Pancake Recipe

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.

adding ingredients together to make Pancake Recipe

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.

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!

Double or triple this recipe to feed a crowd! Preheat a casserole dish or baking pan to 200°F in the oven. Once the pancakes are cooked, transfer them to the dish to keep warm while you cook the remaining batches.

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.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

4.91 from 654 votes

Author Holly Nilsson

Pancake Recipe

Author Holly Nilsson

Servings 12

Homemade pancakes are soft, fluffy, and lightly sweet, making them perfect for topping with syrup, fruit, or butter.

Save Rate Print

Servings 12

Prep Time 15

Cook Time 15

Total Time 30

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

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 ½ cup of white flour for whole-wheat flour.

To Make Ahead: Cook and cool pancakes. Separate pancakes with a layer of parchment paper and place in a freezer bag. Reheat in the microwave, toaster, or oven

4.91 from 654 votes

Nutrition Information

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

Course Breakfast

Cuisine American

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