Use the Right Flour – For fluffier pancakes, use all-purpose flour or a blend that includes a little bit of cake flour. Cake flour is lighter and will yield a more tender texture.
Don’t Overmix the Batter – When combining the wet and dry ingredients, mix until just combined. Overmixing creates too much gluten, which results in dense pancakes. A few lumps in the batter are perfectly fine!
Let the Batter Rest – After mixing the batter, let it rest for 5-10 minutes. This allows the flour to fully hydrate and the gluten to relax, resulting in fluffier pancakes.
Use Fresh Baking Powder – Ensure your baking powder is fresh and not expired. Old baking powder loses its effectiveness, making pancakes flat instead of fluffy. A fresh batch will help the pancakes rise properly.
Add Buttermilk – If possible, use buttermilk instead of regular milk. The acidity in buttermilk reacts with the baking powder to create air pockets, making your pancakes lighter and fluffier.
Cook on Medium Heat – Heat your pan to a medium temperature to ensure even cooking. If it’s too hot, the pancakes will cook too quickly on the outside and remain raw inside. Medium heat lets them cook through while staying soft and fluffy.
Flip at the Right Time – Flip your pancakes when you see bubbles forming on the surface and the edges looking set. Flipping too early can result in undercooked pancakes, while flipping too late can lead to flat ones.