How to Make Fluffy Pancakes Every Time: Tips That Actually Work

Why Pancakes Sometimes Fall Flat

Fluffy pancakes depend on a few things: how you mix the batter, how long it rests, and how you cook them. Overmixing, the wrong heat, or flipping too soon can lead to dense or flat results. Once you know what to do (and what to avoid), you can get great pancakes every time.

Mixing the Batter

Pancake batter should be mixed until the dry and wet ingredients are just combined. Lumps are fine—they often disappear as the batter rests. If you mix until the batter is completely smooth, you develop more gluten and the pancakes can turn tough and less fluffy. Use a spatula and fold gently rather than beating.

Let the Batter Rest

Letting the batter sit for 5–10 minutes gives the flour time to absorb the liquid and the leavening to start working. You’ll get a more even texture and a bit more rise. If you use buttermilk or another acidic ingredient, the rest also helps the reaction with baking soda, which adds lift.

Cooking Temperature and Technique

Heat

Use medium or medium-low heat. Too high and the outside burns before the middle is set; too low and the pancakes can be pale and heavy. A preheated pan or griddle and a light coat of butter or oil help with browning.

Flipping

Flip when you see bubbles on the surface and the edges look set. One flip is usually enough. Don’t press down with the spatula—that squeezes out air and makes pancakes denser.

Recipe Tweaks for Extra Fluff

• Use buttermilk (or milk with a little lemon juice) for tenderness and lift.
• Separate the eggs: whip the whites to soft peaks and fold them in at the end for extra air.
• Don’t skip the baking powder (and use it before it’s past its date).

Try our Classic Pancakes recipe for a reliable base, then experiment with add-ins like blueberries, chocolate chips, or banana. For more breakfast ideas, check our recipe collection and filter by breakfast.