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
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These were great. I used buttermilk and they were wonderful. Perfectly fluffy and delicious
Forgot the milk: Use oat milk
I am intolerant to eggs and allergic to dairy.
This recipe ROCKS, and I’m sharing the substitutes I use, because after trying both the substitutes and the recipe as is, my family has said it’s way better with the substitutes than with real eggs or butter.
For each egg:
1 tbsp ground flaxseed meal
1/4 c water
For butter: use avocado oil
I enjoyed the ease of this recipe very much. however mine were not fluffy. I followed the directions to a T. I substituted lemon for vanilla extract and added blueberries. While they had lots of flavor, the were pretty flat.
Love this recipe!
perfect for a low Income family to work with thank you
We did not care for these at all. Made exactly according to recipe and they had no flavor and were very flat, not fluffy.
Thank you for trying our recipe, Julie! I am sorry they didn’t turn out as expected for you.
Best pancake recipe ever!
This is my go to recipe, my grandkids said don’t loose this recipe, and not just them, they were delicious!
Incredibly easy recipe that yields scrumptious, fluffy pancakes. A waste of money to buy boxed pancake mix. Thanks for the recipe.
There’s no way this requires 1.75 cups of milk. Way too thin of a batter to produce thick pancakes. Had to add way more flour. Also why would you write “as needed” under a critical part of the recipe?
Hi Pam, I make this recipe often and I find it produces nice fluffy pancakes. But we say “as needed” next to the milk so you can reduce it to achieve your desired consistency.
Simple to make, very good!
Nice fluffy pancakes cook up quick and easy and perfect everytime.
Always good recipes thank you!
These were SO GOOD!!! I was craving pancakes and didn’t want to go anywhere alone (husband out of town) so I came on Pinterest and found these. Truly the best pancakes I have ever had! Can’t wait to make them for my husband when he’s back. My 1 year old thoroughly enjoyed that as much as I did! Lol
excellent totally excellent! it will be will be weekly
A little icing on this recipe that makes them even fluffier; honest !
1. Sift the flour. I put a large strainer on the dry bowl, on a scale, zero tare, then weigh out exact amount. Weighing is far more accurate and sifting aerates the flour believe it or not.
2. Put eggs in the wet bowl first and whisk them for 3 minutes to add air.
3. Use buttermilk instead of milk. It works on baking powder and soda to make more bubbles.
5. Melt butter and save till wet and dry ingredients are combined; then add butter and combine gently; again, do not over mix, some lumps are just fine.
6. Let batter rest for FIFTEEN minutes to let buttermilk work with the baking soda and power to make more air. This is most important, don’t short the time.
Yes, sorry, a tiny bit of extra work, optionally, but your pancakes will be thick and fluffy.
Oh yes, Buttermilk to flour ratio .. I use 260g of flour exactly an 1 3/4 cups of buttermilk. This will give you a pretty thick batter but that is what works for me after 60 years of experience.
Thanks for the tips, Nora!
You are welcome. Just want to pass on what my experience has proven to me. Oh yes, I do use a quarter cup of melted salted butter. Don’t know if it is better over 2 tablespoons or not; just what I have used for many years. Thanks to you and your staff for all the wonderful recipes Holly.
Following Nora’s suggestions, these were by far the best pancakes I’ve ever made. Great recipe and great tips! Making them again for Christmas now :)
Could you substitute milk with evaporated milk?
Yes, you can use evaporated milk as a substitute for regular milk in this recipe. Just mix it in like you would with regular milk. Keep in mind that evaporated milk is thicker, so you might want to add a bit of water to achieve the desired consistency. I hope that helps!
I have been on the search for the fluffiest pancakes with great taste…these met the mark. I will be playing around with adding varying flavors of extracts to alter taste but this is a great recipe that will be repeated many times over!!!
I do not like pancakes at all.to me they are just a soggy mess when you put syrup on them. I have been pleasantly surprised with this recipe. They are the total opposite of a typical pancake. I will be making these again. My husband really liked them as well. they held up nice once syrup was added. not soggy at all, they had a nice firm texture.
Seriously – the best pancakes I’ve ever had. Perfectly fluffy (not too heavy or light) and an ideal flavor.
Thank you for the amazing recipe!
So glad you enjoyed it, Mary!
Excellent recipe!! No modifications needed. Light, fluffy and delicious!
These were the fluffiest pancakes I have ever made. Very easy to make. That said they lacked flavor. I like to follow recipes to a T first time. As I did. So I will for sure sub 1 Tblsp. bacon grease for all of butter and buttermilk for reg. milk. (buttermilk has fat in it) Otherwise I would suggest flavored creamer for milk, etc… Thanks for posting this recipe it is a very easy and economical jumping off point.
I am glad you enjoyed it, Suz! Your suggestions sound delicious.