Basic Fluffy Pancake Recipe: Your Go-To Pancake Recipe

Join Newsfood247 ​​for a basic fluffy pancake recipe! Learn how to make amazing pancakes using simple ingredients you already have in your kitchen. They’re light, fluffy, and absolutely delicious!

This easy basic fluffy pancake recipe with baking powder is my secret to making the lightest and fluffiest pancakes. The perfect combination of baking powder and pan temperature results in a fluffy, fluffy pancake.

Trust me, you’ll never go back to boxed pancake mix again! Everything you need to make these delicious homemade pancakes can be found in your kitchen right now. If you want to use buttermilk, try our buttermilk pancake recipe!

Ingredients for Basic Fluffy Pancake Recipe

• Flour: I usually use all-purpose flour for pancakes, but you can also use whole wheat flour, spelt flour, or any other gluten-free flour you like (or check out my gluten-free buckwheat pancake recipe). I usually mix whole wheat flour and all-purpose flour 50:50 and it works great. Check out my whole wheat pancake recipe for more tips!
• Sugar: I don’t like my pancakes too sweet, so adding just a little sugar to the batter ensures great flavor without overdoing it.
• Baking powder: This helps make our pancakes light and fluffy. Use freshly purchased double baking powder (which usually has a shelf life of about 3 months). If you’re sensitive to the taste of baking powder, make sure it’s aluminum-free. If you only have baking soda, check the tips below the recipe for alternatives.
• Milk or plant milk: Both work for this recipe, so use what you have. I have had success making dairy-free pancakes with oat milk, almond milk, and coconut milk (the boxed kind, not the canned kind).
• Eggs: Add texture and flavor, but you can absolutely make pancakes without eggs (use flax eggs or check out my vegan pancake recipe).
• Butter: Nothing beats the flavor of butter when making pancakes. You can use unsalted or salted butter. If you use salted butter, omit the salt in our pancake recipe.
• Vanilla: Adds a subtle sweetness. I always add a little vanilla to my pancake batter (even if someone tells me not to).

How to Make Pancakes from Scratch

• These easy pancakes will be on your dinner table in no time! Many of our readers love this pancake recipe and have even made it with their kids. Sometimes, they even make it themselves!
• To make the pancakes, simply whisk together the flour, baking powder, and salt in a large bowl. Then, in another bowl, whisk together the melted butter, milk, eggs, and vanilla. Mix the wet ingredients into the dry ingredients. As you stir, the batter will start to thicken and become bubbly (that’s the baking powder working its magic!). Be careful not to over-stir, or the pancakes won’t be as fluffy as you want them to be. We want to retain those bubbles.

• To fry the pancakes, preheat a skillet or grill to medium heat, add a little butter, and pour in the batter. The butter will create those wonderful crispy edges! You can use a 1/4 cup or large spoon to scoop the batter into the pan.
• Flip the pancakes when the edges are dry and bubbles are appearing and popping on the surface. They will need about 1 to 2 minutes on each side. If you find that they are browning too quickly, reduce the heat a bit (I usually keep it on medium).

• Here is a picture of a finished pancake. Look at how fluffy it is in the middle! These pancakes are so thick and soft (and remember, it’s all thanks to the baking powder!).

What to Serve with Pancakes

Our family loves fresh fruit with pancakes. A simple fruit salad is also great. If you want something a little savory, bacon or sausage is a classic. Here’s our favorite way to cook bacon to perfection. Eggs are also a great addition. Try our method for creamy scrambled eggs or perfectly poached eggs!

Want more ideas for pancake toppings? Consider whipped cream or whipped coconut cream (delicious!), nuts, apple butter, maple pumpkin butter, chocolate chips, or this amazing homemade butter pecan syrup!

Common Mistakes to Avoid When Storing and Reheating Leftovers

When storing and reheating leftovers, simple missteps can lead to food spoilage or safety risks. Here’s what to avoid:

Leaving Food Out Too Long

• Mistake: Letting food sit at room temperature for more than 2 hours (or 1 hour in hot conditions).
• Why It’s Dangerous: Bacteria can multiply quickly in the “danger zone” of 40°F to 140°F (4°C to 60°C).
• Tip: Refrigerate or freeze leftovers promptly.

Using Improper Containers

• Mistake: Storing food in non-airtight or poorly sealed containers.
• Why It’s Important: Air exposure can lead to contamination and faster spoilage.
• Tip: Use airtight containers or resealable bags to keep leftovers fresh.

Overcrowding the Refrigerator

• Mistake: Filling the fridge to the brim with no room for air circulation.
• Why It’s Risky: Poor airflow can cause uneven cooling, leading to unsafe storage.
• Tip: Allow enough space between items for proper cooling.

Reheating Food Incorrectly

• Mistake: Failing to heat food to a safe temperature of 165°F (74°C).
• Why It’s Unsafe: Some bacteria can survive undercooked leftovers.
• Tip: Use a food thermometer to ensure thorough reheating.

Reheating Food Multiple Times

• Mistake: Reheating and cooling the same leftovers repeatedly.
• Why It’s Harmful: Each cycle provides a chance for bacteria to grow.
• Tip: Only reheat the portion you plan to eat.

Ignoring Storage Time Limits

• Mistake: Keeping leftovers in the fridge or freezer for too long.
• Why It’s Unsafe: Leftovers are safe in the fridge for 3–4 days and in the freezer for 2–3 months.
• Tip: Label your containers with storage dates to track freshness.

More Fluffy Pancake Recipe Suggestions

You Will Need

• 1 ½ cups (195g) all-purpose flour, scooped and leveled
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt or table salt, reduce to 1/4 teaspoon if you are sensitive to salt
• 1 ¼ cup (295ml) milk, dairy-free or non-dairy
• 1 large egg
• 5 tablespoons (70g) unsalted butter, plus more for the pan
• 2 teaspoons vanilla extract, reduce if you are sensitive to vanilla

Directions

How to make pancakes

• First, melt the butter and set aside. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
  In another bowl, whisk together the milk, eggs, melted butter, and vanilla extract. (Don’t worry if the butter is a little hard.)
• Make a well in the center of the dry mixture. Pour in the milk mixture and stir gently with a fork until just combined. A few small lumps are fine. As the batter rests, it will start to bubble.
• Place a large skillet or grill over medium heat. Sprinkle a few drops of water on the pan to test if it’s hot. You want the water to dance a little and then evaporate.
• Brush the pan with melted butter (this helps create crispy edges, but you can skip it if you’re using a quality nonstick pan).
• Use a 1/4 cup scoop or large spoon to scoop the batter into the pan, then spread each pancake into a 4-inch circle.
• After 1 to 2 minutes, the edges will be dry and the surface will be bubbly. Flip the pancakes and cook for another 1 to 2 minutes until lightly golden and cooked in the middle.
• Serve immediately with warm syrup, butter and fruit.

How to Store

Basic fluffy pancake recipe can be stored in an airtight container in the refrigerator for up to a week or frozen for up to 2 months. If freezing, arrange the pancakes on a baking sheet and freeze for about 30 minutes. Then transfer them to a freezer-safe bag with parchment paper between each pancake to prevent sticking.

To reheat the pancakes, place them on a microwave-safe plate and cook for about 20 seconds per pancake (add more time if you have more than one). Or, wrap the pancakes in foil and bake at 350°F for about 10 minutes.

Tips

• Measuring Flour: First, puff the flour in its container, then gently spoon it into the measuring cup until it is slightly full. Use a knife to level the top for accuracy. For more precision, you can use a scale and measure the flour by weight (in grams).
• Best Baking Powder: Choose an aluminum-free baking powder (such as Rumford and Bobs Red Mill), as they help prevent the metallic taste that can develop when using baking powder in large quantities (like in this recipe). I used Bobs Red Mill in this recipe and it turned out great.
• Bake-Free Pancakes: For the fluffiest pancakes, use baking powder. Replace the milk with buttermilk and use 3/4 teaspoon baking soda. If you don’t have buttermilk, you can make your own by stirring 1 tablespoon lemon juice or vinegar into 1 ¼ cups of milk according to the recipe and letting it sit for 10 minutes.
• Optional Ingredients: You can add fruit like strawberries, nuts, cooked bacon, or chocolate chips to the batter. Use 1/4 cup to 1/2 cup.
• Prepare Pancake Batter Ahead: You can refrigerate the pancake mix overnight. The pancakes made the next day will be a little less fluffy but still delicious.
• Recipe Changes: On April 27, 2024, I increased the butter by 1 tablespoon and the vanilla by 1 teaspoon for added flavor. Also, I no longer warm the milk before mixing it with the butter and eggs for better texture. You can continue to use the old method if you like, but I no longer find it necessary. These changes are reflected in the recipe above.

Conclusion

Mastering a basic fluffy pancake recipe is a game-changer for anyone who loves a comforting, homemade breakfast. With simple ingredients and easy steps, you can create pancakes that are light, airy, and perfect every time. Whether enjoyed plain, topped with syrup, or paired with fresh fruit, these pancakes are a versatile and satisfying choice for any occasion. By following this recipe, you’ll have a reliable go-to for starting your day deliciously. Happy cooking and enjoy your fluffy pancakes!

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