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A stack of fluffy griddlecakes topped with fresh strawberries and mint, drizzled with honey, served on a wooden board with waffles and syrup in the background against a white brick wall.

Fluffy Griddlecakes Recipe

Fluffy griddlecakes are soft, light, and packed with flavor. This easy recipe uses buttermilk for extra fluffiness and simple techniques for perfect pancakes every time. Learn how to mix the batter, cook to golden perfection, and top with delicious flavors.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 2 eggs
  • 1 ½ cups milk or buttermilk for extra fluffiness
  • ¼ cup melted butter or vegetable oil
  • 1 tsp vanilla extract optional

Method
 

  1. Mix Dry Ingredients – In a bowl, whisk together flour, sugar, baking powder, and salt.
  2. Combine Wet Ingredients – In another bowl, whisk eggs, milk, melted butter, and vanilla.
  3. Make the Batter – Gradually mix the wet ingredients into the dry ingredients. Stir until just combined (don’t overmix).
  4. Preheat Griddle – Heat a griddle or non-stick pan over medium heat. Lightly grease with butter or oil.
  5. Cook Pancakes – Pour ¼ cup of batter per pancake onto the griddle. Cook until bubbles form on top, then flip and cook for another minute until golden brown.
  6. Serve – Stack the pancakes and serve with syrup, butter, or your favorite toppings.