic pancakes brought me back to a place I haven’t been in some 40+ years
Riz
Hi Andy, thanks for your comment!
That’s actually a great tip! Warming up the milk slightly will stop the butter from solidifying; another thing that would work is swapping out the butter for an equal volume of flavourless cooking oil (this is something a friend of mine does and swears by!).
I’m really glad to hear you liked the pancakes! And I’m so impressed that you make your own Baking Powder – I wouldn’t even know where to start with that! 🙂
Jennifer
These look amazing!! Would I be able to make the batter the night before and make the pancakes the next morning? or would sitting too long in the fridge make them less fluffy? Thanks!!
Riz
Hi there Jennifer! I’m glad you’re going to give them a try! …I’ve never tried making the batter the night before, but I’d assume you should be okay (maybe let the batter thaw a little before cooking?)… Even if it does have a negative impact, I doubt it would be very much! Let me know how it goes – post a photo on Instagram with #ChocolatesAndChai 🙂
Riz
Jennifer
It came out beautifully! Thank you for your advice and this lovely recipie 🙂
Riz
Ah! I’m so glad to hear it!
Thank you for your lovely comment 🙂
Riz
Gina
OH MY GOODNESS!!! THESE WERE SO THICK AND FLUFFY!!!
Riz
Yaaay for thick and fluffy pancakes!!!! 🙂
Kate
These pancakes were not at all like you said they weren’t fluffy, in fact they were the thinnest pancakes I’ve ever made
Riz
Hi Kate,
I’m sorry to hear that the recipe didn’t come out well for you. I’m hoping you’ll give it another go and have better results. 🙂
Riz
Bliss
We made this over the weekend, and now while I’m sitting at work, all I can think of are these beautiful, beautiful, pancakes!
Riz
I know how you feel!!
Bill
I appreciate you taking the time to post this recipe. However, I’m sorry to say this is not my favorite recipe. My pancakes turned out very flat as well. I used White Lily flour and ended up adding an extra 1/2 cup. I tripled checked your recipe to be sure I got the measurements correct. As far as someone commenting on the after taste, that is the vanilla. I used a good quality vanilla extract and found it way too much in this recipe. Having said all that, it’s a good start for a pancake. ?
Riz
Hi Bill,
I’m sorry to hear the pancakes weren’t too your liking. Thanks for your comment and feedback though 🙂
D'chelle
I just made these pancakes. They were devine! They were soft and moist AND fluffy just like your picture! I was surprised I achieved the fluffyness evend though my batter wasn’t thick and lumpy like you described. Regardless they were still amazing. Hands down the best recipe ever. I also added a tsp of almond essence which gave a flavorful kick. I’m officially in love!!
Riz
Hi there D’chelle! So glad to hear you loved the recipe! A tsp of almond essence is a great addition!!
Liene
These are the best pancakes I ever made, thank you thank you so much!
Riz
Woohoo! Glad you liked the recipe Liene! Thank you for commenting!
Erim
Just made them and the batter was too salty and the pancakes tasted like baking soda.
Big disappointment, thought they’d have a nice sweet flavor.
Riz
Sorry to hear they didn’t turn out well for you Erim… they’re definitely not supposed to be salty or taste like baking soda! Not sure what it could’ve been, maybe you have a particularly strong brand of baking soda?
Linda
You can not use Baking soda for baking powder. They are not the same thing and will make your pancakes very differently. If you use buttermilk then you use both baking powder and baking soda but if you use milk then you use baking powder. Baking soda make your pancakes metallic tasting.
Riz
^ Yes. Thanks for chiming in and spotting that, Linda!
You can, on rare occasions, get away with a simple substitution – but baking soda is a lot stronger than baking powder (baking powder actually contains some baking soda) so it’s best to stick to whichever the recipe calls for 🙂
Sina
I almost didn’t make these because of this comment. I don’t know why people commenting with comments that are just negative, I’m so glad that I ended up giving them a chance! They came out so fluffy and fat! No weird tastes or stuff at all! I had mine with pancake syrup! It was amazing!
Riz
Hi Sina! I’m glad you ending up giving the pancakes a chance (and liking them!!).
To be completely honest with you, sometimes I feel bad reading the negative comments myself. Sometimes I even wonder whether I should allow negative comments to be seen. But, I make sure to always approve the comments because I feel that it is important to give everyone a fair and honest review of people’s experiences with my recipes (though I admit, I reject anything with profanity). I’ve got some amazing readers, and many people have come back with solutions for the problems other commenters have had while making these pancakes (thanks guys!).
Hope you make the pancakes again soon!! I certainly intend to!
Mmm…pancake syrup…!
Vienna
BEST pancakes I’ve ever had!! I added some almond extract per tradition in my family. SO YUMMY!!!!!!
Riz
Mmmm…. almond extract, yummy! Glad you liked it Vienna! 🙂