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The Ultimate Secret to Perfectly Fluffy Homemade Pancakes

Close-up of a stack of incredibly fluffy pancakes cut in half, revealing their airy, porous interior.
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Learn the simple, foolproof method to make exceptionally light, tall, and airy homemade pancakes from scratch. Skip the box mix and achieve the best fluffy pancakes for your weekend breakfast.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk (whole milk recommended for best results)
  • 1 large egg
  • 3 tablespoons unsalted butter, melted, plus more for the griddle

Instructions

  1. Combine the dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar until fully mixed.
  2. Combine the wet ingredients: In a separate medium bowl, whisk the milk and egg together. Pour the melted butter into the milk mixture and whisk briefly.
  3. Mix the batter: Pour the wet ingredients into the dry ingredients. Whisk gently until just combined. Do not overmix; a few lumps in the batter are necessary for fluffy pancakes.
  4. Rest the batter: Let the batter rest at room temperature for 5 to 10 minutes. This allows the gluten to relax and the baking powder to activate, which creates height.
  5. Heat the griddle: Heat a non-stick griddle or large skillet over medium heat. Lightly grease the surface with butter or cooking spray. The griddle is ready when a drop of water sizzles immediately.
  6. Cook the pancakes: Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes, or until bubbles appear on the surface and the edges look set.
  7. Flip and finish: Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
  8. Serve immediately: Stack the fluffy pancakes high and serve warm with your favorite toppings.

Notes

  • For extra tall pancakes, separate the egg. Whisk the yolk into the wet ingredients, and then whisk the egg white until soft peaks form. Gently fold the whipped egg white into the finished batter right before cooking.
  • If you prefer buttermilk pancakes, substitute the milk with 1 1/4 cups of buttermilk and reduce the baking powder to 1 teaspoon.
  • Use medium heat. If the heat is too high, the outside will burn before the inside cooks, resulting in dense pancakes.

Nutrition

Find it online: https://completelyyummy.com/fluffy-pancakes-recipe-secrets/