Best Fluffy Pancake Recipe EVER - The Food Charlatan

EUREKA! The Best Pancake Recipe Ever. Guys, I’m not even kidding when I say I’ve been looking for this buttermilk pancake recipe for my entire life. They are fluffy, crispy on the edges, tender in the middle, and completely stackable. The search is over!! Originally posted March 10, 2016.

A stack of pancakes covered in butter and syrup.

Table of Contents

Get ready for the BEST pancakes EVER
Homemade pancake ingredients
Should I use baking soda or baking powder in pancakes?
What kind of flour is best for pancakes?
Should I use milk or water for pancakes?
What is the secret to making the best pancakes?
How to make the best pancakes from scratch
How to get crispy edges on your pancakes?
How to serve the best pancakes ever
How to store, freeze, and reheat pancakes
Fluffy homemade pancake recipe FAQs
More amazing sweet breakfast recipes you´ll love:
Best Pancakes I’ve Ever Made Recipe

A few weeks ago, my friend Courtney over at Neighborfood posted her Top 15 Favorite Family Recipes. I have a special place in my heart for Courtney because she was one of the first bloggers to start reading The Food Charlatan, back when it was just me, myself and my computer. She introduced me to our food blogging community. Plus her blog is totally amazing. Check out these Lemon Rosemary Melting Potatoes she just posted. What?? I’m nabbing that recipe next Courtney!!!

Anyway, back to her Top 15 post. The first recipe on the list was for these Fluffy Buttermilk Pancakes. I decided to give them a go because every time someone tells me they have a favorite pancake recipe, I try it…but then I usually mess them up. Don’t get me wrong, the recipes are fine. I’m just a terrible pancake maker (and an even worse pancake flipper, but that’s a whole other story).

Delicious pancakes with syrup, strawberries, and butter on top, showing a stack of pancakes with a slice missing.

So I tried Courtney’s recipe. AND THEY WERE AMAZING. I thought it had to be a fluke (I’m a pancake charlatan, after all), so I made them again. AMAZING. I made them a 3rd time to do this photoshoot and do you see that stack? I ate all of it.

Okay, I’m totally lying, the kids and I all shared it (what else are you going to do with a giant stack of pancakes totally soaked in syrup from all the pour shots I tried to get? Life’s tough).

Get ready for the BEST pancakes EVER

Other people have late-night pizza cravings; I have late-night pancake cravings. Seriously, I am the one going to IHOP at 10 pm because I need to get myself a stack. I love pancakes like a fat kid loves cake. You want to know the sad part?

I’m TERRIBLE at making pancakes. Seriously, I have tried a dozen recipes, probably. No matter what I do, they always turn out rubbery or flat or gummy (ugh, that’s the worst) or just plain flavorless. I am a chronic over-beater, it’s an addiction. I have some great specialty pancake recipes (Like these Gingerbread Pancakes with Lemon Syrup or these Banana Macadamia Pancakes with Coconut Syrup), but I had yet to find a good everyday recipe for when I want straight-up, no-fuss, buttermilk heaven.

Featured Comment

“These pancakes are hands down the best buttermilk pancakes ever! My husband has decided he will never order pancakes at a restaurant again cause he loves when I make these so much. Thank you!!”
– Mollie S.

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Homemade pancake ingredients

Most of these ingredients are pantry staples, so you’re already about 75% of the way to homemade pancakes! The rest? They take your pancakes to the next level—looking at you, bacon grease!

Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!

butter. I use salted butter, but unsalted is fine too.
all-purpose flour
sugar
salt
baking soda
baking powder

buttermilk (yes, you can substitute milk mixed with a little vinegar, but try to get your hands on some actual buttermilk!! Are you making the best pancakes or not?)
eggs
bacon grease!!! Or butter is fine too.
milk (preferably whole milk)

This list brings up a few good questions, which are:

Should I use baking soda or baking powder in pancakes?

Yes. Ha!

Okay, generally, you want to use baking powder for run-of-the-mill pancakes as baking soda only activates with an acid like that found in buttermilk. But we have buttermilk, so we’re using both leavening agents. The double guns of both baking powder and baking soda (activated by the buttermilk) make for a fluffy bed of heaven, waiting for a syrupy covering!

What kind of flour is best for pancakes?

I definitely recommend using regular old all-purpose flour. It creates the perfect light and fluffy texture! And I wouldn’t want anything getting in the way of that.

In theory, you could use whole wheat flour, but the measurement may not be quite the same, and your pancakes will be much more dense. Bread flour is a definite no: the extra protein in bread flour creates a great chewy texture for pizza or French bread but makes pancakes tough.

A stack of syrup covered pancake slices lined up on a fork.

Should I use milk or water for pancakes?

Milk. Definitely milk! I’d even go so far as to recommend using whole milk in this recipe. At the very least, you need to use 2% milk. Not only does it add flavor, but the milk fat makes the pancakes much more rich and tender. Instant pancake mixes have dumbed down pancakes to the point that they often use powdered milk in their dry mix (and call for the user to add water, because hello easy.) But now we’ve got a whole generation of people who think water goes in real pancakes. NOPE.

What is the secret to making the best pancakes?

Here’s how it’s done my friends, the grand secret: a separated egg. You don’t have to whip the egg whites or anything, just beat them with a fork for 30 seconds or so.

A hand separating the egg white from the egg yolk.

This 30-second step gives your egg white some space from the yolk and time to shine. Beating the whites breaks up all the protein, so instead of stringy gloopy whites holding together in your pancake batter, it is beaten until bubbly and helps each pancake rise into perfectly fluffy little cakes when being cooked. Magical, right?? I just love that the secret is something SO EASY!

How to make the best pancakes from scratch

First, let´s mix the wet and dry ingredients into separate bowls. When measuring out the flour, use the “fluff and scoop” method. Simply fluff up your flour with a spoon, then scoop it into a measuring cup until it’s overfull. Gently level it off, then add to your bowl.

Now for the step that makes this recipe worth it: the egg whites. Start by separating the yolks from the whites. The yolks go in with the other wet ingredients. Now whisk up the whites with a fork for about 30 seconds to get them a little frothy. Set them aside for now and then gently mix everything else together (seriously, don’t overdo it!). Then, fold those fluffy egg whites into the batter. Viola! Your pancake batter is ready!

Flour & egg white streaks in pancake batter showing how to make fluffy pancakes.

How to get crispy edges on your pancakes?

Can I tell you the other little secret about this recipe?

Melting bacon grease on the griddle or pan showing how to fry pancakes in bacon grease.

That’s right. I’m busting out the BACON GREASE. I got the bacon-grease-for-pancake-frying tip from my mother-in-law. If you are not the kind of person who has a little jar of bacon grease in your fridge at all times (seriously, who ARE you?), then the solution is obvious. Make some bacon. Then use a pastry brush to get the grease onto your griddle. If you really don’t want to bother, butter will work fine, but I’m telling you, the bacon grease adds a hint of flavor (but not overpowering–they taste like pancakes, not bacon) and the BEST crispy edges. Mmm. And what are pancakes without a side of bacon anyway?

How thick should pancake batter be?

I feel like this is so easy to SHOW you, but so hard to TELL you. One of the many reasons I wish I could just have my readers here in my kitchen! But basically, it’s like this: you don’t want it to be so thin you can easily pour it, and you don’t want it to be so thick you can’t pour it at all. (Clear as mud, right?) When you scoop some of the batter onto the hot griddle, it should gently and slowly spread into a slightly larger circle than the one you poured. After you make this recipe a couple times, you’ll know exactly what I mean!

Pancakes on griddle puffing up and bubbling around the edges.

How to serve the best pancakes ever

Butter. Syrup. Side of bacon.

Or, be extra and go crazy with the toppings…

Pancakes stacked with butter on top and syrup running down the side and strawberries on the plate.

Best pancake recipe toppings

Strawberries, bananas, blueberries, basically any fruit is a win
Jam or jelly
Any fruit reduction syrup (cook fruit with a little sugar for a while)
Whipped cream homemade of course, if you know what’s good for you
Peeled and cooked apples with cinnamon
Flavored yogurt
Toasted pecans or granola
Peanut butter and powdered sugar (I’m telling you guys!!)
Ice cream. My daughter is obsessed with doing this for her birthday breakfast, the only time of the year I will let her!
Melted chocolate or caramel. I mean right? Try the ganache from these Dark Chocolate Waffles.
Fried chicken (Why should waffles get all the love?)

How to store, freeze, and reheat pancakes

No need to store leftover pancakes–you’ll never have any leftovers. Ever.

Okay, fine. Maybe you made a triple-batch.

Refrigeration: These pancakes do just fine stored in the fridge for a few days in a sealed container.
Freezing: Place your pancakes single-layered on a cookie sheet and freeze them for 20 minutes before putting them in a freezer-safe ziplock bag. They will keep for 2-3 months! (Or you can toss them in a ziplock all at once without flash-freezing, and pry them apart when frozen, hoping they don’t break. I like to live on the wild side, people. Also, LAZY)
Reheating: reheating is so easy and delivers, yo. I personally feel you can’t beat warming them in a toaster or, even better, a toaster oven. I often toast them straight from frozen, just toast on a low setting twice in a row. You can also warm pancakes in the microwave on 50% power. Just don’t forget to love them as much as the first time!

And just for fun, here’s my photo set up. My stack looks like it’s about to fall!

Pancake photo shoot setup showing a large, leaning stack of pancakes with fruit and syrup and a glass of milk with a striped straw.

Fluffy homemade pancake recipe FAQs

Why is my pancake not fluffy?

Your pancakes will be fluffy if you follow this recipe. Promise! I mean just look at this gorgeous rise. I’ll reiterate a few fluffy-guaranteeing points so you can see them all in a list:
– Use milk, preferably whole or at least 2% ( you need the fat!)
– Don’t over-mix the wet and dry ingredients
– Whisk the egg whites and add them last
– Make sure an acid like buttermilk or a milk+vinegar substitute (see recipe notes) is used to activate your baking soda
– Drop the batter onto the griddle only when it is very hot. Test it by sprinkling on some water droplets, they should immediately sizzle.

What can you put on pancakes other than syrup?

Anything you want! There isn’t a Pancake Topping Enforcement Squad; you get to do whatever you want here. Fruit, jam, yogurt, whipped cream, nuts, nut butter, chocolate, ice cream, you name it! See above for a list of other topping ideas.

How can I tell when my pancake is ready to flip?

The pancakes are ready to be flipped over when the edges start to set and you can see bubbles forming on the top. If you’re not 100% sure, you can slide your pancake turner under the edge and peek. We’re looking for light golden brown – if they’re pale and pasty, it’s not time yet.

What makes pancakes fluffy?

To get fluffy pancakes, you need to follow a few important steps:
– Don’t over-mix the batter. Once it’s just barely combined, you’re ready to go. A few streaks of flour mean you’re doing it right.
– Make sure your griddle is hot.
– Use milk instead of water (you need the fat for fluffy pancakes).
– Use acid to activate the baking soda. You can use buttermilk or “cheater buttermilk” which is milk combined with vinegar.
– Beat your egg whites separately. This way there won’t be any gloopy strands to weigh your pancakes down.

Can you make pancake batter the night before?

No way, don’t do it! The baking soda is activated as soon as you mix it into the batter, and it becomes less effective over time. Pancake batter doesn’t take long to mix up. If you want to have pancakes to eat quickly in the morning, save yourself even more time and freeze the cooked pancakes.