Best Pancakes Recipe — Fluffy Homemade Pancakes From Scratch
- 7 hours ago
- 8 min read
A bowl of batter that smells faintly of vanilla and cream promises a gentle morning. These pancakes rise with a tender crumb and golden edges, soft enough to soak butter yet sturdy enough to hold a river of maple syrup. This is my best pancake recipe — the one I have refined over years in professional kitchens and at home — and it comes together from scratch in about 20 minutes, using ingredients you almost certainly already have.
What sets this homemade pancake recipe apart from other versions online is the use of half-and-half instead of regular milk or buttermilk. Half-and-half gives you a richer, more tender crumb without making the batter heavy. Combined with the right ratio of leavening and a proper rest, these are the fluffiest pancakes you will ever make from scratch.
Why This Is the Best Pancake Recipe
I have tested dozens of pancake recipes over the years — buttermilk versions, ricotta versions, sourdough versions. This one wins every time, and here is why.
Half and half is the secret. It has more fat than milk but less than cream, which means your pancakes get richness and tenderness without becoming dense or heavy. The fat coats the gluten strands and keeps the crumb impossibly soft.
Double leavening does the heavy lifting. This recipe uses both baking powder (a generous tablespoon plus a teaspoon) and baking soda. The baking powder provides the primary lift, while the baking soda helps with browning and gives the edges that beautiful golden colour. Together they produce pancakes that rise tall and stay fluffy.
Canola oil instead of melted butter in the batter. This is a professional kitchen trick. Canola oil distributes more evenly through the batter than butter, which means every bite has the same moist tenderness. You still get butter on top where it belongs — melting into the stack.
The 10-minute rest is non-negotiable. Resting the batter lets the flour fully hydrate, the leavening agents activate, and the gluten relax. Skip this step, and your pancakes will be tough and flat. Honour the rest, and the batter practically cooks itself.
Ingredients for the Best Fluffy Pancakes
This recipe makes about 12 pancakes — enough to serve 4 people generously, or 2 people who are serious about breakfast. Every ingredient here earns its place.
2 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder (fresh, double-acting)
¼ cup granulated sugar
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
¼ cup canola oil
1½ cups half and half
½ teaspoon vanilla extract
How to Make Fluffy Pancakes Step by Step
Step 1: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, sugar, baking soda, and salt. Whisking aerates the flour and evenly distributes the leavening agents — this is what ensures your pancakes rise uniformly rather than have flat spots or uneven thickness.
Step 2: Whisk the Wet Ingredients
In a separate bowl, whisk the eggs, canola oil, half-and-half, and vanilla until smooth. The half-and-half should be at room temperature, if possible — cold liquid slows the leavening reaction.
Step 3: Fold Together Gently
Pour the wet ingredients into the dry ingredients and gently fold with a spatula or wooden spoon. Mix only until just combined — about 12 to 14 turns. A few small lumps keep the pancakes light. This is the single most important step in the entire recipe. Overmixing develops gluten, and gluten turns fluffy pancakes into rubbery ones.
Step 4: Rest the Batter
Cover the bowl and allow the batter to rest for 10 minutes. During this time, the flour fully hydrates, the baking powder activates, and the gluten relaxes. You will notice the batter thickens slightly and may develop a few more bubbles on the surface. This rest is what separates a good pancake from a great one.
Step 5: Heat Your Griddle
Heat a griddle to 350°F (175°C) and lightly oil the surface. If you are using a pan without a temperature dial, here is a professional trick: let the pan heat over medium heat for two full minutes, then flick a few drops of water onto the surface. If the water sizzles and evaporates within a second or two, the temperature is right. Too hot, and the outside burns before the inside cooks through. Too cool, and the pancakes spread flat.
Step 6: Cook the Pancakes
Using a scoop or ¼ cup measure, pour batter onto the griddle, leaving about 4 inches between each pancake. Cook up to 6 pancakes at a time. When bubbles appear on the surface and the edges look set and lightly browned, flip and cook the second side until golden. Only flip once — every extra flip deflates the pancake and you lose the height you have worked to build.
Step 7: Add-Ins (Optional)
If adding blueberries, chocolate chips, or sausage, scatter them onto the pancakes before flipping. This technique keeps the add-ins on one side, gives them direct contact with the heat, and prevents them from sinking to the bottom and burning on the griddle.
Step 8: Keep Warm
Keep cooked pancakes warm in a 200°F oven while finishing the batch. Place them on a wire rack set inside a baking tray if you have one — this lets air circulate underneath so the bottoms stay crisp rather than going soggy from trapped steam.
Homemade Pancake Batter Consistency & Tips video
Chef’s Tips for Perfect Pancakes Every Time
After years of making pancakes professionally, these are the small details that make the biggest difference.
Count your folds. I specify 12 to 14 turns for a reason. That is the sweet spot where everything is just incorporated without overdeveloping gluten. If you can still see dry flour pockets, give it one or two more turns. If it looks smooth and uniform, you have gone too far.
Check your baking powder. Baking powder loses its potency after about three months. To test it, drop a teaspoon into hot water. If it fizzes aggressively, it is still good. If it just sits there, replace it. Flat pancakes are almost always an expired baking powder problem.
Never press with the spatula. I see this constantly, even among experienced cooks. Pressing squeezes out the air you have worked to create. Just let them cook undisturbed.
Oil the griddle lightly. You want a thin coating, not a pool of fat. Too much oil fries the bottom of the pancake rather than gently toasting it. A lightly oiled paper towel wiped across the griddle gives you the perfect amount.
Best Topping Ideas for Fluffy Pancakes
A great pancake deserves a great topping. Here are some of my favourites, from simple to indulgent.
Pure maple syrup and a knob of salted butter — the classic combination that never fails
Fresh blueberries with a dusting of icing sugar and a squeeze of lemon
Sliced banana, toasted pecans, and a drizzle of honey
Crispy bacon and maple syrup — the sweet-savoury combination that works hardest at breakfast
Lemon juice and sugar, British style, which is how I grew up eating pancakes
Nutella and sliced strawberries for a weekend treat the whole family will love
How to Store and Reheat Pancakes
Leftover pancakes store beautifully. Let them cool completely, then stack them with a small piece of greaseproof paper between each one. Place the stack in a resealable bag or an airtight container. In the fridge, they will keep for up to 3 days. In the freezer, up to 2 months.
To reheat, pop them straight into a toaster for a quick weekday breakfast, or warm them in a single layer on a baking tray in the oven at 350°F for about 5 minutes. The toaster method is brilliant — it crisps the outside slightly while keeping the inside soft.
Variations on This Pancake Recipe
Once you have this base recipe down, you can take it in dozens of directions.
Blueberry Pancakes: Scatter a handful of fresh blueberries onto the batter after pouring. Do not fold them in beforehand — they burst and turn the batter purple.
Chocolate Chip Pancakes: Drop chocolate chips onto the batter in the pan. Use good-quality dark chocolate for the best flavour.
Banana Pancakes: Mash one ripe banana into the wet ingredients before combining. This adds natural sweetness and pairs beautifully with maple syrup and toasted pecans.
Sausage Pancakes: Press cooked breakfast sausage pieces into the batter before flipping for a hearty, all-in-one breakfast pancake.
More Breakfast and Brunch Recipes
If you love this fluffy pancake recipe, explore more breakfast and brunch favourites on jonashton.com. The Best Brunch Recipes collection brings together everything from a perfect Croque Monsieur to crispy Bacon, Egg, and Cheese sandwiches. For something on the sweeter side, the Easy Dessert Recipes include a stunning Crepes Suzette. And if you want to go all-in on a savoury brunch, the Crispy Fried Chicken Recipes feature some outstanding dishes that pair brilliantly with pancakes and waffles.
Frequently Asked Questions About Pancakes
What makes pancakes fluffy?
Fluffy pancakes are the result of three things working together: generous leavening (baking powder and baking soda), minimal mixing to avoid developing gluten, and a proper rest before cooking. The chemical reaction between the leavening agents and the wet ingredients produces carbon dioxide gas, which creates air pockets throughout the batter. Resting for 10 minutes gives the leavening agents time to fully activate and the flour time to hydrate.
Can I make pancake batter the night before?
I would not recommend it. The baking powder and baking soda start reacting as soon as they meet the wet ingredients. By morning, most of the leavening power will be spent and your pancakes will be flat. If you want to save time, pre-measure and combine the dry ingredients in one bowl the night before, then add the wet ingredients fresh in the morning.
Why are my pancakes flat?
Flat pancakes are almost always caused by one of three things: overmixing the batter, expired baking powder, or the wrong cooking temperature. If the batter is smooth and lump-free, you have mixed it too much. If your baking powder has been open for more than three months, it has likely lost its potency. And if your griddle is not at 350°F, the pancakes may spread outward instead of rising upward.
Can I use milk instead of half-and-half?
You can substitute whole milk, but the pancakes will not be quite as rich or tender. Half-and-half has a higher fat content, which coats the gluten strands and gives the crumb its melt-in-your-mouth quality. If using whole milk, consider adding an extra tablespoon of canola oil to compensate for the lower fat content.
How do I know when to flip a pancake?
Watch for bubbles forming across the entire surface of the pancake, not just around the edges. The edges should look set and lightly browned. This usually takes about 2 to 3 minutes at 350°F. Lift one edge gently to check the colour underneath — it should be a deep golden brown. Flip once, confidently, and cook the second side for roughly half the time of the first.
What is the best griddle temperature for pancakes?
350°F (175°C) is the ideal temperature. This gives the pancakes enough heat to rise quickly and brown evenly without burning. If your griddle does not have a temperature control, use the water drop test: flick a few drops of water onto the surface. If they sizzle and evaporate within a second or two, you are at the right temperature.
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