Fluffy Homemade Pancakes
The ultimate fluffy pancake recipe — golden, thick, and melt-in-your-mouth tender
By RecipesQueen Kitchen • June 10, 2026
These fluffy homemade pancakes are everything you want in a breakfast — tall, thick, impossibly tender, and golden brown on the outside. The secret to their cloud-like texture is a combination of buttermilk, a gentle folding technique, and letting the batter rest for 5 minutes before cooking.
Unlike thin, flat pancakes, these rise beautifully on the griddle thanks to a precise balance of baking powder and baking soda reacting with the buttermilk. The result is a stack of pancakes that are airy inside with a slightly crispy, buttery edge.
Top them with real maple syrup, fresh berries, and a pat of butter for the perfect weekend breakfast. This recipe makes a generous batch — perfect for feeding a family or meal-prepping for the week ahead.
Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups buttermilk
- 2 large eggs
- 3 tbsp unsalted butter, melted
- 1 tsp pure vanilla extract
- 1 tbsp butter for the griddle
Instructions
- 1
Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
- 2
In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla until combined.
- 3
Pour wet ingredients into dry and fold gently with a spatula until just combined — lumps are fine and essential for fluffy pancakes. Do not overmix.
- 4
Let the batter rest for 5 minutes. This allows the baking powder to activate and the gluten to relax.
- 5
Heat a griddle or large nonstick pan over medium heat. Add a thin pat of butter. Pour 1/3 cup batter per pancake.
- 6
Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes until golden.
- 7
Serve immediately with maple syrup, fresh berries, and butter. Keep cooked pancakes warm in a 200°F oven while finishing the batch.
