Classic Fluffy Pancakes 🥞

These Classic Fluffy Pancakes are soft, light, buttery, and deliciously tender inside, with lightly golden edges. They’re easy to make and perfect for breakfast with maple syrup, fresh fruit, butter, or whipped cream.

Ingredients

2 cups (250 g) all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1¾ cups (420 ml) buttermilk
2 large eggs
4 tablespoons (60 g) melted butter
1 teaspoon vanilla extract
Butter or oil, for cooking

For Serving

Butter
Maple syrup
Fresh berries
Banana slices
Whipped cream
Powdered sugar

Directions

1. Mix the Dry Ingredients

In a large bowl, whisk together:

Flour
Sugar
Baking powder
Baking soda
Salt

Make sure everything is evenly combined.

2. Mix the Wet Ingredients

In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.

Let the melted butter cool slightly before adding it so it doesn’t cook the eggs.

3. Combine the Batter

Pour the wet ingredients into the dry ingredients.

Gently whisk until just combined.

Don’t worry about a few small lumps.

Overmixing develops gluten and can make the pancakes tough instead of fluffy.

Let the batter rest for 5–10 minutes.

4. Heat the Pan

Place a nonstick skillet or griddle over medium heat.

Lightly grease it with butter.

The pan should be hot enough that a drop of batter gently sizzles when it touches the surface.

5. Cook the Pancakes

Pour approximately ¼ cup of batter onto the skillet for each pancake.

Cook for about 2–3 minutes, until bubbles appear across the surface and the edges look slightly set.

Flip gently.

Cook the other side for another 1–2 minutes, until golden brown.

Repeat with the remaining batter.

6. Serve

Stack the pancakes on a plate.

Add a small piece of butter on top.

Drizzle generously with maple syrup.

Serve warm with fresh berries, bananas, whipped cream, or powdered sugar.

Dos and Don’ts

Do ✅

Do use buttermilk for extra tenderness and flavor.
Do let the batter rest for a few minutes.
Do use medium heat.
Do leave small lumps in the batter.
Do flip the pancakes only once when possible.
Do serve them immediately for the best texture.

Don’t ❌

Don’t overmix the batter.
Don’t press down on the pancakes after flipping.
Don’t use extremely high heat.
Don’t make the pancakes too large, as they become harder to flip evenly.
Don’t flatten them with your spatula.

Tips for Extra-Fluffy Pancakes

Add More Vanilla

Use 1½ teaspoons vanilla extract for a stronger, sweeter aroma.

Make Them Extra Buttery

Replace 1 tablespoon of the melted butter with 1 tablespoon neutral oil. The oil helps keep the pancakes moist while butter provides flavor.

Add Chocolate Chips 🍫

Fold ½ cup chocolate chips into the batter just before cooking.

Add Blueberries 🫐

Gently fold ¾ cup fresh blueberries into the batter, or sprinkle them onto the pancakes after pouring the batter into the pan.

Make Banana Pancakes 🍌

Mash one ripe banana and gently fold it into the batter. Reduce the buttermilk slightly if the batter becomes too loose.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

For longer storage, freeze them in a single layer before transferring them to a freezer-safe bag.

Reheat in a toaster, skillet, or microwave.

Meta Description

Make fluffy, soft, and buttery homemade pancakes with this easy recipe. Perfect with maple syrup, fresh berries, bananas, whipped cream, or your favorite toppings.