Thick Fluffy Pancakes

Now, one things for sure in my house breakfast is a BIG deal! My boys like to eat and in the mornings they like to eat even more, I swear! Its almost like their peaceful sleep activated something to trigger them almost to starvation! Ahhh, no no, I get it we need our breakfast!

These pancakes are quick and easy to make. They puff up and become thick delicious pancakes. I often add blueberry’s to the batter – fresh or frozen does the trick. These are so thick that blueberry’s work great as they are a fairly large little berry, and don’t need to be cut in half to refrain from poking out of the pancake. If I can add a fruit or a vegetable into something that my family loves I am sure going to do that to make sure they are eating what they should be! My son likes when I add a bit of chocolate chips to them as well for a special sweet breakfast treat.

Yes, I know. Why go through the head ache of making your own pancakes when you can buy a ready made box from the grocery store, right? Well, I don’t have anything against box pancakes, I do use it when we are camping sometimes but I like home made ones. They just taste much much better to me. And really these take just as much time to whip up as it does to clean up all the powder you spilled out of the box you bought! ahh haha! Or is that just me?!

Anyways, life with out pancakes…. I can’t imagine. You can dress them up anyway you like. Syrup, butter, jam, peanut butter, whipped cream and berries and the best is that you can pop the left overs in the toaster later on and roll it up and eat it. Or eat them cold like my oldest son does. Typically pancakes are served with butter and a generous serving of your favourite syrup. One of my favourites is peanut butter and syrup with some sliced bananas… mmmhmmm (let’s be honest though PB is good on anything!)

Batter ready for the griddle – this is the consistency you are looking for

These pancakes are fairly thick, however they can most certainly be made to be thinner if you choose pancakes that way. Just add another 2 tablespoons of milk.

Milk, there are many boxed and homemade pancake mixes that require water..well that is fine and yes it does the trick, but milk is a much better alternative then water. The milk helps break down the sugar and flour and provides a better overall flavour and structure for your pancakes. These pancakes require no water! I suppose you could use water if you are running short on milk, but I can not guarantee you will end up with the same results as with milk. You want cold milk, not warm or room temperature – cold! When you add warm liquid to flour it automatically starts to clump together causing chunks, works great for bread and dough but not for pancakes.

Another bonus with these is that you do not have to sift your flour, thank goodness for that. I make a huge mess every time I have to sift flour – just my luck. But I don’t have to do this with these ones! Phew!

I do not recommend using an electric mixer for pancakes, as soon as you add “more power” to the batter you are starting to work the flour into exposing its stretchy gluten. We want soft fluffy. Not chewy pancakes. So stick with a whisk. But, DO NOT over whisk it – I know we get whisk happy sometimes, after all it is kind of fun don’t you think, whisking away! But hold back, don’t over whisk this batter. It will cause the batter to flatten, and will remove all the air and cause you pancakes to be a flop – literally! Just be sure to combine the dry ingredients first and gently whisk in the wet only until well combined. If you see a few small balls of flour not broken down, don’t worry about them, they will disappear while cooking and you will not even know they were there.

Ever wonder why pancakes at a restaurant are sooooooo good – its because their batter sits and is not made and used right away. Allow this batter to sit, for a minimum of 5-10 minutes but longer if you can. The longer you let it sit the better your pancakes will turn out.

BONUS – These can be prepared the evening before and placed in the fridge until morning. Just do not add the baking powder until you are ready to cook them. Remember those restaurant style pancakes!!!

This recipe can be doubled or tripled if you have a larger family or guests. One batch will give you 11-12 pancakes. I make them roughly 4 inches in diameter.

I use my breakfast griddle almost every single morning when cooking breakfast. I can have my pancakes and eggs prepped and cooked in no time flat. If you do not have a griddle I highly recommend getting one. It allows a lot more space for you to cook up to 6 pancakes at a time compared to your typical frying pan.

After about 3 minutes ready to flip over

The perfect temperature for these pancakes is 350°F I find any higher they tend to burn a little any lower they don’t cook fast enough. Or med-high on your stove top. The ticket to a great pancakes is flipping at the right time. When the tiny bubbles start to appear that is when you want to flip. Flip to soon, they will most likely be undercooked in the centre, flip to late it will end up over done and not fluffy.

Batter mixed together – you can see some melted butter become a bit solidified once it cooled from the milk

These pancakes use melted butter, because you are using cold milk and eggs the melted butter turns back to a bit if a solid state once it touches the batter and looks like little sprinkles in your bowl. This will melt when cooked and give every bit add flavour to every bite. It allows you to not have to grease your pan (long as it is non stick) which is a bonus for me as I try to avoid as much oil as I can when cooking for my family.

Thick Fluffy Pancakes

Melted butter added – mix slight to combine and then let sit 5-10 minutes

Prep Time: 8 minutes, 10 minutes resting period or longer Cook Time: 15 minutes Yields: 12 pancakes


  • 1 1/2 cups of white flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons sugar
  • 1 egg, well beaten
  • 1/4 teaspoon vanilla extract
  • 3 tablespoons melted butter or margarine
  • 1 1/4 cups + 2 tablespoons of cold milk – if you want thiner pancakes add another 2 tablespoons of milk

What you need to do:

  1. Melt butter/margarine, set aside
  2. Combine all dry ingredients and mix well, make a well.
  3. Add beaten egg, milk and vanilla combine well but do not over mix, the mixture will seem very thick.
  4. Add melted butter/margarine, and whisk together until smooth in appearance – DO NOT OVER MIX
  5. Set aside and let it rest 5-10 minutes, longer if you can.
  6. Pre heat griddle or frying pan. You can lightly grease your pan in you choose, but it is not necessary. Use a spoon or a soup ladle, pour equal amounts onto frying pan, remember this is a thicker then normal batter so you may need to spread it around a little bit just to flatten it a bit – thats okay.
  7. Allow it to get bubbly 2-3 minutes roughly, then flip to cook the other side. Allow another 1-2 minutes then remove from pan. These times are only estimates, use your best judgement as each pan will be set to a slightly different temperature and times will vary. You want each side to be a golden brown. They may feel a bit stiff when first removed from the pan, but they soften once the cool slightly, from pan to plate.
  8. Serve with your topping of choice.


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