Of course! This is a classic, foolproof recipe for the best fluffy pancakes. They are light, tender, and rise beautifully thanks to a simple secret ingredient.
The Secret to Truly Fluffy Pancakes
The key is letting the batter rest and using fresh baking powder. The chemical reaction that creates air bubbles starts as soon as the wet and dry ingredients mix. Letting the batter sit for 5-10 minutes allows the gluten to relax and the bubbles to expand, resulting in a much taller, fluffier pancake.
Best Fluffy Pancakes
This recipe yields perfectly thick, fluffy, and golden-brown pancakes every time.
Yields: 8-10 medium pancakes
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients
· 2 cups (250g) all-purpose flour
· ¼ cup (50g) granulated sugar
· 4 tsp baking powder
· ½ tsp baking soda
· 1 tsp salt
· 1 ¾ cups (414ml) buttermilk, room temperature*
· 2 large eggs, room temperature
· ¼ cup (57g) unsalted butter, melted (and slightly cooled)
· 2 tsp vanilla extract
· Butter or oil, for cooking
*No buttermilk? Make a DIY version: Add 1 tbsp + 2 tsp of white vinegar or lemon juice to a measuring cup. Add enough regular milk to reach the 1 ¾ cup line. Stir and let it sit for 5-10 minutes until it curdles.
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures the leavening is evenly distributed.
- Combine Wet Ingredients: In a separate medium bowl or jug, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Make the Batter: Pour the wet ingredients into the dry ingredients. Gently stir with a whisk or spatula until the flour is just incorporated. IT IS CRUCIAL TO NOT OVERMIX. The batter should be thick and lumpy. A few dry spots are okay! Overmixing develops gluten and will make your pancakes tough and flat.
- REST THE BATTER: Let the batter sit untouched for 5-10 minutes while you preheat your griddle or pan. This is the fluffiness secret!
- Preheat Cooking Surface: Heat a large non-stick skillet, griddle, or cast-iron pan over medium-low to medium heat. The right temperature is key. If it’s too hot, the outside will burn before the inside cooks. Test it by sprinkling a few drops of water on the surface; they should sizzle and dance.
- Cook the Pancakes:
· Lightly grease the pan with butter or oil.
· For each pancake, pour about ¼ to ⅓ cup of batter onto the hot griddle. Use the back of your spoon or measuring cup to gently spread it into a circle if it’s very thick.
· Cook until you see bubbles forming on the surface and the edges look set and slightly dry. This usually takes 2-3 minutes. - Flip and Finish:
· Slide your spatula underneath and flip the pancake confidently. Don’t press down on it!
· Cook for another 1-2 minutes on the second side, until golden brown and cooked through. - Serve: Serve immediately with your favorite toppings like warm maple syrup, extra butter, fresh berries, or whipped cream.
Tips for Pancake Perfection
· Keep Them Warm: To serve a crowd, place cooked pancakes on a baking sheet in a single layer in a preheated 200°F (95°C) oven while you finish the rest.
· Don’t Press the Pancakes: Pressing them down with the spatula squeezes out the precious air bubbles you worked so hard to create.
· Buttermilk Substitute: The DIY version works great, but real buttermilk provides the best tangy flavor and tender texture.
· Flavor Variations: Feel free to fold in 1 cup of add-ins after the rest period, such as:
· Blueberries, raspberries, or sliced strawberries
· Chocolate chips
· Lemon or orange zest
· Sprinkles (for a funfetti version!)
Enjoy your incredibly light and fluffy homemade pancakes