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.

plated Fluffy Pancakes with syrup

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.

  1. Whisk the dry ingredients (recipe below). In another bowl, whisk wet ingredients.
  2. Add the wet ingredients to the dry and stir just until combined; the batter should be a bit lumpy.
  3. Cook on a griddle or skillet and serve with butter and maple syrup.

Keep Batches Warm

This pancake recipe can be doubled or tripled to feed a crowd.Preheat a casserole dish or shred pan to 200°F in the oven. Once cooked, transfer the pancakes to the dish to keep warm while you cook the remaining batches.

Pancakes being cooked in a frying pan

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.
Stack of pancakes on a plate with butter and syrup

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!

pouring syrup over Fluffy Pancakes
4.91 from 591 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Perfectly Fluffy Pancakes

The best pancake recipe to make from scratch. They are fluffy and so easy to make!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 pancakes
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  • 2 cups all-purpose flour
  • 2 tablespoons 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


  • 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.



If you prefer a sweeter pancake, add a little bit more sugar.
To Make Large Batches: If making large batches, preheat the oven to 175-200°F and keep a baking sheet in the oven. Keep pancakes warm on the baking sheet.
To Make Whole Wheat Pancakes: Substitute 1/2 cup of white flour for whole wheat flour.
To Make Ahead: Cook and cool pancakes. Separate pancakes with a layer of waxed paper and place in a freezer bag. Reheat in the microwave, toaster, or oven
4.91 from 591 votes

Nutrition Information

Serving: 1pancake | Calories: 129 | Carbohydrates: 21g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 94mg | Potassium: 226mg | Fiber: 1g | Sugar: 4g | Vitamin A: 175IU | Calcium: 114mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast
Cuisine American
pouring syrup over Fluffy Pancakes with a title
Fluffy Pancakes with butter and syrup on top with writing
pouring syrup over Fluffy Pancakes with butter and a title
pouring syrup over Fluffy Pancakes and close up photo with a title



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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Easy, made perfect fluffy pancakes. Delicious! Depending on your salt tolerance you could probably add a pinch more salt to the batter.5 stars

  2. Definitely be careful with the baking powder!!! Even after mixing and doing my best to remove the clumps there was chunks of baking powder in the pancakes and it was awful! My poor toddler was crying his head off over it. Definitely won’t be using the baking powder like this again. Otherwise the pancakes would been great!

    1. Same. These are awful. Waaaaay too much baking powder. I followed the recipe exactly. My daughter has been begging for pancakes for weeks and I thought I’d try this one. She ate one and won’t finish. I can barely finish either. Not good.

      1. Heidi is unfortunate your try at this recipe was a bust. My working this recipe, I found was too wet. So I added 3/4 cup more flour, 1tsp. sugar, a splash more vanilla. Adjusting liquids to perfection is a matter of trial and error. In your capable handsHeidi

  3. Make sure your baking soda & baking powder are FRESH. Either being flat will render these tough and flat. Otherwise, yum-yum with real maple syrup.5 stars

  4. Tops for lightness, and flavour! These pancakes are the absolute best! Freezing the extras and interested in how they turn out.5 stars

  5. not in love with this recipe. idk what the deal was but it was dry as heck. had to add a TON of milk to it just to get it mixed and it was still dry when cooked.2 stars

  6. I have made dozens of pancake recipes from Pinterest and they all seem to be flat and flavorless. This recipe is delicious and they are actually thick and fluffy! Saving this one and will be our new go to!! Thank you !!5 stars

  7. Followed the recipe exactly. These are perfect in every way. I like to make some with mini choco chips, blueberries, and bacon! Thanks for the recipe :)5 stars

    1. Made your pancake recipe was really fluffy and really good I will definitely make again I added some mashed bananas to it and was so good one of the best!5 stars

  8. If i could give you ten stars I would! Ms. Ma’am these was the best pancakes I ever made! I have tried more than 30 different pancake recipes to no avail! I’m on dialysis and I must make all my things from scratch especially pancakes, waffles, biscuits, baked goods due to phosphorus levels in boxed mixes so I’m just so happy I found this recipe thank you so much for sharing. Btw all your recipes I’ve tried has been a hit! Oh I handed the recipe for one person and used buttermilk5 stars

  9. I made these using less milk then recipe calls for as they would have been thin and runny using 1 and 3/4 cup.I used 1 c 1/4 c and 1/8 c and that was the rite consisty I was looking for.the baking soda gave them a tangy taste so I will leave that out if I use this recipe again, I made sure there were no lumps in my baking soda and baking powder, I don’t understand why the baking soda needs to be in the recipe, I think with 4 teaspoons baking powder that is plenty to make them rise, They did cook up beautifully,3 stars

    1. I had to throw the whole batch away. I was concerned about the amount of baking soda, but decided to give it the benefit of the doubt. They had a very prevalent baking soda flavor. It’s too bad because they came out nice and fluffy.

  10. In all 50 Yrs. cooking I’v never truly made pancakes from scratch.
    Waffles or Pancakes ; were dry an not moisty on the waffles , pancakes were dry, not a real butter or flavorful pancakes ! so I resort to box products.
    ya ! it’s cheeting but it’s what I did.