Ever wonder what the secret is to making the best fluffy pancakes?
Let the batter sit for 10 minutes before adding it to the griddle! The result is big and fluffy pancakes – just the way we like them. Once you see how easy these are to make, you’ll want to try these guys ASAP. They’re simple, gorgeous, and great for any breakfast!
Our kids ask for pancakes almost daily, so having a Ziploc of these in the freezer is a life-saver. Stack the pancakes up high, top it with fresh fruit, and drizzle on lots of syrup. Serve them with some Buttermilk Syrup and the entire family will love them!
For more pancake recipes, check out our German Pancakes and Buttermilk Pancakes.
Why we think you’ll love it:
- On hand at all times! These are great to keep in the freezer for a quick and easy breakfast.
- Extra fluffy. Let the batter sit for 10 minutes for the BEST fluffy pancakes!
- A super simple breakfast. Even with letting the batter rest, these pancakes are on the table in under 30 minutes!
Pancake Ingredients and Substitutions
- Buttermilk (¾ cup): Adds tang and reacts with baking soda for lift and a tender crumb. Or see How to Make Buttermilk,
- All-purpose flour (1 cup): Provides structure while keeping pancakes soft.
- Sugar (2 tablespoons): Light sweetness and better browning on the griddle.
- Baking powder (1 teaspoon): Helps the batter rise for extra fluff.
- Baking soda (½ teaspoon): Works with buttermilk for airy pockets.
- Salt (½ teaspoon): Balances sweetness and boosts flavor.
- Egg (1): Binds the batter and adds richness.
- Butter, melted (2 tablespoons): Adds moisture, flavor, and a tender bite.
- optional mix-ins – fold in fresh berries, chocolate chips, sprinkles
- optional toppings – Cinnamon Buttermilk Syrup, Maple Syrup, Nutella, chocolate chips, Whipped Cream, or Strawberry Jam
How to Make Fluffy Pancakes
BATTER. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl and mix. Set aside.
- Whisk the egg and melted butter into the milk mixture and stir. Add flour mixture and whisk until lumps are gone.
- Let batter sit for 10 minutes (for the fluffiest softest award-winning pancakes ever).
COOK. Heat skillet to medium heat (about 350°F) and spray with cooking spray. Use a measuring cup to pour ¼ cup of the pancake batter onto the skillet and cook until bubbles appear on the top (2-3 minutes). Flip with a spatula and cook the other side until browned.
Kristyn’s Recipe Tips
- It’s important that you let the batter rest for at least 10 minutes. This hydrates flour and boosts the fluff.
- Use medium heat to cook the pancakes. Too hot scorches outsides before centers cook.
- Grease lightly, a thin film of spray or butter keeps edges delicate.
- Flip when bubbles form and edges look set, then cook just until golden. Then, top with your favorite syrups, whipped cream and fruit.
Fluffy Pancakes Recipe
Video
Ingredients
- ¾ cup buttermilk
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- 2 tablespoons butter, melted
Instructions
- Combine flour, sugar, baking powder, baking soda, and salt in a large bowl and mix. Set aside.
- Whisk egg and butter into the milk mixture and mix. Add flour mixture and whisk until lumps are gone. Let batter set for 10 minutes.
- Heat skillet to medium heat and spray with cooking spray. Pour ¼ cups of the batter onto the skillet and cook until bubbles appear on the top (2-3 minutes). Flip with a spatula and cook the other side until browned.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store cooked pancakes, use wax or parchment paper between layers, and keep on the counter for 1-2 days, in the fridge for 2-3 days, or in the freezer for 2-3 months. See How to Freeze Pancakes for tips.
Reheat small portions in the microwave or larger portions in the oven.
Complete The Meal
Sides
Cheesy Breakfast Casserole
45 mins
Breakfast Sausage Recipe
15 mins
Eggs and Potatoes
21 mins
Bacon in the Oven
23 mins
Drinks
Pancakes
Collections
This recipe was originally published June 2019.
Thx u for sharing your tasty recipe
I’ve made this recipe tons of times! My family loves it. I am wondering if I can freeze the raw batter? If so, for how long? Thank you!
Mine didn’t Look fluffy like the photos but the taste was phenomenal. And that’s what I’m going for, not so much just the visual. I did add some protein powder so maybe that’s why the rise of it was altered. But other than that added some blueberries a little splash of vanilla couple of chocolate chunks and we have some happy family chowing down 🙂
The hunt is over!! I have finally found the recipe for our family!! Woo hoo thank you SO much.
Oh that makes me so happy to hear!! Thanks for sharing what you did. I’m glad the family enjoyed!!
These pancakes are awesome!! I always use the homemade buttermilk substitute because I don’t typically buy buttermilk. I love that this recipe taught me how to make the substitute and then amazing pancakes too!
I’ve made these twice now in the last couple weeks. I’ve added more buttermilk and splash of vanilla. I also don’t let them rest that long and they came out perfect this time. Great recipe!
Thanks for giving the recipe a try! I’m so glad you have enjoyed the pancakes. Thanks for sharing what you did.
Do keep in mind this yields 6 pancakes. The reviews were great, but if I’d had know the amount of batter I would had doubled it.
Yes, the recipe is written with a serving size of 4 in mind. So if you have more people to feed or want some to save for quick breakfasts later, doubling or tripling the recipe is a good idea!
Easy, tasty and fluffy!
These are so light and fluffy! I’m writing this one down to put in my recipe box. These were probably the best pancakes I’ve had. Thanks for sharing!
Good!, real good. Thanks for a great breakfast meal.
You’re welcome!
Looking forward to making these big fluffy pancakes. Looks delicious
Let me know what you think when you try it out. I’d love to hear!