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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!
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
- 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.
- Preheat a griddle or frying pan over medium heat (or to 350°F). Lightly grease with butter or vegetable oil.
- 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.
My go to pancake recipe now!
Oh my Gosh! This is the best pancake recipe! It is our family favorite. They are the most fluffiest and tasty pancakes I have ever had/made. This is a must try recipe. Sometimes I add orange oil to change up the flavor. Thank you for sharing this recipe.
The Best!
very good
made this a dozen of times. So good!
Delicious recipe! Mine weren’t fluffy but that is because I had two small kiddos helping and had to give each the same amount of turns to mix lol. We made exactly as described, only in addition to vanilla extract we added a cinnamon butter flavor extract and the flavor was amazing!
Great recipe, I didn’t change a thing!
SO good!!! Best American Pancakes I’ve ever made, thanks so much for sharing these ❤️❤️❤️
This is my new favourite pancake recipe!! So fluffy and delicious! Thank you!
Super delicious but they didn’t turn out fluffy like it shows
It could be from over mixing so in step 3 make sure to mix it only until just combined, the batter should still be slightly lumpy.
Just made your Homemade Pancake recipe. Nice and fluffy and Split batter, husband loves chocolate chip pancakes and enjoy blueberry. Will make them again. Will freeze the extra pancakes for morning quick breakfasts.
This was an amazing recipe. Very fluffy.
It was even better next day when I had leftover batter in the fridge.
Tried this recipe tonight for our breakfast for dinner. Added a tiny bit more milk and subbed maple syrup for the sugar to make them a bit thinner and they came out perfect! Fluffy and delicious. Would make again.
Just wow!!!
My granddaughter is very picky about pancakes. She loved these. Will make this recipe my go to from now on. Thank you.
Love the recipe and it turned perfectly great !
I had never made pancakes from scratch. They were very good!!
Perfect pancakes! The only change I made was coconut sugar instead of white (which I always do). Made 12. Fluffy and delish!
Easy, tasty, and nice and fluffy.
Didn’t take out the pancake griddle.
Use same pan I had friend the bacon in.
Half batch made 4 large pancakes
1 minute and 15 seconds on a side with #7 on gas
First pancakes to ever come out right in 30+years. I will never use another recipe.
Dreamy, fluffy, tasty. Thank you.