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Everyone raves about these deliciously fluffy pancakes! Made with simple staple ingredients, they turn out light and golden. Perfect for topping with butter, syrup, or fresh fruit.
Why You’ll Love This Homemade Pancake Recipe
- 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.
Ingredient Tips
- All-Purpose Flour: You can substitute ½ cup of all-purpose flour for ½ cup of whole wheat flour, or experiment with using gluten-free flour.
- Milk: Any kind of milk can be used, including non-dairy milk like almond milk.
- Melted Butter: A bit of fat adds flavor and helps with browning. Replace butter with vegetable oil, melted coconut oil, or margarine if that’s what you have.
- Vanilla Extract: Pure vanilla extract is best, but you can also use artificial vanilla, a pinch of cinnamon, or even coconut extract instead for a different flavor.
Tasty Toppings
- There’s nothing that compares with real syrup and real butter on homemade fluffy pancakes!
- Fresh fruit like sliced strawberries, blackberries, raspberries, blueberries are wonderful on pancakes… or try all four with fresh whipped cream.
- Peanut butter, Nutella, jam, or homemade strawberry sauce are also delicious toppings.
How to Make Pancakes
You’ll love how simple it is to make this homemade pancake recipe!
- Whisk the dry ingredients (full 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 until golden and serve with butter and maple syrup.
To make ahead, mix dry ingredients ahead and store in a jar. Just add wet ingredients and mix!
Pro Tips for Perfect 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 frying pan works best).
- Additions: For add-ins like blueberries, 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 in the pan.
Storing & Reheating
Storing: 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).
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 try for about 20 to 30 seconds per serving.
More Favorite Breakfast Recipes
Did your family love these Homemade Pancakes? Leave a rating and comment below.
Pancake Recipe
Equipment
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar or to taste
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1¾ cups milk or as needed
- 2 large eggs
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat a griddle or frying pan over medium heat (or to 350°F). Lightly grease with butter or vegetable oil.
- In a medium bowl, whisk milk, eggs, melted butter, and vanilla.
- In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
- 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.
- 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.
- 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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
these were soooooooooo good I totally recommend them
So great. Used Greek plain yogurt and some milk. Super fluffy and flavourful
Yum😋😋😋so good! Prefect texture, fluffy, looks like a dish on display😋
The pancakes look great, and seem fairly easy to make. However, the ingredients are in “cup” measurements just for the yanks. Recipes need to be brought to present day with grams/kilograms on recipes!
I am Canadian and, as I live in North America, this is how we prepare recipes so it’s how I write them.
These were so light and fluffy!! I saved the recipe. I didn’t have milk so I substituted whole milk plain yogurt and added a little water to thin it out a bit. I will make this again.
Been making these pancakes for years and they are DELICIOUS every time!! My best advice is to save this recipe…it’s a keeper!!
Terrific pancakes! Light and fluffy. Easy to make and delicious!
I have been using this recipe for a couple of years. Nice a fluffy. Never fails to disappoint! Keeper for sure. Thank you.
Super fluffy. Will make again and again.
My favorite go to for pancakes!
This is my go to recipe for pancakes / waffles! Hands down absolute favorite pancake recipe! Make and enjoy it every week sometimes even a few times a week haha!
Made this weekend and they never disappoint! The perfect fluffy pancakes every time. -SWP Employee
Hello, can the batter be prepared ahead? Like the night before? Thanks
I haven’t tried preparing the batter the night before but I’d love to hear how it turns out if you do try it.
Perfect pancakes every time! Last weekend we made them with gluten free flour (King Arthur’s 1:1) and they were still surprisingly fluffy. Even the non GF guests thought they were good.
Great recipe! Thank you. I love your site and have used it many times!!
Came out perfect. I added Blueberries too!