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Look no furtherbecause a steaming stack of perfectly soft,Best Fluffy Pancakes are right here! Weekends will never be the same again. (No buttermilk needed.)
SIMPLE. EASY. QUICK. FLUFFY. TheBest Fluffy Pancakes recipeyou will fall in love with. Full of tips and tricks to help you make the best pancakes…ever!
No fail weekend pancake recipe
Every single Sunday begins with pancakes… and ends with leftover pancakes from the morning. These are everything you want in a pancake. They’re soft and so fluffy… each mouthful melts in your mouth… you’ll be reaching for more than one. Stack. Possibly.
How To Make TheBest Fluffy Pancakes
It all starts with the batter. Too thick and they will be gluggy and undercooked on the inside. Too runny, and the pancakes will spread out and won’t fluffup. I like to test the batter with my spoon or ladle, lifting it gently above the rim of the bowl. It has to be thick BUT able to run slowly and nicely off of the spoon. A couple of lumps is okay, but I do like to smooth out my batter as much as I can gently with a wire whisk.
How To Cook Perfect Pancakes
- Preheat your good quality, non stickpan or griddleon medium heat first. Once it’s hot, lower the heat down to low-medium heat. Wait about two minutes. This part is crucial and so worth it. Lightly grease the pan with a small amount of butter (yes, even on non stick pans), and wipe away any excess butter with a sheet of paper towel.
- Use a ¼ cup measuring cup to pour your batter so you get perfect, evenly sized pancakes. Start pouring from the middle, then continue pouring slowly in a circular motion so that thebatter spreads into perfect round shapes.
- Allow thepancakes to cook properly! Don’t rush them on high heat, or flip them too early. Let thatunder-side cook to a beautifulgolden brown colour, and whenbubbles start forming on top and around the surface (batter side), they are ready to flip.
- How to get that flip perfected without creating lopsidedpancakes? Grab a good, plastic spatula and slide it underneath the pancake.Use your WRISTto gentlyflipthem instead of using your whole arm. You’ll know what I mean when you’re in front of your pan ready to flip. THIS makes a HUGE difference.
……perfect pancakes.Almost like a good sponge cake!
Watch how we make the BEST pancakes!
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Best Fluffy Pancakes
Author: Karina
Look no further because a steaming stack of perfectly soft, Best Fluffy Pancakes are right here! Weekends will never be the same again!
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Prep: 5 minutes mins
Cook: 20 minutes mins
Total: 25 minutes mins
Serves: 12 pancakes
Ingredients
- 2 cups all purpose | plain flour, (290 g | 10 oz)
- ¼ cup granulated sugar or sweetener, (60g | 2 oz)
- 4 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups milk, (440ml)
- ¼ cup butter, (60g | 2 oz)
- 2 teaspoons pure vanilla extract
- 1 large egg
Instructions
Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl.Make a well in the centre and add the milk, slightly cooled melted butter, vanilla and egg.
Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that's okay).
(The batter will be thick and creamy in consistency. If you find the batter too thick -- doesn't pour off the ladle or out of the measuring cup smoothly -- fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency).
Set the batter aside and allow to rest while heating up your pan or griddle.
Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!
Notes
Nutritional Information has been calculated per pancake.
Nutrition
Calories: 156kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 152mg | Potassium: 208mg | Sugar: 6g | Vitamin A: 195IU | Calcium: 104mg | Iron: 1.1mg
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Reader Interactions
Comments
Dre says
Omg this is like the restaurants, if not better !!!Reply
Tina says
This is by far the best pancake recipe I’ve ever used. I’m sticking with this one for life! They came out so light and fluffy I couldn’t believe it!Reply
Silken says
Delicious turn outReply
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