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The Ultimate Fluffy Homemade Pancakes: A Spoon & Sprout Recipe

Close-up of a tall stack of fluffy pancakes with a slice removed, showing the airy interior and soaking in maple syrup.
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Learn the simple secrets to making incredibly light, airy, and tall fluffy pancakes from scratch. This easy recipe delivers diner-style perfection for your weekend breakfast.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 3/4 cups buttermilk (or milk mixed with 1 tablespoon white vinegar, rested 5 minutes)
  • 6 tablespoons unsalted butter, melted, plus more for the griddle

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This is the dry mix.
  2. In a separate medium bowl, whisk together the eggs and buttermilk until just combined.
  3. Pour the wet ingredients into the dry ingredients. Add the melted butter.
  4. Mix the batter gently with a whisk or spatula until just combined. Stop mixing when you still see a few small lumps of flour. Overmixing develops gluten and makes flat pancakes. This is a key step for fluffy pancakes.
  5. Let the batter rest for 5 to 10 minutes. This allows the leavening agents to activate, contributing to the tall rise.
  6. Heat a griddle or large non-stick skillet over medium heat. Lightly grease with butter. The griddle is ready when a drop of water sizzles immediately.
  7. Pour 1/3 cup of batter onto the hot griddle for each pancake. Do not crowd the pan.
  8. Cook for 2 to 3 minutes per side. You know it is time to flip when bubbles appear on the surface and the edges look set.
  9. Flip carefully and cook for another 1 to 2 minutes until golden brown and cooked through.
  10. Serve immediately with your favorite toppings for the best homemade breakfast stacks.

Notes

  • For extra height, separate the eggs. Whisk the yolks into the buttermilk mixture. Whip the egg whites until soft peaks form, then gently fold them into the finished batter right before cooking. This is a foolproof pancake secret.
  • Use fresh baking powder and baking soda; old leavening agents result in flat pancakes.
  • Keep cooked pancakes warm on a wire rack set over a baking sheet in a 200°F oven while you finish the batch.

Nutrition

Find it online: https://spoonsprout.com/fluffy-pancakes-best-recipe-easy-homemade/