Why Are My Pancakes Not Fluffy?

There could be several reasons your pancakes turn out flat. First, check your leavening. Old baking powder loses strength, so be sure it’s fresh. Also, overmixing the batter develops gluten, making your pancakes tough instead of fluffy. Another issue? Skipping the rest time. Letting your batter sit for 5–10 minutes allows air bubbles to form and helps the flour absorb the liquid fully—this makes a noticeable difference. Lastly, your pan might be too hot. High heat can cook the outside too fast, not giving your pancakes time to rise properly.

Can I Make Pancake Batter in Advance?

It’s tempting to prep ahead, but fluffy pancakes are best made with fresh batter. Over time, the bubbles that create fluffiness start to deflate, especially if baking powder has already reacted with the liquid. If you must prep ahead, mix the dry and wet ingredients separately. Then combine them right before cooking for maximum rise and freshness.

What’s the Best Milk for Fluffy Pancakes?

Buttermilk is the gold standard—it adds a tangy taste and helps pancakes puff up nicely. No buttermilk? Add a bit of vinegar or lemon juice to regular milk for a quick fix. For dairy-free alternatives, oat milk or almond milk work well too, especially with a splash of lemon for acidity.

Fluffy Pancakes Recipe: Light, Easy & Homemade

Description

These fluffy pancakes are a soft, thick, and delicious breakfast staple made with simple ingredients like flour, eggs, and buttermilk. Perfect for a cozy brunch or quick morning treat, they deliver light texture and golden brown perfection every time.

Ingredients

Scale

1½ cups all-purpose flour
3½ tsp baking powder
1 tbsp white sugar
1 tsp salt
1¼ cups buttermilk (or milk + 1 tbsp vinegar)
1 large egg
3 tbsp melted butter (plus extra for cooking)
1 tsp vanilla extract (optional)

Instructions

In a large bowl, sift together the flour, baking powder, salt, and sugar.
In a separate bowl, whisk the egg, buttermilk, and melted butter.
Pour the wet mixture into the dry ingredients and stir gently. Do not overmix; small lumps are fine.
Let the batter rest for 5–10 minutes to improve texture and fluffiness.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Pour ¼ cup of batter onto the skillet for each pancake.
Cook until bubbles appear and the edges look set, then flip and cook the other side until golden brown.
Repeat until all batter is used. Serve warm with your favorite toppings.

Notes

To make dairy-free pancakes, use plant-based milk like oat or almond, plus 1 tbsp lemon juice or vinegar.
Don’t overmix the batter—this keeps the pancakes light and fluffy.
Let the batter rest before cooking for better texture and rise.
You can freeze cooked pancakes by separating them with parchment paper and storing in a freezer-safe bag.

Prep Time: PT10M
Cook Time: PT15M
Category: Breakfast
Method: Pan-Fried
Cuisine: American

Nutrition

Serving Size: 1 medium pancake
Calories: 280
Sugar: 5g
Sodium: 520mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 6g
Cholesterol: 55mg

Keywords: fluffy pancakes, homemade pancakes, buttermilk pancakes, thick pancakes, easy pancake recipe, breakfast, American-style pancakes