Easy Fluffy Pancakes

5 from 3 votes

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!

Prep Time10

Cook Time20

Resting Time10

Total Time40

Course: Breakfast, Brunch

Cuisine: Universal

Keyword: breakfast, brunch, dairy free, easy, kid friendly, nut free, pancakes, syrup, vegetarian

Special Diet: Dairy Free, Nut Free, Vegetarian

Servings: pancakes

Calories: 155kcal

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour or substitute with another 1/2 cup of all-purpose flour
1/4 cup granulated sugar
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups milk use your favorite dairy-free milk to make this recipe dairy-free
2 large eggs
1/4 cup canola oil
1 teaspoon vanilla extract
1/2 - 1 cup mix-ins like blueberries, raspberries, sliced strawberries, sliced bananas, chocolate chips, or sprinkles optional

In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup whole wheat flour, 1/4 cup granulated sugar, 1 Tablespoon baking powder, 1 teaspoon baking soda, and 1 teaspoon salt.
In a small bowl or large measuring cup, whisk together 1 1/2 cups milk, 2 large eggs, 1/4 cup canola oil, and 1 teaspoon vanilla extract. 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 1/4 to 1/2 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.