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Best Fluffy Pancake Recipe for Perfect Breakfasts

A simple, reliable pancake recipe for thick, fluffy, golden pancakes that are perfect with butter and maple syrup.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
Wet Ingredients
  • 2 cups buttermilk room temperature
  • 2 large eggs
  • 1/4 cup unsalted butter melted and slightly cooled
  • 1 teaspoon vanilla extract
For Cooking and Serving
  • 1 tablespoon butter or neutral oil for greasing skillet, as needed
  • 1 maple syrup for serving
  • 1 extra butter for serving

Equipment

  • 1 Large mixing bowl for dry ingredients
  • 1 medium mixing bowl or measuring jug for wet ingredients
  • 1 whisk
  • 1 nonstick skillet or griddle
  • 1 spatula for flipping

Method
 

Make the Batter
  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
  2. In a separate bowl or large measuring cup, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients and gently stir just until combined. A few small lumps are fine. Do not overmix.
  4. Let the batter rest for 5 minutes.
Cook the Pancakes
  1. Heat a nonstick skillet or griddle over medium to medium-low heat and lightly grease it with butter or oil.
  2. Scoop about 1/4 cup of batter for each pancake onto the hot surface, leaving space between them.
  3. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
  4. Flip carefully and cook for another 1 to 2 minutes, until golden brown and cooked through.
  5. Transfer cooked pancakes to a plate or warm oven and repeat with the remaining batter, greasing the skillet as needed.
  6. Serve warm with butter and maple syrup.

Notes

Do not overmix the batter; a few lumps help keep the pancakes tender. Let the batter rest for 5 minutes for a better rise. Cook over medium-low to medium heat so the centers cook through before the outsides get too dark. Freeze cooled pancakes with parchment between layers for easy reheating.