There’s nothing quite like a stack of homemade fluffy pancakes. Especially when topped with butter and a drizzle of pure maple syrup. Yum!
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Homemade Fluffy Pancakes
These classic pancakes are an American breakfast staple. They’re fluffy, sweet, and easy to make. If you need something to get the kiddos up in the morning, these will surely do the trick. Most of the ingredients are kitchen staples with the exception of one secret ingredient – malted milk powder. Ever wondered why pancakes at a diner tasted so much better than the ones at home? It’s all thanks to that sweet, malty powder that makes these little hot cakes so addicting to eat. That and the fluffiness you get in each bite!
Ingredients
- All-Purpose Flour: You’ll need 1 ½ cups or 180 g.
- Leaveners: Both baking powder and baking soda help the pancakes to rise, making them nice and fluffy.
- Malted Milk Powder: This is the secret ingredient to making your pancakes taste like they’re from a diner.
- Granulated Sugar: Since the malted milk powder has sugar in it already, you only need about 3 tbsp of granulated sugar.
- Whole Milk: To get the same flavor and texture, use whole milk since it has a higher fat content. This gives the pancakes plenty of moisture so they’re not too dry.
- Oil: You can use either vegetable oil or safflower oil.
- Eggs: You’ll need 2 large eggs. We use cold ones straight from the fridge so no need to worry about getting your eggs to room temperature.
- Vanilla Extract: We like to use Mexican vanilla to give them a bit of a unique flavor, but regular vanilla extract works too.
FAQ
We use the Carnation original flavor, but any malted milk powder you find should work just fine.
If you’re using a skillet or griddle: When using butter or oil to grease the pan, take a paper towel and carefully wipe away any excess. There shouldn’t be any pools of butter/oil in the pan, only a lightly greased surface. These little pools are what give your pancakes an uneven, splotchy look. So next time just use a paper towel!
If you’re using a nonstick pan: No need to grease the pan, just put the batter in and you’re good to go!
Preheat the oven to 200°F (90°C), then add the pancakes to an oven-safe plate and keep in the oven until you’re ready to serve. This is great for when you want to make pancakes ahead of time.
What to Serve with Homemade Fluffy Pancakes
There’s so many things you can do to dress up your pancakes. We’ve listed a few things you can add, but feel free to top them with anything you like.
- A pat of butter and pure maple syrup
- Fresh berries and whipped cream
- Pan-fried bananas with brown sugar and cinnamon (and walnuts!)
- Peaches
- Cinnamon apples
- Chocolate chips
- Nut butters like peanut butter, almond butter, and cashew butter
If you want to go all out, you can opt for a classic American breakfast. That means strips of crispy bacon, fluffy, eggs, and golden brown hash browns. And don’t forget to make a pot of hot coffee to go with that!
More Breakfast Recipes You’ll Love
If you like sweet breakfasts like this one, you can also try out our double chocolate banana bread!
A Few Tips
- Gently fold the batter so you don’t end up with tough pancakes. To keep them light and fluffy, you want to mix until everything is just combined. A few lumps here and there are fine.
- Adjust the heat as needed. You may notice that the last few pancakes are a bit darker than the first. This is because over time your pan will start to get hotter and your pancakes will cook a lot faster. So try reducing the heat to medium-low. Even with a preheated pan, the pancakes will cook quicker as you make them. So to prevent burning, just reduce the heat a bit.
📖 Recipe
Homemade Fluffy Pancakes
Ingredients
- 1 ½ cups (180 g) all-purpose flour spooned and leveled
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 3 tbsp granulated sugar
- ½ cup (90 g) malted milk powder
- 2 large eggs
- ¼ cup (60 ml) vegetable oil or safflower oil
- 1 cup (250 ml) whole milk
- 2 tsp Mexican vanilla extract*
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and malted milk powder.
- In a 2-cup liquid measuring cup (or medium bowl), whisk together the eggs, oil, milk, and vanilla extract until fully combined.
- Make a well in the center of the dry ingredients and pour in the wet ingredients.
- Gently fold everything together with a rubber spatula until just combined. Be careful not to overmix.
- Heat a large, high-quality nonstick pan over medium heat then pour in ¼ cup of batter for each pancake. Spread out the edges a bit with a measuring cup.
- Cook for 2-4 minutes or until you see bubbles starting to form then flip onto the other side until both sides are golden brown. If the pancakes are browning too quickly, you may need to reduce the heat to medium-low.
- Serve warm with your favorite toppings.
Notes
- Vanilla Extract: You can substitute the Mexican vanilla with regular vanilla extract.
- If you're using a skillet that's not nonstick, use a thin layer of butter or oil to grease the pan. Repeat each time you make another round of pancakes.
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