Easy Thick Fluffy Pancakes




About: Hello and Welcome to In the Kitchen With Matt. I am your host Matt Taylor. My goal for the show is to teach you how to cook really good food at home for cheap. Eating out everyday can get expensive, but it d...

In this instructable I will show you how to make thick fluffy pancakes that are incredibly easy to make. If I can make them, you can make them. Let's get started!

If you have any questions or comments put them down below and I will get back to you as soon as I can.

Follow the easy steps or watch the short video tutorial or better yet do both! :)

Step 1: Ingredients


  • 2 cups of all purpose flour
  • 1 tsp of salt
  • 2 Tbls of baking powder
  • 3 Tbls of granulated sugar
  • 2 Large Eggs
  • 1 3/4 cup of milk
  • 1/4 cup of melted butter


  • Skillet
  • Kitchen spray
  • Whisk
  • Spatula

Step 2: Combine Dry Ingredients

First we will combine our dry ingredients in a bowl. (Flour, baking powder, salt, sugar) Now let's mix them together using a whisk, or you can sift them together with a sifter if you like.

Step 3: Beat the Eggs

Now in a large bowl add your two eggs and beat them with a whisk or fork.

Step 4: Add Milk and Butter

Next we will add our milk and our melted butter, stirring in between each one, so it is all nice and mixed together.

Step 5: Add Flour Mixture

Now we just add our flour mixture a little bit at a time, I usually do about a 3rd of it, thin mix with the whisk, then a third, etc. This method helps keep the lumps from forming in the batter.

Step 6: Cook Those Pancakes Part One!

Now we cook our pancakes. It helps to have a nice hot skillet. So put your skilled on the stove top and set the temperature in between medium and medium high. Then spray the skillet with kitchen spray. Let it heat up for about 5 minutes. Now using a measuring cup (I use a 1/2 cup) scoop up some batter and pour it onto the skillet. If the batter is a little too thick, just add a bit of milk to thin it out. Let the batter cook for about 30 to 45 seconds, you will see little bubbles start to form, and the batter will raise a little. Go ahead and use your spatula and check under it to see how brown it is.

Step 7: Cook Those Pancakes Part 2

When you have a nice brown color, flip the pancake over to the other side. This side will take less time to cook. Again, check it after 20 seconds or so. Now you are done! Awesome thick fluffy pancakes.

Step 8: Video Tutorial

Check out the short video tutorial and see the steps in action.



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26 Discussions


2 years ago

Ingredients are everything, and unless one substitutes the "all purpose flour" which this recipe calls for with a kind of flour with actual naturally occuring nutrients and necessary fiber such as buckwheat flour, then it would be better not to serve them to yourself or the people you love at all. In addition the sugar can be omitted as most folks will be eating their pancakes with maple syrup which is already plenty sweet. And last but not least, don't ever ever ever use kitchen spray (like and especially poison like P☆m) that this recipe calls for to keep the pancakes from sticking to the pan as they are terrible for you to eat and isn't actually food. They are filled with chemicals and supposedly healthy ingredients but are highly processed with nice things like acetone (thank you FDA!). Use a teaspoon of butter instead. It is just a few calories and won't make you sick down the road.

9 replies

Reply 2 years ago

This instructable was very helpful for those of us who want fluffy pancakes that are not soggy in the middle. Buckwheat and other whole grains, though they may be healthier are much heavier flours and don't lend themselves easily to "light" baked goods or griddle cakes. I don't always use syrup or jelly so adding sweetness to the batter is essential, but I add pure liquid Splenda, which is altered sugar. Butter burns at the high temp some of us like to cook our pancakes at so I use coconut oil, but I also have spray olive oil and other natural oil sprays for various temperatures. On top of all that, this is not something the readers will eat every day. It's a once or twice per month at most for our household.

I found your remarks rude and judgmental to Matt who took the time to be helpful, and also to those reading here. If you want people to make pancakes more healthy than posted above, please just suggest what you would substitute (as I did) without trying to make anyone wrong, or go write your own instructable. Or if you don't agree with a person's instructable, please just walk away rather than make anyone wrong.


Reply 1 year ago

Burnt butter is a flavour all it's own...

Thanks for this recipe and the video is just great for a Brit like me who always wanted to try "American" pancakes.

Thanks Patty! Honestly sometimes I just eat the pancake by itself with nothing on it, like a slice of bread. I love when there is a hint of sweet taste to it. Great suggestions for alternatives!!


Reply 2 years ago

This post is an instructable on how to make pancakes. Like most instructables it is not always meant to be the best way to do something. kivajiva, your suggestions have a negative feel, may I suggest you reword your comments or write your own instructable.


Reply 2 years ago

really? That was your response..... wow

Hi, I use a canola oil cooking spray, which judging by the ingredients listed is pretty harmless, if I really cared that much or was worried, I would just put some olive oil or canola oil in a spray bottle and use that. Like Patty mentioned below, butter has a tendency to burn, with that said, I love to use butter when I make french toast. I have some nieces that are gluten and dairy free eaters, so maybe I should make more recipes for them. This is meant for the masses, and there is nothing wrong with all purpose flour. If you watch any baking shows on TV, Cupcake wars, Ace of Cakes, etc. They all use all purpose flour, or bread flour. I am not saying or saying it is healthy, but then again, if I wanted to eat something healthy I would make a spinach smoothy for breakfast, which I do sometimes. :) Anyways, thanks for your comment. If you happen to make a buckwheat flour instructable I am sure there are people who would appreciate it.


1 year ago

Hi Matt,

here from your crepe 'ible. So it's quite a thick batter we're after, thicker than crepe/"British" pancake batter. That's good to know. I've always ended up with a thin batter when I've tried for "American" pancakes before. Not good!


1 reply

Yes definitely a thick batter that you are after here for these pancakes. Give these a shot and let me know if they wind up thick for you. They always do for me! lol :)


2 years ago

I have used a recipe like this and others (buttermilk), what I like to do is make the batter a bit less thick. The pancakes will bubble a lot more and for sure be cooked through well. They may not get quite as thick, depends on the recipe, but just make one more pancake.

1 reply

Yep great idea using buttermilk, and you certainly could use more milk, or a little less flour and make them thinner pancakes. :) Thanks for sharing! :)


2 years ago

to kivajiva - For your information: chemicals are a mixture of elements. There are a lot of very GOOD natural chemicals. When you refer to chemicals with a negative connotation, I think you are referring to man-made chemicals, specifying which chemicals may slant your comments less harshly to the rest of us.

Kitchen With Matt: As for the pancakes - I love them (I haven't tried yours yet). Perkins restaurants make their pancakes with buttermilk. Those pancakes are light, fluffy, moist and tasty. Pancakes I'v had at the Husky House are light, fluffy, dry and, actually very dry. I think most recipes are a starting point to experiment or tweek. If I try your recipe, I think I'll substitute buttermilk. I think all who contribute their instructables contribute a special service to the rest of us by providing ideas to get us moving in new and different directions. So, Kitchen With Matt, THANK YOU very much for your wonderful recipe and cooking instructions.

1 reply

Thank you BigJRM! Yes buttermilk would be a great way to go I think. I will have to make some homemade butter and use the leftover buttermilk and make pancakes with that. Yep that is the great thing about instructables, serve as a starting point, and then leave it up to the community to make, tweak, improve, etc. :)


2 years ago

Terrific idea about separating the eggs and fluffing up the egg whites. I've never done it before in recipes other than angel food cakes. Must give that a try on other recipes like this one. I don't much care for the suggestions by kivajiva. For one thing sugar and egg works well to build cell walls in baking. Without the sugar the baking tends to not rise as well or stay risen. Regarding the PAM spray, it works well for me when cooking pancakes on a griddle. I like the quality of the end product. I also use coconut oil to lube the griddle but PAM works better and is much easier to reapply. To each his/her own I guess. In regards to things like PAM being filled with chemicals, too late, we are all made of chemicals including the water we drink and the air we breath. Oh noooo.

1 reply

Thanks! I would never leave out the sugar. Like you mentioned it goes with the baking process. I have used PAM spray or Kroger brand, or whatever was cheapest hahaha for years and years. I love your comment about it being too late! haha, you are correct everything has chemicals these days. :)