pancake recipe

The BEST Fluffy Buttermilk Pancakes you'll ever try! This easy to follow pancake recipe yields super delicious and totally amazing pancakes every time!

The BEST Fluffy Buttermilk Pancakes

all-purpose flour

tsp baking powder

tsp baking soda

salt

sugar

buttermilk

eggs (lightly beaten)

tsp vanilla extract (optional)

Whisk together the dry ingredients in a large bowl or, as I frequently do, a&nbsp;large glass measuring cup.

Whisk in the buttermilk, eggs and vanilla extract just until combined. Some small lumps are okay.

Let pancake batter rest for 10 minutes.

Heat a large skillet or griddle over medium-high heat.

Spray with non-stick cooking spray OR brush with butter or oil.

Ladle 1/3 - 1/2 cup batter onto the griddle for each pancake.

Flip the pancakes over when small bubbles appear on the surface and continue cooking on the opposite side until golden brown.

Serve with butter and syrup.

Super thick and fluffy blueberry pancakes! Melt in your mouth, golden brown, and bursting with blueberries.

Fluffiest Blueberry Pancakes

milk

white vinegar

flour

baking powder

baking soda

butter

blueberries

Mix the milk and vinegar and let it sit for a minute or two (you&#8217;re making &#8220;buttermilk&#8221; here).

Mix the milk and vinegar and let it sit for a minute or two (you're making "buttermilk" here).

Fluffiest Blueberry Pancakes Step 1

Whisk the dry ingredients together. Whisk the egg, milk, and melted butter into the dry ingredients until just combined.

Fluffiest Blueberry Pancakes Step 2

Heat a nonstick pan over medium heat. Melt a little smear of butter in the pan (essential for giving a yummy golden brown crust).

Fluffiest Blueberry Pancakes Step 3

Pour about 1/3 cup of batter into the hot skillet and spread it flat-like (it will be pretty thick). Arrange a few blueberries on top. Cook until you see little bubbles on top and the edges starting to firm up. Flip and cook for another 1-2 minutes until the pancakes are sky-high fluffy and cooked through.

Fluffiest Blueberry Pancakes Step 4

Serve with butter and maple syrup. But honestly, sometimes I just like to eat these plain. YUM, YUM, YUM.

Fluffiest Blueberry Pancakes Step 5

OMG, such an easy recipe! Made it this morning for breakfast and will surely be making it again soon. Love the milk+vinegar option, as here in Argentina we don't have buttermilk in stores.

These were great! My new go-to recipe for blueberry pancakes!

Hi there! Just made these and while thee flavor was delicious, I couldn't get them to cook inside without burning on the outside. I tried going down to medium heat, but then they just sat and sat and sat and got very dense by the time they were finally cooked through. I didn't get many bubbles coming up either. Maybe I didn't use enough vinegar? Do you have any suggestions?

Check the expiration date on your baking soda and baking powder as well. Dense with hardly any bubbles usually means either of those has lost the ability to make things rise. That also will result in burning. Good luck!

These were delicious! I am borderline diabetic so wondering if I could substitute white flour for another flour! Also loved the milk and vinegar option as my husband is lactose intolerant so I was able to use his lactose free milk! It's usually difficult for me to make pancakes for him that are nice and fluffy!  This one is in my recipe box forever!
BTW...my 13 year old son devoured them! Need to double the recipe going forward 😉
Thanks!

These are so light and delicious! New go to pancake recipe!

After trying MANY pancake recipes over the years, this has become my "go to" recipe for making pancakes with my 4 year old on Saturday mornings (although we use chocolate chips instead of blueberries... :)). This recipe is perfect--just sweet enough, and makes a manageable amount for two adults and one kiddo, sometimes with a few leftover. Thanks for the delicious recipe! Love this site!

I used white vinegar and made them for lunch! Didn't have any blueberries, but added chocolate chips. Delicious!!

I used lemon juice instead of vinegar which worked well. Great recipe, thanks!

Loving making pancakes on Saturday morning and freezing for the week! Then popping them in the microwave for quick yummy breakfast before school!

Could  I use this recipe to make waffles?

Made these this morning. My 3 kids went back for 3rds! Great easy recipe!

These pancakes are SO good, super fluffy, my only go to for pancakes!

yes, the buttermilk was what the pancakes were making, so that would work great. Have a great day!

I have tried a lot of blueberry pancake recipes this summer. All have fallen short of this recipe. 👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼

blueberry !!! I wanna eat 'em all at once &lt;3 jajaja

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Oh how I love blueberry pancakes. I usually make mine with cornmeal, but I love the idea of these thick fluffy pancakes. I'm starting to panic that summer produce time is coming to an end!!!!

Blueberries and pancakes were made for each other, these look soo fluffy and delicious! Can't wait to try!

Fabulous blueberry pancakes! My first attempt at anything but a mix when it comes to pancakes but these are so much better! Thanks for sharing...outstanding!

Made these with buttermilk (which is why I left out the vinegar) and the recipe and pancakes were perfect!  Another tasty treat to add to my Pinch Of Yum recipe stash.

https://www.youtube.com/watch?v=YdxBy3_nk1s

Best pancakes I've ever made! Super basic, thick and fluffy blueberry pancakes - melt in your mouth, golden brown, and bursting with blueberries. 

Full recipe: https://pinchofyum.com/fluffiest-blueberry-pancakes

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A surefire recipe to make fat and fluffy pancakes, without any buttermilk or special ingredients.

Fluffy, Fluffy Pancakes

All-Purpose Flour, sifted

tsp Baking Powder

Salt

tbsp White Sugar

Milk

Egg,

tbsp Unsalted Butter, melted

tsp Pure Vanilla Extract

Canola Oil (or any other vegetable oil), for cooking

Combine flour, sugar, salt, and baking powder into a bowl and mix well.

In a separate bowl, mix the egg, milk, vanilla, and melted butter together. Be careful not to use hot, melted butter, as that may end up cooking your eggs!

Pour the wet ingredient mixture into the dry ingredients and stir till mostly incorporated. The batter should be thick and a little lumpy, but without any visible streaks of flour. If it is too thick to work with, add a little milk. Set the batter aside for 5-10 minutes.

Heat a heavy-bottomed, non-stick pan over a low-medium heat and coat it with oil. Use a 1/4 cup measure to scoop and drop the batter into the pan so that you get evenly-sized pancakes.

Cook until the first side is golden brown, or until the top surface forms bubbles. Flip and repeat on the other side. Adjust heat accordingly. Serve while still hot.

I always try a different recipe for pancakes but they never work out and they always taste bad but this is the first time I try it and it works, the pancakes were sooo good they were light and fluffy honestly the tips you gave were so useful.
thank you so much for the recipe.

I decided to try the recipe exactly as I saw it and these are the fluffiest pancakes I have ever made. I did what another person said in their comments and beat the egg whites separately too. Thanks. This is what community is all about...together we can all do things better!

Wish I could show you the picture.

Perfect recipe. I followed it, didn't change a thing, got 4 big fluffy pancakes with a touch of sweetness. Medium heat on a non-stick pan. Let it rest a few minutes and you'll see it start bubbling, as long as your baking powder is not stale. I saved some batter in the fridge the second time I made them and it cooked beautifully the following day. Thank you.

This really turned out well for me. My daughter loves pancakes so we normally make them in batches and in mini sizes. Doubled the recipe (thank you for placing the converter there in the recipe) and managed to get about 30 mini pancakes (mind you this after she’s gobbled 8 or so pieces as I was making them). Hopefully they still stay that way after freezing them!

I have made these 3 times with great success. Until this recipe I was never able to make decent pancakes. Now everyone loves my pancakes. Thank you so much!

I beat the whites and add them in last minute but other than that I haven’t changed a thing and we have had perfect Sunday pancakes 3 weeks straight! Absolutely delicious and SO fluffy! Thank you, thank you, thank you!

This has been my favorite pancake recipe on the internet! I have been making for for the past 4 years and recommend it to everyone! Thank you! :)

Delicious pancakes, fluffiest I've ever had/made, and my family makes them all the time now! Thank you!

I used Silk non dairy whip cream in place of milk, packed brown sugar in place if the white sugar and added a 1/4 tsp extra vanilla, plus fresh blueberries and they came out amazing. Perfect consistency on the recipe.

Incredibly tender and delicious pancakes!!! They've got an absolutely lovely custardy flavor. Unfortunately, mine came out a little flat, but it's probably because we're in a humid heatwave at the moment. I will definitely try this again!

I am a former pancake shake person - the ones you just add water and shake - and pancakes have always been ‘yeah that’s pretty nice’
I decided to treat my boyfriend to pancakes but had no shaker, so after a quick google search I found this recipe.
Omg. Fool proof pancakes. Perfect every time!! I’ve been harassing my family to give it a go so we can talk about it haha they’re amazing. I love watching them rise after the first flip. 

Bravo!

This just tastes like vanilla extract and the pancakes kept breaking when I cooked them.

Thank you so much for this delicious recipe. I swapped the milk for soya milk (all we had) and sugar for sweetener just for personal preference. I can honestly say these are the fluffiest and yummiest pancakes I’ve ever managed to make. The fact that they’re speedy to make, and the recipe is easy to follow is a real bonus.

I’v tried so many recipes but this one is really the best its fluffy light and really good thank you from saudi arabia

made these today and they are really Fluffy

these are literally the best pancakes i’ve ever had, thank you so much!

Made these- and, LOVED them. I was looking for the ones I had in Japan. But, these were just spectacular. I usually make a corn (meal) pancake that is to die for. But, this is going to be my new replacement. Question: Can you make the batter ahead of time? I have football practice in the morning, and would like to prep the batter the night before so that I can make when I get home by noon.

Thanks again!

Thank YOU so much for posting this!
I used this recipe for as long as i could remember, MY mom always asks me to make the pancakes now hehe
I will make sure to check out your other recipe and try them too!

Indeed, the best fluffy pancakes EVER...
After trying SOOOO many recipes, I finally found THE ONE.

Thank you!

First time, super easy, 6 little fluffy pancakes using 1/4 cup. Love it! Thank you for the recipe

This is now my Go To recipe for pancakes, Nothing else I've ever made has even come close to how these turn out. The whole family requests them, including my super picky grandson!

way way way too much baking powder. these are the worst pancakes I've ever had.

We have made this recipe for many years now. Definitely best pancake recipe on the internet. The tips are so helpful. Anyone having trouble should read those first! 

Molly and Bill

Thank you for this recipe!
It's extremely easy and came out perfect 👌 I can safely say it the best pancake I've eaten.

I've been using this recipe for a year and it's always been fail proof!!! I've tried many others, but nothing works as well. This recipe is also so forgiving!!- swap the flour for rye flour, replace butter with oil, milk with water - it's always great!!

I have made this many times love it ! Thanks Riz

Just 1 question can i use corn flour instead of plain flour? I have my friend coming over for brunch and i am thinking of making your fluffy pancake but he eats only gluten free so i thought about swapping it with corn flour. 

What do you think??

Thanks
Reina

I don't know if it was my baking powder but man they taste funny. Fluffy for sure and they taste really good at the begining but there's a weird aftertaste on them. I added more sugar more flour to the last one and still couldnt get rid of it. otherwise it's pretty accurate on the fluffy part XD

Perfect fluffy and light pancakes! I use a sandwich press (opened) to cook my pancakes so they’re at the perfect temperature from the first one. I also separated my egg and whisked the white to stiff peaks and folded it in at the end. My partner said they were super light like hot cakes at McDs haha.

I can’t tell you how many times I’ve made this recipe. Perfect pancakes everytime, I love it! Thank you!

OMG! This recipe truly perfect! I could make really fluffy pancakes according to description! And also the suggestions were verily useful about "why are my pancakes flat?"!
Thank you so much! Surely I save the recipe! :)

These are the best pancake base ever. Only thing I do differently is add cinnamon.  Besides that they are great. Only pancake I make now. Freeze great for my kids to warm up before school. Easy to have dry and wet separate and take camping! Thanks so much!!

These pancakes soak up syrup really well, even though I forgot to reduce liquid for adding fruit. 10/10, would pancake again.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1535426987/qw1f1erug6mn2qg1agn7.mp4

Tasty-style recipe video for Fluffy Pancakes post, called Best-Ever Homemade Pancakes

Best-Ever Homemade Pancakes

This basic batter recipe for crêpes and pancakes is a versatile foundation for either sweet or savoury fillings

Classic Crêpes

plain flour

whole milk

eggs

unsalted butter,melted,

Classic crêpes

Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly and gradually incorporating the flour as you do so.

Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 30 mins, then whisk the melted butter into the batter.

Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles.

Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.

Here's what you need: all-purpose flour, sugar, kosher salt, baking powder, baking soda, buttermilk, unsalted butter, eggs, unsalted butter, blueberry, chocolate chip, maple syrup

How To Make The Fluffiest Pancakes Recipe by Tasty

unsalted butter, 1 stick, melted

eggs,

unsalted butter,

blueberry, optional

chocolate chip, optional

maple syrup,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

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In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.

In a medium bowl or liquid measuring cup, add the buttermilk, melted butter, and egg yolks and whisk to combine.

Add the buttermilk mixture to the dry ingredients and gently fold with a rubber spatula until just combined.

Add the egg whites and fold until just combined. Be sure not to overmix. Some lumps are okay.

Let the batter rest for 15-30 minutes at room temperature.

Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and add ⅓ cup (75 g) of batter to the pan.

Cook for 2-3 minutes, until bubbles start to appear on the surface. If adding any toppings like chocolate chips or blueberries, sprinkle over the pancake. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.

Serve the pancakes with butter and maple syrup.

https://vid.tasty.co/output/101218/landscape_480/1530909210

These Blueberry Pancakes are the fluffiest ever! So easy and delicious!

Blueberry Pancakes

all purpose flour

brown sugar

vanilla

butter, melted

In a large bowl whisk the flour, baking powder, salt and brown sugar together.

In separate bowl whisk the eggs, vanilla and milk together.

Add the wet ingredients into the dry and mix until just combined. Lastly mix in the melted butter and stir until combined, the batter will be slightly lumpy. Set the batter aside while you heat your griddle to medium-low heat. Melt a small pat of butter on the griddle and then scoop out 1/4 cup of pancake batter onto the hot griddle and top evenly with blueberries, as many or few as you prefer.

Cook until the edges are set and bubbles form on top of the pancake. Flip and cook until browned.

An easy pancake batter recipe with tips on how to make the best pancakes every time with sweet or savoury toppings

Perfect pancakes recipe

semi-skimmed milk

sunflower oil

Put 100g plain flour and a pinch of salt into a large <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">mixing bowl</a>.

Make a well in the centre and crack 2 eggs into the middle.

Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start <a href="https://www.bbcgoodfood.com/review/best-gadgets-making-pancakes">whisking</a> from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.

Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.

Heat the <a href="https://www.bbcgoodfood.com/review/best-gadgets-making-pancakes">pan</a> over a moderate heat, then wipe it with oiled kitchen paper.

Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.

Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.

Hold the pan handle, ease a <a href="https://www.bbcgoodfood.com/review/best-gadgets-making-pancakes">palette knife</a> under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.

Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.

If you love fluffy and soft pancakes, this really is the Best Pancake Recipe! Made from pantry staples, these pancakes are the perfect breakfast recipe.

The Best Pancake Recipe

all-purpose flour*

vegetable oil

eggs, separated

Add the flour, sugar, baking powder and salt to a large bowl. Whisk to combine.

In another bowl (or I use a large liquid measuring cup) combine the milk and vegetable oil. Add the egg yolks to the milk and whisk to break up the yolks.

Pour the liquid mixture into the dry ingredients and mix to combine. There will still be small lumps.

Place the egg whites in another bowl and beat until they have stiff peaks.

Add about 1/3 of the stiff egg whites to the waffle batter and stir it in to combine and lighten the batter. Add the remaining egg whites and gently fold until no white streaks appear.

Heat a griddle or skillet over medium-high heat. Grease with butter or with nonstick cooking spray.

Pour about 1/3 cup of batter onto the hot griddle. Let the pancakes cook until bubbles form, then flip and continue to cook until browned and cooked through.

Continue with the remaining batter until all of the pancakes are cooked.

I came across your recipe at the perfect time - I was looking for a dairy free pancake recipe that was still fluffy. They were PERFECT! I used almond milk (only 1 1/8 cup since we prefer our batter on the thicker side) and we added an extra 1/4 cup of flour, like you suggested. These were for a birthday treat so we topped them with caramelized pineapple, coconut cream and toasted coconut :)

I loved this recipe so much!! The pancakes are so fluffy and the sugar gives it a yummy taste! I make this recipe once a week. At least!!

I made this recipe today. The egg white tip is excellent. I also put in a table spoon lemon juice into the milk and set it aside to thicken the milk. It also added a nice flavor. I added the egg yolks and vanilla extract and gave it a quick mix with my hand mixer before I added it to the dry ingredients.. It came out super fluffy. Thanks for sharing your recipe. Was outstanding.

These were super tasty and easy! Even with the added part of egg separating. It definitely made a difference and was worth it. I usually just pick recipes that have a lot of reviews and this one only has the 1, but I’m so glad i picked it anyways! Thanks for sharing.

I’ve cooked pancakes for my kids since they were little, this recipe is the best one yet!  I took the advice listed and added 1 tsp. of vanilla and an extra 1/4 cup of flour, turned out perfect!  Thanks for the recipe, I highly recommend it!

These Healthy Pancakes are the best! I&#039;ve tested this recipe time and again and it&#039;s our go-to healthy pancake recipe. The pancakes are light and fluffy and have delicious flavor.

Healthy Pancakes

unsalted butter

white whole wheat flour

applesauce

milk (whole milk

honey (or pure maple syrup)

vanilla extract

Melt the butter and set it aside to cool slightly.

In a large bowl, whisk together the white whole wheat flour, baking powder, baking soda and salt.

In a medium bowl, combine the eggs, applesauce, milk, honey and vanilla. Whisk until smooth. Whisk in the melted butter.

Pour the wet ingredients into the dry and whisk until just incorporated. It&#039;s ok if a few lumps remain; try not to over-mix. The batter will be thick, but avoid adding more milk or your pancakes may turn out flat rather than light and fluffy.

Heat a griddle or skillet over medium heat. Spray lightly with cooking spray. Scoop batter by scant ¼ cup onto the heated griddle. Cook on the first side until bubbles begin to form and the bottom side of the pancakes are lightly brown, about 2-3 minutes. Flip pancakes and cook until the second side is browned, about 2 minutes more. Serve immediately or keep warm in a 200 degree oven while you cook the rest of the pancakes.

These red velvet pancakes are made with a secret ingredient… beetroot! It's a great way to sneak some fiber and minerals into your stack of pancakes, not to mention the beautiful vibrant red color without using food coloring. Great for Valentine's Day breakfast or even just on those mornings when you are feeling a little extra!

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The most viewed pancake recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The BEST Fluffy Buttermilk Pancakes

Fluffiest Blueberry Pancakes

Fluffy, Fluffy Pancakes

Fluffy, Fluffy Pancakes

Classic Crêpes

How To Make The Fluffiest Pancakes ...

Blueberry Pancakes

Perfect pancakes recipe

The Best Pancake Recipe

Healthy Pancakes

Healthy Red Velvet Pancakes

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Homemade Pancakes

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Perfectly Fluffy Pancakes

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Roasted Strawberry Dutch Baby

Chocolate Chip Pancakes

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The most viewed pancake recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine