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 made these and they were more like crepes, They were not fluffy and tasted like donuts, If you are looking for donut pancakes these are for you, otherwise find a different recipe! Valentines day breakfast ruined!
Oh no! I am so sorry these didn’t turn out for you Olivia.
I think this was a case of user error. These are nothing like crepes. Definitely the fluffiest, most delicious pancakes I have ever made.
Agree. Like all the other comments these are amazing and fluffy!
This was my first time making homemade pancakes. They were great! My family loved them. They turned out so fluffy and delicious. I will definitely use this recipe for now on.
Just made this morning. Did add blueberries. So fluffy and delicious. Thanks for sharing recipe.
Question: on what serving size is your nutrition information based?
For diabetics counting carbs, it’s important to know if that info is two pancakes, four, other?
The nutrition information is an estimate per pancake.
This recipe is so easy and absolutely delicious. My family loved them and I will fix again
I had to add more milk and I added more vanilla the first one that came off the pan I thought lacked a little flavor. Overall very fluffy and easy to make.
I don’t measure vanilla, I just pour, lol I normally increase from a recipe. I also added a little more milk but I did use buttermilk so I wasn’t sure if it was due to that.
i made it and me and my sis love it
These pancakes were rubber. Felt like rubber, tasted like rubber. Didn’t have to try it to know that is was nasty. Saturday breakfast ruined. My therapist will be hearing about you.
Oh no, I’m surprised to hear that from this well loved pancake recipe Amelia! Did you measure your flour by fluffing it up an spooning into the measuring cup, or did you scoop it? Did you overmix it? You should mix until just combined. Those are two reasons you could end up with rubbery pancakes. Hopefully your therapist can help and we will see you back . Thank you for trying the recipe.
Followed the recipe exactly. Then adjusted the second batch with more milk. Still terrible. If you like cardboard you will love these pancakes. Even with blueberries I would rather have shredded an amazon box and eaten that.
This is the best pancake recipe that I ever made I added a little more milk (just a splash) and it was perfect. Hungry Jack was my go to box but not anymore!
I know some say the recipe didn’t work or tasted horrible but it’s honestly not the recipe. It’s the ingredients their using or how they are measuring. With dry ingredients some dip their m. cup and some spoon their ingredients into the m. cup. Spooning ingredients into a m. cup is the way to go but weighing is the best. Also if if ur wet ingredients are cold or room temp. I use room temp (or almost). And finally check ur dates on all ur ingredients. Sometimes things go bad early or different brands aren’t as good as others. These things can be disastrous to a recipe. Take a deep breath and try again bc we’ve all made these mistakes.
Thanks so much for your tips Tosha! Glad you loved this recipe.
Used the exact measurements for this recipe. Pancakes came out fluffy and light. I added a touch of vanilla essence and nutmeg to cut the egg smell. Delicious!!
This is the best pancake recipe I’ve come across, ever. I did, however, replace the 1 3/4 c of milk with 1 3/4 c water and they turned out even better than a box mix. My husband wouldn’t stop complimenting them. Definitely one for the recipe box!
Recipe calls for too much liquid, the batter is very thin and runny. Most pancake recipes only call for 1 cup of milk. I reduced the milk amount for thicker pancakes.
0 stars. 4 tsps of baking soda. Terrible idea. Sunday breakfast ruined.
This calls for 4 teaspoons of baking POWDER, not baking soda.
Great recipe! I used oil instead of butter and added a teaspoon of vanilla but it’s the 4 teaspoons of baking powder that made them tender and fluffy. ( and the blueberries helped too!)
I grab a new recipe every time I make pancakes. This is the first time I’ve saved a recipe-they are amazing.
I’m so glad you loved this one Wanda!
Rookie question here… is this all-purpose flour or self-rising?
I use all-purpose flour in this recipe.
Made these this morning. Excellant batter. Made enough fluffy pancakes for 4 adults. Best easy recipe found so far on the internet.
Would of gave a 5 star. But the banner for recipe kept popping up to write a review., a little annoying
Glad you enjoyed these pancakes, Karen!
Just made these and love the recipe. Quick, easy and delicious, and much better than packaged pancake mix. Will be using this recipe again.
Love this recipe! Best pancakes ever :) thank you.
Worst pancakes I have every made. Super dense and taste horrible. I even double checked the recipe . Boxes pancakes are better. But to each there own.
Sorry these pancakes didn’t work out for you, Brooks!
I just found these to be a teensy bit dry overall. They were quite bready. Cooked up nicely.
These pancakes were just shy of being inedible