Is there really anything better than a big stack of fluffy homemade pancakes?? This easy, go-to homemade pancake recipe is the perfect base recipe to start your weekend pancake-making tradition. They’re fluffy, golden, and oh-so cozy! Making pancakes is pretty easy, but I’ve got a few tips and tricks for you to make sure your pancakes are the fluffiest and tastiest stack around!
Love pancakes? You might also enjoy Homemade Crepes!
Ingredients for Pancakes
Pancakes are really simple to make and don’t require any special ingredients, which makes them easy to whip up on any given Saturday morning. Here are the ingredients needed to make this homemade pancake recipe:
- All-Purpose Flour: This is the backbone of the pancake. Flour is the structure of the pancake and gives them that classic “cakey” texture. You can substitute up to half of the flour with whole wheat flour without it making the pancakes too dense.
- Baking Powder: Baking powder is what makes the pancakes light and fluffy instead of dense and gummy.
- Salt: A little bit of salt gives the pancakes flavor without tasting “salty.”
- Milk: Milk combines with the flour to create a batter and provides the moisture needed to activate the leavening power of the baking powder. You can use a non-dairy milk, if preferred.
- Melted Butter: Butter gives the pancakes richness and keeps them tender. Melting the butter before adding it to the batter helps it mix in evenly with the other ingredients.
- Egg: The egg helps hold the pancakes together, it gives them a nice springy texture, and also helps leaven the pancakes.
- Sugar: A little sweetness goes a long way in the pancake batter, balancing the salt and bitterness from the baking powder.
- Vanilla Extract: Vanilla gives the flavor of the pancakes a little creamy depth and makes them feel a little more indulgent!
- Cooking Oil: Using oil to fry the pancakes gives them nice crispy edges and prevents the pancakes from sticking to the pan. Butter is also nice, but can tend to burn at the temperatures needed to cook the pancakes.
Tips for Making Fluffy Pancakes
Baking powder is the main leavening agent in pancakes, but other ingredients and techniques will affect how well the baking powder works. Here are a few tips to make sure your pancakes are extra soft and fluffy:
- Make sure your baking powder is fresh. Check the expiration date or do a quick test to make sure it is still active. Mix a couple of teaspoons of baking powder into a cup of hot water. If it fizzes, the baking powder is still active.
- Don’t over-stir the batter. Stir just until the flour is moistened and a few lumps remain. Over stirring the batter will develop the gluten in the flour and make the pancakes rubbery rather than soft and fluffy.
- Let the batter rest for 15 minutes after mixing. This allows the flour to fully hydrate, the remaining lumps to soften without the need for more stirring, and the baking powder to start activating, creating a light, aerated batter.
- The batter should be thick, but still pourable. If the batter is too runny, your pancakes will be thin. If the batter is too thick, the pancakes can turn out slightly dry. So you may need to adjust the amount of milk in the batter to get just the right consistency.
“The best pancakes ever! I followed the instructions almost exactly, except I did add chopped apple to the batter. Perfect for Sunday brunch. Everyone loved them!”
Kathy
Pancake Topping Ideas
My favorite part about making homemade pancakes is having fun with the toppings. There are so many more options for pancakes than just butter and maple syrup! Here are some ideas:
- Jam or jelly
- Peanut or almond butter
- Lemon Curd
- Powdered sugar
- Cherry Sauce
- Nutella
- Fresh fruit
- Whipped cream
- Caramel sauce
- Hot Buttered Apples
- Nuts
- Applesauce
What is your favorite thing to put on pancakes?
How to Freeze Pancakes
Pancakes are great for batch cooking and freezing! If you want to make a lot of pancakes at once and freeze some for quick breakfasts later, it’s easy. Simply let the cooked pancakes cool completely, then place them on a parchment-lined baking sheet in single layers, with parchment paper between layers to prevent sticking. Once frozen solid, transfer to a freezer bag and store for up to three months. Reheat frozen pancakes in the microwave until hot.
Fluffy Homemade Pancakes
Servings 4 2 pancakes eachIngredients
- 1 cup all-purpose flour ($0.07)
- 1.5 tsp baking powder ($0.03)
- 1/2 tsp salt ($0.03)
- ¾ cup warm milk* ($0.02)
- 2 Tbsp melted butter ($0.20)
- 1 large egg ($0.21)
- 2 Tbsp sugar ($0.02)
- 1/2 tsp vanilla extract ($0.14)
- 4 tsp cooking oil ($0.05)
Instructions
- Whisk together the flour, baking powder, and salt in a bowl.
- In a separate bowl, whisk together the milk, egg, melted butter, sugar, and vanilla extract.
- Pour the bowl of wet ingredients into the bowl of dry ingredients and stir just until combined. DO NOT overmix. The mixture should be thick, but still pourable, and a little bit lumpy. If it's not pourable, add an additional tablespoon or two of milk until it is thick, but pourable. Let the batter rest for 15 minutes.
- Heat a large skillet or griddle over medium. Once hot add enough cooking oil to coat the surface (I use about ½ tsp per pancake). Add the pancake batter to the hot griddle, ¼ cup at a time. Use the back of the measuring cup to spread the batter into a 4.5-inch diameter circle.
- Cook the pancakes until bubbles form over the surface and begin to pop, the edges of the pancakes look dry, and the bottom is golden brown (about 60 seconds). Flip the pancakes and cook on the second side until golden brown (about 30 seconds).
- Repeat with the remaining batter, adding more oil to the skillet between batches or as needed, until all of the pancakes have been cooked. Keep the pancakes warm on a plate under a towel or in a warm oven until all of the pancakes have been cooked. Serve warm with your favorite toppings!
See how we calculate recipe costs here.
Notes
Nutrition
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How to Make Homemade Pancakes
Whisk together 1 cup all-purpose flour, 1.5 tsp baking powder, and ½ tsp salt in a bowl.
In a separate bowl, whisk together ¾ cup warm milk, 2 Tbsp melted butter, 1 large egg, 2 Tbsp sugar, and ½ tsp vanilla extract. Whisk the ingredients together until smooth.
Pour the wet ingredients into the bowl of dry ingredients.
Stir just until there is no dry flour left on the bottom of the bowl. It’s okay if there are a few lumps left in the batter, just make sure to not over-stir.
Thicker batter will make thicker pancakes and thinner batter will make thinner flat pancakes. But if the batter is too thick the pancakes can be a bit dry. So if the batter is too thick, add a touch more milk, if needed, to make the batter thick but pourable. Let the batter rest for 15 minutes.
Heat a large skillet or griddle over medium heat. Once hot, brush some cooking oil over the surface.
Scoop ¼ cup of the batter onto the skillet and use the measuring cup to spread it out into a circle (about 4-inches in diameter). Cook the pancakes until the surfaces are covered in bubbles and some of them have burst open. You can cook multiple pancakes at once. I just did one at a time for demonstration purposes.
Flip the pancake and cook until golden brown on the second side. You may need to adjust the heat up or down as you cook the pancakes to maintain even cooking.
Repeat with the remaining batter, adding more oil to the skillet in batches, until all of the pancakes are cooked. Place the pancakes on a plate and cover with a clean dish towel to keep warm as you cook the rest of the batch.
Enjoy the pancakes with your favorite toppings!
I don’t normally post reviews but I wanted to mention that I was nervous making these after reading some of the poor reviews. I’ve made them multiple times and have never had the issues described by other reviewers. These are our go to pancakes now. If you follow the instructions, these are fantastic.
Mine were flat and tasted like flour, I followed the recipe to a T.
Pancakes were flat
Hi Haley, check out the paragraph above the recipe titled, “What makes a fluffy pancake?” for some tips! Sometimes it’s as simple as just adjusting the milk-to-flour ratio, sometimes it’s a bit more nuanced.
The best pancakes ever! I followed the instructions almost exactly, except I did add chopped apple to the batter. Perfect for Sunday brunch. Everyone loved them!
I followed this recipe Exactly and the pancakes didnt rise. And were very flat and rubbery. I even sifted all the dry ingredients to add air.
It sounds like a few things could have happened with your batter.
1. Your baking powder is expired. To test the leavening power, add a teaspoon to a 1/4 cup of warm water and see if it bubbles. If it’s flat, you need new baking powder.
2. You used baking soda, instead of baking powder. Baking soda needs a strong acid to activate it. And does not have a second episode of leavening with the addition of heat, as baking powder does.
3. You overmixed the batter. Pancake batter should be mixed just until the dry and wet come together and no more. Having a few clumps of flour is fine. Otherwise you develop gluten, which gives you rubbery results. This means you should also scramble your egg properly before adding it to the wet ingredients. Scramble until the mixture seeps through the times of a fork in a thin, unbroken line.
Hope this helps! XOXO -Monti
Ok so these are literally the best pancakes I’ve ever made! They have a little sweet taste and they are delicious!
I followed the instructions properly including to let the batter rest and my batter was runny and my pancakes are thin. What a waste of ingredients and time.
Pancakes were really good. Did taste like flour a little bit but it’s not that bad. My toddler liked them and he’s kind of picky.
One person ate at a time 30 minutes apart because the recipe only yielded 3 pancakes. At 1/2 cup of batter each pancake, it was not possible to keep them at 4″. Aside from the double dishes and labor involved, the pancakes were good.
The recipe says to use ¼ cup batter per pancake. Since you used double that amount, it is going to make fewer pancakes that are bigger than 4-inches.
Amazing! Thanks for this quick and easy pancake recipe. It can be the perfect choice for morning rushes. I appreciate your idea of simplifying the ingredients. The one point I would love to mention is that I would prefer using ghee clarified butter as a butter substitute. Ghee will give this recipe a distinct nuttiness and an excellent flavor.
Amazing! So light and fluffy that I could eat a dozen.
I just made these with soy milk and they came out great!
Can you use Almond Milk or do you recommend cow milk?
I haven’t tried this with almond milk, so I’m not sure how much that swap will affect the outcome. I don’t think it would be major, but it’s hard to say without trying it.
Do you have a version of this recipe where all of the dry ingredients are premixed in a container, and I can just add milk, butter and an egg when I want to make a few pancakes? (I’m thinking like homemade Bisquick, but better tasting!)
No, but I’m sure you could just premix the dry ingredients and store them. :) The only issue you might have is making sure to use it up before that baking powder expires.
They look amazing!
Thank you, Beth!
I went to a famous pancacke restaurant this week. I had 2 pancakes, 2 sausage links, 2 eggs and hash browns with a small iced tea.
$22 including the tip.
Ouch!! Well, I hope these pancakes live up to the $22 pancake breakfast. 😅
I tried making it. And it was awesome!! It tasted awesome!!