There are thousands of pancake recipes online, but perfectly fluffy pancakes come down to the right balance of ingredients and technique. This recipe keeps things simple while still delivering restaurant-quality results. After all, nobody wants to tackle a complicated recipe before they’ve had their morning coffee!
Add your favorite pancake mix-ins
This recipe is perfect for customizing with your favorite mix-ins like fresh fruit, chocolate chips, or nuts. Simply pour the batter into the pan, quickly dot the surface with your chosen ingredients, and cook as usual.
FAQ
Why are my pancakes not fluffy?
Flat pancakes are usually caused by overmixing the batter, expired baking powder, or batter that’s too thin. For fluffy pancakes, gently fold the batter with a rubber spatula just until combined and no dry patches of flour remain (lumps are perfectly fine). Let the batter rest for about 10 minutes before cooking to allow the flour to hydrate and the leavening to activate.
The batter should be thick but still pourable, slowly flowing into the pan from a ¼-cup measuring cup.
Can I make pancake batter ahead of time?
I don’t recommend making pancake batter too far ahead of time. Pancake batter is best used shortly after mixing, with only a 10-minute rest before cooking. This allows the flour to hydrate while the baking powder and baking soda are still at their most active.
If you want to prep ahead, mix the dry ingredients and wet ingredients separately, then combine them just before cooking.
Why do pancakes turn out dense or rubbery?
Pancakes can turn out dense or rubbery if too much flour is added, not enough liquid is used, or the batter is overmixed. Overmixing develops gluten in the flour, which can make pancakes tough instead of tender.
To avoid this, gently fold the batter with a rubber spatula just until no dry patches of flour remain. The batter should still look slightly lumpy. Make sure to add enough milk so the batter is thick but slowly pourable from a ¼-cup measuring cup.
How do you know when pancakes are ready to flip?
Pancakes are ready to flip when small bubbles begin to form on the surface and the edges start to look set. This usually takes about 2 to 3 minutes over medium heat.
Avoid cooking over heat that is too high. If the pan is too hot, the pancakes may brown too quickly on the outside while remaining undercooked in the center.
Can I substitute milk for buttermilk in pancakes?
Yes, you can substitute whole milk for buttermilk, but the results may not be quite as fluffy. The acidity in buttermilk helps activate the baking soda, which creates additional lift and tenderness in pancakes.
If you don’t have buttermilk, you can easily make a substitute at home. Combine 1 ½ cups of whole milk with 1 ½ Tablespoons of lemon juice or white vinegar, then let it sit for about 5 minutes before using.
How do you make perfect photogenic pancakes?
The truth is that the best pancakes aren’t always the most perfectly shaped. Pancake batter that is mixed very gently often produces pancakes that are slightly uneven in shape, but much fluffier and more tender.
For pancakes that look great and still taste amazing, aim for a batter that is thick but pourable. Once the batter hits the pan, quickly use the back of a ¼-cup measuring cup to gently shape it into a circle.
For a nice golden color, cook over medium heat and only flip the pancakes once. Wait until bubbles begin forming in the center before flipping. If you’re unsure, you can gently lift the edge of a pancake to check the color underneath.
How to Make Perfect Restaurant-Style Pancakes
In a large bowl, whisk together the flour, sugar, baking powder, and baking soda. Set aside.
In a second, medium-sized bowl, whisk together the salt and eggs for 1 to 2 minutes, until the eggs have broken up. Next, whisk in the buttermilk, vanilla, and melted butter.
Pour the wet ingredients into the bowl of dry ingredients. Fold the mixture together using a rubber spatula (do not whisk) just until there are no dry patches of flour. Do not overmix; the batter will be fairly lumpy. Let stand for 10 minutes.
Note: After 10 minutes, fold the batter once or twice more to test the texture. It should be thick and lumpy, but still able to be slowly poured into your pan. If it is too thick and does not pour at all, add an additional 1 to 4 Tablespoons of buttermilk (or whole milk). Remember, a thick and fluffy batter = thick and fluffy pancakes!
In a nonstick skillet over medium heat, add in just enough butter or vegetable oil to coat the bottom. Scoop ¼ cup of batter onto the skillet and smooth it into a circle shape. Cook each pancake for about 2 minutes, until bubbles begin to burst on the surface and the edges begin to set. Flip them over and cook for an additional minute. Do not press down on the pancakes!
Pro tip: the easiest way to test if a pancake is done is to press gently in the center with your finger. It should spring back and no batter should ooze out.
Serve with a drizzling of pure maple syrup and additional butter, as desired.
Perfect Pancakes (Restaurant Style)
Ingredients
- 2 cups all-purpose flour (spooned and levelled)
- 3 Tbsp granulated sugar
- 1 Tbsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt (I use Diamond Crystal)
- 2 large eggs, at room temperature
- 1 ½ cups buttermilk (or substitute with 1 ½ cups whole milk + 1 ½ Tbsp lemon juice or white vinegar; see Note 1) , plus 1–4 Tbsp additional milk as needed
- 1 tsp pure vanilla extract
- 4 Tbsp unsalted butter, melted and cooled slightly
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and baking soda. Set aside.2 cups all-purpose flour3 Tbsp granulated sugar1 Tbsp baking powder½ tsp baking soda
- In a second, medium-sized bowl, whisk together the salt and eggs until the eggs are fully broken up (about 1 to 2 minutes). Then whisk in the buttermilk, vanilla, and melted butter.1 tsp kosher salt2 large eggs, at room temperature1 ½ cups buttermilk (or substitute with 1 ½ cups whole milk + 1 ½ Tbsp lemon juice or white vinegar; see Note 1)4 Tbsp unsalted butter, melted and cooled slightly1 tsp pure vanilla extract
- Pour the wet ingredients into the bowl of dry ingredients. Using a rubber spatula (not a whisk), fold the mixture together just until no dry patches of flour remain. Do not overmix; the batter will be fairly lumpy. Let stand for 10 minutes.Note: After 10 minutes, fold the batter once or twice more to check the texture. It should be thick and lumpy, but still pour slowly into the pan. If it is too thick and does not pour at all, add an additional 1–4 Tbsp of buttermilk (or whole milk). Remember: a thick, fluffy batter yields thick, fluffy pancakes!
- In a nonstick skillet over medium heat, add in just enough butter or vegetable oil to coat the bottom. Scoop ¼ cup of batter onto the skillet and gently smooth it into a circle. Cook until bubbles begin to burst on the surface and the edges begin to set (about 2 minutes). Flip the pancakes and cook for 1 minute more. Do not press down on them!Pro tip: The easiest way to test if a pancake is done is to gently press the center with your finger. It should spring back, and no batter should ooze out.
- Serve with a drizzling of pure maple syrup and additional butter, as desired.
Notes
- To make your own buttermilk: Add 1 ½ cups whole milk and 1 ½ Tbsp of lemon juice or white vinegar to a liquid measuring cup and allow to sit for 5 minutes. If your batter is too thick (in Step 3), add in an additional 1–4 Tbsp of whole milk.
- To keep pancakes warm: Place cooked pancakes on a wire rack in a 170–200℉ oven (usually the lowest setting) until ready to serve.
- Pancake add-ins: You can customize this recipe by adding in fresh berries, chocolate chips, or your other favorite mix-ins immediately after pouring the batter into the pan.
