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Fluffy Pancakes Recipe

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If you’ve been searching for the perfect homemade pancake recipe—the one that delivers those sky-high, golden-edged, soft-and-fluffy-on-the-inside pancakes—this is it. These pancakes are the real deal. No complicated steps. No weird ingredients. Just the fluffiest, most satisfying pancakes that work every time—whether you’re using regular all-purpose flour, whole wheat, or even gluten-free flour.

Fluffy pancakes recipe this image

And the best part? They freeze beautifully, so you can whip up a big batch on the weekend and reheat for busy weekday mornings.

Why You’ll Love This Pancake Recipe

  • Ultra fluffy texture – thanks to a generous scoop of baking powder and Greek yogurt

  • Simple pantry ingredients – no buttermilk or fancy techniques required

  • Customizable – works with different flours and milk alternatives

  • Freezer-friendly – perfect for meal prep

  • Kid-approved – these never last long at the breakfast table

Fluffy pancake recipe

Tips for Pancake Success

  • Use aluminum-free baking powder – it helps avoid a bitter taste and keeps the flavor clean

  • Don’t overmix the batter – a few lumps are totally fine! Overmixing can lead to tough pancakes

  • Wait for bubbles – flip only when bubbles start to form and the edges look set

  • Low and slow – medium-low heat gives you that golden-brown finish without burning

Ingredient Swaps & Customizations

  • Flour options: All-purpose, whole wheat, or gluten-free 1:1 baking flour all work great

  • Milk: Use any milk you have—dairy, almond, oat, or even a mix of heavy cream and water

  • Add-ins: Try mini chocolate chips, blueberries, or chopped strawberries

  • Boost the nutrition: Add a tablespoon of ground flaxseed or a scoop of protein powder

Fluffy pancakes with butter

Serving Suggestions

  • Classic: Warm with butter and maple syrup

  • Savory-sweet: Spread with nut butter and sliced bananas

  • For a crowd: Stack ’em tall and dust with powdered sugar, berries, and whipped cream

  • Freezer-friendly: Let cool, then freeze in a single layer before transferring to a bag. Reheat in the toaster or microwave

Pancakes with maple syrup
These ones made with whole wheat flour – still super fluffy

Want to take breakfast to the next level? Add a side of crispy bacon or sausage, fresh berries, or serve these pancakes with a dollop of whipped cream for a weekend brunch that rivals any diner.

What’s your favorite pancake topping? Let me know in the comments below!

Fluffy Pancakes Recipe

These fluffy pancakes are the softest, tallest, and most versatile pancakes you’ll ever make—easy to customize, freezer-friendly, and perfect with butter and syrup.
5 from 7 votes
Print Rate
Servings: 24

Equipment

Ingredients

  • 2 cups all purpose flour (or whole wheat or gluten-free 1:1 flour)
  • 2 tablespoons baking powder aluminum free, see note*
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 2 large eggs
  • 2 cups milk
  • 1/4 cup Greek yogurt heaping 1/4 cup

Instructions

  • In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  • In a separate bowl, whisk the eggs, milk, and Greek yogurt until smooth.
  • Pour the wet ingredients into the dry and mix just until combined—don’t overmix! If too thick add a little water (a tablespoon at a time). Let batter sit/rest for 5 minutes.
  • Preheat a griddle or nonstick pan over medium heat and lightly grease/spray with cooking spray.
  • Scoop ¼ cup of batter per pancake (or use a large cookie scoop) onto griddle. Cook until bubbles form on the surface and edges look set, then flip and cook another 1–2 minutes. Move to a cooling rack or into a 250 degree oven to keep warm.
  • Serve warm with butter and maple syrup, or let cool completely and freeze for later.

Notes

*check to make sure your baking powder doesn't contain any aluminum in the ingredient list. Sometimes they add aluminum in the form of sodium aluminum phosphate and/or sodium aluminum sulfate – it’s sometimes added to double-acting baking powder to make it heat sensitive. Aluminum in baking powder is not harmful, but it can leave a slightly metallic and bitter taste in your mouth.

Did you make this recipe? Hashtag with us! Be sure to follow/tag  @philiakelnhofer and hashtag #sweetphiblog – we love to see what you’re cooking up!”
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Comments

  1. Patti Gramza says

    5 stars
    Made these today and yum yum yum. I’ve not made pancakes with yogurt in them before and these were sooooo good. Thanks for sharing the recipe Phi!!

    Reply

  3. Kim Henrichs says

    5 stars
    Oh my gosh I love a good pancake!! My favorite topping is pecans and chocolate chips. Or in the fall, a simple pumpkin pancake with butter.

    Reply

  4. Susan Craig says

    5 stars
    Yum! Thanks for the tip on the baking powder. I wondered why my baked goods taste bitter sometimes. My favorite toppings are from Runamok pure Vermont maple syrup. I got a sampler pack as a gift and they are amazing. My current favorite is the salted caramel, but the sparkle syrup is the most fun.

    Reply

  5. Susan P. says

    I like butter and cinnamon sugar on my pancakes. We like to have breakfast for dinner and make pancakes or waffles.

    Reply

  9. Tamara Bennigton says

    5 stars
    I never thought to add baking powder or yogurt to make my pancakes fluffier! Thank-you for the recipe! I like to add some Plugra butter and top with some raspberry or blueberry syrup on my pancakes (YUM)

    Reply

  10. Theresa says

    5 stars
    My favorite topping is blueberries..I like to add them to the batter with some cinnamon and it’s just the right amount of sweetness. But, sometimes adding a pat of butter & a little sprinkle of sugar on top makes them extra yummy!😋

    Reply
5 from 7 votes

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