Updated: Dec. 04, 2023
Wondering what makes pancakes fluffy? Well, there's something in your refrigerator right now that can make your pancakes and cakes extra moist and fluffy.
Newsflash! It’s mayonnaise.
Grossed out? Don’t be. At its most basic level, vinegar, eggs and oil (plus a small amount of an emulsifier such as mustard) make up this common condiment. There’s nothing scary about these ingredients, right? You’ll find them individually or together, as mayo, in many baked goods, like this chocolate cake recipe. But we bet you didn’t know that you can use mayo as a secret ingredient in soft, fluffy pancakes, too.
Psst: Here’s how to make mayonnaise at home.
Why You Should Add Mayo to Pancakes
In baking science, vinegar is the most important part of mayonnaise. Vinegar—an acid—reacts with baking soda to produce carbon dioxide, which gives the batter a lift as it bakes. The acidity also causes the flour’s proteins to gently unravel, producing a tender cake that is fluffy and moist.
Eggs are bakery workhorses. When separated and whipped, egg whites can trap air, which helps many recipes rise and makes way for sweet treats like meringues. For their part, egg yolks provide a source of fat to help keep cakes tender. In mayonnaise, eggs provide the fat and can act as a binder in pancake and cake recipes.
Most pancake recipes use oil, which has 20 percent more fat than butter (and you don’t have to soften or cream it first). Scientifically, this matters because when more fat is involved, less gluten is formed.
Gluten is a protein that provides structure, so while it’s necessary to some degree, too much can dry out baked goods and make them dense. The lipids in the oil coat the flour and render it unable to absorb moisture, effectively preventing the over-formation of gluten. By the way, this is the difference between butter, margarine, shortening and lard.
Learnhow to make pancake mix better with these easy upgrades.
How to Get Fluffy Pancakes
To get that extra loft, stir a few tablespoons of mayonnaise into your protein pancake batter along with the egg and the oil. And don’t worry about tasting the mayonnaise in the finished pancake—unless you’re using an unusually strong-tasting brand, the only evidence of its use will be a supremely fluffy flapjack.
And if you want to take it a step further, savvy cooks in Japan have discovered that mayonnaise plus a splash of carbonated water can produce a super tall pancake that soaks up maple syrup like a sponge! We can show you how to make Japanese pancakesstep-by-step.
Try This Trick on These Pancake Recipes
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The Best-Ever PancakesI'm not joking when I say I make pancakes every weekend. I love them in any form and variation—especially when topped with maple syrup. —James Schend,Dairy FreedGo to Recipe
Maple Pancakes"Our family looks forward to tapping the maple trees in March and then enjoying the pure maple syrup year-round. This is just one of the recipes I like to make that has maple syrup as an ingredient," says Mary Colbath from Concord, New Hampshire. —Mary Colbath, Concord, New Hampshire
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Learnhow to make pancake mix betterthese easy upgrades.
Gluten-Free PancakesSince being diagnosed with celiac disease, I've made my gluten-free pancakes dozens of times. My kids like them best with chocolate chips and maple syrup. —Kathy Rairigh, Milford, Indiana
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Taste of Home
Aunt Edith’s Baked PancakeMy aunt made a mighty breakfast that revolved around 'The Big Pancake'. I always enjoyed watching as she poured the batter into her huge iron skillet, then created the perfect confection: a Dutch baby pancake. —Marion Kirst, Troy, Michigan
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Chocolate Chip PancakesThere's a rush to breakfast in my house when I whip up this chocolate chip pancake recipe. The batter calls for chocolate milk and mini chips, and I top the golden brown cakes with butter and fruit. My daughter says the chocolate chip pancakes are one of her all-time favorites. —Laura Rader, Fergus Falls, Minnesota
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Chocolate Chip Elvis PancakesI'm one of 13 children, so making a recipe that everyone likes can be a challenge. This chocolate peanut butter pancakes recipe was a Saturday-morning special that we all loved. —Keenan McDermott, Springfield, Missouri
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Buttermilk Buckwheat PancakesThis buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety. The light and tender buckwheat pancakes offer a nutty flavor and hearty texture. —Taste of Home Test Kitchen
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Mini-Chip Cocoa PancakesWhip up a batch of cocoa pancakes dotted with mini chocolate chips to satisfy your chocolate cravings first thing in the morning. Yum! —Joyce Moynihan, Lakeville, Minnesota
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Taste of Home
Berry Ricotta Puff PancakeThis slightly sweet berry puff pancake is filled with fruit and has a custardy texture that puffs up beautifully when baked. It makes an easy yet impressive breakfast. —Jessi Smith, Fort Myers, Florida
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Taste of Home
Peanut Butter PancakesWondering how to make peanut butter pancakes? These morning treats are one of my husband's specialties. It's not unusual for him to wake me with those hot-from-the griddle cakes! —Dorothy Pritchett, Wills Point, Texas
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Chocolate Lover's Pancakes Recipe photo by Taste of Home
Chocolate Lover’s PancakesThese indulgent chocolate pancakes are fluffy on the inside, with a rich but not-too-sweet cocoa flavor and a nice tang from the buttermilk. They're delicious with maple or chocolate syrup—and even better with both swirled together on the plate! —Harland Johns, Leesburg, Texas
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Orange Ricotta Pancakes Recipe photo by Taste of Home
Orange Ricotta PancakesThese popular pancakes are likely to spark a craving. For a different twist, switch the citrus ingredient to lime or lemon juice.—Brehan Kohl, Anchorage, Alaska
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Dutch Baby Pancake with Strawberry-Almond CompotePannekoeken, or Dutch baked pancakes, are a treat in my husband’s family. You can also try this recipe with vanilla extract, blueberries and lemon peel. —Jennifer Beckman, Falls Church, Virginia
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Banana Oatmeal Pancakes Recipe photo by Taste of Home
Banana Oatmeal PancakesThese pancakes have less sodium per serving than other pancakes made from mixes. Decrease sodium even further by stretching the mix with banana, oats and walnuts. In our house we just sprinkle these with a little confectioners' sugar, because the fruit is so sweet you don't need syrup. — Patricia Swart, Galloway , New Jersey
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TMB Studio
Blueberry Oatmeal PancakesWonderful blueberry flavor abounds in these thick and moist pancakes. My kids adore them, and I love that they're easy. —Amy Spainhoward, Bowling Green, Kentucky
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Apple Pancakes with Cider SyrupTender pancakes are filled with minced apple and raisin, and drizzled with apple cider syrup. They're wonderful in the summer or on a cool fall morning. —April Harmon, Greeneville, Tennessee
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Whole Wheat PancakesTo fix a large batch of tender pancakes for my five children, I rely on this quick and wholesome recipe. It calls for whole wheat flour and buttermilk, which make the pancakes filling but also light. Serve them with hot chocolate for a breakfast that's sure to delight little ones. —Line Walter, Wayne, Pennsylvania
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Taste of Home
Baked Blueberry PancakeFor a quick breakfast, Norna makes the pancake while fixing supper the night before, then cuts it into squares. The next morning, she tops them with butter and syrup before placing them in the microwave. This innovative way to make pancakes takes most of the fuss out of making breakfast. Norna Detig - Lindenwood, Illinois
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Banana Oat PancakesI concocted these fluffy banana oatmeal pancakes using a muffin recipe. We love them topped with strawberry jam for breakfast, supper or even just snacking. They're delicious drizzled with maple syrup, too. —Janie Obermier, St. Joseph, Missouri
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Birthday Cake PancakesFor my kids' birthdays, I like to make these cake mix pancakes. Frosting and more sprinkles seal the deal! —Dina Crowell, Fredericksburg, Virginia
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Fluffy Pumpkin Pancakes Recipe photo by Taste of Home
Fluffy Pumpkin PancakesThese pumpkin pancakes are also delicious served with butter or whipped topping and a sprinkle of pumpkin pie spice. Freeze any extras in a single layer on a cookie sheet, then store in a freezer bag. They're great fresh out of the toaster! —Mindy Bauknecht, Two Rivers, Wisconsin
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Buttermilk PancakesYou just can't beat a basic buttermilk pancake for a down-home country breakfast. Paired with sausage and fresh fruit, these pancakes are just like the ones you get at Cracker Barrel. —Betty Abrey, Imperial, Saskatchewan
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Taste of Home
Carrot Cake PancakesHere's a way for fans of carrot cake to have their favorite dessert for breakfast. These delicate, decadent pancakes are drizzled with sweet and spicy maple syrup that complements the sour cream and nut topping. —Leane Goering, Salem, Indiana
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Banana Nut PancakesI enjoy these versatile banana nut pancakes. Besides being a satisfying breakfast, they can be a deliciously different dessert. —Diane Hixon, Niceville, Florida
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Brown Sugar Oatmeal Pancakes Recipe photo by Taste of Home
Brown Sugar Oatmeal PancakesMy family absolutely loves these oat pancakes. I make them every Saturday and Sunday. If I don't, they don't believe it's the weekend! My son's friends often spend the night, and I think it's because they like these oatmeal pancakes so much. They are especially delicious served with molasses and syrup. —Sharon W. Bickett, Chester, South Carolina
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