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
milly
they were amazing! just like the photos! I had mine with chocolates and raspberries and i’m going to make it again this weekend! thank you!
Riz
Chocolates and raspberries?? Oh my!! That sounds positively scrumptious! Thank you for your comment Milly!
Juana
Tried it! Taste great! Kids went for more! Unfortunately they didn’t come out fluffy and pretty like your ?…one day I’ll have fluffy pancakes…until then these will be my go to:-)
Thank you!
Riz
Woohoo! So great that you and your kids love the taste! As for the fluffiness, take a look through the comments thread – there might be a solution that will help out 🙂
(Or hold tight…I’m planning to write a big Pancakes Tips post soon…ish :P)
Carrie
TERRIBLE!!!!!!!! Flat eat pancakes I have ever made .
Riz
Hi Carrie,
Sorry to hear that the pancakes came out flat for you. If you look through the comments here, there are a lot of troubleshooting tips so that you get fluffy ones next time!
Klaudia
Awesome pancake recipe. I made them this morning with my daughter and husband. We love fluffy “diner style” pancakes but it isn’t ideal to go to a restaurant too often. Now we can enjoy them in the comfort of our own home.
Thank You!
Riz
Hooray! I’m so happy that you and your family enjoy these pancakes, I hope the recipe serves you well for years to come 🙂
Debbie Blair
I love this recipe! I had been trying to find the recipe I used for years, I found yours. So glad I did!
I follow the recipe as directed but I add a pinch of nutmeg and 1/2 tsp of cinnamon. So good and soooo fluffy! When I ran out of milk I used a can of evaporated milk. It just added a touch of sweetness.
Thank you so very much!
Riz
Ahh! I so happy to hear it, I hope you use it for years to come 🙂
brinacyl
please help ! my pancakes came out flat 🙁 the only change that i made was to substitute plain milk with buttermilk ( i used milk & lemon juice) and also flipped them over once the bubbles stopped forming. many thanks
Riz
Oh no! This recipe is supposed to be made with regular milk! I’m not sure if that’s what has affected your results… It’s also possible that the batter was overmixed (it shouldn’t be a fluid, it should be lumpy). For Buttermilk pancakes, I’d recommend my Blueberry Buttermilk Pancakes recipe. Hope that helped!
brinacyl
i will give it a try with milk and let you know 🙂
brinacyl
just made them & they came out flat, again ! sorry but i will have to try some other recipe. thank you for posting this 🙂
Riz
Aww, I’m sorry to hear that. Thanks for letting me know. Good luck in your search! 🙂
Lucy
Hi Riz,
I’m afraid I gobbled them up before I remembered to take pictures lol.
Riz
No worries Lucy, the important thing is that you enjoyed them! 🙂
Lucy
I made them for my mam ! They’re the best!
Riz
Yaay! Thank you!
Lucy
I think I died and went to pancake heaven! I like to think of myself as a pancake officianado this is by far the best pancake i have made in my entire life. So fluffy and tasty! I used vanilla bean pàste cut the recipe in half and use one whole small egg and this came out perfectly. Drizzled with honey and homemade salted caramel sauce. Just devoured with a cup of coffee. Yum yum. Well done!!!!
Now this is my tip for those complaining of flat pancakes – make sure your baking powder is still active, DO NOT OVERMIX. I cant even stress this enough. And start with a meduim low heat. Hope this helps
Riz
Hello Lucy! Thank you for your wonderful comment. I’m so glad you enjoyed the recipe so much, I love how you personalised it with honey and homemade salted caramel sauce (send me a photo!). It sounds delicious!
And great tips too. For the longest time, I didn’t even realise that baking powder can become stale. And overmixing is really the enemy when it comes to thick fluffy pancakes!
Riz
Allison
Thank you for this recipe! I just made them and they were excellent:-) My pancakes usually turn out more like crepes, so these were my first fluffy pancakes, and my husband loved them. I use skim milk, so I only used 3/4 cup milk, if you don’t use whole milk, you just have to use less milk or you get crepes.
Riz
You’re very welcome Allison! So glad it worked out for you, and great tip about the milk too 🙂
nihan
Hello, this is my third time trying this and my pancakes are always flat. I totally am missing a point but what? I read the comments also, and I see that the batter should be thick I guess? My batter was very fluid each time, and I usually end up adding extra flour and while trying to combine it I might be overworking the batter. I assume the measurements (1 cup) is different in my country. Can you please tell them in gr or oz as well? I still didn’t give up!
Riz
Hi there Nihan,
I’m sorry to hear you’ve been having trouble with the recipe (you’ve tried it three times… Thank you so much for sticking with it!). The batter should definitely be thick, and a bit lumpy. Overmixing tends to be the reason most people’s batter becomes too fluid. I can understand that it’s a bit of a tricky step – I overmixed batter many times in the past until I started telling myself “a few small streaks of flour is okay”. Another issue can be the heat/humidity in your kitchen – if that’s a possibility, then try refrigerating the batter before frying up the pancakes! Here are the recipe measurements in grams (I hope I’ve converted them correctly), thank you for not giving up (and I hope you get the pancakes you so deserve!!):
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
Riz
Sowbaranya
Thanks for a perfect recipe..my pancakes came out to be really awesome…And a nice selection of blog title too
Riz
Thanks! I’m so glad you liked it!
Kate
Could you possibly let me know the ingredients in grams please. Here in the UK we do not really jnderstand cups. They do look so delicious so would love to make them!
Riz
Hi there Kate,
I’m not 100% sure since I’ve not weighed out my ingredients in a long time (I actually think it’s a much better method, but it’s not used much here in N. America). Based on some conversions I’ve worked out; approximately:
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
Let me know if the above conversions work out for you!
Riz
Kate
THANK YOU SO MUCH!!! I cant wait to test these out at the weekend! Xxxxx
Riz
I hope it turns out perfect!! 🙂
Katrina Bryant
Thank you for the super easy and deliciously fluffy pancakes! The kids loved them!
Riz
Hi Katrina! How lovely! I’m super glad your kids loved them!!
Muna
This was so good just made these my family loved it!!!!
Thank you
Pancake lovers from Qatar
Riz
Woohoo! Thank you for your comment Muna!
Jenny
These are the best. My family loved them. My two year old wanted to add the baking powder. I thought he might of added too much. We skipped the sugar. They were great with syrup. Thank you.
Riz
Thanks so much for sharing Jenny! I’m very happy to hear that your family loved this recipe!