How to Make Fluffy Pancakes
Pancakes from scratch take less time than finding a box mix in the cupboard. These are thick, fluffy, golden, and the kind of thing that makes a Saturday morning feel like a movie. Making them for someone is an act of love.
Total time: 20 min · Servings: 8 pancakes
Ingredients
- 200g plain flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 240ml buttermilk (or 240ml milk + 1 tbsp lemon juice, rested 5 min)
- 1 large egg
- 30g butter (melted and cooled)
- 1 tsp vanilla extract
- Butter for cooking
- To serve: maple syrup, fresh berries, whipped cream
Instructions
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Mix dry ingredients: Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl.
Tip: Sift the flour if you want extra-light pancakes, but whisking works fine. -
Mix wet ingredients: In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla until combined.
Tip: If you don't have buttermilk, add 1 tablespoon of lemon juice to regular milk and let it sit for 5 minutes. It curdles slightly — that's exactly right. -
Combine gently: Pour the wet ingredients into the dry and stir with a fork or spatula until JUST combined. The batter should be lumpy — this is correct.
Tip: The single most important rule: DO NOT OVERMIX. Lumps are your friend. Overmixing develops gluten and makes pancakes tough and flat instead of fluffy. -
Rest the batter: Let the batter rest for 5 minutes. The baking powder activates and you'll see bubbles forming on the surface.
Tip: This resting step makes a noticeable difference in fluffiness. Don't skip it. -
Cook: Heat a non-stick pan or griddle over medium heat. Add a small knob of butter. Pour about 60ml (1/4 cup) of batter per pancake. Cook until bubbles form on the surface AND the edges look set (about 2–3 minutes), then flip and cook 1–2 minutes more.
Tip: The pan is ready when a drop of water sizzles and evaporates immediately. Wait for the bubbles before flipping — flip too early and the pancake collapses. -
Serve immediately: Stack pancakes, top with butter, maple syrup, fresh berries, and whipped cream if desired. Serve while hot.
Tip: Keep cooked pancakes warm in a 100°C oven on a wire rack while you cook the rest of the batch.
Pro Tips
- Buttermilk is what makes these fluffy. The acid reacts with the baking soda to create lift. Regular milk works but won't give the same rise or tangy flavour.
- Medium heat — not high. High heat burns the outside before the inside cooks through. Medium heat gives an even golden colour.
- Breakfast in bed with a stack of homemade pancakes, warm maple syrup, and fresh berries. That's the move.
Frequently Asked Questions
Why are my pancakes flat?
Three likely causes: overmixing the batter (develops gluten), old baking powder (test by adding a teaspoon to hot water — it should fizz vigorously), or too much liquid. The batter should be thick enough to mound slightly when poured.
Can I make pancake batter the night before?
You can, but they won't be as fluffy. The baking powder starts reacting when wet and loses potency overnight. For the best results, mix dry ingredients the night before and combine with wet ingredients in the morning — takes 2 minutes.
How do I make pancakes without buttermilk?
Add 1 tablespoon of lemon juice or white vinegar to 240ml of regular milk. Stir and let sit for 5 minutes until it curdles slightly. Use in place of buttermilk.
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