Ingredients
Equipment
Method
Step 1: Mix Dry Ingredients
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until well combined.
Step 2: Prepare Wet Ingredients
- In a medium bowl, whisk eggs, buttermilk, melted butter, and vanilla extract until smooth and creamy.
Step 3: Combine Wet & Dry Mixtures
- Pour the wet ingredients into the dry ingredients.
- Gently whisk until just combined. The batter should be very thick and slightly lumpy.
- If the batter is too thick to pour, add a splash of whole milk (1–2 tablespoons at a time).
Step 4: Rest the Batter
- Let the batter rest for 10 minutes. This resting time allows the baking powder to activate, ensuring sky-high pancakes.
Step 5: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium-low heat.
- Lightly grease with butter or oil.
- For extra tall pancakes, use a lightly greased ring mold and fill it halfway with batter.
- Pour ¼–⅓ cup of batter per pancake onto the skillet (into the ring mold if using).
- Cook slowly for 3–4 minutes, until bubbles form on top and edges start to look set.
- Gently flip and cook for another 2–3 minutes until golden brown and cooked through.
- Adjust heat as necessary to avoid burning the outsides before the inside cooks.
- Repeat with the remaining batter.
Step 6: Serve & Enjoy
- Stack pancakes high on a plate.
- Top with butter, maple syrup, fresh berries, or any of your favorite toppings.
Notes
🧊 Storage & Reheating
Refrigerator:
Store in an airtight container for up to 3 days. Freezer:
Freeze pancakes in single layers with parchment paper between them for up to 2 months. Reheating:
Toast in the toaster for crisp edges or microwave for 20–30 seconds to keep them soft. 🥄 Variations Chocolate Chip Pancakes: Add chocolate chips directly into the batter or sprinkle on top before flipping. Blueberry Pancakes: Fold in fresh or frozen blueberries for bursts of fruit in every bite. Banana Pancakes: Mash 1 ripe banana into the wet ingredients for added moisture and flavor. Cinnamon Roll Pancakes: Swirl cinnamon sugar paste onto the batter on the skillet for a sweet twist. Lemon Poppy Seed Pancakes: Add 1 tablespoon lemon zest and 1 teaspoon poppy seeds. Whole Wheat Version: Substitute half of the all-purpose flour with whole wheat flour. Dairy-Free Option: Use almond milk + vinegar for a faux buttermilk and plant-based butter. Protein Pancakes: Add a scoop of vanilla protein powder to the dry ingredients for a nutritious boost. Savory Herb Pancakes: Omit sugar and vanilla, and fold in shredded cheddar and chives. Nutella-Stuffed Pancakes: Drop a teaspoon of Nutella onto the batter and cover with more batter before flipping. ❓ 10 FAQs How do I make my pancakes extra thick?
Keep the batter thick and don’t spread it out too much when pouring onto the skillet. Use a ring mold for extra tall pancakes. Why are my pancakes not fluffy?
Overmixing is the biggest culprit. Mix until ingredients are just combined and let the batter rest. Can I use regular milk instead of buttermilk?
Yes, add 1 tablespoon of vinegar or lemon juice to mimic buttermilk’s acidity. How do I prevent pancakes from being raw inside?
Cook on medium-low heat and flip only when bubbles appear and edges set. Slow cooking ensures even doneness. Do I have to use a ring mold?
No, but it helps control the shape and makes them taller. A small ice cream scoop of thick batter will also work. Can I prepare the batter ahead of time?
It’s best made fresh, but you can mix dry ingredients in advance and combine with wet right before cooking. Are these pancakes freezer-friendly?
Absolutely! Freeze and reheat for a quick, fluffy breakfast anytime. What’s the best pan to use?
A non-stick griddle or heavy-bottomed skillet works best for even cooking. Can I add fruits or nuts?
Yes! Fold in chopped strawberries, blueberries, nuts, or even chocolate chips. What are the best toppings for these thick pancakes?
Maple syrup, whipped cream, honey, fresh fruits, or a pat of butter are all delicious options. 🏁 Conclusion This Thick Fluffy Pancake Recipe is your ticket to diner-style pancakes that rise high and stay unbelievably soft inside. Made with simple, wholesome ingredients and a few expert tricks, these pancakes will become your weekend breakfast obsession. No pork. No alcohol. Just thick, fluffy, golden pancakes stacked with love.
Store in an airtight container for up to 3 days. Freezer:
Freeze pancakes in single layers with parchment paper between them for up to 2 months. Reheating:
Toast in the toaster for crisp edges or microwave for 20–30 seconds to keep them soft. 🥄 Variations Chocolate Chip Pancakes: Add chocolate chips directly into the batter or sprinkle on top before flipping. Blueberry Pancakes: Fold in fresh or frozen blueberries for bursts of fruit in every bite. Banana Pancakes: Mash 1 ripe banana into the wet ingredients for added moisture and flavor. Cinnamon Roll Pancakes: Swirl cinnamon sugar paste onto the batter on the skillet for a sweet twist. Lemon Poppy Seed Pancakes: Add 1 tablespoon lemon zest and 1 teaspoon poppy seeds. Whole Wheat Version: Substitute half of the all-purpose flour with whole wheat flour. Dairy-Free Option: Use almond milk + vinegar for a faux buttermilk and plant-based butter. Protein Pancakes: Add a scoop of vanilla protein powder to the dry ingredients for a nutritious boost. Savory Herb Pancakes: Omit sugar and vanilla, and fold in shredded cheddar and chives. Nutella-Stuffed Pancakes: Drop a teaspoon of Nutella onto the batter and cover with more batter before flipping. ❓ 10 FAQs How do I make my pancakes extra thick?
Keep the batter thick and don’t spread it out too much when pouring onto the skillet. Use a ring mold for extra tall pancakes. Why are my pancakes not fluffy?
Overmixing is the biggest culprit. Mix until ingredients are just combined and let the batter rest. Can I use regular milk instead of buttermilk?
Yes, add 1 tablespoon of vinegar or lemon juice to mimic buttermilk’s acidity. How do I prevent pancakes from being raw inside?
Cook on medium-low heat and flip only when bubbles appear and edges set. Slow cooking ensures even doneness. Do I have to use a ring mold?
No, but it helps control the shape and makes them taller. A small ice cream scoop of thick batter will also work. Can I prepare the batter ahead of time?
It’s best made fresh, but you can mix dry ingredients in advance and combine with wet right before cooking. Are these pancakes freezer-friendly?
Absolutely! Freeze and reheat for a quick, fluffy breakfast anytime. What’s the best pan to use?
A non-stick griddle or heavy-bottomed skillet works best for even cooking. Can I add fruits or nuts?
Yes! Fold in chopped strawberries, blueberries, nuts, or even chocolate chips. What are the best toppings for these thick pancakes?
Maple syrup, whipped cream, honey, fresh fruits, or a pat of butter are all delicious options. 🏁 Conclusion This Thick Fluffy Pancake Recipe is your ticket to diner-style pancakes that rise high and stay unbelievably soft inside. Made with simple, wholesome ingredients and a few expert tricks, these pancakes will become your weekend breakfast obsession. No pork. No alcohol. Just thick, fluffy, golden pancakes stacked with love.