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.
These were very good pancakes! Very easy to make. I only used 2 tsp of baking powder and they turned out very fluffy. I will save this recipe to use again. Thx!
These are absolutely delicious and so fluffy, too! My boyfriend and his son said they were excellent. (And trust me…they’re picky!!!)
A so amazing pancakes! If I didn’t mess them up I forgot the salt I knew there was something missing but they cooked perfectly and I’m not good at making pancakes but these were so easy and looked delicious….maybe next time I’ll read all the directions twice…hahah
Best pancake ever. I will make from now on. Box recipe was good but from scratch they don’t compare. The most mouth watering, fluffy, delicious pancakes in the world. Did I say the were delicious!!! Try them , you’ll love them. ❤
Thanks, Theresa! So happy you enjoyed them!
There is no reason to try any other recipes. If someone doesn’t like these, take your keto, gluten free, protein infused pancake loving butt out of here.
Made it yesterday for breakfast. Everyone really liked them. I thought they were very light tasting. Loved them.
Very good recipe! Very fluffy and I love the fact it takes only 2 tablespoos. of sugar. I can not eat too sweet pancakes.
Why so much baking powder!!?? The pancakes had a bitter after taste and my tongue was burning for some reason…
Sorry to hear that Debra! This recipe usually has such great results. Did you use 4 teaspoons of baking powder?
These delightful fluffy pancakes are quickly becoming a favourite at my house. I’ve made it several times now and cook them in a waffle maker. I add a teaspoon of cinnamon to the recipe. My granddaughters love it!
That is great, Peter! So happy to hear that.
Can you pre make this mix and leave it in the fridge. If so how long?
Hi Devin, to prep ahead we love making this pancake mix, then you just need to add the liquid portion when ready to make pancakes!
I made this recipe today for lunch with my 2 toddlers, I felt like 4 tsp.baking powder was a lot so I only used 2 tsp. The recipe still turned out really good and my boys loved it. Thank you!
No buttermilk?
You can find our buttermilk pancakes here.
Thank you for the heartfelt story that preempted the recipe, it made me want to try the recipe even more. Just so you know, they came out perfectly fluffy. I’ve never made pancakes from scratch before and these were super simple. My husband isn’t really a pancake fan but he loved them and said they came out great! I am definitely using this as my go-to recipe for pancakes from now on, except I might have to double it from time to time. Thank you!
So happy you all enjoyed these pancakes, Imsen!
It was only me eating these so i cut the recipe in half and these were the perfect texture and taste to me!!! i added some frozen blueberries to a few of them and they were super good!!! This is definitely my new go to pancake recipe!!!!!
Can you use this recipe for waffles too? I love all your recipes! You are my go-to for delicious meals. Thank you!
Hi Linda, the batter is a different consistency, so for best results, we recommend following our easy waffle recipe!
Made these for brunch and they cooked up so good.
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!
You’re welcome Wyndy! Thank you for sharing!
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.
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!
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.
You’re welcome Staci ❤️ So happy to hear that you love these pancakes so much!