Fluffy Pancakes

Fluffy Pancakes – soft, light and fluffy pancakes made from scratch with a beautiful golden brown color and taller rise. A melt-in-your-mouth breakfast experience!

Course Breakfast
Cuisine American
Servings 8 - 10 pancakes
Calories 405 kcal
Author Immaculate Bites


  • 2 cups (256 g) flour
  • ¾ teaspoon (4.3 g) salt
  • 4 tablespoons (50 g) sugar
  • 2 teaspoons (9.20 g) baking powder
  • 1 teaspoon (4.60 g) baking soda
  • 1/4 -1/2 teaspoon grated nutmeg (optiona)
  • 2 Eggs , yolks and egg white ,separated
  • 1⁄4 cup (57 g) butter , melted
  • ½ teaspoon (2 g) vanilla extract
  • 1 3⁄4 cups (320 g) buttermilk (See notes for substitute)
  • Oil and/or butter for oiling skillet


  1. In a Large bowl combine flour, salt, sugar, baking soda and nutmeg (if using any), whisk to fully combine.

  2. In another medium bowl combine egg yolks, milk, melted butter and vanilla. Thoroughly mix.

  3. Whisk egg whites until fluffy about 3-5 minutes. Then  add to pancake, mix as little as possible until fully combine. You will have a thick batter. Do not over mix.

  4. Heat a lightly oiled cast iron or frying pan over medium high heat.  Scoop about ¼ cup each of the batter onto the cast. You will probably need to help spread the batter.

  5. Gently flatten with a back of a spatula or back of a spoon to even out the batter. Fry until bubbles start to appear on surface and edges of pancake starts to brown about 2-3 minutes.

  6. Flip and cook the other side for another minute or two until golden brown. Repeat until pancake mixture is finished.

  7. Remove and serve immediately with syrup and/or butter.