The Best Fluffy Pancakes Recipe You'll Ever Make (Better Than Box Mix)

Listen to me! Most people serve rubbery, flat pucks that belong in a hockey rink, not on a breakfast plate. If you want the ultimate breakfast, you need my Fluffy Pancakes Recipe. It is about precision, balance, and patience. Stop buying that boxed rubbish and learn to cook for real. While you are mastering the art of the perfect breakfast, you should also check out The Most Authentic Homemade Bagel Recipe Ever Published to complete your morning spread. This Fluffy Pancakes Recipe uses buttermilk to ensure a light, airy texture that is absolutely stunning. Don't overwork the batter, or you will ruin it. Wake up, focus, and let's get to work!

Ingredients for Fluffy Pancakes Recipe

• 2 and 1/4 cups (281g) all-purpose flour (spooned and leveled)
• 1/3 cup (67g) granulated sugar
• 1 and 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 2 cups (480ml) buttermilk (low-fat or full-fat)
• 6 Tablespoons (85g) unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• Extra butter or non-stick spray for greasing the pan

Instructions to prepare Fluffy Pancakes Recipe

1. Melt the butter: Melt the 6 tablespoons of butter first and set aside to cool slightly. It should be warm but not piping hot when added to the wet ingredients.
2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until thoroughly combined.
3. Mix wet ingredients: In a separate medium bowl, whisk the eggs, buttermilk, and vanilla extract together until smooth. Slowly whisk in the melted, cooled butter.
4. Combine: Pour the wet ingredients into the dry ingredients. Gently whisk by hand until just combined. Do not overmix; the batter should be thick and a few small lumps are desirable for the fluffiest texture.
5. Rest the batter: Let the batter sit for about 5 minutes. This allows the leavening agents to activate and the flour to hydrate, resulting in a taller rise.
6. Preheat the pan: Heat a griddle or large non-stick skillet over medium heat. Lightly grease the surface with butter or non-stick spray.
7. Cook: Pour about 1/4 cup of batter onto the griddle for each pancake. Cook for approximately 2 minutes, or until you see bubbles forming on the surface and the edges look set and dry.
8. Flip: Carefully flip the pancake and cook the other side for another 1 to 2 minutes until golden brown.
9. Serve: Serve immediately with maple syrup, fresh fruit, or butter. To keep a large batch warm, place cooked pancakes on a baking sheet in a 200°F (93°C) oven until ready to serve.

Fluffy Pancakes Recipe Details

Prep Time: PT15M
Cook Time: PT15M
Total Time: PT35M
Servings: 4

Expert Tips

Substitutions for Fluffy Pancakes Recipe

If you don't have buttermilk, don't panic! You can make a quick substitute by adding two tablespoons of lemon juice or white vinegar to two cups of whole milk and letting it sit for five minutes. You can also substitute the granulated sugar with honey or maple syrup if you want a more complex sweetness in your Fluffy Pancakes Recipe.

Errors to Avoid with Fluffy Pancakes Recipe

The biggest crime you can commit is overmixing the batter. If you whisk it until it's perfectly smooth, you've developed the gluten, and your pancakes will be tough, not fluffy. Leave the lumps alone! Also, make sure your pan isn't too hot; if the butter smokes, it's too high. You want a steady, medium heat for a golden-brown finish.

Alternative Cooking of Fluffy Pancakes Recipe

For a modern twist, you can turn this Fluffy Pancakes Recipe into sheet pan pancakes. Pour the entire batch of batter into a greased 18x13 inch rimmed baking sheet and bake at 425°F (218°C) for 12 to 15 minutes. It's a brilliant way to feed a crowd without standing over a stove like a donkey.

Frequently Asked Questions about Fluffy Pancakes Recipe

Q1: Why are my pancakes coming out flat?

Usually, this happens because your leavening agents—the baking powder and soda—are expired. Check the dates! Also, if you skip the 5-minute resting period, the batter won't have time to thicken up, leading to a thinner pancake.

Q2: Can I freeze these pancakes for later?

Absolutely. Let them cool completely, then layer them with parchment paper in a freezer-safe bag. Pop them in the toaster or oven when you're ready to eat. It's a massive time-saver for busy mornings.

Q3: Why is my first pancake always a disaster?

The "first pancake syndrome" happens because the pan temperature hasn't stabilized yet. Think of it as a sacrifice to the kitchen gods. By the second or third pancake, the heat distribution will be perfect.