Fluffy Pancakes

Recipe Ingredients

All you need is a few simple ingredients to whip up the fluffiest, most delicious homemade pancakes in no time.

All-Purpose Flour: This is key to our pancake recipe because it has enough protein to give the pancakes a light, fluffy rise without making them dense or chewy.

Baking Powder: This is essential, because it’s what makes the pancakes rise! It releases carbon dioxide when mixed and heated, creating tiny air bubbles in the batter that help the pancakes puff up as they cook.

Sugar: You might be surprised that pancakes don’t need much sugar! We only use a couple of tablespoons. Then, you can add syrup or other toppings to add as much sweetness as you like.

Other Ingredients: Milk, oil, and eggs work together to create a smooth, moist batter that’s rich, tender, and perfectly fluffy. A pinch of salt helps balance the sweetness and brings out the richness of the other ingredients.

How to Make Fluffy Pancakes

Here’s a quick overview of how to make the best fluffy pancakes from scratch. Keep reading for the full recipe!

1. Combine the Ingredients

While your skillet or griddle is heating, whisk together milk, eggs, and oil until smooth. Then, gently stir in the dry ingredients until just combined. Don’t worry if the batter is a little lumpy; those small lumps will disappear during cooking.

2. Cook the Pancakes

Pour the batter onto the hot pan in 1/4-cup scoops, and cook until bubbles form on top and the edges look set. Flip and cook the other side until golden brown. If your pancakes are turning out a little too light or too dark, don’t be afraid to raise or lower the cooking temperature accordingly.

3. Serve and Enjoy

Serve warm with butter and syrup for a classic, cozy breakfast, or if you’re looking for something lighter and brighter, try serving with fresh fruit, jam, or lemon curd.

Storing and Reheating Fluffy Pancakes

Got leftover pancakes? Don’t let them go to waste! Saving and reheating pancakes is easy and perfect for quick breakfasts on busy mornings.

Refrigerator

Let cool and then store in an airtight container for up to 3 days.

Freezer

Stack cooled pancakes between sheets of waxed paper or cooking parchment paper. Wrap in foil and freeze for up to 3 months.

Reheating

• From the Fridge: Heat on an ungreased cookie sheet in a 400°F oven for 4 to 5 minutes, or microwave each serving of pancakes for 30 seconds to 1 minute until warmed through.
• From Frozen: Unwrap pancakes and remove waxed paper. Heat on an ungreased cookie sheet in a 400°F oven for 5 to 7 minutes, or until hot. Alternatively, you can microwave individual servings for 1 to 1 1/2 minutes until hot.