Everyone raves about these fluffy pancakes. – they’re deliciously fluffy.
This pancake recipe uses staples you likely have on hand – flour, milk, eggs, and baking powder and take no time at all to whip up.
You’ll Make This Pancake Recipe on Repeat Because..
- They’re light, fluffy, and super yummy.
- This recipe uses staple ingredients you likely have on hand.
- Homemade pancakes are easy to make and don’t require much more effort than boxed mixes.
- You can double or triple the batch and freeze them for quick weekday breakfasts.
Ingredients for Homemade Pancakes
This pancake recipe uses staples you likely have on hand.
- All-purpose flour: This is the base. You can substitute ½ cup of whole wheat flour for ½ cup of all-purpose flour if desired.
- Sugar: Adds sweetness to the batter.
- Baking powder & soda: These are the leavening agents that make the pancakes fluffy.
- Milk: Adds moisture and creates the batter. Any kind of milk can be used, including non-dairy milk like almond milk.
- Eggs: They bind everything together and add richness.
- Melted butter: A bit of fat adds flavor and helps with browning. Replace butter with vegetable oil or melted coconut oil if desired.
- Vanilla extract: Is added for flavor – you can also add a pinch of cinnamon.
How to Make Pancakes
You’ll love how simple it is to make this homemade pancake recipe.
- Whisk the dry ingredients (recipe below). In another bowl, whisk wet ingredients.
- Add the wet ingredients to the dry and stir just until combined; the batter should be a bit lumpy.
- Cook on a griddle or skillet and serve with butter and maple syrup.
Tips for The Best Pancakes
- Don’t Overmix: The batter should be slightly lumpy and pour easily. If it’s too thick add a splash of milk. If it’s too runny add a bit of flour to get the right consistency.
- Medium Heat: Cook over medium heat. It takes longer but the results are better (a non-stick skillet works best).
- Use Oil: Butter can burn after a couple of batches. For golden pancakes, heat the oil and gently wipe it with paper towels before adding the pancake batter to the pan.
- Additions: If adding fruit like blueberries or sliced bananas (or chocolate chips), add them to the pancakes in the skillet instead of stirring them into the batter. This will keep them from burning on the pan.
Favorite Pancake Toppings
- Butter and real maple syrup, of course!
- Fresh fruit like sliced strawberries, blackberries, raspberries, blueberries…or all four!!
- Peanut butter, Nutella, or jam.
Make Ahead and Storing
This pancake recipe is great to prepare ahead and then to have pancakes to warm for busy weekday mornings.
Cooked pancakes can be refrigerated for up to 5 days and kept in the freezer for 2 months. Seal them in a freezer bag or an airtight container for storage (with a piece of parchment in between).
How To Reheat Pancakes
Toaster: Place homemade pancakes straight into the toaster and toast until slightly crisp and heated through.
Microwave: For softer pancakes, reheat them in the microwave. Cooking times can vary but you can account for about 20 to 30 seconds per serving.
More Favorite Breakfast Recipes
Any of these delicious breakfast recipes can be prepared ahead of time and reheated in th morning!
Easy French Toast Recipe
Crepe Recipe
Did your family love these Homemade Pancakes? Be sure to leave a rating and a comment below!
Perfectly Fluffy Pancakes
Equipment
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar or to taste
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¾ cups milk or as needed
- 2 large eggs
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
Instructions
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In a medium bowl, whisk milk, eggs, melted butter, and vanilla.
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In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
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Create a well in the center of the dry ingredients and add the wet mixture. Gently stir the batter until just combined, the batter should be slightly lumpy.
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Preheat a griddle or frying pan over medium heat (or to 350°F). Lightly grease with butter or vegetable oil.
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Pour about ¼ cup of batter onto the heated griddle for each pancake. Cook on one side until bubbles form and begin to pop, about 2 minutes. Flip the pancakes over and cook for an additional 1-2 minutes, or until both sides are golden brown.
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Transfer the cooked pancakes to a serving plate or a warmed oven and repeat with the remaining batter.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
Cuisine American
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These pancakes are really delicious!! The recipe ingredients and measurements are right on!! Try this recipe, you will enjoy your breakfast, my grandson really did
Can this be doubled?
Yes! I love match an extra bath of pancakes to freeze for later too!
The best pancakes ever!!
Good flavor and edges crisped up nicely in oil yet still fluffy in middle. I added blueberries. Yum
I used approximately 1/4 cup whipping cream as part of the milk/egg/vanilla liquid.
Pancakes were great.
I would use room temp milk. When you add the wet ingredients, the cold milk just hardens the butter right to the bottom of the bowl.
Real easy and fluffy. Grandchildren loved them with added chocolate chips and blueberries.
These are the best pancakes I have ever made!! 10/10!! Also perfect for adding chocolate chips or blueberries!!
Absolutely the best pancakes our family has ever tasted. So fluffy and delicious! And, I made two batches and froze them flat in gallon ziploc bags and took them camping with us. Took out a bag from the freezer and put it in the fridge overnight, and they were ready to cook in the morning. So easy!! Thanks, Holly!!
Fabulous pancakes
Fluffy with great taste!
I always struggle with pancakes, but this is the BEST recipe and they always turn out amazing!! Thank you!
amazing!!!
Delicious and fluffy. A crowd favorite and my new go-to recipe!!
do you add any cocoa to make them chocolate pancakes?
I have not but that sounds great! I would love to hear how it turns out for you.
For the last 4 years I have been rising my grandkids on these pancakes. It is now a part of heritage. We all enjoy them so much, and as cook, they never fail. Today is no different, they have been berry picking and will bring their appetites and berries for a visit. Thank you so much, many years down the road, I am sure they will remember me for my pancakes and actually my yorkshires. I am so pleased.
I love that, Sue! That makes me so happy to hear.
Seriously the most delicious, fluffiest pancakes!