Want pancakes so fluffy they float off the plate? This diner-style recipe uses a science-backed secret (hint: it’s all in the mixing) for cloud-like stacks every time. No buttermilk? No problem – we’ve got a pantry-friendly hack!
Craving IHOP-style pancakes but want them faster than delivery? Our 6-ingredient recipe delivers cloud-like fluffiness without buttermilk or fancy tools. Just one bowl and 20 minutes to breakfast bliss!
How to Make Fluffy American Pancakes
This guide on how to make fluffy American pancakes will help you create light, airy, and delicious pancakes perfect for breakfast or brunch.
How to make fluffy American pancakes starts with combining your dry ingredients, like flour, sugar, baking powder, and a pinch of salt. In a separate bowl, mix your wet ingredients—milk, eggs, and melted butter. It’s important to whip the egg whites separately to create the airiness that gives these pancakes their fluffy texture. Once combined, be sure to let your pancake batter rest for a few minutes to ensure the pancakes rise properly while cooking.
When you’re ready to cook, heat a non-stick pan or griddle to medium-low. Pour the pancake batter onto the surface and cook until bubbles form. Flip the pancakes to cook the other side. The result will be a stack of golden, fluffy pancakes, ready to be topped with your favorite syrup, fresh fruit, or a drizzle of chocolate for an extra indulgence.
Making fluffy American pancakes is a simple and fun process that adds a touch of joy to any morning. These pancakes are delicious on their own, or you can top them with a variety of toppings. Feel free to experiment by adding blueberries, chocolate chips, or even nuts to suit your taste. With this recipe, you’ll have the perfect breakfast to start your day off on the right note.
Ingredients for Perfect Fluffy American Pancakes Recipes
200 g all-purpose flour
1 tsp baking soda and powder
1 tbsp sugar
½ tsp salt
50 g melted butter + extra for cooking
300 ml buttermilk (or regular milk + 1 tbsp Lemon juice, let sit for 5 minutes)
2 eggs, separated
1 tsp vanilla extract
A pinch of freshly grated nutmeg (optional).
Why These Work
- Baking powder (not soda) = steady rise
- Undermixing = avoids gluten development
- Resting = allows starch hydration
Nutrition
| Nutrient | Amount per pancake |
|---|---|
| Calories | 145 kcal |
| Total Fat | 6 g |
| Saturated Fat | 3.5 g |
| Trans Fat | 0 g |
| Cholesterol | 45 mg |
| Sodium | 180 mg |
| Total Carbohydrates | 18 g |
| Dietary Fiber | 0.6 g |
| Sugars | 4 g |
| Protein | 4 g |
| Calcium | 80 mg |
| Iron | 0.8 mg |
| Potassium | 110 mg |
Execution: Step-by-Step Instructions
Mix the dry ingrédients: In a large bowl, combine the flour, sugar, baking soda, baking powder, salt, and nutmeg.
Prepare the wet ingredients: In another bowl, whisk the egg yolks with the buttermilk, melted butter, and vanilla extract.
Whip the egg whites: Beat the egg whites with a pinch of salt until stiff peaks form.
Combine everything: Make a well in the dry ingredients. Pour in the liquid mixture and mix gently. Fold in the egg whites carefully to retain the air.
Rest the batter: Let the batter rest for 10 minutes at room temperature.
Cook the pancakes:
Heat a non-stick skillet over medium-low heat and lightly grease with butter. Pour a small ladle of batter for each pancake. When bubbles form on the surface and the edges look cooked, flip the pancake. Cook for about 2 minutes per side.
Serve: Stack the pancakes and top with maple syrup, fresh fruits, or a dollop of butter.
Troubleshooting Table
| Problem | Fix |
|---|---|
| Flat | More baking powder (½ tsp) |
| Dense | Less mixing (10 strokes max) |
| Pale | Lower heat + longer cook |
5 Game-Changing Variations
- Blueberry: Fold in 1 cup fresh berries
- Chocolate Chip: Add ½ cup mini chips
- Protein: Replace ¼ cup flour with vanilla protein powder
- Vegan: Flax egg + plant milk
- Gluten-Free: 1:1 GF flour blend
Additional tips
- For a nutty flavor, replace 50 g of flour with spelt flour.
- You can add blueberries or chocolate chips directly into the batter for a fun twist.
FAQ
1. Why are my pancakes not fluffy?
Overmixing develops gluten, making pancakes dense. Mix until just combined (10 strokes max) and let batter rest 5 minutes for maximum fluffiness.
2. Can I make pancake batter the night before?
Yes! Store covered in the fridge up to 24 hours. Thin with 1 tbsp milk before cooking – the resting time actually improves texture!
3. What’s the secret to golden-brown pancakes?
Medium-low heat (325°F/165°C) and patience! Wait for bubbles to form before flipping. A cast-iron skillet works best.
4. Can I freeze leftover pancakes?
Absolutely! Freeze in a single layer, then transfer to bags for up to 3 months. Reheat in toaster or 350°F oven for 5 minutes.
5. How do I make pancakes without eggs?
Substitute 1 tbsp ground flaxseed + 3 tbsp water per egg, or use ¼ cup mashed banana. Expect slightly denser but still delicious results!
6. Why do my pancakes burn outside but stay raw inside?
Your heat is too high! Reduce to medium-low and cook 2-3 minutes per side. A sacrificial test pancake helps dial in the perfect temp.
7. What’s the best milk substitute for pancakes?
Buttermilk alternatives: 1 cup milk + 1 tbsp lemon juice (let sit 5 mins), or use almond milk for lighter texture, oat milk for sweetness.
8. How do I keep pancakes warm for a crowd?
Place cooked pancakes on a baking sheet in a 200°F (95°C) oven. Cover loosely with foil to prevent drying out.
9. Can I use this batter for waffles?
Not ideally. For waffles, add 2 tbsp more sugar and 1 extra tbsp melted butter to ensure crispness. Our waffle recipe is linked below!
10. How many pancakes does this recipe make?
About 12 medium (4-inch) pancakes – perfect for 4 people. Double all ingredients for a crowd (works perfectly!).
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