Perfectly Fluffy Pancakes

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If you are looking for the best pancake recipe to make from scratch, you’ve found it! A simple combination of ingredients you likely have on hand (flour, milk, eggs, baking powder) makes these easy pancakes the perfect breakfast!

Fluffy, flavorful and delicious.

Pancakes on a plate with syrup being poured on

Tips for Perfection

  • HEAT Cook over medium heat. It takes longer but the results are better (a non-stick skillet works best).
  • OIL Oil the pan and allow it to heat up. Before making the frist batch, give it a gentle wipe with paper towels to remove any big blobs of oil. This will give you perfectly browned pancakes.
  • BATTER The batter should be slightly lumpy (image below) and should pour easily but should not be runny.
    • If it’s too thick add milk a tablespoon or two at a time.
    • If it’s too runny or you’ve accidentally added too much liquid, you can add a bit of flour to get the right consistency.
  • FLIP Flip the pancakes with a spatula once bubbles begin to form and the bubbles near the edges start to pop.
  • MIX-INS Add your mix ins on top of the pancakes once you’ve poured the batter into the skillet instead of stirring them into the batter. This keeps  mixins from burning onto the pan.

Pancake batter in a clear Bowl mixed and unmixed

How to Make Pancakes (from scratch)


You’ll love how simple it is to whip these up. It’s as easy as 1, 2, 3!

  1. Mix dry ingredients together with a whisk (this adds air to the flour, almost like sifting it).
  2. Whisk wet ingredients together thoroughly with the melted butter.
  3. Make a well in the middle of the flour mixture and pour wet ingredient mixture in. Mix, but not too much, your batter should be a bit lumpy!


Test an electric griddle or pan for temperature. Spill a droplet of water onto the surface and if it sizzles, it’s ready but don’t make it too hot or the pancakes will burn before they’re cooked in the middle!

  1. Pour 1/4 cup of batter into pan.
  2. Wait until bubbles form in the middle and they just begin to pop along the edges. The edges should be a little bit browned.
  3. Flip and cook the other side.

You can do a few at a time or more, depending on how big your cooking surface is. Transfer pancakes to a warm (200°F) oven. Just have an open casserole dish waiting in the oven to receive the freshly cooked flapjacks! That way they stay nice and hot, and you can serve them all at once at the table along with other fixings.

Pancakes being cooked in a frying pan

Make Ahead/How to Reheat Pancakes

I often keep a batch of homemade pancake mix in my cupboard to make pancakes easy but on weekdays we like to have them ready to go so all they need is warming.

Much like crepes, pancakes can be refrigerated for up to 5 days and kept in the freezer for 2 months. Just seal them in a freezer bag or an airtight container for storage (with a piece of parchment in between).

To Reheat Pancakes

Toaster: Pop homemade pancakes straight into the toaster. And it makes them a tiny bit crisp which is delicious.

Microwave: The microwave works too, just heat about 20-30 seconds for 1 serving.

Stack of pancakes on a plate with butter and syrup

Easy Breakfast Recipes

Pancakes on a plate with syrup being poured on
4.74 from 123 votes
Review Recipe

Fluffy Pancakes

Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings 12 pancakes
Author Holly Nilsson
The best pancake recipe to make from scratch. These are fluffy and so easy to make!


  • 2 cups flour
  • 2 tablespoons sugar or to taste
  • 4 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¾ cups milk or as needed
  • 2 eggs
  • 2 tablespoons melted butter or vegetable oil
  • 1 teaspoon vanilla

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  • Whisk milk, eggs, melted butter, and vanilla.
  • Combine dry ingredients in a bowl and whisk.
  • Create a well in the middle and add wet ingredients. Stir just until combined, batter should look slightly lumpy. It should be slightly thick but should still be able to pour fairly smoothly. You may need to add a bit more milk.
  • Preheat a griddle or frying pan over medium heat (or to 350°F). Lightly grease with butter or olive oil.
  • Pour ¼ cup batter for each pancake and cook on one side until bubbles form and begin to pop, about 2 minutes. Flip and cook on the other side about 1-2 minutes.

Recipe Notes

If you prefer a sweeter pancake, add a little bit more sugar.
To Make Large Batches: If making large batches, preheat the oven to 175°F and keep a baking sheet in the oven. Keep pancakes warm on the baking sheet.
To Make Whole Wheat Pancakes: Substitute 1/2 cup of white flour for wheat flour.
To Make Ahead: Cook and cool pancakes. Separate pancakes with a layer of waxed paper and place in a freezer bag. Reheat in the microwave, toaster or oven

Nutrition Information

Serving: 1pancake, Calories: 129, Carbohydrates: 21g, Protein: 4g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 34mg, Sodium: 94mg, Potassium: 226mg, Fiber: 1g, Sugar: 4g, Vitamin A: 175IU, Calcium: 114mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword homemade pancakes, pancake recipe, pancakes
Course Breakfast
Cuisine American

Favorite Pancake Toppings

My kids’ absolute favorite thing to do to pancakes, is to spread them with seedless raspberry jam, then drizzle warmed up heavy cream and a sprinkle of cinnamon over them. Trust me when I say this is actually a delicious combination! Other favorite toppings include:

  • Butter and real maple syrup, of course!
  • Whipped cream and honey… delicious on crepes, too!
  • Sliced strawberries… or blackberries, raspberries, blueberries…or all four!!
  • Sprinkles, like these fun birthday cake pancakes!
  • Various kinds of jam with clotted cream!
  • Nutella… this is basically like having dessert for breakfast!
  • Cinnamon with a homemade cream cheese topping.


Pancakes being cooked in a frying pan and a stack of pancakes with syrup being poured on and a title
Pancake batter in a bowl and a stack of pancakes on a plate with a title
Pancakes on a plate with writing
About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

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Recipe Rating


  1. These pancakes were so quick to make and fluffy and tasted great! My go to recipe calls for separating eggs and beating egg whites and folding them back in, it takes forever but they tasted amazing. This recipe will most likely replace that one as it is so quick to put together and they are fluffy. My son noticed when I tried to make box pancake mix and did not like it. I did switch out for buttermilk and ended up adding more regular milk after I made a tester pancake as it tasted fine but the batter was a little thick. I don’t get the bad reviews about dry or hard. I think the recipe instructions should mention to not overmix as overmixing leads to harder pancakes. And I’m wondering if people used all baking soda vs. 4 tsp of baking powder. Either way these worked for me and are now saved on Pinterest. Thank you!5 stars

  2. literally the best pancake recipe I’ve ever tried. I’m glad I did because they were amazing and the whole family loved it! I can’t believe how good these are.5 stars

  3. I just made these and these are the fluffiest pancakes I’ve ever made! So good and light, I will definitely keep using this recipe!5 stars

  4. I’ve tried several make from scratch pancakes and this is where the search ends. They are tasty and fluffy. The flavor is perfect for traditional fluffy and the extra crispy edge pancakes. We have lovers of both styles in our house. Chocolate chip, strawberry and blueberry are favorite additions to the pancake mix in our home.

    I have made these several times before posting this comment. Thank you for sharing your passion.5 stars