Fluffy pancakes are all about technique, ingredients, and timing.

🥞 1. Don’t Overmix the Batter

Mix until the wet and dry ingredients are just combined. It’s okay if there are a few small lumps. Overmixing develops the gluten in the flour, which can make your pancakes dense and chewy instead of fluffy.

🥚 2. Use Fresh Baking Powder (or a Mix of Baking Powder & Baking Soda)

Baking powder is your fluff-maker! It gives pancakes that rise and bounce. Make sure it’s not expired. For an extra lift, add a bit of baking soda if your batter has acidic ingredients like buttermilk or yogurt.

🧈 3. Separate the Eggs (Optional for Extra Fluff)

Want super fluffy pancakes? Separate the eggs and beat the egg whites until soft peaks form. Then gently fold them into your batter at the end—like a soufflé!

🥛 4. Let the Batter Rest

Letting your batter sit for 5–10 minutes allows the flour to hydrate and the leavening to activate. It makes a big difference in texture.

🔥 5. Cook on Medium Heat

Preheat your pan or griddle to medium. If it’s too hot, the outside burns before the inside cooks. You want small bubbles to form on the surface before flipping.

🧽 6. Lightly Grease the Pan

Too much oil or butter can fry your pancakes instead of letting them rise. Use a light brushing of oil or nonstick spray for the perfect golden edge.

🍽️ Bonus Tip:

Don’t press down on your pancakes while cooking! It squeezes out the air and makes them flat.