This easy fluffy pancake recipe is perfect for making soft, homemade pancakes from scratch using simple pantry ingredients. Whether you’re looking for a quick breakfast or a cozy weekend treat, these pancakes turn out light, tender, and golden brown every time. The recipe includes helpful tips for achieving the best texture, along with easy substitutions like oat flour pancakes, almond flour options, and dairy-free variations. With customizable flavors like blueberry, banana, or chocolate chip, this is truly the best pancake recipe for beginners and families. Save this go-to recipe for quick, delicious pancakes that everyone will love.
Ingredients
- 1¾ cups plus 2 tbsp milk
- 2½ cups flour
- 4 TBS sugar
- 2½ tsp baking powder
- 1¼ tsp baking soda
- 1¼ tsp salt
- 3 eggs
- 5 TBS butter, melted
- Coconut Oil cooking spray
Instructions
- Whisk together flour, sugar, baking powder, baking soda, and salt.
- Beat eggs into the milk mixture. Add melted butter.
- Pour wet ingredients into dry ingredients. Stir until just combined — batter should be lumpy.
- Cook on a sprayed griddle until bubbles form on the surface. Flip and cook until golden.
Ingredient Substitutions
| Milk (1 3/4 cups) | |||
|---|---|---|---|
| Substitution | Amount / Ratio | Notes | Nutrition / serving |
| Almond Milk | 1:1 |
Cal: 225 · Pro: 3.8g · Fat: 14.7g
Carbs: 22.8g · Fiber: 2.6g
↑ 35 cal vs original
|
|
| Oat Milk | 1:1 |
Cal: 0 · Pro: 0.3g · Fat: 1.2g
Carbs: 2.2g · Fiber: 0g
↓ 190 cal vs original
|
|
| Buttermilk | 1:1 | Increased fluffiness |
Cal: 0 · Pro: 1.5g · Fat: 0.5g
Carbs: 2.1g · Fiber: 0g
↓ 190 cal vs original
|
| Eggs (3 eggs) | |||
|---|---|---|---|
| Substitution | Amount / Ratio | Notes | Nutrition / serving |
| 1 TBS flaxseed | 1:1 | Add 2 1/2 TBS water for every TBS flaxseed Makes pancakes slightly denser |
Cal: 0 · Pro: 5.4g · Fat: 11.2g
Carbs: 10.3g · Fiber: 6.9g
≈ similar to original
|
| Flour (2 1/2 cups) | |||
|---|---|---|---|
| Substitution | Amount / Ratio | Notes | Nutrition / serving |
| Whole Wheat Flour | 1:1 | For best result use 1/2 white 1/2 wheat. Fresh ground wheat flour is the best option if you have it available. |
Cal: 105 · Pro: 4.3g · Fat: 0.8g
Carbs: 20.1g · Fiber: 3.0g
↓ 2 cal vs original
|
| Gluten-Free Flour | 1:1 | Use a baking blend for best results |
Cal: 54 · Pro: 1.0g · Fat: 0.3g
Carbs: 11.4g · Fiber: 0.4g
↓ 53 cal vs original
|
| Almond Flour | 1:1 | Increase eggs 2-3 eggs per cup almond flour |
Cal: 0 · Pro: 6.3g · Fat: 12.1g
Carbs: 3.9g · Fiber: 2.2g
↓ 107 cal vs original
|
| Oat Flour | 1:1 | Add an extra TBS of milk when using oat flour |
Cal: 0 · Pro: 3.0g · Fat: 1.5g
Carbs: 16.1g · Fiber: 2.4g
↓ 107 cal vs original
|
| Sugar (5 TBS) | |||
|---|---|---|---|
| Substitution | Amount / Ratio | Notes | Nutrition / serving |
| Honey | 1:1 |
Cal: 152 · Pro: 0.1g · Fat: 0g
Carbs: 41.2g · Fiber: 0.1g
↓ 48 cal vs original
|
|
| Brown Sugar | 1:1 | Lightly packed |
Cal: 190 · Pro: 0.1g · Fat: 0g
Carbs: 49.0g · Fiber: 0g
↓ 10 cal vs original
|
| Maple Syrup | 1:1 |
Cal: 130 · Pro: 0g · Fat: 0g
Carbs: 33.5g · Fiber: 0g
↓ 70 cal vs original
|
|
| Monk fruit sweetner | 1:1 | Pancakes will be lighter- Monk fruit will not carmalize like sugar |
Cal: 161 · Pro: 0.2g · Fat: 0g
Carbs: 41.4g · Fiber: 0.8g
↓ 39 cal vs original
|
Frequently Asked Questions
How do you make pancakes fluffy?
To make fluffy pancakes, avoid over mixing the batter and let it rest for 5-10 minutes before cooking. This helps create a light, airy texture. Also make sure your baking powder is fresh.
Why are my pancakes flat instead of fluffy?
Flat pancakes are usually caused by expired baking powder, over mixed batter, or batter that is too thin. For best results, use fresh leavening and keep the batter slightly thick- when you combine the wet and dry ingredients you should leave lumps and the spoon should leave a trail because the batter is so thick.
Can I make pancakes without eggs?
Yes, you can make pancakes without eggs by using a flax egg (q TBS flaxseed + 2 1/2 TBS water or applesauce. The texture will be slightly softer but still fluffy and delicious.
What is the best flour for pancakes?
All-purpose flour is the best choice for classic fluffy pancakes. You can also use whole wheat flour for a heartier texture or a gluten free blend for gluten-free pancakes.
Can I make pancake batter ahead of time?
It is best to cook pancake batter right away but you can store it in the fridge for up to 24 hours. Stir gently before using.
How do you store leftover pancakes?
Store pancakes in an airtight container in the fridge for up ti 3 days or freeze for up to 2 months.
What is the best way to reheat pancakes?
Reheat pancakes in a toaster for crispy edges, in the microwave for softness, or in a skillet for a fresh cooked texture.
Can I use monk fruit sweetener in pancakes?
Yes, monk fruit sweetener works well in pancakes, especially 1:1 blends. Keep in mind pancakes may be slightly lighter in color and less moist, so adding in a bit more liquid can help
How can I make healthier pancakes?
To make healthy pancakes, try using whole wheat flour, reducing sugar, or swapping part if the milk for Greek yogurt. You can also use natural sweeteners like honey or maple syrup.
