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Perfect Fluffy Pancakes Recipe

READY in JUST 20 MINUTES!!! If Big Ol’ PERFECT Fluffy Pancakes recipe from scratch are what you want, then THIS is your recipe! 

Soft, tasty, fluffy and full of flavor, these mix up quicker than a box mix! Make these fluffy buttermilk pancakes today!

stack of four pancakes on a wooden board with butter pat and syrup dripping down

Big Ol Fluffy Pancakes

Why This Recipe Works…

  • EASY and ready in just minutes.
  • You have ALL the ingredients already
  • Cooks up big and fluffy
  • Easy to make into Buttermilk pancakes 

Here’s How You Do IT….

STEP 1

Mix everything together, but don’t over mix…

Perfect Pancakes from Scratch

Do not worry about the lumps.

 

STEP 2

Set the temp to medium low.

Perfect Pancakes from Scratch

Never take the temp above this high – closer to low is even better

STEP 3. 

Paint some melted butter on the pan and allow it all to heat up…

Perfect Pancakes from Scratch

Brush a little melted butter on the pan between each pancake

STEP 4. 

Measure out 1/4 Cup of batter and pour onto the pan. Turn it when there are bubbles all the way through.. 

 

Perfect Pancakes from Scratch

For a thin pancake batter this needs a little more time on side one – if a thicker batter – this is right

BUt if you have a thinner batter then….

Perfect Pancakes from Scratch

For a thin batter – this is the right amount of bubbles before turning the pancake.

STEP 5. 

Serve up your pancakes with lots of syrup, butter and MILK! 

Perfect Pancakes from scratch

Perfect Pancakes from Scratch

 

Frequently Asked Questions (FAQ’s)

Why Are My Pancakes Flat? 

  • If your pancakes are not fluffy, then there’s a good chance that your baking powder is no good.  
  • Fluffy Pancakes happen because of really good baking powder. Once opened, baking powder is only good for about 3 months. 

Why Aren’t My Pancakes Bubbling? 

  • Your pan isn’t hot enough! 
  • Let that pan get good and hot (but leave it on medium low heat). 
  • Once your pan is good and hot, your pancakes will bubble.

Why Are My Pancakes Sticking to the Pan?

  • You didn’t grease your pan good enough! 
  • Use a brush and brush melted butter onto the pan before each pancake. Every other pancake at a minimum. 

How Can I Tell That My Pancakes are Done?

  1. It’s time to turn the pancake when it bubbles all the way through
  2. Only flip the pancake ONE TIME.
  3. The other side is done when you can see the edges start to brown and the pancake starts to puff a little.

How Long Will My Pancake Batter Last?

Pancake batter is best when it is used right away, but it will last for 24 hours refrigerated. 

Pancakes made after about 8 hours will be more flat. 

Can I Freeze My Pancake Batter?

No, Don’t freeze the batter, but you can freeze the cooked pancakes! 

Can I Freeze Pancakes?

Yes! You Can! Simply wrap in freezer safe wrap and freeze for up to 3 months! 

How do I Reheat a pancake?

  • You can toast them in the toaster!
  • Or heat them in a frying pan with a few drops of water.
  • Or you can heat them in the oven on a baking sheet at 350 for 15 minutes. 

What Can I Serve With My Pancakes? 

We love Fried Apples, Bacon and a big glass of milk! 

TIPS & TRICKS for Perfect Fluffy Pancakes Recipe!

  • Do not OVER mix your pancakes. I think most people stir and stir to get the little lumps out. Makes a light and fluffy pancake! If you overmix your pancake will be heavy and no one wants that.
  • Pan choice.  I recommend a well seasoned cast iron skillet.
  • To avoid burning your pancakes, never turn your pan up higher than medium low. A little above low is best.
  • Allow the pan to heat on the burner for a SEVERAL MINUTES before trying to cook the first pancake. You want the pan to be a uniform heat before the first pancake. 
  • Add butter to the pan every pancake or two.
  • Use a quarter cup measure to spoon out your pancakes. This way the pancakes are all about the same size and are not too big for the pan. Enormous sized pancakes are too hard to flip

To Know When They Are Done…

  • How to know when it is time to turn a pancake. Look for bubbles – lots of them. You will see bubbles in the edge of the pancake within a few moments – but you are looking for bubbles throughout the pancake.
  • Side two takes less time than side one. When you flip a pancake – you might see a bunch of spatter – that is OK! Just let it cook on side two. You can scrape the spatters out of the way after you take the pancake out of the pan
  • Your pancake is done on side two when it begins to puff a little.
  • When you begin cooking your pancakes, set your oven on the lowest setting available. Put a oven proof plate in the oven and set your pancakes there as you cook. This keeps everything warm until you are ready to eat.

PRO TIP:  From Mr. Loaves and Dishes, “Don’t eat the entire batch of pancakes by yourself just before bed, it will give you heartburn”.

Stack of pancakes on a blue plate with fork, apple butter and milk in the background

Fluffy pancakes

IF You Enjoyed Big Ol Fluffy Pancakes, You Might Also Enjoy….

Enjoy with a big glass of Southern Sweet Tea!

These Apple Waffles

Breakfast Casserole  or 

Cinnamon Roll Cake!

YA’LL HELP ME OUT, OK?

I need your help! Please leave me a 5 STAR  🌟🌟🌟🌟🌟 in the comments below and let me know what you would like to add to your chicken slider! A 5 STAR 🌟🌟🌟🌟🌟 review lets the internet know that THIS IS THE PLACE for wonderful comfort food!

Perfect Pancakes from Scratch www.loavesanddishes.net

Perfect Pancakes from Scratch

Sweet, hearty, delicious and perfect!  This recipe will give you 10 of the best 1/4 cup pancakes that you have ever set your mouth upon!  Big Ol Perfect Fluffy Pancakes!
5 from 2 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: scratch made pancakes, homemade pancakes
Prep Time: 8 minutes
Cook Time: 10 minutes
Total Time: 18 minutes
Servings: 10 servings
Calories: 220kcal
Author: Wendi Spraker

Ingredients

  • 1 Cup All Purpose Flour
  • 2 tsp baking powder
  • 3 Tbs granulated sugar
  • ½ tsp kosher salt
  • ½ - ¾ Cup whole milk
  • 2 Tbs melted unsalted sweet cream butter
  • 1 Egg - beaten
  • ½ tsp pure vanilla extract
  • ¼ tsp pure almond extract

Instructions

  • Whisk all dry ingredients together in a large bowl.
  • Mix all wet ingredients together in a smaller bowl
  • Pour the wet ingredients into the dry ingredients and mix with a spatula. Start with only ½ cup of milk. If the pancake mix is too dry and thick add the extra ¼ cup of milk to thin it out some so that it spreads evenly when dipped into the hot pan.
  • Pour by the ¼ Cup into a hot pan and cook until done (see recipe tips in section below).

Notes

  • Do not OVER mix your pancakes.  I think most people stir and stir to get the little lumps out.  Makes a light and fluffy pancake! If you overmix your pancake will be heavy and no one wants that.  
  • Pan choice.  I recommend a well seasoned cast iron skillet.  
  • To avoid burning your pancakes, never turn your pan up higher than medium low.  A little above low is best.
  • Allow the pan to heat on the burner for a SEVERAL MINUTES before trying to cook the first pancake.  You want the pan to be a uniform heat before the first pancake. 
  • Add butter to the pan every pancake or two.
  • Use a quarter cup measure to spoon out your pancakes. This way the pancakes are all about the same size and are not too big for the pan. Enormous sized pancakes are too hard to flip.  
  • How to know when it is time to turn a pancake.  Look for bubbles - lots of them.  You will see bubbles in the edge of the pancake within a few moments - but you are looking for bubbles throughout the pancake.
  • Side two takes less time than side one.  When you flip a pancake - you might see a bunch of spatter - that is OK!  Just let it cook on side two.  You can scrape the spatters out of the way after you take the pancake out of the pan
  • Your pancake is done on side two when it begins to puff a little.  
  • When you begin cooking your pancakes, set your oven on the lowest setting available.  Put a oven proof plate in the oven and set your pancakes there as you cook.  This keeps everything warm until you are ready to eat.
PRO TIP:  From Mr. Loaves and Dishes, "Don't eat the entire batch of pancakes by yourself just before bed, it will give you heartburn".

Nutrition

Nutrition Facts
Perfect Pancakes from Scratch
Amount Per Serving
Calories 220
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @loavesanddishes or tag #loavesanddishes!

***This recipe first appeared on the pages of Loaves and Dishes on January 5, 2016 and has been updated with “why this recipe works”, frequently asked questions, updated tips and tricks, pro tip, nutrition information and a video.****

A VERSE TO SHARE

Thank you Lord for giving us good things of the land to eat!

Isaiah 1:19

If you are willing and obedient, you will eat the good things of the land;

 
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Recipe Rating




Moxie

Friday 2nd of February 2018

Made for the weekend and they were GREAT!

Steve Carroll

Wednesday 6th of January 2016

Wendy, I love homemade pancakes with butter & maple syrup or local honey. Blueberries added to the mix makes 'em even better. But when I cook pancakes I never add any shortening to the pan. If it is a well seasoned cast iron pan or a non-stick pan they will not stick to the pan. I take this technique from the name pan-CAKE. Cakes are baked, not fried. I do not like fried pancakes. I always saw my mother cook them this way in her favorite cast iron pan with no grease.

Wendi Spraker

Wednesday 6th of January 2016

Hey Steve!! Thanks for visiting! Great advice. Perhaps we can all give it a try and see what happens. Perhaps a revolution! :).

Marisa Franca @ All Our Way

Wednesday 6th of January 2016

Yum!! We're just having a store bought bagel with peanut butter and raw honey :-( Your breakfast looks so much better. And homemade anything is an improvement over store bough mixes. I love your pour shot. You got it just right!! Have a wonderful day.

Wendi Spraker

Wednesday 6th of January 2016

Hi Marisa!! Thank you for visiting! I think your breakfast of bagel with peanut butter and raw honey sounds AWESOME! I'll be right over! I agree that homemade is usually better than store bought mixes. Have you ever made a bagel from scratch? I haven't. I have to tell you - after that pour shot - I had Maple Syrup EVERYWHERE! On my clothes, on my camera, all over the dining room table and on the floor!!! Ewww. You have a great day too!!!

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