Fluffy pancakes are one of my great weaknesses. And this homemade fluffy pancake recipe works every time and tastes great dripping with syrup, slathered in peanut butter, or (my mom’s personal favorite) in a SPAM sandwich.
I absolutely love pancakes. Some nights if I don’t feel like cooking dinner I will make breakfast which generally includes pancakes, bacon, and some fruit. Maybe grits. I love grits almost as much as I love pancakes.
But before I get off topic…did you know there was a National Pancake Day?! I KNOW! Personally, I think every day should be pancake day but I’m all about an extra opportunity to celebrate pancakes on purpose.
Which is why I felt it was my duty to bring this amazing homemade fluffy pancake recipe to your kitchen. Because, like mac n cheese, there are a million different recipes out there for pancakes. But mine is the best.
But seriously. Everyone has a pancake recipe and everyone has their favorite. For me, if they’re not fat and fluffy and ready to soak up syrup until they get mushy and fall apart on your fork. Then they’re not pancakes.
My secret to the best homemade fluffy pancake recipe
There’s a secret to fluffy pancakes, y’all. and I’m here to share it with you.
Let the batter rest!
After mixing your batter together, put your skillet on to come to temperature and don’t touch your batter. Don’t touch it. Stop thinking about touching it. Stop thinking about thinking about touching it.
So, don’t heat your skillet up until you’re done mixing everything together. That way, by the time the skillet is hot the pancake deliciousness has puffed up a bit (science) and you’ll have a nice hot griddle and a nice fluffy pancake.
Mmm. Who doesn’t love a sexy pour shot. AmIright?
And as good as these pancakes are on their own (and they’re very, very good) they also make a great base for just about anything you want to add in there. Blueberries, raspberry preserves, chocolate chips…the sky is the limit! Just remember you’ll get better results from a mix-in if you add the batter to the pan, sprinkle or swirl your desired mix-in on top, then flip.
- 1 1/3 cup flour
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of Salt
- 3 Tbs sugar
- ¾ cup milk
- 2 Tbs vegetable oil or melted butter
- 1 egg
- Combine flour, baking powder, baking soda, and sugar in a medium sized bowl.
- In a separate bowl whisk together, oil (or melted butter), milk, and egg until well combined.
- Add to dry ingredients and mix until just combined, careful not to over mix--a few lumps are fine!
- Allow batter to rest while pre-heating a skillet over medium high heat.
- Coat skillet lightly with cooking spray or a thin layer of butter and ladle batter into hot pan by 1/3 cup fulls.
- Let cook for approximately 45-60 seconds or until the edges are set and bubbles have formed on the top.
- Flip and cook for another 30-45 seconds.