Did someone say breakfast for dinner? Try this super thick Fluffy Pancakes Recipe made from scratch. It’s a flavorful and fun weeknight dinner! (And of course, an amazing breakfast.)
Fluffy Homemade Pancakes
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 we’re having breakfast for dinner 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.
Obvi, we love these pancakes just as much for breakfast, but never underestimate the excitement breakfast for dinner can create for your kiddos on a weeknight! We’ll often do this as a fun treat to celebrate a special occasion or if a birthday falls on a weeknight.
What Makes these Pancakes Fluffy?
I have a secret that makes these pancakes incredibly fluffy every time – don’t tell anyone! Are you ready? I mix the dry and wet ingredients separately at first. Once I combine the wet and dry ingredients, I am sure not to over mix. Over mixing will make them heavy and flat. And, no one wants flat pancakes.
I also use sour cream! Don’t stop reading! Believe me – sour cream is not just for the top of your tacos or chili, it does have a life outside of savory dishes.
It’s true, sour cream makes my pancakes super moist and fluffy. Here’s how it works – the acidity in the sour cream helps the pancakes to rise!
Ingredients for this Easy Pancakes Recipe
Sure, grabbing a pre-made pancake mix and adding water would be easier – but I guarantee this recipe will be so much better!
- sour cream
- an egg
- vanilla extract
- lemon zest
- all-purpose flour
- baking powder
- baking soda
How to Make Fluffy Pancakes
Making super fluffy and flavorful pancakes is simple and fast. Here’s what you’ll need to do:
- Wet Ingredients: In a mixing bowl combine milk, sour cream, beaten egg, sugar, melted butter, vanilla, and lemon zest. Whisk it all together until thoroughly combined.
- Dry Ingredients: In a separate large mixing bowl whisk together your flour, baking powder, baking soda, and salt.
- Combine: While whisking, slowly pour the milk mixture into the flour mixture. Continue to whisk the combined mixture until everything is thoroughly incorporated and there are no lumps.
- Rest: Let the mixture stand for 15 minutes on the kitchen counter. You can also cover it and refrigerate for up to 24 hours.
- Make: Spray a pancake griddle or a nonstick pan with cooking spray and set over medium heat. I prefer to use a griddle because it will cook more evenly and you can make more at once, but if you don’t have a griddle, a pan will do. Add ⅓ cup pancake batter to the pan and cook for 2 minutes, or until golden brown on the bottom. Flip your pancake over and continue to cook for 1 to 2 minutes, or until browned. Remove the pancake from the pan and set aside.
Tips and Tricks for Perfect Pancakes Every Time
Don’t over mix your batter – Like I mentioned above, over mixing your batter makes it heavy and flat. When you over mix, you deflate the air bubbles and this makes the batter dense. Heavy and flat, or 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? It’s like a science project!
Use fresh baking powder – If you’ve had your baking soda for over 9 months, chances are it’s become stale. You can check if your baking soda is still fresh by mixing it 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.
Topping Ideas for Homemade Pancakes
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
How to Store Pancakes
I prefer to store my leftover pancakes in the freezer. Freezing leftover pancakes is one of the best ways to store them! I freeze my leftover pancakes in a freezer bag. First I let them cool completely, then I’ll put little slips of wax paper or parchment paper between them to keep them from sticking to each other. Then, I pull them out in the mornings when I need to get breakfast together quickly. Pop each in the toaster and they’re ready in no time.
How to Reheat Pancakes
You can also reheat your pancakes in the microwave or the oven. If you’re going to use the microwave, place your pancakes on a microwave safe plate and zap them for 20 seconds. Add time for each additional pancake.
If you’d rather reheat your pancakes in the oven, I suggest packaging them in foil then bake them for 10 minutes at 350F.
Fluffy Pancakes Recipe
- 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
- 1½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 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.
AlexMay 9, 2021 at 12:21 pm
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!!!
Katerina PetrovskaMay 10, 2021 at 2:52 pm
I hope you enjoy them! Thank YOU! 🙂
IvoryDec 28, 2022 at 6:25 pm
You are a great cook. I am on my way. Please have my spot at your table. 😃😃😀. Thanks for sharing
Katerina PetrovskaDec 29, 2022 at 12:43 pm
Thank YOU! 😊 I hope you enjoy it!
Happy New Year! 🥳🥂