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The Ultimate Fluffy Old-Fashioned Pancakes From Scratch

Close-up of a tall stack of four fluffy pancakes topped with melting butter and syrup.
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You want tall, light, and airy pancakes that stack high. This foolproof recipe translates the secrets of professional kitchens into simple steps, giving you the best fluffy homemade pancakes every time. Skip the box mix for this classic breakfast.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk (whole milk works best)
  • 1 large egg
  • 3 tablespoons unsalted butter, melted, plus more for the griddle

Instructions

  1. Combine dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar. This mixes them evenly, which is key for even rise.
  2. Combine wet ingredients: In a separate medium bowl, whisk the milk and egg until just combined.
  3. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Whisk only until the dry ingredients are moistened. A few lumps are fine; overmixing develops gluten and kills the fluff.
  4. Add fat: Gently whisk in the 3 tablespoons of melted butter. Do not mix further once the butter is incorporated.
  5. Rest the batter: Let the batter sit on the counter for 5 to 10 minutes. This allows the baking powder to activate, trapping air for maximum fluffiness.
  6. Heat the griddle: Heat a large nonstick griddle or skillet over medium heat. Lightly grease it with butter or cooking spray. The griddle is ready when a drop of water sizzles and evaporates quickly.
  7. Cook the pancakes: Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the surface and the edges look set.
  8. Flip and finish: Flip the pancakes and cook for another 1 to 2 minutes until golden brown on the bottom.
  9. Serve immediately: Stack high and serve warm with your favorite toppings.

Notes

  • The secret to tall and thick pancakes is gentle mixing. Stop stirring the moment the flour disappears.
  • Use whole milk if possible; the fat content helps create a richer, softer texture.
  • For extra height, separate the egg. Whisk the yolk into the wet ingredients, then whisk the egg white until soft peaks form, and gently fold it into the finished batter at the end.

Nutrition

Find it online: https://kitchenslang.com/fluffy-pancakes-recipe-secrets/