Classic Fluffy Pancakes are easy to make from scratch and can be frozen as a quick make ahead breakfast.
Simple homemade fluffy pancakes from scratch are such a classic easy breakfast to serve whether you’re making pancakes for two or pancakes for a crowd!
Which ingredient makes pancakes fluffy?
There are different types of fluffy pancakes with different ingredients that cause the pancakes to be fluffy. There are japanese fluffy pancakes which are more like souffle pancakes. And fluffy american pancakes like these. There is no one best pancake recipe for perfect pancakes. And there is no one secret to fluffy pancakes. They all have their advantages and are perfect in their own way.
In these pancakes the ingredient that makes them fluffy is the baking soda. As well as the ratio of eggs and flour in the homemade pancake batter. Mixing the batter lightly so as not to overwork the pancake batter and allowing the batter to rest for several minutes before cooking will also help to make pancakes fluffy.
- Eggs – or make pancakes without eggs by using an egg substitute like flax egg or aquafaba.
- Milk – whole milk or make pancakes without milk but substituting your favorite alternative milk like oat milk for the whole milk in this recipe.
- Sugar – granulated white sugar or alternative sweetener like honey, agave, stevia, etc, whatever you like!
- Canola oil – or any oil alternative like vegetable oil, olive oil or grapeseed oil
- Baking powder
How to make
- Preheat large skillet to medium low until evenly heated. Give this step a little time, the goal is a low even but very preheated heat for perfectly evenly browned pancakes. And preheat oven to 200 degrees, unless you will be serving pancakes immediately as they come out of the pan.
- In medium bowl whisk egg with milk, sugar and oil.
- In another medium bowl whisk flour with baking powder and salt. Add to egg mixture and whisk just until it comes together, about 30 seconds. Batter will still be lumpy.
- To check if skillet is preheated pour a small dollop of batter into the center and test how it cooks. Pan should be hot enough to lightly sizzle the edges then slowly and evenly brown and allow the pancake to release easily when flipped, which should take no longer than 1-2 minutes.
- When pan is preheated pour slightly less than ¼ cup batter onto the skillet, or use a ladle or large spoon.
- Cook until bubbly on top, puffed and dry around edges, then turn and cook until golden brown on other side. Store in preheated oven until ready to serve and repeat with remaining batter.
This recipe yields about 5 medium sized pancakes, enough for 2 hungry people are a few little people. Easily doubled to serve a larger crowd or to store as an easy make ahead meal prep breakfast.
How long to leave out
Pancakes can be left out at room temperature for up to a day, much life breads and muffins making them perfect as a brunch recipe. But for best flavor and texture pancakes should be stored refrigerated and eaten within three days or frozen for up to three months.
How to freeze
To freeze pancakes to make homemade frozen pancakes simply cool pancakes and place in a single layer on a baking sheet in the freezer until frozen. Then transfer frozen pancakes to freezer bags or vacuum seal for later.
This basic everyday Fluffy Pancakes recipe can easily be customized to fit any unique tastes! Add chocolate chips, freeze dried fruit or sprinkles into the batter. Or add slices of your favorite fresh fruit, chopped nuts, coconut or even a sprinkle of sugar to the top before flipping like these Pina Colada Pancakes or Coconut Banana Pancakes. Or place fresh fruit in the middle and cover with more batter like these strawberry pancakes. The options are endless!
What to serve with
There are all sorts of things to serve with pancakes! The classic combination of pancake toppings is butter and maple syrup. But peanut butter, powdered sugar and jam are all delicious pancake toppings!
Serve pancakes with bacon and eggs and sausage. Or serve pancakes and waffles or crepes with fresh fruit and whipped cream. Serve pancakes with bananas and coconut and even pineapple. You can even serve pancakes and ice cream if you’d like!
- 1 large egg
- ¾ cup milk
- 1 tablespoon sugar
- 2 tablespoons canola oil
- 1 cup flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- Heat skillet to medium low.
- Beat egg, add milk, sugar and oil in a medium bowl.
- In another bowl whisk flour with baking powder and salt. Add to egg mixture and stir just until it comes together.
- Pour slightly less than ¼ cup batter onto skillet. Cook until bubbly on top, puffed and dry around edges, turn and cook until golden brown.
Sounds yummy – Love the detailed photos!