Fluffy Pancakes from Scratch (No Buttermilk Needed!)

Fluffy Pancakes from Scratch

There’s something truly magical about Fluffy Pancakes from Scratch that instantly transports me back to my grandma’s cozy kitchen on a Saturday morning. The comforting aroma of golden-brown batter sizzling gently on the griddle, the quiet hum of the house, and that sheer anticipation of the first glorious bite – it was pure, unadulterated joy. For what felt like an eternity, I chased that elusive cloud-like texture, only to be met with countless flat, dense, and utterly disappointing pancake ‘fails.’ Honestly, I almost threw in the kitchen towel!

I tried every trick in the book, convinced that only special ingredients like buttermilk could unlock the secret. I’d even buy a whole carton, use a splash, and watch the rest sadly go to waste. But then, after one too many attempts, a few years ago, I finally cracked the code to achieving truly light and airy pancakes. And the best part? You absolutely do not need buttermilk to get them! While I do adore the tangy richness of a good buttermilk pancake myself, like the ones in my Fluffy Buttermilk Pancakes recipe, this particular version proves you can achieve incredible fluffiness with everyday pantry staples.

This recipe isn’t just a collection of ingredients; it’s my tried-and-true family secret, meticulously perfected over countless weekend breakfasts and celebrated with sticky fingers and happy smiles. It’s incredibly simple, relies on pantry staples you likely already have, and guarantees a stack of pancakes so airy, they practically float off your plate. Get ready to ditch the box mix forever and embrace the simple, comforting joy of homemade goodness – and if you’re ever feeling adventurous for another unique breakfast, you might enjoy these Lemon Ricotta Pancakes with Figs!

Fluffy Pancakes from Scratch (No Buttermilk Needed!)

Recipe by MayaCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

My go-to recipe for incredibly light and airy pancakes made entirely from scratch, no buttermilk required! Perfect for a cozy weekend breakfast.

Ingredients

• 1 ½ cups all-purpose flour

• 3 ½ teaspoons baking powder

• 1 teaspoon salt

• 1 tablespoon granulated sugar

• 1 ¼ cups whole milk (or 2% milk)

• 1 large egg

• 3 tablespoons unsalted butter, melted, plus more for greasing

• 1 teaspoon vanilla extract

Directions

• In a large bowl, whisk together the flour, baking powder, salt, and sugar. Make sure there are no lumps.
• In a separate medium bowl, whisk together the milk, egg, melted butter, and vanilla extract until well combined.
• Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or rubber spatula until just combined. A few lumps are okay; overmixing will lead to tough pancakes!
• Let the batter rest for 5-10 minutes. This allows the baking powder to activate and the flour to absorb the liquid, ensuring maximum fluffiness.
• Heat a lightly oiled griddle or large non-stick skillet over medium-low heat. If using butter, wipe off any excess with a paper towel to prevent burning.
• Pour ¼ cup of batter for each pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and plenty of bubbles appear on the surface.
• Flip the pancakes and cook for another 1-2 minutes until cooked through and golden on the second side.
• Serve immediately with your favorite toppings like maple syrup, fresh berries, whipped cream, or a dusting of powdered sugar.

Notes

• Don’t Overmix: Seriously, a few lumps in the batter are a *good* thing! Overmixing develops the gluten, resulting in tough, chewy pancakes instead of light, fluffy ones. Stop stirring as soon as the flour streaks disappear.
• The Rest is Best: Let your batter rest for 5-10 minutes before cooking. This allows the baking powder to activate fully and the flour to absorb the liquid, leading to a much fluffier pancake texture. It’s a game-changer!
• Temperature Control: Start with medium-low heat. If your griddle is too hot, the outsides will burn before the insides cook through. Adjust as needed; you’re looking for a gentle sizzle when the batter hits the pan and a gradual golden browning.