Recipe

Fluffy Pancake Recipe

Tall, tender pancakes with crisp edges and a buttery, vanilla-scented center. Fast enough for weekdays, special enough for slow Saturdays.

By Matt Campbell

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4.8

A stack of fluffy golden pancakes on a white plate with melting butter and maple syrup on a sunlit kitchen table

Jump to Recipe

There are two kinds of pancake mornings: the ones where you just want something warm and sweet now, and the ones where you want that diner-style stack that makes everyone hover in the kitchen like it is a spectator sport. This recipe does both. It is simple, forgiving, and built for maximum fluff without weird ingredients.

The secret is not magic, it is method: room-temp wet ingredients, a quick rest for the batter, and a gentle hand so you do not beat the air out of it. You will get pancakes that rise tall, stay tender, and still have those crisp, lacy edges that make you keep “testing” one more straight off the griddle.

A close-up photograph of pancake batter being poured onto a hot buttered skillet

Why It Works

Fluffy, not cakey: Baking powder gives lift, and a small amount of baking soda helps brown and tenderize when paired with buttermilk.
Accessible ingredients: Pantry basics plus buttermilk. No separating eggs, no whipping whites, no drama.
Better texture from a short rest: 5 to 10 minutes lets flour hydrate, bubbles settle into a consistent batter, and the pancakes cook up thicker.
Crisp edges on purpose: Medium heat and a light film of butter or neutral oil creates that golden rim without burning.
Clear doneness cues: You flip when bubbles pop and the edges look set, not when you feel impatient.

Pairs Well With

Storage Tips

If you have leftovers, congrats on your self-control. Pancakes reheat surprisingly well if you cool and store them the right way.

Fridge

Cool pancakes completely on a wire rack (or a plate lined with a paper towel).
Store in an airtight container for up to 3 days.

Freezer (best option)

Freeze pancakes in a single layer on a sheet pan until firm, about 45 minutes.
Transfer to a freezer bag with parchment between layers. Freeze up to 2 months.

Reheating

Toaster: Best for edges. Toast straight from the fridge or freezer.
Oven: Wrap a stack in foil and warm at 350°F for 8 to 12 minutes (a little longer from frozen).
Microwave: Works, but can soften edges. Cover with a damp paper towel and heat in short bursts.

Common Questions

Why are my pancakes not fluffy?

The usual culprits are overmixing (which develops gluten) and old leaveners. Stir just until you stop seeing dry flour, then let the batter rest. Also, if your baking powder has been hanging around for ages, it might be time for a fresh can.

Can I make this without buttermilk?

Yes. Mix 2 cups milk with 2 tablespoons lemon juice or white vinegar, then let it sit 5 minutes. It will look slightly curdled. That is perfect. Use it in place of buttermilk.

Should I use butter or oil on the pan?

Butter tastes amazing but can brown quickly. For the easiest cooking, use a small swipe of neutral oil (or a mix of oil plus a little butter for flavor). Wipe the pan lightly between batches if the butter solids start getting too dark.

When do I flip pancakes?

Flip when you see bubbles rise and pop across the surface and the edges look set, about 2 to 3 minutes on the first side. The second side usually takes 1 to 2 minutes.

Can I add blueberries or chocolate chips?

Absolutely. For less bleeding and better distribution, pour batter onto the pan first, then sprinkle add-ins on top before flipping. Aim for 1/4 to 1/3 cup add-ins total.

How do I keep pancakes warm for a crowd?

Hold cooked pancakes on a wire rack set on a sheet pan in a 200°F oven. Avoid stacking them directly on a plate, which can steam them soft.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl and medium bowl (or a big measuring pitcher for wet ingredients)
Whisk and rubber spatula
Measuring cups and measuring spoons
Nonstick skillet or griddle (cast iron works great too)
Thin spatula for flipping
Wire rack (optional but great for keeping pancakes from steaming)

I used to think fluffy pancakes required some chef-level trick. Then I started chasing the simplest version that still felt like a little weekend win: tall centers, crisp edges, and a batter you can mix before your coffee is even finished. Now I make these whenever I want to feed people something cozy without turning breakfast into a full production. The vibe is always the same: one person “just checking” the first pancake, another hovering for the syrup, and me pretending I am not also eating the evidence straight off the pan.