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The Best Thick Fluffy Pancakes From Scratch

Close-up of a stack of four incredibly fluffy pancakes, cut to show the airy interior, drizzled with syrup.
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You want light, airy, and tall pancakes? We fixed the common recipe failures to bring you the best thick fluffy pancakes that are easy to make at home for your weekend brunch.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 large eggs, separated
  • 2 cups buttermilk
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • Butter or oil for the griddle

Instructions

  1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. This is your dry mix.
  2. In a separate medium bowl, whisk the egg yolks, buttermilk, melted butter, and vanilla extract until combined. This is your wet mix.
  3. Pour the wet mix into the dry mix. Stir gently with a whisk or spatula until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes pancakes tough.
  4. In a clean, separate bowl, beat the egg whites with an electric mixer until stiff peaks form. You want them firm enough to hold their shape.
  5. Gently fold the stiff egg whites into the batter in two additions. Use a spatula to cut down the middle and fold over, turning the bowl as you go. Stop folding as soon as no large streaks of white remain. This step creates the light, airy texture.
  6. Heat a griddle or large non-stick skillet over medium heat. Lightly grease with butter or oil. The griddle is ready when a drop of water sizzles and evaporates quickly.
  7. Pour 1/3 cup of batter onto the hot griddle for each pancake. Do not crowd the pan.
  8. Cook for 2 to 3 minutes per side. You know it is time to flip when bubbles appear on the surface and the edges look set.
  9. Flip carefully and cook for another 1 to 2 minutes until golden brown and cooked through.
  10. Serve your perfectly soft pancakes immediately with your favorite toppings.

Notes

  • For extra tall pancakes, let the finished batter rest for 5 minutes before cooking. This allows the leavening agents to activate fully.
  • If you do not have buttermilk, mix 2 cups of whole milk with 2 tablespoons of white vinegar or lemon juice. Let it sit for 5 minutes before using.
  • Use medium heat. If the heat is too high, the outside will burn before the thick center cooks.
  • We recommend using a non-stick griddle for the best results when making these thick fluffy pancakes.

Nutrition

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