Learn how to make the fluffiest pancakes ever using your griddle. This easy recipe is buttery, golden, and total breakfast perfection.
If you’re chasing pancake perfection, you’re in the right place. These super fluffy griddle pancakes are soft, golden, and practically melt in your mouth. Whether you’re making weekend breakfast for the family or serving up a cozy brunch, this recipe delivers that diner-style pancake goodness—but better.
The secret to these cloud-like stacks? A splash of sparkling water. It gives the batter an airy lift without making it too heavy or dense. The result is a pancake that’s perfectly cooked on the outside and unbelievably tender on the inside.
You don’t need a fancy setup—just your flat top griddle, a mixing bowl, and a few simple ingredients you probably already have. The batter comes together in minutes, and the pancakes cook up fast, making this recipe a go-to for busy mornings or lazy Sundays alike.
These pancakes are:
- Buttery, fluffy, and golden
- Easy to make in big batches
- A hit with kids and grown-ups alike
- Perfect for customizing with fruit, syrup, or even whipped cream
Whether you stack ’em high or go short and sweet, these pancakes are guaranteed to impress. Once you try this method, you’ll never go back to box mix again.
Ready to whip up the fluffiest pancakes ever on your griddle? Let’s get into it!
The Fluffiest Griddle Pancakes You’ll Ever Make
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar add a bit more if you like a sweeter pancake
- 1 heaping tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups whole milk
- 3/4 cup sparkling water plain or LaCroix Sunshine sparking water, so good!
- 1 large egg
- 1 generous tablespoon vanilla extract
- 4 tablespoons salted butter melted
Instructions
Whisk your dry ingredients:
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Give it a good whisk so the leavening agents are evenly distributed—this step ensures even rise and no clumps of baking powder.
Mix wet ingredients separately:
- In a separate bowl or large measuring cup, whisk together the milk, egg, vanilla, and melted butter. Slowly pour in the sparkling water last to preserve its bubbles. You’ll see it fizz slightly—that’s the magic.
Combine wet and dry:
- Pour the wet mixture into the dry ingredients and gently stir with a spatula or wooden spoon. The goal is a thick but smooth batter—think somewhere between cake batter and whipped yogurt. It should slowly pour off the spoon but still hold its shape on the griddle. Avoid overmixing (a few tiny lumps are okay!), or your pancakes may turn out dense.
Preheat your griddle:
- Heat your griddle or flat-top to medium heat (about 325–350°F if you’re using an electric griddle). Lightly grease, I used the rendered bacon grease from making bacon on the griddle
Cook the pancakes:
- Scoop about 1/3 cup of batter per pancake. Cook until bubbles form on the surface and the edges start to look set—about 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown and fluffy.
Serve warm:
- Serve immediately with butter, warm maple syrup
Try out this recipe and let me know what you think by tagging me @natashagreene on Instagram
I’ll be honest—I’m usually a Krusteaz Buttermilk pancake mix kind of girl. It’s easy, reliable, and gets the job done, especially with hungry toddlers running around. But every now and then, I like to slow down and make pancakes from scratch. This base recipe is inspired by the Pioneer Woman’s classic pancakes, but I added my own twist with a splash of sparkling water—it’s my go-to hack for extra fluffy, airy pancakes. If you like your pancakes on the sweeter side, just bump up the sugar a bit. That’s the only change I’d make next time!
