How To Make The Fluffiest Pancakes Ever Recipe (American-Style)

These are the fluffiest ever pancakes you could possibly make from scratch that aren't Japanese soufflé pancakes. Light, airy and sponge cake-like, they take just minutes to make too – perfect for Pancake Day breakfast.

The trick, apart from getting the batter consistency just right (not too thick, not too runny), is to use both self-raising flour AND baking powder. The two together give the pancakes a mega boost when cooking.

You can also watch my YouTube short to see how I make these super fluffy pancakes:

Ready? Let's go.

(Makes 8–10 pancakes.)


120g self-raising flour
1 tsp baking powder
2 tbsp caster sugar
Pinch of salt
1 egg
2 tbsp melted unsalted butter
130ml milk


1. Stir the dry ingredients together in a large bowl.

2. Make a well in the centre of the dry ingredients, and crack the egg in. Add the butter, and gradually stir in the milk, stirring from the inside out to help prevent lumps.

3. Lightly oil a frying pan, and cook scoopfuls of the pancake batter on a medium heat: when the surface of the pancake bubbles, it's time to flip.

4. Serve warm with your favourite toppings (both sweet and savoury toppings work well with these pancakes).

Enjoy, and have fun.


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