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The Ultimate Fluffy Old-Fashioned Pancakes: Guaranteed Perfect Every Time

Cross-section view showing the incredibly fluffy texture inside a stack of golden brown pancakes dusted with powdered sugar.
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Make the best, thick, and fluffy pancakes from scratch using simple ingredients. This classic American recipe delivers light and airy results perfect for your weekend brunch.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 cups buttermilk
  • 2 large eggs
  • 2 tablespoons melted unsalted butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter, for the griddle

Instructions

  1. Combine the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  2. Combine the wet ingredients: In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until fully mixed.
  3. Mix the batter: Pour the wet ingredients into the dry ingredients. Gently whisk until just combined. Do not overmix; a few lumps in the batter are fine and help create fluffier pancakes.
  4. Rest the batter: Let the batter rest at room temperature for 5 to 10 minutes. This allows the leavening agents to activate, resulting in thicker pancakes.
  5. Heat the griddle: Heat a large nonstick skillet or griddle over medium heat. Lightly grease the surface with butter. You know the griddle is ready when a drop of water sizzles and evaporates quickly.
  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 your perfect pancakes high and serve warm with your favorite toppings.

Notes

  • For extra fluffiness, separate the eggs. Whisk the yolks with the wet ingredients, then beat the egg whites until soft peaks form. Gently fold the beaten egg whites into the final batter mixture just before cooking.
  • If you do not have buttermilk, create a substitute by adding 2 tablespoons of white vinegar or lemon juice to 2 cups of regular milk. Let it sit for 5 minutes before using.
  • Keep cooked pancakes warm on a baking sheet in a 200°F oven while you finish cooking the rest of the batch.

Nutrition

Find it online: https://delishcraze.com/best-fluffy-pancakes-recipe/