Fluffy Pancakes Recipe

Carefully balanced dry ingredients combine with wet components to create light, airy batter that produces golden-outside, pillowy-soft pancakes. Minimal mixing prevents gluten development, while fresh baking powder ensures optimal rising and those coveted air pockets that deliver the signature fluffy texture everyone craves.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Servings: 4

Course: Breakfast

Cuisine: American

Calories: 145

Ingredients Method Notes

Ingredients

1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 1/3 cups milk
3 tablespoons vegetable oil
1 egg

Method

Begin by combining your dry ingredients in a large mixing bowl. Whisk together 1 1/4 cups all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, and 3/4 teaspoon salt until evenly distributed. In a separate bowl, whisk together 1 1/3 cups milk, 3 tablespoons vegetable oil, and 1 egg until the mixture is well combined and smooth.
Create a well in the center of your dry ingredients and pour in the wet mixture. Gently fold the ingredients together using a spatula or wooden spoon, stirring just until the dry ingredients are moistened.
It's imperative to stop mixing while the batter still has some small lumps—overmixing will activate the gluten in the flour and result in dense, tough pancakes rather than the light, fluffy texture you're aiming for.
Heat a griddle or non-stick skillet over medium-high heat and lightly grease it with butter or oil. Once the surface is hot, pour approximately 1/4 cup of batter onto the griddle for each pancake, spacing them a few inches apart.
Cook until the edges appear set and bubbles begin to form on the surface, approximately 2 to 3 minutes. Using a spatula, carefully flip each pancake and cook the other side until golden brown, about 1 to 2 minutes longer. Transfer the finished pancakes to a warm plate and repeat with the remaining batter.
Serve your pancakes immediately while they're still warm and at their fluffiest. Top with your favorite accompaniments such as maple syrup, fresh berries, whipped cream, or butter. For best results, eat the pancakes within a few minutes of cooking, as they will gradually lose their airy texture as they cool.

Notes

Secret to Making Fluffy Pancakes: Tips and Tricks

The key to fluffy pancakes lies in separating eggs and whipping egg whites until stiff peaks form. This creates air pockets that make pancakes light and airy. Use baking powder as your leavening agent and avoid overmixing the batter—lumps are perfectly fine. Room temperature ingredients blend smoothly, ensuring even cooking and maximum fluffiness. Don't skip buttermilk; its acidity reacts with baking soda, creating additional lift and tender texture throughout.

Let your batter rest for five to ten minutes before cooking. This resting period allows the leavening agents to activate fully, creating more bubbles. Use a griddle or skillet heated to medium heat—too hot and the outside burns before the inside cooks through. Flip pancakes only once when bubbles form on the surface and edges look set. This single flip ensures even cooking and prevents deflating your beautifully fluffy pancakes.

Resist the urge to press down on pancakes while cooking, as this squeezes out precious air. Keep cooked pancakes warm in a low oven rather than stacking them, which traps steam and makes them dense. Fresh ingredients matter too—old baking powder loses its power. For ultimate fluffiness, add a touch of vanilla extract and a pinch of salt to enhance flavors while maintaining that cloud-like texture everyone loves.