☰

Easy Flu!y Pancakes from

Scratch

457 comments / 267 reviews

by Adam • February 9, 2020 • 457 comments

How we make the best homemade "u!y

pancakes. This easy recipe makes pancakes that
are light and !u"y and only calls for a few simple
ingredients you probably have in your kitchen
right now. Jump to the Easy Flu!y Pancakes
Recipe or watch our quick recipe video showing
you how we make them.

Watch Us Make the Recipe

Easy Fluffy Pancakes Recipe - …

agoraproducts.com.sg
OPEN
Agora Products

How to Make Flu!y Pancakes

We love simple, no-fail recipes and this recipe is
just that. It’s quick to make, and we’re willing to
bet you’ve got everything you need to make
them right now.

In the past, we called on boxed mixes. Not

anymore. Boxed mixes are great, but everything
needed to make delicious pancakes already sits
in our kitchen. We said goodbye to the boxed
mix and haven’t looked back since.

More from Inspired Taste

Quick and Easy Pasta Salad

‹‹ ››

This recipe is easy! The pancakes aren’t too

sweet and are lightly scented with vanilla. They
are delicious AND they are easily adapted to
what you have in your kitchen. Let’s do this!

The Ingredients
Flour: Use all-purpose !our or whole wheat. A
combination of the both is nice, too. For
pancakes without all-purpose !our, use your
favorite gluten-free !our blend or try buckwheat
!our (here is our buckwheat pancake recipe for
you to take a look at).

Sugar: We use granulated sugar, but you could

experiment with brown sugar. Brown sugar will
make them a little moister.

Baking Powder: Baking powder makes them

light and !u"y. If you’d like to make pancakes
without baking powder, I’ve shared tips in the
frequently asked questions below.

Salt: We like to use 3/4 teaspoon of coarse salt

(or 1/2 teaspoon of #ne salt). It balances the
sugar nicely and brings out lots of !avor in the
pancakes. If you are using salted butter, you may
want to reduce this.

Milk: We usually stick to reduced-fat milk, since

that’s what we have in the fridge, but whole milk
or skim milk will work, too. For pancakes without
dairy milk, substitute non-dairy milk (like
unsweetened almond milk or homemade oat
milk). I’ve also used orange juice in place of the
milk before and it worked nicely. For buttermilk
pancakes, take a look at our Flu"y Buttermilk
Pancakes recipe.

Melted Butter: You can’t beat the taste of butter

for this, but we’ve found that melted coconut oil
is delicious. We use unsalted butter, but salted
butter will work as a substitute. If you do use
salted butter, you might want to reduce the
amount of salt called for in the recipe below. For
pancakes without butter, substitute melted
coconut oil.

One Egg: The egg adds structure and helps with

how light and !u"y they become. I’ve shared tips
in the frequently asked questions below for
making pancakes without egg. (You might also
enjoy our recipe for vegan pancakes)

Vanilla Extract: Vanilla adds sweetness and

depth of !avor. You could try other extracts, too.
Almond extract would be pretty delicious.

Our Step-by Step Method For The

Flu#est Pancakes
These simple pancakes come together fast! They
are perfect for kids (if you scroll through the
reviews so many our of readers makes these
with their kids and sometimes the kids even
make them!) To make them, follow these easy
steps:

Vital Proteins at iHerb®

Add Collagen and/or Gelatin to Your Beauty
Regimen. Shipped from the US.
iHerb Shop Now

1. Whisk dry ingredients together

2. Melt butter and warm milk (we use the
microwave)
3. Whisk wet ingredients together
4. Combine the dry and wet ingredients
5. Cook on a hot buttered skillet
6. Enjoy!

Here’s the secret to the "u#est pancakes:

Mix dry and wet ingredients separately at #rst
then combine just before cooking. You can mix
the dry ingredients as much as you want and do
the same for the wet ingredients, but when the
two mixtures come together, use a light touch.
Over-mixing the batter is a common mistake —
it makes them heavy and !at, not !u"y.

By the way, these tips apply to wa$es and

mu%ns, too. We use this same strategy when
making our favorite blueberry mu%ns as well as
our favorite wa$es.

When we are ready to cook, we combine the

two mixes with a fork or whisk. I like to stir until I
no longer see dry clumps of !our. There can be
some small lumps, though.

See how !u"y these pancakes are?

The recipe makes 8 pancakes, so depending

on how many you eat at one sitting, this recipe
could serve 2 to 4 people. If you have some
leftover, you can freeze them! I love this trick for
when just one of us wants pancakes in the
morning. Check the frequently asked questions
below for how we freeze them.

Vital Proteins at iHerb®

Add Collagen and/or Gelatin to Your Beauty
Regimen. Shipped from the US.
iHerb Shop Now

Variations
This is our basic pancake recipe. We use it
often as is, but have used it as a base for other
recipes. Add what you love. Here are a few
suggestions:

Sprinkle a handful of berries, nuts or

chocolate chips into the batter. (We love
adding fresh blueberries or mashed and
sliced banana)
Layer a few thin slices of strawberry or
banana onto the wet batter once added to
the skillet. Then, !ip. (We added a banana to
these spiced, buttermilk and banana
pancakes)
Add lemon zest or spices, such as cinnamon,
nutmeg or allspice (see our cinnamon-spiced
!u"y pancakes with a cinnamon roll glaze)
Try replacing some of the all-purpose !our
with whole wheat !our (see our easy !u"y
whole wheat pancakes).
Add a few spoonfuls of !ax seeds, oats, or
reduce the sugar.

What Our Readers Are Saying

There are lots of things you can do to make
these your own. If you’d like, come back and
share what worked for you. We’d love to read
about it. In fact, here’s what our readers have
been saying about the recipe:

“I’ve never made anything from

scratch, and I was scared to death
they wouldn’t turn out right but,
these were the best pancakes ever!”
– Stephanie

“Best pancakes we’ve made so far.

Delicious!” – Leigh

“This was an amazing recipe! I make

homemade pancakes with my kids
and they always come out !at and
rubbery, these are !u"y and my
kids keep asking for more!” – Ebony

“Pancakes from heaven! So light and

!u"y. I had to make a second batch,
no one could stop eating them!” –
Kimberly

“These are by far the BEST pancakes

I have ever eaten!” – Kayla

Since posting this recipe, we’ve had some

frequently asked questions. Here are the most
common:

Frequently Asked Questions

Can I make pancakes without baking
powder? Yes, absolutely. To use baking soda
instead of baking powder, you will need to swap
the milk for sour milk or buttermilk and use 3/4
teaspoon of baking soda. If you do not have
buttermilk, you can make homemade buttermilk
or “sour milk” by stirring 1 tablespoon of lemon
juice or vinegar into the 1 1/4 cups of milk called
for in the recipe and setting it aside for 10
minutes. The addition of sour milk is required
because, unlike baking powder, baking soda
needs acid to work in the recipe. If you go with
the baking soda/sour milk combination, they will
be just as !u"y as the original recipe.

How to make pancakes without egg? For

pancakes without egg, we use a !ax egg. To
make a !ax egg, mix one tablespoon !axseed
meal (ground raw !axseed) with 2 1/2
tablespoons water. Set it aside for about 5
minutes to thicken then use to replace the egg in
the recipe. We also recommend that you look at
our Vegan Pancakes Recipe.

Can I make the pancakes ahead of time? Can

I freeze the pancakes? Yes! These are perfect
for freezing and reheat nicely. This way, you can
have pancakes for one, two or more any day of
the week. To freeze them, cook the pancakes,
and then lay them out in one layer on a baking
sheet. Place the baking sheet into the freezer for
20 to 30 minutes (or until they are hard). Then
divide them between freezer bags with a sheet
of parchment or wax paper between them (so
they don’t stick to one another). To reheat, use
the microwave or oven. To microwave, place
them onto a plate and microwave for 20 seconds
for one pancake or longer for multiple pancakes.
To reheat in the oven, package them in foil then
place into a 350F oven for about 10 minutes.

Recipe updated, originally posted

September 2013. Since posting this in 2013, we
have tweaked the recipe to be more clear and
added a quick recipe video. – Adam and Joanne

Vital Proteins at iHerb®

Supplements & Blends. Beef / Marine-Sourced
Collagen. Beef Gelatin. Shipped from the US.
iHerb Shop Now

PRINT
457 comments / 267
reviews

Easy Flu!y Pancakes from Scratch

PREP 10mins COOK 20mins TOTAL 30mins

These pancakes are light and !u"y and made

entirely from scratch. They’re not too sweet and are
scented with vanilla, making them extra delicious.
These are easy to adapt — try adding a handful of
berries, nuts or chocolate to the batter.

*We call for unsalted butter in the recipe. You can

use salted butter, but you may want to reduce the
amount of salt used.

Makes 4 servings, 2 pancakes each

YOU WILL NEED

1 1/2 cups (195 grams) all-purpose !our
2 tablespoons sugar
1 tablespoon baking powder, see notes for
substituting baking soda
3/4 teaspoon kosher salt or 1/2 teaspoon of
#ne sea or table salt
1 1/4 cups (295 ml) milk, dairy and non-dairy
both will work
1 large egg
4 tablespoons unsalted butter, melted, plus
more for skillet
1 teaspoon vanilla extract

Vital Proteins at iHerb®

Add Collagen and/or Gelatin to Your Beauty Regimen.
Shipped from the US.
iHerb Shop Now

DIRECTIONS
MAKE BATTER

Whisk !our, sugar, baking powder and the salt in

a medium bowl.

Warm milk in the microwave or on top of stove

until lukewarm, not hot (you should be able to
keep your #nger submerged for 10 seconds).

Whisk milk, egg, melted butter, and the vanilla

extract until combined. (By warming the milk
slightly, the melted butter mixes into the milk
instead of turning into small lumps).

COOK PANCAKES

Heat a large skillet (or use griddle) over medium

heat. The pan is ready if when you splatter a
little water onto the pan surface, the water
dances around the pan and eventually
evaporates.

Make a well in the center of the !our mixture,

pour milk mixture into the well and use a fork to
stir until you no longer see clumps of !our. It is
okay if the batter has small lumps – it is
important not to over-mix the batter. (The batter
will be on the thicker side, see video)

Lightly brush skillet with melted butter. Use a

1/4-cup measuring cup to spoon batter onto
skillet. Gently spread the batter into a 4-inch
circle.

When edges look dry, and bubbles start to

appear and pop on the top surfaces of the
pancake, turn over. This takes about 2 minutes.
Once !ipped, cook another 1 to 2 minutes or
until lightly browned and cooked in the middle.
Serve immediately with warm syrup, butter, and
berries.

ADAM AND JOANNE'S TIPS

When measuring your !our, before you
scoop the !our into your measuring cup, !u"
or stir the !our in the container (or bag) #rst.
This aerates the !our and makes the
measurement more accurate. Alternatively,
you can stir the !our in the container, and
then scoop it into your measuring cup. Then
when the cup is full, use a straight edge to
scrape away the excess !our. Doing this
prevents adding too much !our to the batter,
which causes the dough to be too thick.
Substitute for baking powder: To use baking
soda instead of baking powder, you will need
to swap the milk for sour milk or buttermilk
and use 3/4 teaspoon of baking soda. If you
do not have buttermilk, you can make
homemade buttermilk or “sour milk” by
stirring 1 tablespoon of lemon juice or
vinegar into the 1 1/4 cups of milk called for
in the recipe and setting it aside for 10
minutes. The addition of sour milk is required
because, unlike baking powder, baking soda
needs acid to work in the recipe. If you go
with the baking soda/sour milk combination,
the pancakes will be just as !u"y as the
original recipe.
Nutrition facts: The nutrition facts provided
below are estimates. We have used the USDA
Supertracker recipe calculator to calculate
approximate values.

If you make this recipe, snap a photo and hashtag it

#inspiredtaste — We love to see your creations on
Instagram and Facebook! Find us: @inspiredtaste

NUTRITION PER SERVING: Serving Size 2 pancakes /

Calories 353 / Protein 9 g / Carbohydrate 46 g / Dietary
Fiber 1 g / Total Sugars 10 g / Total Fat 15 g / Saturated
Fat 9 g / Cholesterol 83 mg
AUTHOR: Adam and Joanne Gallagher

Don’t Miss Our Latest Recipes

Easy Carrot Cake Cupcakes

Easy Flu!y Buttermilk Pancakes

From Scratch

Extra Easy Black Bean Burgers