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.
These were delicious. I was out of baking soda so i doubled the baking powder and added one more tablespoon of sugar. They were light and fluffy. My Grandson approved
Great recipe! Super fluffy and airy. I make it all the time. But I would recommend adding some more sugar and vanilla to have more flavor.
Best fluffy pancakes ever! I’ve been trying out different pancake recipes every Sunday morning for my family and this one is the only one we make now. 10/10!
Great texture and flavor. Comfort food for breakfast or supper. Fall and winter is pancake season at our house.
This recipe is a keeper. Just made these pancakes this morning and they were light, fluffy and delicious!
These pancakes came out phenomenal! Nice and light and perfectly fluffy. This will continue to be my go to recipe for quick & easy homemade pancakes! Very nice recipe. I would highly recommend ☺️
I’ve tried this recipe twice & they always come out flat. Not fluffy at all. Taste great though.
I’m so sorry to hear that, Lydia! We haven’t had that issue with this recipe so I am not sure what happened. It could possibly be the baking soda or baking powder.
I’ve made these many times now. Delicious!!!!
This was very delicious. The changes I made is I used oat milk, spelt flour instead of regular flour, coconut sugar and 1/8 tsp of salt. Topped with sunbathers and homemade berry syrup was so good.
Can you substitute heavy cream instead of milk?
Hi Melissa, that should work well!
Can I substitute buttermilk for milk?
Hi Carol, other readers have with great results. But when making buttermilk pancakes we love to follow this recipe.
Could I use buttermilk instead of milk ? I was raised on a Mid-west dairy farm over 70 years ago. The hard working men were served pancakes every morning along with oatmeal and eggs. I recall the pancakes were delicious and made from buttermilk. I never got the recipe unfortunately.
Hi Ann, other readers have used buttermilk with great results. But when making buttermilk pancakes we love to follow this recipe.
Hi Holly , to substitute , will Buckwheat Flour work as well as Whole Wheat Flour ? I will be using bananas in the mix :) . Thank you Holly . Happy Labor Day
Hi Peggy, we have only made this recipe as listed so I am not sure how that will turn out. But we would love to hear, when you try it out!
Fluffy, super quick to make, easy and delicious! THANK YOU! :) I was pressed for time this morning to feed unplanned guests. This was a perfect recipe to include. Everyone enjoyed the pancakes.
So delicious, thank you. The only substitution I made was to replace the milk with homemade alcoholic egg nog. Scrumptious!!
I just made these and they were SOOO good and fluffy. I added a tad bit more sugar, which I probably won’t do again and more milk and added chocolate chips. Will definitely do again
made this recipe first time this morning…my husband gave thumbs up, good enough for me! I did add a bit more sugar and vanilla, but mix went over the top with adding 1 1/2 tsp ground cinnamon.
these turned out extra fluffy and so so good! this is the first time i’m posting a review, but these were so mouth watering. i would say add a bit more sugar if you like them a bit sweet because these weren’t sweet at all.
Great fluffy pancakes. Delicious.
Hi!! these pancakes were great and moist! for some reason a few tasted like pure egg but the rest were just perfect! (i added a little more sugar) but for next time how do i make some not taste like egg?
I haven’t had this issue so I can’t say for sure what happened. What size eggs did you use? And next time you could try whisking the eggs separately and ensure a really good whisk to make sure they are evenly distributed.