Fluffy Homemade Pancakes From Scratch

Throw away the boxed pancake mix. These fluffy homemade pancakes are so easy to make from scratch that you’ll wonder why you ever bought a mix in the first place. They’re thick, pillowy, golden on the outside, and so light they practically float off the plate.

The secret to truly fluffy pancakes is a few simple tricks: don’t overmix the batter (lumps are your friend), use buttermilk for that tangy richness, and let the batter rest for 5 minutes before cooking. Those tiny bubbles that form during the rest are what give you those beautiful fluffy air pockets. Once you see the first bubbles appear on the surface while they cook, it’s time to flip — and the reveal of that perfect golden-brown underside never gets old.

Sarah Mitchell

Fluffy Homemade Pancakes From Scratch

Throw away the boxed pancake mix. These fluffy homemade pancakes are so easy to make from scratch that you'll wonder why you ever bought a mix in the first place.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 12 servings

Course: Breakfast

Cuisine: American

Calories: 190

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups buttermilk
• 1 large egg
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• Butter and maple syrup for serving

Method

 

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract together.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be lumpy — that's exactly what you want.
4. Let the batter rest for 5 minutes while you heat a griddle or non-stick skillet over medium heat.
5. Lightly butter the griddle. Pour about 1/4 cup of batter for each pancake.
6. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip and cook for another 1-2 minutes until golden brown on both sides.
8. Serve immediately with butter and warm maple syrup.

Notes

Lumpy batter = fluffy pancakes. Overmixed batter = tough pancakes. This is the most important rule. If you don't have buttermilk, add 1 tablespoon of lemon juice to regular milk and let it sit for 5 minutes. For blueberry pancakes, scatter berries onto the batter in the pan rather than mixing them into the batter. Keep finished pancakes warm in a 200°F oven on a wire rack while you cook the rest.