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–+ servings

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
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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.