Fluffy pancakes they will love!
The Fluffiest Pancakes I’ve Ever Made (and I’ve Tried Everything)
I don’t say this lightly: these are the best pancakes I have ever made.
And trust me, I have tested a lot of pancake recipes over the years. Thin ones, dense ones, trendy ones, “viral” ones that absolutely did not deserve the hype. I’ve tweaked ratios, rested batters, separated eggs, folded egg whites…you name it, I’ve tried it.
But this one?
This one takes the cake. (Pun fully intended.)
This recipe comes from the Magnolia Table cookbook, and WOW. The texture is everything you want in a pancake:
✨ fluffy
✨ tender
✨ lightly crisp on the outside
✨ soft and pillowy on the inside
Even my husband, who considers himself a full-blown pancake connoisseur has declared these the best pancakes he’s ever had. And if you know him, you know that’s not a compliment he hands out easily.
Why These Pancakes Are Different
The magic is in the method.
This batter rests for 20–30 minutes, and that step alone completely changes the game. The batter thickens, aerates, and turns into the fluffiest dream you can imagine hitting a hot skillet. Don’t skip it, this is where the magic happens.
They’re also made with buttermilk, which gives them that subtle tang and tender crumb that boxed mixes just can’t touch.
Magnolia Fluffy Homemade Pancakes
Makes 4 servings
Ingredients
2 cups all-purpose flour
¼ cup sugar
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon kosher salt
2 cups buttermilk
½ cup + 2 tablespoons vegetable oil
2 large eggs
Salted butter, for serving
Maple syrup, for serving
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
In a medium bowl, whisk together the buttermilk, oil, and eggs.
Pour the liquid ingredients into the dry ingredients and stir until just combined.
Let the batter rest for 20–30 minutes. (This is key, the batter will get thick and fluffy.)
Heat a skillet over medium-high heat and generously oil the pan.
Cook pancakes until lightly browned on the bottom and bubbles form on top, about 2 minutes, then flip.
Serve hot with salted butter and maple syrup.
My Best Pancake Tips
Don’t overmix. Lumps are totally fine.
Let the batter rest, so set a timer if you need to.
Use a well-oiled skillet for that perfect golden edge.
Serve immediately. These are at their absolute best hot off the pan.
If you’re a pancake lover, or live with one who takes breakfast very seriously then this recipe is a must-make. It’s cozy, nostalgic, and genuinely special. One of those recipes you bookmark, print, and come back to again and again.
If you try them, I need to know what you think.
Enjoy! 🤍
Elaine