Sharing the secret ingredients for making the perfect fluffy pancake recipe. It’s the only recipe you’ll ever want to make again.
Fluffy Pancake Recipe
Pancakes go over well in my house every single time I make them. I used to only make them for Sunday breakfast but lately I’ve been making them a lot more because they’re so filling for the kids. Y’all, I’ve been trying to perfect this recipe for the longest. I have tried so many things but could just never get the right combination of ingredients. This recipe is the perfect fluffy pancake recipe and the only one you’ll ever want to make again.
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 1/4 cups unsweetened almond milk
- 1 egg
- 3 tablespoons melted coconut oil (unsalted butter can be an alternative)
- 1 tsp almond extract
- Add your dry ingredients together and mix.
- Melt the coconut oil in the microwave for about 30 seconds.
- Add the coconut oil, milk, egg, and almond extract to the dry ingredients. Whisk together.
- Heat a non-stick skillet to medium high heat.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook each side for 2-3 minutes. You’ll know when it’s time to flip once bubbles start to form on the top. Each side should be a light golden brown.
Tips for Making The Perfect Fluffy Pancakes
- Making the perfect homemade fluffy pancakes is as easy as it looks. You’ll want to make sure that your skillet or griddle is pre-heated every time. This will allow the pancakes to cook all the way through each time.
- Don’t overmix your pancake batter or you’ll end up with a rough pancake rather than soft, fluffy pancakes.
- You can use an egg replacement here if you’re wanting to make a vegan version of these pancakes instead.
- I used almond milk but cow’s milk will work perfectly fine too.
- You can easily make more pancakes by doubling or tripling this recipe if you’ve got a larger family.
- The batter can be refrigerated for up to 3 days if you have leftovers or want to make the batter ahead of time. Note that if you refrigerate your batter the pancakes won’t be as fluffy as the first day you made them because of baking powder.
- An alternative is to mix all of your dry ingredients together and store them in an airtight container until you are ready to cook your pancakes. Once you’re ready to prep, just add your wet ingredients and cook according to the directions above.
- If you want to make the pancakes ahead of time, you can freeze them and microwave them once you’re ready to eat.
Would you try this fluffy pancakes recipe? Grab a printable version below to save in your kitchen for easy access.
Homemade Fluffy Pancakes
Servings: 8 pancakes
cow’s milk works too
coconut oil, melted
melted unsalted butter works too
vanilla extract if you’re not a fan of almond
Add your dry ingredients together and mix.
Melt the coconut oil in the microwave for about 30 seconds.
Add the coconut oil, milk, egg, and almond extract to the dry ingredients. Whisk together.
Heat a non-stick skillet to medium high heat.
Pour 1/4 cup of batter onto the skillet for each pancake.Cook each side for 2-3 minutes. You’ll know when it’s time to flip once bubbles start to form on the top. Each side should be a light golden brown.