10 Easy Fluffy Pancake Recipes

Want to know the secret to the fluffiest pancakes ever? It’s pretty simple. Here’s how to make perfect pancakes every time, and other variations like vegan, low carb, gluten-free, and buckwheat pancakes!

Who doesn’t love waking up to the smell of pancakes? Pancakes are the ultimate breakfast classic, and the possibilities of pancake recipes are endless. You can top them with your favorite fruits, nuts, chocolate chips. Still, nothing beats the simplicity of pancakes with maple syrup and melted butter.

If a fluffy pancake is what you’re looking for, look no further. Here are 10 recipes you can try that will yield you some damn fluffy pancakes. Yes, ten. Pro tip: Let the batter rest for 15-30 minutes, this helps the pancake rise as it cooks.

 

Sourdough Pancakes

Ingredients:

  • 1 ½ cups of mature starter
  • ½ tsp of salt
  • 2 tbsps of sugar
  • ¼ cup of melted butter
  • 2 eggs
  • 1 tsp of baking soda
  • ½ cup of flour
  • 1 cup milk

Instructions:

1. Mix together flour, baking soda, salt, and sugar. Add in the wet ingredients. Combine egg, melted butter, starter, and slowly add milk until it reaches a batter consistency.

2. Cover and let it rest for 30 minutes in a warm environment.

3. In a non-stick pan, pour in the batter. Flip once bubbles start to form on the surface. Let it cook for a few more minutes until it is fully cooked.

 

Oat Pancakes

Ingredients:

  • 1 cup of oats
  • 1 overripe banana
  • 1 egg
  • ½ cup of almond milk
  • ½ tsp vanilla extract
  • pinch of salt

Instructions:

  1. Blend oats until it turns into a fine powder. Add in banana, egg, milk, vanilla extract, and salt. Blend until well incorporated.
  2. In a non-stick pan, pour in the batter. Flip once bubbles start to form on the surface. Let it cook for a few more minutes until it is fully cooked.

 

Low-Carb Pancakes

Ingredients:

  • 2 eggs
  • 2 tbsp of crunchy peanut butter
  • 2 overripe bananas
  • 2 tbsp almond flour (optional for structure)

Instructions:

  1. Mash the bananas until smooth. Add in eggs, peanut butter, and mix until well incorporated.
  2. This step is optional, if you would like a pancake with more structure: Slowly add almond flour until you reach your desired consistency.
  3. In a non-stick pan, pour in the batter. Cover with a lid and flip once bubbles start to form on the surface. Let it cook for a few more minutes until it is fully cooked.

Gluten-Free

Ingredients:

  • ¼ cup of coconut flour
  • 3 eggs
  • 1 tbsp of maple syrup (remove this if you want to make this keto)
  • 2 tbsp of olive oil
  • 1 tsp baking powder
  • 1 tsp of vanilla extract
  • ½ tsp of salt

Instructions:

  1. Combine coconut flour, eggs, maple syrup, olive oil, baking powder, vanilla extract, and salt until a smooth batter forms.
  2. Let it rest for 20 minutes.
  3. In a non-stick pan over low heat, pour in the batter. Cook low and slow and flip until the sides start to cook. Continue to cook until the bottom is fully cooked.

 

Old School Fluffy Pancakes

Ingredients:

  • 1 cup of flour
  • 2 tsp of baking powder
  • ½ tsp of salt
  • 2 tbsp of sugar
  • ½ tsp baking soda
  • ¾ cup of milk
  • 1 egg
  • 2 tbsp softened butter
  • 1 tsp vanilla extract

Instructions: 

  1. Combine sifted flour, salt, sugar, baking soda, egg, milk, butter and mix until smooth.
  2. Cover and let it rest for 30 minutes.
  3. In a non-stick pan, pour in the batter. Flip once bubbles start to form on the surface. Let it cook for a few more minutes until it is fully cooked.

 

Buckwheat Pancakes

Ingredients:

  • ½ cup of buckwheat flour
  • 1 ¼ cup of whole milk
  • 4 tbsp olive oil
  • 1 tbsp of sugar
  • 1 tbsp of baking powder
  • ½ tsp salt
  • 1 egg

Instructions:

  1. Combine buckwheat, milk, oil, sugar, baking powder, salt, and egg until smooth.
  2. In a non-stick pan, pour in the batter. Flip once bubbles start to form on the surface. Let it cook for a few more minutes until it is fully cooked.

 

Vegan Pancakes

Ingredients:

  • 1 cup of all-purpose flour
  • 1 cup of almond flour
  • 2 tbsp chia soaked in 6 tbsp of water
  • 1 tbsp of sugar
  • ½ tsp of salt
  • 2 tbsp of coconut oil
  • 2 tbsp of lemon juice
  • 1 tsp of baking powder
  • ½ cup of almond milk

Instructions:

  1. Combine all-purpose flour, almond flour, chia seeds, sugar, salt, coconut oil, lemon juice, baking powder, and almond milk. Gradually add more almond milk if the batter is too dry.
  2. In a non-stick pan, pour in the batter. Cook low and slow. Flip once bubbles start to form on the surface. Let it cook for a few more minutes until it is fully cooked.

 

Buttermilk Pancakes

Ingredients:

  • 1 ½ cup of flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tbsp of sugar
  • ¼ tsp salt
  • 1 ½ cup buttermilk
  • 1 egg
  • 1 tbsp of melted butter

Instructions:

  1. Mix flour, baking powder, baking soda, sugar, salt, egg, buttermilk, and melted butter. Beat until smooth.
  2. In a non-stick pan, pour in the batter. Optional: Add toppings like bacon, chocolate chips, etc. while the pancake is cooking. Flip once bubbles start to form on the surface. Let it cook for a few more minutes until it is fully cooked.

 

Lemon Ricotta Pancakes

Ingredients:

  • 1 ½ cup all purpose flour
  • 3 ½ tbsp sugar
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • 1 cup of milk
  • ¾ cup of ricotta cheese
  • 3 eggs
  • 1 tsp vanilla extract
  • 2 tbsp lemon zest
  • ¼ cup lemon juice
  • 1 tbsp melted butter

Instructions:

  1. Combine all purpose flour, sugar, baking powder, baking soda, eggs, milk, butter, ricotta cheese, vanilla extract, lemon zest, lemon juice.
  2. Let it rest for 30 minutes before cooking.
  3. In a non-stick pan, pour in the batter. Flip once bubbles start to form on the surface. Let it cook for a few more minutes until it is fully cooked.

 

See how to make these fluffy pancakes!

Erwan Heussaff
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