Okay, let’s be real. Pancakes from a box are totally fine. But pancakes from scratch, is where the true magic happens. When you mix it all yourself, you get to control the ingredients, the flavour, the fluff, everything. And for my family – these fluffy pancakes are the real deal.
They are so soft, fluffy like clouds. Now, let me show you how to make these fluffies from scratch – no boxed pancake mix needed.
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What Makes Pancakes Fluffy
Fluffy pancakes (often called Japanese-style pancakes) are thicker, softer, and way fluffier than the classic pancakes we all know. And the secret is in (believe it or not) one ingredient called cake flour.
I discovered the cake flour while testing a Japanese cheesecake and I’ve been hooked ever since. It turns regular pancakes into soft, tender bites. Once you try it, I think, you’ll never go back (like me).
What is Cake Flour
Cake flour is a combination of all-purpose flour and cornstarch. That cornstarch helps lighten the texture and makes your pancakes fluff up like a cloud. It works every time.
What You’ll Need
For the Pancake Mix
- Cake flour – This is the secret for a perfect fluffiness. Simply mix all-purpose flour with a bit of cornstarch. It lightens up the batter and makes every bite soft and tender.
- Baking powder, baking soda and a pinch of salt – This trio is the magic combo for a perfect batter. They help your pancakes cook up thick and fluffy.
For the Batter
- Milk – Whole milk makes the batter nice and creamy, but buttermilk makes the pancakes even softer. So, use what you have.
- Sugar – Just a bit to sweeten things up. You can substitute the sugar with honey or maple syrup, if you like.
- Egg – It holds everything together and gives the pancakes a structure.
- Cinnamon – Adds a warm, cozy flavour. Want more spice? A pinch of nutmeg works great too.
For the Toppings
- Butter – Melts right on top of those hot pancakes.
- Fresh fruit – Use what you love, berries, bananas, or whatever is in season.
- Maple syrup – Obviously, a drizzle is the unspoken pancake law.
- Optional extras – A dust of powdered sugar, a dollop of whipped cream, or a little fresh mint for a fancier dish.
Equipment you’ll need
Non-stick pan – A good non-stick pan is a must in every kitchen. Not just for pancakes, but for quick grilled cheese, eggs, toasting seeds and so much more.
Whisk – This little tool helps bring the batter together smooth and fluffy.
Spatula – I personally love a silicone spatula. It’s gentle on your pan, great for flipping, and honestly one of the most-used tools in my kitchen.
Fluffy Pancakes From Scratch
Course: BreakfastCuisine: JapaneseDifficulty: Easy3
servings5
minutes15
minutes300
kcal20
minutesEasy fluffy pancakes made from scratch with cake flour for a light Japanese-style breakfast. Simple batter, perfect for cozy morning pancakes.
Ingredients
- For the Pancake Mix
1 cup all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
pinch of salt
- For Pancake Batter
1 egg, room temperature
¾ cup whole milk or buttermilk
1 tablespoon sugar (honey or maple syrup)
- Toppings
1–2 tablespoons butter, to melt on top
About 1/4 cup maple syrup, to drizzle
1 cup of fresh fruit (berries are my favourite option)
Optional - powdered sugar, whipped cream, or a little mint if you’re feeling fancy
How to make the fluffy pancakes from scratch
- Prepare the pancake mix
- In a large mixing bowl, combine the flour, cornstarch, baking powder, baking soda, salt, and cinnamon.
- Prepare the pancake batter
- First, make sure everything is at room temperature, because it helps everything blend smoothly.
- Whisk together the egg and sugar until combined.
- Pour in the milk and keep whisking.
- Slowly add in your pancake mix, stirring gently until just combined.
- Let the batter rest for at least 5 minutes. I think patience makes a huge difference.
- Cook the pancakes
- Heat a non-stick pan over low-medium heat. Lightly grease with coconut oil or butter.
- Pour in some batter (I do about 1 cup). Let it sit until little bubbles start popping on the surface.
- Gently flip and cook the other side. Press the middle slightly to help it cook evenly.
- Transfer to a plate and repeat until all batter is used.
- Add toppings
- Add a pat of butter, drizzle with maple syrup, and pile on the fruit. If you want, you can go fancy and sprinkle it with some powdered sugar or a dollop of whipped cream.
Notes
- When you make the pancake mix, double/triple this and store it in a mason jar. It will help you so much on a busy morning, knowing you have half of the work done.
How to Store Leftovers
Honestly, pancake leftovers are rare in my home, but just in case that happens, here are few options for you:
Cooked pancakes
You can store cooked pancakes in an airtight container in the fridge for up to one day (for best results). When ready to serve, reheat them in a toaster, skillet, or microwave.
Pancake mix
You can store the pre-mixed pancake mix in a jar or airtight container for weeks. I actually love making extra, and store it for later.
Pancake batter
The mixed batter can chill in the fridge for up to a day, just bring it to room temperature for about 10-15 minutes before cooking.
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Hi, I’m Biba, the creator of Chick in Apron! As a busy mom and food blogger, I am passionate about making cooking fun and stress-free. I share simple, delicious recipes that are quick and easy to prepare, along with helpful kitchen hacks to save you time.
So, let’s turn cooking into something you enjoy with tasty meals and handy tips to make kitchen tasks a breeze! ✨
