How To Make Fluffy Pancakes
A steaming stack of soft and Fluffy Pancakes is super easy to whip with this simple list of ingredients! The perfect weekend breakfast!
These pancakes are a great celebratory breakfast option or a ‘just cos’ breakfast. You can add in your favorite flavorings and toppings and adjust them to your own liking. Personally, I like a generous dollop of Chantilly Cream with a sensible drizzle of maple syrup.
You’ll love these Pancakes because they’re:
- Fluffy – use my ‘overnight batter tip’ to get them even fluffier!
- Easy – the batter comes together with simple ingredients
- Quick – if you’re making these without waiting. Honestly though even if you do rest your batter overnight, making the batter is quick and the pancakes cook quickly too!
- Thick – these pancakes are meaty, no thin rubbery pancakes, they’re almost like soft sponge cakes!
- You can make them your own! These are totally adjustable with your favorite add ins like chocolate chips or berries or your favorite toppings!
Do this to get ultra fluffy pancakes!
Giving your batter a little time to rest in the fridge before you make your pancakes is the key to get soft, fluffy pancakes. What happens is the flour in the batter expands and soaks in the moisture from the wet ingredients which results in softer pancakes. The same is true for Waffle batter.
How long do you wait?
Well, I’d say the shortest is about an hour, but what’s better is overnight. More time for the ingredients to have a party and get to know each other.
Can I skip the waiting time?
Yep, you can totally do that and still get nice fluffy pancakes, but waiting a little bit for softer fluffier pancakes is pretty worth it.
Ingredients You Need To Make Fluffy Pancakes
Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.
- All-purpose flour – also known as plain flour. Make sure you sif tit to get rid of any lumps. I haven’t tested this recipe with gluten free flour, but if you do, let me know and I’ll add notes to this section of the blog!
- Caster sugar – also known as superfine sugar. You can use granulated sugar instead.
- Baking powder – helps your pancakes rise.
- Salt – I used fine salt.
- Milk – I used cow’s milk but you can use plant based milks like almond or oat milk instead.
- Butter – I used unsalted butter. Make sure you let your melted butter cool slightly before using.
- Vanilla Extract – Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!
- Egg – I used a large egg.
- Clarified Butter – I used clarified butter to cook my pancakes. It helps give the pancakes a rich buttery flavour when cooking. You can use regular melted butter or even neutral oils like vegetable or sunflower oil. I think the quick and easy step of making clarified butter is totally worth it.
How to make Fluffy Pancakes!
- Mix the dry ingredients together
- In a separate bowl mix the wet ingredients
- Add the wet ingredients to the dry and mix until a batter forms. You can either let this rest in the fridge overnight for a fluffier pancake or use it right away for an already fairly fluffy pancake.
- Preheat your flat grill plate or skillet on medium high heat and brush with ghee/clarified butter.
- Pour about 1/4 cup of batter on to skillet.
- Allow to cook until bubbles begin forming at the top and the batter goes slightly dull.
- Turn over and cook until golden and crispy on both sides.
Tips and Tricks For Recipe Success!
- Use Clarified Butter for best tasting pancakes – it’ll also give you nice crispy edges
- Make sure your baking powder is active and within it’s used by date. You can test it out by combining 1 tbsp of baking powder with 2 tbsp of boiling water. If it fizzes, you’re good to go!
- Sift your flour to make sure there are no big lumps.
- Don’t overmix your batter! Stop mixing just as soon as no dry ingredients are showing. It’s ok if there are some lumps in the batter. Overmixing your batter will result in tough and rubbery pancakes.
- Let your batter rest! 10 minutes for fluffy pancakes, 1 hour for fluffier pancakes, overnight in the fridge for the fluffiest!
- Make sure your skillet is hot before adding the pancake batter otherwise they’ll end up rubbery.
Frequently Asked Questions about Fluffy Pancakes
How do I store pancakes?
Wrap tightly in plastic wrap and store in the fridge for up to 3 days. Reheat in the microwave until warm. To freeze, wrap in plastic wrap and freeze for up to 3 months.
How Do I Know When To Flip My Pancakes?
Little bubbles will appear on the top of the cupcakes
Can I use dairy free milk?
Yes! Plant based milks like almond milk and oat milk work. You can even use canned light coconut milk. Regular coconut milk is too heavy.
Can I add things in my pancake batter?
Yep! Chocolate chips, berries or nuts make great add ins. About 1/3 cup of those will work.
Serving suggestions
I like my pancakes with whipped Chantilly Cream and maple syrup. They’re also great with raspberry sauce or jam or just with a side of your favorite berries!
Can I double the recipe?
Yep! Simply double all of the ingredients. If the batter looks a little thick, add 1/4 tsp of water and mix each time.
Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!
If you loved this recipe, check these out!
Ultimate Grilled Cheese
Easy Muesli Recipe
Easy Raspberry Sauce
Chantilly Cream Recipe
Chocolate Sauce Recipe
Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!
Fluffy Pancakes
Serves 4
Ingredients
Fluffy Pancakes
- 300 g all-purpose flour
- 60 g caster sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 450 g milk, room temperature
- 60 g melted butter, plus more for the griddle
- 2 tsp vanilla extract
- 1 large egg
Instructions
Fluffy Pancakes
- Combine dry ingredients – Add the flour, sugar, baking powder and salt to a large mixing bowl and whisk to combine.
- Combine wet ingredients – To a mixing jug add the milk, melted butter, vanilla extract and egg and whisk to combine.
- Add the wet ingredients to the dry ingredients – whisk until no dry ingredients are showing. Take care not to overmix, some small lumps are ok. The batter will be about the same consistency as heavy cream. If it’s too thick, add a couple tbsp of milk and fold through using a spatula.
Rest Time
- The longer you leave this batter to rest in the fridge, the fluffier these will be. The minimum amount is 10 minutes, 1 hour is good, overnight is best. You will still get fluffy pancakes with 10 minute of resting time.
Cooking Your Pancakes
- To cook your pancakes – Warm up a flat skillet or flat plated griddle to medium heat and brush with melted butter, Use an ice-cream scoop that holds about 3 tbsp of batter and pour rounds of it on your griddle or skillet. You can also add your batter to a jug and pour the batter out that way, although you may need to add about 1-2 tbsp more milk to thin it out if you want to do this.
- Cook until bubbles begin showing on top of the pancakes and the batter begins looking a little dull (less shiny). Use a flat spatula to turn over and cook until golden. Serve with your favorite toppings. Hazelnut spread, Strawberries, berries, maple syrup, cream or chocolate sauce!
Notes
Nutrition
5 comments
The fluffiest pancakes to enjoy for breakfast anytime you please! N x
I mean… where have these pancakes been all my life?! They are just THE perfect combination of the simple ingredients that normally go into the batter, the absolute best I ever tried!
Thanks so much Kalina! N x
These are my favorite! Bookmarked! I’ll be trying the waffles next.
We love them in our house too Tiffany! Thanks for letting me know 🙂 N x