Fluffy Pancakes Without Buttermilk (From Scratch)

Easy, delicious, fluffy homemade pancakes from scratch for breakfast.

Course Breakfast

Cuisine American

Keyword fluffiest pancakes, fluffy pancakes, pancakes without buttermilk

Prep Time 10

Cook Time 15

Total Time 25

Servings Pancakes

Calories 210kcal

Author PA

2 cups all purpose flour I recommend using bleached all purpose flour for this recipe
2 ½ teaspoons baking powder
½ teaspoon salt
3 tablespoons sugar
2 eggs large
2 cups whole milk
2 tablespoons melted butter (may use oil)
oil or extra butter for greasing the pan, as needed

Mix all dry ingredients together in a bowl - flour, baking powder, salt and sugar.
Beat eggs in another bowl and add melted butter and milk and mix well.
Combine the wet ingredients and dry ingredients together until all ingredients are evenly combined so that you get a slightly thick batter for pancakes.
Make sure not to overmix the pancake batter though it's important that all ingredients are evenly mixed.
Grease a pan ( I used an iron skillet) with oil and then pour one ladle full of batter to the pan.
Wait for sometime so that bubbles will start forming on top of pancake, then flip the pancake gently.
Wait for about one to two minutes so that the other side of the pancake is also well cooked. Make sure you use minimum to medium flame to cook the pancakes, otherwise you risk burning them.
Transfer the cooked pancake to the serving plate. Similarly cook all the pancakes until all the batter is finished.
Serve the pancakes hot or at room temperature with pure maple syrup or honey or butter as you desire!