These fluffy pancakes come together from scratch in one bowl, with no buttermilk required. A short rest before cooking is the simple trick that makes the difference between flat, dense pancakes and tall, fluffy ones.
Why this fluffy pancakes recipe works
- Letting the batter rest for 10 to 15 minutes allows the flour to hydrate and the baking powder to start working, giving a taller rise.
- Melted butter, rather than oil, adds flavour without weighing the batter down.
- A hot, well-greased pan and patience with flipping give an even golden colour.
- Made with milk and vinegar in place of buttermilk, so no special ingredients are needed.
Looking for more breakfast ideas? Browse our breakfast and brunch recipes, or try our easy banana bread next.
Recipe details
- Makes: About 10 pancakes
- Preparation: 10 minutes, plus 10 to 15 minutes resting
- Cooking: 15 minutes
Ingredients
- 250 g plain flour
- 2 tablespoons caster sugar
- 2½ teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon fine salt
- 300 ml milk
- 1 tablespoon white vinegar or lemon juice
- 2 large eggs
- 50 g unsalted butter, melted and cooled, plus extra for the pan
- 1 teaspoon vanilla extract
How to make fluffy pancakes
1. Make a milk substitute for buttermilk
Stir the vinegar or lemon juice into the milk and set aside for 5 minutes. It will thicken slightly and curdle a little, working like buttermilk.
2. Mix the dry ingredients
Whisk the flour, sugar, baking powder, bicarbonate of soda and salt together in a large bowl.
3. Combine wet and dry
Whisk the eggs, melted butter and vanilla into the soured milk. Pour into the dry ingredients and whisk just until combined; a few small lumps are fine.
4. Rest the batter
Leave the batter to rest for 10 to 15 minutes while you heat the pan. King Arthur Baking’s pancake recipe uses the same resting step, which gives the baking powder time to start working before the batter hits the pan.
5. Cook the pancakes
Heat a lightly buttered nonstick pan over medium heat. Pour in about 60 ml of batter per pancake. Cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set, then flip and cook for a further 1 to 2 minutes until golden.
6. Serve warm
Stack the pancakes as they finish cooking and serve warm with butter and maple syrup.
Tips for the best texture
- Do not overmix the batter. Stop as soon as the dry streaks disappear; a lumpy batter makes a fluffier pancake.
- Keep the heat at medium. Too high and the outside burns before the inside cooks through.
- Only flip once, when bubbles cover most of the surface and the edges look dry.
- Keep cooked pancakes warm in a low oven (around 80°C) while you finish the batch.
Variations
- Blueberry pancakes: scatter a few blueberries onto each pancake just after pouring the batter into the pan.
- Chocolate chip pancakes: stir 80 g chocolate chips into the batter.
- Wholemeal pancakes: replace half the plain flour with wholemeal flour, adding a little extra milk if the batter feels thick.
- Dairy-free: use a plant-based milk and butter alternative; the vinegar step still works the same way.
Storage and reheating
Store cooled pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster, dry pan or microwave until warmed through. To freeze, layer with baking paper and freeze for up to 2 months, then reheat from frozen.
Frequently asked questions
Why are my pancakes flat instead of fluffy?
This is usually old baking powder, overmixed batter, or skipping the resting time. Check that your baking powder is in date, mix only until combined, and let the batter rest before cooking.
Can I make pancakes without buttermilk?
Yes. Stirring vinegar or lemon juice into regular milk and letting it sit for a few minutes creates a similar soured, slightly thickened milk that works the same way in the batter.
Can I make the batter the night before?
It is best made fresh, as the baking powder loses some strength over several hours. If needed, mix the dry and wet ingredients separately and combine just before cooking.
How do I keep a big batch of pancakes warm?
Place cooked pancakes in a single layer on a tray in a low oven, around 80°C, while you cook the rest.
Can I freeze pancakes?
Yes. Cool completely, layer with baking paper to stop them sticking together, and freeze for up to 2 months.
For more one-bowl breakfasts, see our mango lassi recipe.