Light Fluffy Pancakes
If you've got all-purpose flour, granulated sugar and baking powder, you're most of the way to this vegetarian: about 65 minutes of cooking across 7 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined and free of lumps.
- In a separate bowl, beat the egg, then whisk in the buttermilk, milk, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently with a few strokes just until combined; the batter should still be slightly lumpy, as overmixing will make the pancakes tough.
- Let the batter rest for 5 to 10 minutes so the leavening can activate and the pancakes turn out light and fluffy.
- Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil; the surface is ready when a drop of water sizzles and dances.
- Pour about 1/4 cup of batter per pancake onto the griddle and cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes.
- Flip each pancake and cook the second side until golden brown and cooked through, about 1 to 2 minutes more, then serve warm with butter and syrup.
You'll use: Frying pan / skillet · Pan · Whisk
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
Tips & common questions
How long does Light Fluffy Pancakes take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Light Fluffy Pancakes vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Light Fluffy Pancakes is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Stanley Restaurant French Quarter New Orleans March 2010 02.jpg by Alvin Wong, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.