Dinner

The Fluffiest Pancakes Recipe

ByBen Miller December 9, 2025December 9, 2025

Introduction

Discover the secret to making the fluffiest pancakes that are light, airy, and utterly delicious. This recipe combines simple ingredients with a careful technique to deliver breakfast perfection every time. Top with fresh fruit and maple syrup for a delightful start to your day.

A stack of two thick golden-brown pancakes with a fluffy and slightly uneven texture on a white plate. The top pancake has two small square slices of pale yellow butter melting slowly, with shiny syrup dripping down the sides. The pancakes have a warm, soft look with light golden spots blending with darker brown patches. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups All-Purpose Flour
5 tablespoons Granulated Sugar
2 teaspoons Baking Powder
2 teaspoons Baking Soda
1 pinch Salt
2 tablespoons Butter
4 Eggs
2 cups Buttermilk
Nonstick Cooking Spray, as needed
Fresh Blueberries, to taste
Banana, to taste
Maple Syrup, to taste

Instructions

Step 1: Melt the butter in the microwave and set it aside to cool. Sift the flour, baking powder, and baking soda into a mixing bowl. Add sugar and salt, then mix well.
Step 2: Separate the eggs. In a medium bowl, beat the egg whites until frothy, then gradually whisk in the buttermilk.
Step 3: In another bowl, whisk the egg yolks with 1 tablespoon sugar until blended. Slowly add the cooled melted butter, then combine this mixture with the egg whites and buttermilk.
Step 4: Gently whisk the dry flour mixture into the wet ingredients until smooth and fluffy. Refrigerate the batter for ten minutes.
Step 5: Heat a large skillet over medium-high and spray generously with nonstick cooking spray.
Step 6: Using a large spoon, place a portion of batter into the pan. Add fresh blueberries or sliced banana on top if desired.
Step 7: Cook until bubbles appear in the middle and the edges brown, then carefully flip the pancake.
Step 8: Cook the other side until golden, about one minute. Keep cooked pancakes warm in a low oven while you finish the rest.
Step 9: Stack the pancakes, top with butter and maple syrup, and enjoy your fluffy, flavorful breakfast.

Tips & Variations

For extra fluffiness, avoid overmixing the batter once the flour is added; gentle folding is best.
Substitute buttermilk with plain yogurt mixed with a splash of milk if buttermilk isn’t available.
Add cinnamon or vanilla extract to the batter for a warm, aromatic twist.
Use fresh seasonal fruits like strawberries or raspberries as toppings instead of blueberries or bananas.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or toaster oven to maintain fluffiness. For longer storage, freeze pancakes separated by parchment paper in a freezer-safe bag for up to 1 month, then thaw and reheat as needed.

How to Serve

A stack of three thick, golden-brown pancakes sits on a white plate. The top pancake is slightly uneven with a soft, fluffy texture. On top, two square pats of butter melt slowly, with syrup glistening and dripping gently down the sides of the stack. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes, you can substitute dairy butter with plant-based margarine and use a dairy-free milk mixed with a teaspoon of lemon juice or vinegar as a buttermilk replacement.

How do I know when to flip the pancakes?

Flip the pancakes when you see bubbles forming on the surface and the edges start to look set and slightly browned, ensuring a golden, evenly cooked pancake.