Soft and Fluffy Pancakes

My dad often made pancakes for our family when we were growing up. On lazy Saturday mornings, I remember that delightful sizzle of pancake batter hitting hot butter on the griddle. With a mug of coffee in one hand and a spatula in another, he’d stand by the stove, sipping and flipping, until the batter was gone. Still today, there’s nothing quite as cozy as the smell of hot pancakes and freshly made coffee filling the kitchen.

These pancakes are just like my dad used to make — fluffy and soft with slight tang from the buttermilk and a hint of sweetness from the sugar. Sometimes we spread blackberry jam and butter across the top and rolled them up for hand-held snacks. But usually, we enjoyed them the old fashioned way: dotted with butter and drenched with maple syrup.

This recipe uses buttermilk. If you don’t have buttermilk, you can make your own! (Simply add 2 Tablespoons lemon juice to 2 cups milk and let that sit for about 10 minutes.) The acid in the buttermilk or lemon juice is the key to fluffy pancakes; when the acid reacts with baking soda, the combination forms bubbles, which create lighter, fluffier pancakes.

For other breakfast ideas, check out our Baked French Toast Casserole, Easy Baked Egg Cups, Sausage and Egg Casserole, or Our Favorite Coffee Cake.

Soft and Fluffy Pancakes



For serving: maple syrup, butter, fresh fruit on the side



  1. In a large bowl, combine the flour, baking powder, baking soda, salt and sugar with a rubber spatula. In a separate bowl, whisk together the eggs, buttermilk or milk, vanilla and melted butter. Add wet ingredients to dry and mix with the spatula (don’t overmix; lumps are okay).
  2. Heat a griddle or skillet over medium heat. After 3-5 minutes, sprinkle water on the heated pan; if the water “dances,” it’s hot enough to use. Place a small pat of butter on the pan and spread the butter around the surface.
  3. Using a 1/3-cup measuring cup or small ladle, pour batter onto the skillet to form a pancake. (If the batter is too thick, add 1-2 Tablespoons more buttermilk or milk until you reach desired consistency.) When the uncooked side starts to bubble and the sides of the pancake begin to dry, the pancake is ready to flip. Use a pancake turner (large flat spatula) to flip. Cook for 1-2 minutes more or until underside is golden.
  4. Transfer pancakes to plates and serve with a pat of butter and drizzle of syrup. Yum!


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Hi! I’m Marie. Mama, wife, homebody. I’m a self-taught chef and cookbook author. 

I love sharing fast, fresh, family-friendly recipes that will, hopefully, make your life a little easier.

Above all, I love spending time in the kitchen with family and friends. Come join us!


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2 Responses

  1. Hello Marie:
    Just made your “soft & fluffy pancakes” and so far, I am pleased with the results. My pancakes were not as fluffy as yours but, they were definitely soft. After halfing the recipe, I used Agave syrup as a sweetener instead of granulated sugar; it’s better for diminishing sugar spikes and I used grapeseed oil on the griddle, as well as butter. I thinned the batter after the initial pancake; I thought the first one was too thick, so maybe that’s why mine didn’t rise as much. But that’s ok, I will be enjoying these in the next few mornings, so thank you for sharing.

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Marie Saba

From My Kitchen To Yours