Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 2 cups buttermilk (or milk + 2 tbsp vinegar/lemon juice)
- 2 large eggs
- ¼ cup melted butter (or vegetable oil)
- 1 teaspoon vanilla extract
For Cooking
- Butter or oil for the griddle
Instructions
1. Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Mixing the dry ingredients well helps the leavening agents spread evenly throughout the batter, which is key to getting thick, fluffy pancakes like the ones in your image.
2. Mix the Wet Ingredients
In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla. The melted butter gives the pancakes a richer flavor while the buttermilk helps them rise higher and stay softer.
If you don’t have buttermilk, simply add 2 tablespoons of vinegar or lemon juice to regular milk and let it sit for 5 minutes. This creates a similar effect.
3. Combine Dry and Wet Mixtures
Pour the wet mixture into the dry mixture. Use a spatula to gently fold the batter together. Do not overmix—it’s okay if it looks a little lumpy. Overmixing leads to dense pancakes, while light mixing creates the fluffy height seen in your picture.
Once combined, let the batter rest for 5–10 minutes. During this time, the baking powder activates and the flour absorbs moisture, creating a thick, airy batter.
4. Preheat the Griddle or Pan
Heat your pan or griddle over medium or medium-low heat. A slower cook helps the pancakes get golden instead of burning.
Lightly grease the cooking surface with a small amount of butter or oil.
5. Scoop and Cook the Pancakes
Using a ladle or measuring cup (¼ or ⅓ cup), pour the batter onto the hot griddle. The pancakes in your image appear thick, so avoid spreading the batter—let it sit and puff naturally.
Cook until you see small bubbles forming on the top and the edges start to look slightly dry. This usually takes 2–3 minutes.
Flip the pancake gently. The underside should be a beautiful golden brown, just like in the photo. Cook the other side for 1–2 more minutes until fully cooked.
Repeat until all pancakes are done.
Tips for Perfect Pancakes (Like the Image)
1. Don’t Overmix the Batter
Lumpy batter = fluffy pancakes. Smooth batter = flat pancakes.
2. Use Buttermilk
This gives the pancakes lift and softness, making them thick and tall.
3. Let the Batter Rest
This step makes a huge difference. Resting the batter allows air bubbles to form and the pancakes rise better.
4. Keep the Heat Medium
Too high and the pancakes will burn before cooking through. The golden color in your image shows the pan temperature was perfect.
5. Avoid Pressing the Pancakes
Many people press down on pancakes while cooking—don’t! This removes the air and makes them flat.
Serving Suggestions
Your fluffy pancakes taste amazing on their own, but here are some great add-ons:
- Maple syrup
- Honey or chocolate syrup
- Fresh berries
- Butter and powdered sugar
- Nutella or peanut butter
- Whipped cream
- Caramel sauce
- Banana slices
You can also make them into a pancake sandwich with fruit or whipped cream inside.
How to Keep Pancakes Warm While Cooking More
If you’re making a large batch, place the finished pancakes on a tray in your oven at 200°F (95°C). They’ll stay warm and soft until serving.
Make-Ahead and Storage
Refrigerator
Store leftover pancakes in an airtight container for up to 3 days.
Freezer
Freeze pancakes in layers with parchment paper between them. They last up to 2 months.
Reheat
Use microwave, toaster, or a hot pan. The toaster works best for keeping them fluffy.
Optional Variations
If you want to change up the flavor:
1. Chocolate Chip Pancakes
Add mini chocolate chips to the batter.
2. Blueberry Pancakes
Fold fresh or frozen blueberries gently into the batter.
3. Cinnamon Pancakes
Add 1 teaspoon cinnamon and a pinch of nutmeg.
4. Banana Pancakes
Mash 1 banana into the batter for more sweetness and moisture.
5. Protein Pancakes
Add 1 scoop of vanilla protein powder and slightly increase the milk.
Final Thoughts
These Fluffy Homemade Pancakes are exactly like the ones in your image—thick, golden, soft, and perfectly risen. With simple ingredients and the right technique, you can recreate restaurant-quality pancakes at home. Whether you’re making them for breakfast, brunch, or even a sweet evening treat, this recipe ensures consistent, delicious results every time.