Puffy Pancakes Recipe
Three Puffy Pancakes served with Whipped Butter and Warm Maple Syrup.
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Ingredients
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Batter
For cooking
Toppings & Serving
Method
Batter
- 1
Prepare dry ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly combined.
- 2
Combine wet ingredients
In a separate bowl, whisk the whole milk, buttermilk, and vanilla extract. Crack in the eggs and whisk until smooth. Add the melted, slightly cooled butter and whisk until fully incorporated.
- 3
Mix batter
Pour the wet mixture into the dry ingredients. Gently fold with a spatula or whisk until just combined — some small lumps are fine. Do not overmix to keep pancakes airy. Let the batter rest 8–10 minutes at room temperature to allow leaveners to activate and gluten to relax; this improves puffiness.
Cooking
- 4
- 5
Test and oil
Melt 1 teaspoon neutral oil with 1 teaspoon butter on the surface. Pour a 1 tablespoon test drop of batter — it should sizzle gently and spread little. If it browns too fast, lower the heat.
- 6
Scoop batter
For each puffy pancake, use about 1/3 cup of batter (you will get roughly three pancakes). Hold the batter high (2–3 inches) as you pour onto the griddle to create height, or pour normally and let batter mound slightly. Keep pancakes spaced at least 2 inches apart.
- 7
Cook first side
Cook the pancakes undisturbed until bubbles form on the surface and edges look set, about 2–3 minutes depending on heat. The undersides should be golden-brown but not dark.
- 8
Flip and finish
Carefully flip each pancake and cook the second side for 1–2 minutes until puffed through and golden. If pancakes are thick and undercooked, cover skillet with a lid for 30–60 seconds after flipping to trap heat. Remove cooked pancakes to a warm plate and keep loosely tented with foil while you finish the remaining pancakes.
Whipped Butter & Syrup
- 9
Whip butter
If not already prepared, place softened unsalted butter in a small bowl and whip with a fork or hand mixer until light and fluffy. Add 1 teaspoon cream or milk if needed to reach a spreadable, whipped consistency. Season very lightly with a pinch of salt if desired.
- 10
Warm maple syrup
Warm the maple syrup gently in a small saucepan over low heat or in the microwave in 15-second bursts until warm but not boiling (about 30–45 seconds). Keep warm until serving.
- 11
Plate and serve
Stack three puffy pancakes per serving. Top with a generous dollop (about 1 tablespoon) of whipped butter and drizzle warm maple syrup over the stack. Dust with powdered sugar and add fresh berries if using. Serve immediately so pancakes stay puffed and warm.