These super fluffy pancakes are sure to be a showstopper at your next brunch party! This recipe is quick, easy, and doesn’t require any buttermilk!


Admit it, a world without pancakes would be bleak, maybe not even worth living in. You love pancakes, don’t you? You do. It’s okay, I do too. My favorite thing about pancakes (other than eating them, of course!) is watching maple syrup drip off the edges of my pancake tower, like some sort of sun-kissed waterfall.

Fluffy pancakes are one of my all-time favorites Sunday morning breakfast treats. The problem is that a lot of great pancake recipes call for buttermilk. (Honestly, who keeps buttermilk at home? Is that a North American thing?)

Without it, you can end up with a flat, lifeless pancake that looks too much like a lost crepe. Here’s a quick and easy recipe to make super fluffy pancakes with ingredients you probably already have at home. Never buy that horrid box of premix again. Please.


In short, yes. This pancake recipe uses no buttermilk at all (it does require regular milk though). So, you may ask, what’s the deal with buttermilk? Well, it’s terribly in vogue when it comes to baking. And there’s a reason for it. The acidity in buttermilk helps the pancakes rise.

On the flip side, I’ve never known anyone to regularly stock up on buttermilk. In fact, until I moved to Canada, I had never even seen buttermilk… not even at a supermarket!

(If you’re ever in a real pinch – you can create your own buttermilk alternative by mixing a cup of milk with a tablespoon of white vinegar and letting it sit for 10 minutes. Perhaps less conventionally, you could also use a tablespoon of fresh lemon juice instead of vinegar. Neither option tastes as good as the real thing, but they’ll do the trick. Thankfully, with this recipe – you won’t need to!)

Now, if you do happen to have buttermilk, you can give this Blueberry Buttermilk Pancakes recipe a shot!


There are a number of factors that can lead to your pancakes being flat. But here are the four horsemen of the pancake apocalypse (apocalypse…panpocalypse…pancakalypse…help):

Overmixing your batter overmixing your pancake batter will deflate a lot of the air bubbles in your batter, making it difficult for your pancakes to rise into the light and fluffy pancakes you want (the video in my recipe section is an example of this!). Secondly, it’ll develop gluten. And too much gluten will result in a tough, chewy pancake.

Stale Baking Powder – baking powder typically has a shelf life of 9 months to a year. To check whether your baking powder is still fresh, simply stir half a teaspoon of baking powder into a cup of water. If you see an immediate reaction (it’ll fizz up, bestie!), then it’s still good to use. If not, you should consider replacing it.

Humid Conditions – This is based on an observation made by many of my readers (you can see it mentioned in the comments section below). But a very humid kitchen results in a runnier batter, which means less fluffy pancakes. If you happen to be in a place that is very humid, try putting your batter in the fridge for 10-15 minutes to make sure it doesn’t become too fluid/runny.

Not Letting Your Batter Rest – Letting your batter rest before cooking allows the starch granules in the flour to expand resulting in an airier pancake.

The Violent Flip – Turn the pancakes over gently. Flipping them high into the air results in the air literally being squished out of them!

Also…make sure to relax, bestie. Making pancakes should be a pleasurable experience! And this fluffy pancake recipe is simple; it doesn’t require any fancy steps (like whipping egg whites into a meringue). Be mindful of the tips above, and pay attention to your heat management, and you’re sure to be fine.

(If you want to do a little reading, check out my How to Read a Recipe Post – it’ll help you understand the procedures and the measurements used in a recipe post, like this one!)

Of course, if you do end up burning your first pancake, just remember what they say: “Le première crepe est pour les chiens!” (A French saying meaning, “The first crepe is for the dogs!”).


Here are four other amazing pancake recipes that don’t require any buttermilk at all. Each one is unique and delicious!

Lemon Mascarpone Pancakes – perfect for days when you’re looking to impress with an elegant pancake recipe.
Lemon Raspberry Dutch Baby Pancake – this is the pancake you serve when you want everyone to spend the first 5 minutes of the meal taking photos of the food.
Dutch Baby Pancake – a pancake with a twist! Quick and simple to make.
Fluffy Japanese Pancakes – taking a bite out of these meringue-based babies is like eating a delicious cloud! (Yes, they spark joy.)


If you’ve been visiting my blog for a while, you may realize that this is a republished version of one of my very early blog posts (also titled, “Fluffy, Fluffy Pancakes”, originally published: I’ve updated the post quite significantly.

While the recipe is the same great pancake recipe it’s always been, I’ve rewritten the post with the aims of addressing some of the major questions I’ve received from commenters over the last few years. If there’s anything you feel is still missing, please do let me know with a comment below.

I’ve also done my best to create a clearer, more readable post while maintaining the gist and the feel of the original. (The original post was written quite some time back, it was mostly me rambling about how much I love pancakes!)


Heads up! The following are affiliate links. If you buy something through one of these links, I will receive a small commission. You won’t need to pay a penny more, but it’ll help keep my lights on! Thank you bestie, you rock!

Luckily, it doesn’t take much equipment to make perfect pancakes. It is, however, a lovely feeling to have all the right equipment. Here are a few little things that might make your pancake-making experience just that much sweeter.

Silver Dollar Pancake Pan – if you want your pancakes to all to look exactly the same.
Zwilling J.A. Henckels Marquina Non-Stick Frying Pan – a good pan is crucial to properly cooking pancakes, and this one is sure to please.
OR…(and this is super exciting, bestie) how’s about you check out The Chocolates & Chai Shop? A shop is a place for fashionable foodies, providing all sorts of apparel including the popular Today for Tomorrow t-shirt (25% of the profits from it go to charity!).

While I’ve still got your attention, please do take a moment to follow me on Facebook, Instagram, Twitter, Pinterest, and YouTube. Or you can subscribe to my mailing list – don’t worry, I’ll never give out your information or send you any spam. Thank you, bestie!

It’s easy to add chocolate chips, just fold a few handfuls into your batter (but for maximum fluffiness, you’ll gently place them into the pancake as it cooks!). Mmm… look at that delicious chocolate!


1 cup All-Purpose Flour, sifted
2 tsp Baking Powder
Pinch of Salt
2 tbsp White Sugar
3/4 cup plus 2 tbsp Milk
1 Large Egg, beaten
2 tbsp Unsalted Butter, melted
1 tsp Pure Vanilla Extract
Canola Oil (or any other vegetable oil), for cooking


Combine flour, sugar, salt, and baking powder into a bowl and mix well.
In a separate bowl, mix the egg, milk, vanilla, and melted butter together. Be careful not to use hot, melted butter, as that may end up cooking your eggs!
Pour the wet ingredient mixture into the dry ingredients and stir till mostly incorporated. The batter should be thick and a little lumpy, but without any visible streaks of flour. If it is too thick to work with, add a little milk. Set the batter aside for 5-10 minutes.
Heat a heavy-bottomed, non-stick pan over a low-medium heat and coat it with oil. Use a 1/4 cup measure to scoop and drop the batter into the pan so that you get evenly-sized pancakes.
Cook until the first side is golden brown, or until the top surface forms bubbles. Flip and repeat on the other side. Adjust heat accordingly. Serve while still hot.

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