Easy Fluffy Pancakes

Here’s the secret behind our fluffy pancakes - we used a little more baking powder than usual to get an extra rise out of them. Sometimes small changes make big differences! Use this recipe for a basic breakfast, or try some of our chef’s suggestions below to customize a spectacular stack of flapjacks!

Prep Time
15 minutes
Cook Time
4 - 5 minutes per pancake
Three plates of easy fluffy pancakes in a picnic setting, with fresh berries, butter and maple syrup
Nonstick pan
Nonstick pan
  • 1½ cup (375 ml) milk
  • ⅓ cup (76 g) butter, melted and cooled slightly
  • 2 eggs, lightly beaten
  • 2 tsp (10 ml) pure vanilla extract
  • 2 cups (250 g) all-purpose flour
  • ¼ cup (50 g) Redpath® Granulated Sugar
  • 1 tbsp (15 g) baking powder
  • ½ tsp (3 g) salt
  • ¼ tsp (2 g) baking soda

Step 1

In a large measuring cup, combine milk, melted butter, lightly beaten eggs, and vanilla extract. Whisk vigorously until thoroughly mixed.

Step 2

In a large bowl, combine the all-purpose flour, Redpath® Granulated Sugar, baking powder, salt, and baking soda. Whisk well to ensure the leavening agents and salt are evenly distributed throughout the flour and no lumps remain.

Step 3

Pour the wet ingredients into the dry ingredients. With the whisk, fold until no flour streaks remain; do not overmix. Mixture will be slightly lumpy.

Step 4

Set aside to rest for 5 minutes. Preheat a nonstick pan on medium-low to medium heat. If using an electric griddle, set to 375°F (191°C).

Step 5

With a ladle, measure ¼ cup (60 ml) portions onto the ungreased, preheated nonstick pan allowing room for spreading.

Step 6

Step 7

Serve immediately.

Serve warm pancakes dusted with Redpath® Icing Sugar, a pat of butter, pure maple syrup, jams, fruit purees, fresh summer berries (strawberries, blueberries, red or white currants, or raspberries), sliced bananas, whipped cream, sprinkled with granola, and/or alongside bacon or sausages.