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.
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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.
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.
I don’t have a sweet tooth but I can eat a whole chocolate cake in one sitting. Yes I am a pig
Made these for breakfast. I separated the eggs and whipped the whites and folded them in. The pancakes we’re beautiful.
Made these and they are an easy recipe to do. Not sweet at all..which is good given that we add maple syrup after. Eating them without any syrup or toppings, may miss a little bit of sweetness but i didnt mind it. Fluffy and good!
Kindly explain how I can measure this- 1 ¾ cups milk.
Thank you.
Hi Ruth, that is one cup, plus three-quarters of a cup (or 6 additional fluid ounces). There is a total of 14 fluid ounces. Hope that helps!
Made these tonight for dinner, after frying up the first pancake I decided to taste it. There was absolutely no flavor and they didn’t taste very good. Not even a hint of any sugar, I followed the recipe completely. So I added 2 more tbsp. sugar to the batter as well as a splash of vanilla, sprinkle of cinnamon, and a few drops almond extract. That helped immensely.
Awesome….. added vanilla!!!!! Delicious! Thank you
We are happy you enjoyed it, Jennifer!
I should have taken a picture! I was out of Bisquick, but had the ingredients on hand. I also added vanilla to the wet ingredients. No more mix for us! I added blueberries to my son’s. Thanks for sharing!
Awesome recipe! I also added few crushed strawberries right into the batter. Looked and tasted amazing! :-)
Very Nice Recipe!! I made mine with Almond Milk Creamer instead of milk and it was just as good. This made 16 pancakes so we have a few to enjoy later. Will make again. Thanks :)
Yum! That would be delicious Thomas.
These are the best pancakes I’ve ever made!!! So fluffy and soft, and delicious…my kids love them!! I added a tablespoon of vanilla and 1 teaspoon of cinnamon and they tested like heaven Never again will buy pancake mix, that’s for sure
This recipe makes awesome, fluffy pancakes with one exception: too much baking powder. I followed the recipe to a tee the first time around and found that some bites of my pancakes came out a bit bitter. The second time around I reduced the baking powder measurements by half (2 tsp instead of 4) and found the flavor to be just right!
Made these as an after-dinner snack tonight, whole family lives them! Definitely a keeper! Thank you!
By far the best pancakes I’ve ever made! Thank you!!!!
These were absolutely incredible.
Fluffy, moist, and full of flavor. I followed recipe to a tee except I added a splash of vanilla creamer.
These pancakes were just the perfect amount of sweet… so much flavor!!
Highly recommend. This was a save to my favorites and will definitely be making again soon. Thanks so much I finally found an awesome pancake recipe.
So happy to hear that Sue! Great addition by the way, that sounds delicious!
I usually use Annie’s Pancake & Waffle Mix from the store. I haven’t been able to get to the store but had all the ingredients for pancakes. I tried many different recipes before coming to this one and none were right. Some were too greasy, some tasted like baking powder!, and some were too dense. This pancake recipe is perfect. They are light, fluffy, and not greasy. My kids (3 years and 1 years old) love pancakes and are happy to have their pancakes back and tasting just right! I will always use this recipe now and not buy Annie’s again, as this tastes just as good and is less expensive. I highly recommend this recipe :)
Yay! So happy to hear that :)
These were fluffy, however the pancake was dry and had no flavor. I used whole milk, European butter and added a splash of vanilla and still not flavorful. I would really like to use this recipe, but am at a loss as how to make it taste like pancakes. Any suggestions?
If the pancake were fluffy but dry, perhaps it was overcooked. Did you add salt?
As for flavor, I can’t say for sure as it sounds like you used quality ingredients and we haven’t experienced a bland flavor with these pancakes.
i love foods and i love cooking but short of knowledge. your page is a big help
easy to make pancakes
I have a kitchen and Catering business and love short cut tips
These pancakes are AWESOME! I’ve been searching a long time for easy fluffy pancakes, I’ve tried a lot of other recipes, and this one will be my go to from now on! I feeeze the left overs for quick and easy breakfasts, so that’s a big plus also.
Made these for my husband and he loved them! Often my pancakes turn out dense so this was a great change! SWP Employee