Fluffy Homemade Pancakes Recipe

There’s nothing better than a warm stack of fluffy pancakes to start the morning. This classic homemade pancakes recipe is quick, simple, and uses pantry staples you probably already have. Whether for a cozy family breakfast, weekend brunch, or a fun kids’ treat, these pancakes deliver unbeatable flavor and a cloud-like texture every time. Dive in for expert tips, delicious variations, and all the secrets to make sure your pancakes turn out perfectly golden and fluffy!

Why You’ll Love This Pancakes Recipe

Fluffy and light: Achieve perfect, airy pancakes every time with simple tips.
Quick & easy: Ready in under 30 minutes—perfect for busy mornings or lazy weekends.
Family favorite: Loved by kids and adults alike—these pancakes are a breakfast classic.
Versatile: Easily customizable for dietary needs (vegan, gluten-free, high-protein, buttermilk, and more).
Endless toppings: From traditional maple syrup and butter to jams, nut butters, and fresh fruit, make each batch your own.

Ingredients

200g all-purpose flour – The backbone of classic pancakes. For extra tender pancakes, try Caputo Pasticceria Wheat Flour Type 00 or Caputo Flour Double Zero 00.
2 tablespoons sugar – Sweetens the batter and helps browning.
2 teaspoons baking powder – Gives rise and fluffiness.
1/2 teaspoon baking soda – Extra lift and soft texture, especially with buttermilk.
1/2 teaspoon fine sea salt – Balances flavors.
2 large eggs – Provides structure and richness (see vegan variation below).
300ml milk (dairy or plant-based) – Moisture for a perfect batter, use almond, oat, or soy for dairy-free.
50g unsalted butter, melted or 3 tablespoons neutral oil – Adds tenderness. For premium flavor, try Gustus Organic Extra Virgin Olive Oil.
1 teaspoon vanilla extract (optional) – Warm, aromatic flavor.
Butter or oil, for cooking – To prevent sticking; see above for oil upgrade.

How to Make Pancakes (Step-by-Step)

Step 1: Mix Dry Ingredients
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. This ensures even distribution and minimizes lumps.
Step 2: Whisk Wet Ingredients
In a separate bowl or jug, whisk together eggs, milk, melted butter (or oil), and vanilla extract if using, until well combined.
Step 3: Combine & Rest the Batter
Pour the wet ingredients into the dry. Gently whisk or stir just until combined—some small lumps are absolutely fine! Don’t overmix, or pancakes may turn out tough.
Let the batter rest for 5–10 minutes—this relaxes gluten and ensures fluffiness.
Step 4: Cook the Pancakes
- Preheat a non-stick skillet or griddle over medium heat. Brush lightly with butter or a few drops of extra virgin olive oil for a golden crust.
- Ladle about 1/4 cup (60ml) of batter onto the hot pan for each pancake. Space sufficiently for flipping.
- Cook until small bubbles form on the surface and edges look set, about 2–3 minutes. Tip: Do not press down—let pancakes rise naturally!
- Flip gently with a spatula and cook for another 1–2 minutes, until both sides are golden brown and the center is cooked through.
- Repeat with remaining batter, keeping cooked pancakes warm under a tea towel or in a low oven.

Pro Tips:

Use a non-stick skillet or heavy griddle for even browning.
The batter should be thick enough to hold its shape but pourable—add a splash more milk if too thick.
Don’t crowd the pan, and adjust heat to avoid burning.

Pancake Variations and Substitutions

Buttermilk Pancakes: Replace regular milk with buttermilk for extra tenderness and tang. Reduce baking powder to 1 tsp and keep 1/2 tsp baking soda.
Vegan Pancakes: Omit eggs and use 2 tablespoons ground flaxseed + 5 tablespoons water (let sit for 5 minutes). Use plant milk and oil instead of butter.
Gluten-Free Pancakes: Swap all-purpose flour for a gluten-free blend, or use half oat flour. Ensure baking powder is gluten-free.
High-Protein Pancakes: Add a scoop of unflavored or vanilla protein powder (reduce flour accordingly). Or fold in Greek yogurt or cottage cheese.
Dairy-Free Pancakes: Use your favorite non-dairy milk (soy, oat, almond) and oil instead of butter.
Sugar Substitutes: Use coconut sugar, honey, or maple syrup. Reduce added liquids slightly if using liquid sweeteners.
Flour Swaps: For extra tender pancakes, try Caputo Pasticceria Flour 00 or Caputo Flour Double Zero 00.

Mix in extras like blueberries, chocolate chips, or chopped bananas right before cooking for flavor-packed pancakes!

Pancake Toppings and Serving Suggestions

A great stack of pancakes deserves the best toppings. Here are ideas to inspire your next breakfast or brunch:

Classic: Butter and maple syrup.
Fruit preserves: Try Confettura Extra di Fichi di Puglia or Fig Jam for a Mediterranean twist.
Nut butters & spreads: Slather on Snail Pistachio Cream or almond butter.
Fresh fruit: Banana coins, berries, peaches, or sautéed apples.
Yogurt & honey: Greek yogurt drizzled with honey or agave.
Chocolate: Mini chocolate chips, chocolate sauce, or cocoa nibs.
Whipped cream: For special occasion indulgence.
Savory: Top with crispy bacon, smoked salmon, or eggs for a brunch twist.

Serve pancakes with classic breakfast sides or alongside treats like Mulino Bianco Plumcakes, Chocolate Flutes, or Cuor di Mela Apple Cookies for an elevated homemade breakfast spread!

Storage, Reheating, and Freezing Tips

Storage: Allow pancakes to cool. Store in an airtight container or resealable bag in the refrigerator for 2–3 days.
Reheating: Warm in a low oven (150°C/300°F) for 5–10 minutes, or pop in the toaster for crispy edges. Microwave for 15–30 seconds if in a rush.
Freezing: Arrange pancakes in a single layer and freeze on a baking sheet. Once frozen, stack with parchment between layers in a freezer bag. Keeps up to 2 months.
To reheat from frozen: Toast pancakes straight from the freezer, or microwave wrapped in a damp paper towel.

Pancakes FAQs & Troubleshooting

How do you make pancakes fluffy?

To make pancakes fluffy, use fresh baking powder, don’t overmix the batter (some lumps are good!), and let the batter rest for a few minutes before cooking. Cooking on a hot, preheated pan also helps the pancakes puff up beautifully.

What’s the difference between American pancakes and other types like crepes?

American pancakes are thick, fluffy, and leavened with baking powder or soda. Crepes (French) are thin, delicate, and unleavened. English pancakes are also thin but slightly thicker than crepes and more eggy. Each style has its own texture and uses!

Can I make pancakes without eggs or dairy?

Absolutely! For egg-free pancakes, use flax “eggs” (2 tbsp flaxseed + 5 tbsp water, rested). For dairy-free, swap milk for plant milk and use oil or vegan butter. The texture remains deliciously fluffy with these substitutes.

Why are my pancakes flat or rubbery?

Flat or rubbery pancakes are usually caused by old leavening agents (baking powder/soda), overmixing the batter, or skipping the resting period. Also, check pan temperature—too hot can burn the outside before the inside puffs up!

Can you freeze leftover pancakes?

Yes! Cool completely, freeze in a single layer, then transfer to a zip-top bag. Freeze up to two months. Reheat in toaster or oven—great for speedy breakfasts!

What pan is best for pancakes?

A non-stick skillet or flat griddle is ideal for pancakes, ensuring even heat and easy flipping. Make sure the pan is well-heated before adding batter.

How do I know when to flip pancakes?

Flip pancakes when bubbles appear on top and the edges look set but not dry. The underside should be golden brown—peek gently before flipping.

Can I prepare the batter ahead of time?

Pancake batter is best cooked fresh, but you can mix the dry and wet separately in advance, then combine just before cooking. If you do chill the batter, let it come to room temperature and give it a quick stir before using.

Best toppings for pancakes?

Classic maple syrup and butter are always winners. For something special, try fruit jams (fig), nut butters, fresh fruit, yogurt, or a scoop of pistachio cream. The possibilities are endless!

More Breakfast Recipe Ideas

If you loved these homemade pancakes, expand your breakfast menu with delicious snacks and treats:

Mulino Bianco Yoghurt Flavoured Plumcake – Soft, moist, and perfect with coffee or tea.
Kinder Breakfast Colazione Piu – A chocolaty, energy-packed snack for mornings on-the-go.
Mulino Bianco Chocolate Flutes – Light pastry twists filled with creamy chocolate.
Cuor di Mela Apple Cookies – Filled cookies that pair perfectly with pancakes and fruit.
Mulino Bianco Crostatine Apricot Snack – Another sweet addition to your brunch spread.

For more inspiration and to shop premium breakfast products, visit our home shop page.

Enjoy your fluffy homemade pancakes—and all the delicious ways you can serve them!

Fluffy Homemade Pancakes Recipe: Easy & Perfect Every Time