These Fluffy Pancakes are so easy, you can make them every day! The batter is quick and easy to make, the pancakes cook up soft and fluffy!
My family is definitely a huge fan of pancakes. In fact, I have already published 4 other recipes for pancakes. However, this recipe is different than the others.
I have written some "specialty" pancake recipes that are not your average fluffy pancakes. Swedish pancakes and crumpet pancakes both have very different textures from both these pancakes, and each other (they are both also delicious in their own ways).
I have written a recipe for pumpkin pancakes, which are perfect in the fall, or for when you have leftover cooked pumpkin or other squash.
And I have written a recipe for sourdough pancakes. While I love these ones too (they're not particularly sour, they cook up soft and fluffy just like regular pancakes), they're not exactly accessible to everyone.
I realize that most people don't maintain a sourdough starter and therefore are not able to make these pancakes. Plus, even if you do keep sourdough starter around, sourdough pancakes need to rise overnight, which eliminates the ability to make pancakes on a whim on Saturday morning.
So today, I'm adding one more pancake recipe to the mix, with these Easy Fluffy Pancakes. I like to think of these as Every Day Pancakes, because they don't require any pre-planning, and they're easy enough to make any old time you feel like it.
And they're plain - just the way my kids like them. However, you can certainly feel free to add your own mix-ins or toppings to suit your own family's tastes.
How to make Easy Fluffy Pancakes:
Making these fluffy pancakes is very similar to making any other standard, North American-style pancakes.
First, the dry ingredients are mixed together in a large bowl. Then the wet ingredients are mixed together in another bowl or measuring cup.
Then the wet ingredients are mixed into the dry ingredients. But this recipe includes a couple of important keys to success:
- Don't overmix the batter. You want to mix the batter only to the point that there are no more clumps of dry flour. The batter will still be very lumpy. This is okay.
- Let the batter rest. It takes a little time for the flour and other dry ingredients to absorb the liquid in the batter. While you're waiting for the batter to rest (10 minutes), heat your skillet, tidy up the kitchen, and/or drink your coffee. The time will go by quickly. The batter will be noticably thicker when it's ready, and you can go ahead and start making your pancakes.
Make sure you grease your griddle or skillet well in between each pancake. That way you will prevent sticking and your pancakes will come out with better texture and browning.
I like to save my bacon grease and use it to make pancakes for the best flavor, but you can use butter or oil too.
Easy Fluffy Pancakes Ingredients:
- All-purpose flour
- Whole wheat flour, or substitute with more all-purpose flour
- Granulated sugar
- Baking powder: Make sure to use high quality aluminum-free baking powder for the best results
- Baking soda
- Milk: use your favorite dairy-free milk to make this recipe dairy-free
- Large eggs
- Canola oil, or substitute with your favorite neutral-flavored oil
- Vanilla extract
- Optional mix-ins like blueberries, raspberries, sliced strawberries, sliced bananas, chocolate chips, or sprinkles
I always use a cast-iron griddle to make my pancakes to help the cooking process go much more quickly. I can cook 3 pancakes at a time on a griddle, versus only one in a skillet.
I always use a small ladle to dispense my pancake batter onto my griddle, and gently spread it into a circle for the best shape.
I used to have such a hard time flipping pancakes! It's much easier to use a large flipper that's actually designed to be the shape and size of a pancake. If you make pancakes often, consider investing in one.
How do I make round pancakes?
I struggled with making decent-looking, round pancakes for years! And to be honest, I still have several in each batch that are far from perfect. But I've definitely learned some tricks along the way to improve the look of your pancakes.
After you ladle the batter onto your griddle or skillet, gently spread it into a circle with the back of a spoon. Just make sure you don't spread it too much, or you pancake will end up too thin and flat.
Don't make your pancakes too large. They are much easier and less messy to flip when they are small- to medium-sized.
Why are my pancakes so pale? Why are my pancakes burnt?
If your pancakes take forever to cook, or are browning too quickly, simply adjust the heat of the stove.
I usually start with my griddle on medium-low to medium, and let it warm up while I'm making the batter (I use cast iron - don't let a non-stick skillet heat for so long when it's empty). Then I adjust the temperature as needed while my pancakes are cooking, usually several times.
Being too stingy with butter/oil in your skillet can also interfere with browning (see pro tip above)
My pancakes taste bad? Why do I keep getting sour bits in my pancakes?
This is without a doubt related to the baking powder in the recipe. To get nice, fluffy pancakes, the recipe uses a fair bit of baking powder. But baking powder is not all created equally, and some are lumpy or lend a stronger taste to baked goods.
To combat this, use a higher quality, aluminum-free baking powder.
Also, inspect your baking powder often, and if you notice any lumps, make sure you sift it before adding it to your recipes.
Want more Pancake recipes?
Easiest Fluffy Pancakes Nutrition Notes:
The nutrition information in the recipe below assumes that the recipe makes about 12 medium-sized pancakes. However, if you make your pancakes very large or very small, the nutrition information per pancake will vary accordingly.
The nutrition information does not include any optional mix-ins or toppings like syrup.
Easy Fluffy Pancakes
- 1 ½ cups all-purpose flour
- ½ cup whole wheat flour or substitute with another ½ cup of all-purpose flour
- ¼ cup granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups milk use your favorite dairy-free milk to make this recipe dairy-free
- 2 large eggs
- ¼ cup canola oil
- 1 teaspoon vanilla extract
- ½ - 1 cup mix-ins like blueberries, raspberries, sliced strawberries, sliced bananas, chocolate chips, or sprinkles optional
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt.
- In a small bowl or large measuring cup, whisk together the milk, eggs, oil, and vanilla. Fold the milk mixture into the flour mixture, and stir until there is no more un-mixed flour, but the batter is still quite lumpy. Let the batter rest for 10 minutes.
- While the batter rests, heat a large skillet or griddle over medium heat. Grease generously with butter, oil, or bacon fat.
- Gently stir the batter again, and spoon onto your preheated skillet or griddle in ¼ to ½ cup portions, depending on how large you want your pancakes. Cook until the edges of the batter have set, and the bottom is browned, about 5 minutes. Flip pancakes with a large flipper, and cook until browned, another 2-3 minutes. Adjust the heat as needed if the pancakes are burning, or are not browning. Repeat with the remaining batter, re-greasing the skillet between each batch for best results.
- Serve pancakes immediately with syrup and/or powdered sugar. To freeze, cool pancakes completely, then lay pancakes in a single layer on a parchment-lined baking sheet. Once frozen, transfer pancakes to an airtight container or freezer bag. Thaw and reheat in the microwave to serve.