Go Back
A close-up shot of a stack of golden-brown fluffy pancakes with melting butter on top as maple syrup is poured over them.

Good Old-Fashioned Fluffy Pancakes

Whip up a batch of these classic fluffy pancakes, a timeless breakfast staple that's incredibly easy to make and guaranteed to bring smiles to the table. Perfect for a leisurely weekend morning!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Dry Ingredients
  • 2 cup all-purpose flour unbleached
  • 2 tbsp granulated sugar
  • 2 tsp baking powder aluminum-free
  • 1 tsp baking soda
  • 1/2 tsp salt fine sea salt
For the Wet Ingredients
  • 2 cup buttermilk room temperature (or milk + 2 tbsp lemon juice/vinegar)
  • 1 large egg room temperature
  • 1/4 cup unsalted butter melted and slightly cooled, plus extra for griddle
For Serving (Optional)
  • as needed maple syrup
  • as needed fresh berries optional
  • as needed whipped cream optional

Equipment

  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Ladle
  • Electric Griddle or Large Frying Pan
  • Spatula
  • Measuring Cups
  • Measuring Spoons

Method
 

Prepare the Batter
  1. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined. Ensure there are no lumps.
  2. In a separate medium mixing bowl, whisk together the buttermilk and egg until smooth.
  3. Gently pour the melted butter into the buttermilk mixture, whisking until just combined. Be careful not to overmix.
  4. Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Stir gently with a whisk or spatula until just combined. A few lumps are okay; do not overmix, as this can lead to tough pancakes. Let the batter rest for 5-10 minutes while you heat your griddle. This allows the baking powder to activate and create fluffier pancakes.
Cook the Pancakes
  1. Heat an electric griddle or large frying pan over medium heat (around 350°F / 175°C). Lightly grease the surface with a small amount of butter or cooking spray.
  2. Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges look set, then flip and cook for another 1-2 minutes until golden brown and cooked through.
  3. Transfer cooked pancakes to a plate and keep warm while you cook the remaining batter. You can place them in a low oven (200°F / 95°C) to stay warm.
Serve
  1. Serve the Good Old-Fashioned Pancakes immediately with your favorite toppings such as maple syrup, fresh berries, or whipped cream.

Notes

For extra fluffy pancakes, ensure your baking powder and baking soda are fresh.
Don't overmix the batter; lumps are good! Overmixing develops gluten, making pancakes tough.
If you don't have buttermilk, you can make your own by adding 2 tablespoons of lemon juice or white vinegar to a 2-cup measuring cup, then filling the rest with milk. Let it sit for 5 minutes until it curdles slightly.
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month. Reheat in a toaster, microwave, or on a griddle.