Dessert

Perfect Fluffy Pancakes Recipe

ByJake Silas December 11, 2025December 11, 2025

Introduction

These perfect fluffy pancakes are light, airy, and deliciously soft—ideal for a cozy breakfast or brunch. With a simple mix of ingredients and a unique folding technique, you’ll achieve pancakes that rise beautifully every time.

A stack of three golden-brown pancakes sits in the center of a white plate. The top pancake is dusted with light white powdered sugar and topped with red, sliced strawberries arranged in a small pile in the middle. Golden syrup is drizzled over the top pancake and flows down the sides onto the plate, creating a shiny, smooth layer of syrup pooling around the base. The plate rests on a white marbled surface. On either side of the plate are a fork and a knife with dark wooden handles and metal tips. In the background, a second white plate holds more sliced strawberries, slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Eggs
2 tablespoons Vegetable Oil
250 milliliters Buttermilk
1 teaspoon Vanilla Extract
200 grams All-Purpose Flour
30 grams Corn Starch
1 tablespoon Baking Powder
1/2 teaspoon Baking Soda
2 teaspoons Caster Sugar
1 splash Cooking Oil

Instructions

Step 1: In a large bowl, whisk together the eggs, vanilla extract, vegetable oil, and buttermilk until the mixture is smooth and well combined.
Step 2: Sift in the all-purpose flour, corn starch, baking powder, and baking soda into the wet mixture to avoid lumps.
Step 3: In a separate clean bowl, use a mixer on high speed to whisk the egg whites and caster sugar until stiff peaks form.
Step 4: Gently fold the egg white meringue into the batter, taking care to keep it light and airy.
Step 5: Preheat a non-stick frying pan over medium-low heat and lightly grease it with a splash of cooking oil.
Step 6: Pour about 1/2 cup of batter into the pan for each pancake.
Step 7: Cover the pan with a lid and cook the pancakes for about 2 minutes until bubbles form and the bottoms are golden.
Step 8: Flip the pancakes carefully and cook for another 2 minutes until golden and cooked through.
Step 9: Transfer the pancakes to a serving plate. Repeat with the remaining batter and serve warm with your favorite toppings.

Tips & Variations

For extra fluffiness, make sure the egg whites are whipped to stiff peaks and folded gently into the batter without deflating.
Substitute buttermilk with plain yogurt thinned with a little milk if you don’t have buttermilk on hand.
Add blueberries or chocolate chips to the batter before cooking for a flavorful twist.
Use a non-stick pan or well-seasoned griddle for easy flipping and even cooking.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat by warming them in a toaster or in a pan over low heat to keep them fluffy. Avoid microwaving as it can make them rubbery.

How to Serve

A stack of three light golden pancakes sits in the center of a white plate on a white marbled surface. The pancakes have a soft and fluffy texture, with syrup dripping down the sides and pooling around the base. On top, there are several bright red strawberry slices arranged neatly, and the entire stack is dusted with powdered sugar. In the background, a white bowl with more strawberry slices is partially visible. A knife and fork with dark brown handles are placed on either side of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to fold in the whipped egg whites just before cooking to keep the pancakes fluffy. You can prepare the batter base a few hours ahead and whip the egg whites fresh when ready.

What if I don’t have corn starch?

You can omit the corn starch or replace it with an equal amount of additional all-purpose flour. The texture might be slightly less tender but still delicious.