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There’s something about a tall stack of fluffy homemade pancakes that feels like a slow Saturday morning. In our house, pancakes mean everyone lingering a little longer at the table, extra butter melting down the sides, and someone always asking for “just one more.” If we’re not making these, we might be flipping hotel-style waffles, or pulling out a batch of our sourdough discard crepes for something a little different — but pancakes are the one everyone comes back to.
These pancakes are thick, soft, and tender with perfectly golden edges. They’re made completely from scratch with simple pantry staples, and the short rest time makes all the difference. Top them with fresh fruit and a dollop of homemade whipped cream, drizzle with syrup, or explore more of our favorite dessert toppings to make breakfast feel a little extra special. If you’ve been looking for a dependable fluffy pancake recipe that works every time, this is it — and you can always browse our full collection of breakfast recipes for more family favorites.
Why You’ll Love This Recipe
- Thick, soft, and fluffy texture
- Made with simple pantry ingredients
- No buttermilk required
- Perfect for feeding a crowd
- Freezer-friendly for easy breakfasts
- Consistent golden color every time
Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Cinnamon (optional)
- Milk
- Melted salted butter
- Vanilla extract
- Eggs
Equipment Needed
Large Mixing Bowl – A sturdy bowl gives you plenty of room to whisk without spilling.
Whisk – Essential for gently combining the batter without overmixing.
Large Griddle – A flat electric griddle allows you to cook multiple pancakes at once and keeps heat consistent for even browning.
Spatula – A thin, flexible spatula makes flipping easy without deflating the pancakes.
Measuring Cups & Spoons – Accurate measuring ensures the perfect thick batter.
Optional: Batter Squeezer / Batter Dispenser – This makes portioning pancakes neat, consistent, and especially helpful when cooking for a crowd or with kids nearby.
How to Make
Start by whisking together the flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl. You want everything evenly combined so each pancake rises the same way — tall, soft, and golden.
Make a little well in the center and pour in the milk, melted butter, vanilla, and eggs. Then gently whisk it together just until the batter comes together. It will be thick, and that’s exactly right. You’ll still see a few small lumps — leave them alone. Overmixing is what turns pancakes heavy instead of fluffy.
Let the batter rest for about 20–30 minutes. Close to the end of the rest time, you’ll want to let your griddle heat up to temp. If you’re getting breakfast started early, you can even tuck it into the refrigerator for up to an hour. That rest time gives the flour a chance to fully hydrate and makes a noticeable difference in how soft and tender the pancakes turn out.
Once your griddle is warm and lightly buttered, pour about 1/4 to 1/2 cup of batter for each pancake. I like using a batter squeezer here — it keeps things neat and makes every pancake the same size, especially when little helpers are nearby.
After a minute or two, you’ll start to see bubbles dotting the tops and the edges looking slightly set. That’s your cue to flip. Turn them gently and let the second side cook until both sides are beautifully golden.
Keep going with the rest of the batter, adjusting the heat as needed so nothing browns too quickly. Stack them high, add a pat of butter, and serve them warm with syrup, fruit, honey, or whipped cream.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
PrintFluffy Homemade Pancakes
These soft and fluffy homemade pancakes are thick, tender, and perfectly golden on the outside. Made with simple pantry staples and a short rest time for maximum lift, this easy pancake recipe is perfect for weekend breakfast or feeding a crowd.
- Prep Time: 30 minutes (includes rest time)
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12-16 pancakes
- Category: Breakfast
- Cuisine: American
Ingredients
- 3 cups all-purpose flour
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1/3 cup granulated sugar
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2 tablespoons baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/2 teaspoon cinnamon (optional)
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2 2/3 cups milk
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6 tablespoons melted salted butter
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1 tablespoon vanilla extract
-
2 large eggs
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon (if using).
- Make a well in the center. Add the milk, melted butter, vanilla extract, and eggs.
- Whisk just until combined. Some small lumps are perfectly fine. Do not overmix.
- Let the batter rest for 20–30 minutes (or up to 1 hour in the refrigerator). This allows the flour to hydrate and helps create extra fluffy pancakes.
- Heat a large griddle over medium heat and lightly coat with butter or oil.
- Pour 1/4 to 1/2 cup of batter per pancake, depending on your preferred size. (I find it helpful to use a batter squeezer for this step!)
- When bubbles form on the surface and the edges begin to look set, flip with a spatula and cook until both sides are golden brown.
- Repeat with remaining batter.
Serve warm with butter, syrup, honey, fruit, peanut butter, or whipped cream.
Notes
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The batter should be thick but pourable. If it feels too thick, add milk 1 tablespoon at a time until desired consistency is reached.
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Resting the batter improves texture and rise.
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Do not press pancakes down while cooking — this deflates the fluffy interior.
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Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
Notes / Tips
- The batter should be thick but pourable. If needed, add milk one tablespoon at a time.
- Do not press pancakes down while cooking. This removes air and reduces fluffiness.
- Maintain steady medium heat for consistent golden color.
- Resting the batter significantly improves texture.
Optional Kid Tip
Let kids help pour the batter using a batter dispenser. It keeps things cleaner and gives them a sense of ownership at the breakfast table.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or skillet for best texture.
To freeze, layer pancakes between parchment paper and store in a freezer-safe bag for up to 2 months.
Variations / Serving Ideas
- Add mini chocolate chips to the batter.
- Stir in fresh blueberries.
- Top with sliced strawberries and whipped cream.
- Serve with peanut butter and honey for extra protein.
- Add a sprinkle of cinnamon sugar on top.
- Top with any of our other Dessert Toppings
Final Thoughts
A dependable fluffy pancake recipe is a kitchen staple. These pancakes are simple, comforting, and reliable — the kind you’ll come back to again and again for slow mornings and busy weekdays alike.
If you make it please consider leaving a review. We love to see your posts! Tag us on Facebook, Instagram, or TikTok! @ourgratefulkitchen
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