Fluffy Pancakes Recipe

5 from 1 vote
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Simple, easy, and quick, this Fluffy Pancakes Recipe will make the whole family happy. These homemade pancakes are so good, weekend breakfast and brunch will never be the same again!

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Stack of fluffy homemade pancakes from scratch

When my weekly dinner routine is starting to feel stale, one of my favorite ways to mix things up is to declare breakfast for dinner. My kids always know they’re in for a treat when I announce this because they love my fluffy pancake recipe! It’s so easy, they can help with the mixing and measuring. We’re sitting at the table enjoying a fun dinner together in no time at all.

Why You’ll Love This Fluffy Pancake Recipe

  • So fluffy and soft. I’ve unfortunately had a lot of homemade pancakes that turned out pretty flat and underwhelming. Those experiences are what led me to develop this recipe! These fluffy pancakes are so soft and pillowy with a melt-in-your-mouth texture that will make you swoon.
  • Easy and quick. While boxed pancake mix will always be the faster option, these homemade pancakes are super simple to make and only take a few more minutes. And if you do any baking at all, you’ll already have all of these ingredients on hand.
  • Customizable. Fluffy pancakes are a hit with the entire family and the best part is that each person can make them exactly as they like! Top with maple syrup, whipped cream, berries, chocolate chips, or nuts.
  • Perfect for any occasion. This recipe is quick enough to whip up a weekday breakfast, but special enough for a holiday brunch or breakfast-for-dinner!
Ingredients for fluffy pancakes.

Ingredients for Fluffy Pancakes

  • Flour
  • Milk
  • Sour Cream
  • Egg
  • Sugar
  • Butter
  • Baking Powder
  • Baking Soda
  • Seasoning: Vanilla, lemon zest, and salt.

How to Make Homemade Pancakes

  • Combine the wet ingredients. Combine the milk, sour cream, egg, sugar, melted butter, vanilla, and lemon zest in a mixing bowl. Whisk everything together until it’s totally combined.
  • Mix the dry ingredients. In a large mixing bowl, whisk together the remaining dry ingredients.
  • Combine. Slowly pour the wet ingredients into the dry whisking the entire time. Do this gently and do not overmix since that will prevent the pancakes from being fluffy.
  • Rest. Let the pancake mix sit for at least 15 minutes. You can also make this ahead, cover it, and refrigerate for up to 24 hours.
Making fluffy pancakes on a hot griddle
  • Make. Time to make the pancakes! Spray a pancake griddle or nonstick pan and set it over medium heat on the stove. Add 1/3 of a cup of batter to the pan and cook for about 2 minutes or until golden brown on the bottom. You should notice bubbles forming on the top side. Flip the pancake over and continue to cook for another minute or 2 until browned. Repeat for the rest of the batter.

Recipe Tips and Variations

  • Don’t over mix your batter. Like I mentioned above, over mixing your batter makes homemade pancakes heavy and flat. When you over mix, you deflate the air bubbles and this makes the batter dense. Heavy and flat, or overly runny batter will not yield fluffy pancakes. 
  • Let your batter rest. Rested batter is lighter and airier. This is because, as the flour rests in the batter, the starch granules expand. How cool is that?
  • Don’t skip the sour cream. Trust me – sour cream is not just for the top of tacos! Sour cream makes these homemade pancakes super moist and fluffy. It’s all about the acidity, which helps the pancakes rise.
  • Use fresh baking powder and baking soda. If you’ve had your baking powder and baking soda for over 9 months, chances are they’ve become stale. You can check if they’re still fresh by mixing with water. If it fizzes up immediately, you’re good to go. If not, replace it. 
  • Flip pancakes gently. When you flip your pancakes gently, you allow the air to remain in them and they stay fluffy and airy. Simple as that. 
Close up of fluffy pancakes topped with fresh berries.

Serving Suggestions

Pancakes are the perfect canvas for so many yummy toppings. I’m a traditionalist, so I top my pancakes with warm pure Vermont maple syrup and occasionally seasonal fresh berries. Here are some exciting pancake topping ideas your kids will go bananas for!

  • Bacon jam and maple butter
  • Peanut butter and bananas
  • Chocolate chips and walnuts
  • Pomegranate seeds and cacao nibs
  • Mixed berries
  • Fruit jam with whipped cream

You can also make these fluffy pancakes part of a full brunch menu! Try pairing them with our eggs benedict casserole, frittata, or french toast sticks. Top it all off with a steaming cup of cafe macchiato!

Stack of fluffy homemade pancakes from scratch

How to Store and Reheat Leftovers

I prefer to store my leftover pancakes in the freezer since it keeps them fresh longer. First, let them completely cool. Then, put little slips of wax paper or parchment paper between each pancake to prevent sticking. When you’re ready to eat, pull a few out and pop them in the toaster. They’ll be ready and perfectly amazing in no time! If you’d rather reheat your pancakes in the oven, I suggest packaging them in foil then bake them for 10 minutes at 350F. Avoid the microwave if at all possible.

More Simple Pancake Recipes

5 from 1 vote

Fluffy Pancakes Recipe

Simple, easy, and quick, this Fluffy Pancakes Recipe will make the whole family happy. These homemade pancakes are so good, weekend breakfast and brunch will never be the same again!
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 12 pancakes


  • 1 cup milk
  • ½ cup sour cream
  • 1 egg, lightly beaten
  • 2 tbsp sugar
  • 2 tbsp butter, melted
  • 1 tsp pure vanilla extract
  • 1 tsp lemon zest
  • cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
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  • In a mixing bowl combine milk, sour cream, beaten egg, sugar, melted butter, vanilla, and lemon zest; whisk until thoroughly combined.
  • In a separate large mixing bowl whisk together flour, baking powder, baking soda, and salt.
  • While whisking, slowly pour the milk mixture into the flour mixture; continue to whisk until everything is thoroughly incorporated and there are no lumps. 
  • Let mixture stand for 15 minutes on the kitchen counter. You can also cover it and refrigerate for up to 24 hours.
  • Spray a pancake griddle or a nonstick pan with cooking spray and set over medium heat. 
  • Add ⅓ cup pancake batter to the heated pan and cook for 2 minutes, or until golden brown on the bottom; flip over and continue to cook for 1 to 2 minutes, or until browned. Remove pancake from pan and set aside.
  • Repeat with the rest of the batter.
  • Add fresh fruit and maple syrup to the pancakes.
  • Serve immediately.


Calories: 119kcal | Carbohydrates: 15g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 249mg | Potassium: 62mg | Fiber: 1g | Sugar: 3g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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Recipe Rating


  1. Alex says:

    5 stars
    Just made these this morning – didn’t have sour cream so I used some Greek honey yogurt and nixed the 2 T sugar. I made some plain and some blueberry with a lemon glaze and they were awesome. I’m going to try them again but maybe cook them a little less because I liked the ones that turned out a little undercooked the best. Thank you!!!

    1. Katerina Petrovska says:

      I hope you enjoy them! Thank YOU! 🙂

  2. Ivory says:

    You are a great cook. I am on my way. Please have my spot at your table. 😃😃😀. Thanks for sharing

    1. Katerina Petrovska says:

      Thank YOU! 😊 I hope you enjoy it!
      Happy New Year! 🥳🥂