There’s nothing quite like waking up to the aroma of fresh, homemade pancakes sizzling on the griddle. Whether you’re making breakfast for your family or treating yourself to a cozy weekend brunch, this classic pancake recipe delivers golden, fluffy perfection every time. Made with simple pantry staples, these pancakes come together in minutes and taste far better than any store-bought mix. In this guide, I’ll walk you through every step, share tips for success, and give you plenty of ideas for delicious toppings and variations!
Why You’ll Love This Recipe
- Easy to Make: Uses basic ingredients you likely already have.
- Quick & Convenient: Whip up a batch in under 30 minutes.
- Customizable: Add your favorite mix-ins or toppings.
- Perfectly Fluffy: Achieve light, airy pancakes with the right technique.
- Crowd-Pleaser: Loved by kids and adults alike!
Ingredients You’ll Need
Main Ingredients:
- 1 ½ cups all-purpose flour
- 3 ½ tsp baking powder
- 1 tbsp granulated sugar (adjust to taste)
- ¼ tsp salt
- 1 ¼ cups milk (whole or buttermilk works best)
- 1 egg
- 3 tbsp unsalted butter, melted (plus more for cooking)
- 1 tsp vanilla extract (optional, for added flavor)
Optional Additions:
- Chocolate chips
- Blueberries or sliced bananas
- Cinnamon or nutmeg
- Chopped nuts
- Lemon zest
How to Make Homemade Pancakes (Step by Step)
Mix Dry Ingredients In a spacious mixing bowl, whisk together the flour, sugar, baking powder, and salt Whisk these together until well combined. The dry ingredients are the key to achieving the right consistency and texture for your pancakes.
Prepare Wet Ingredients In another bowl or measuring cup, whisk together the milk, egg, melted butter, and vanilla extract. The egg will provide structure to your pancakes, while the butter adds richness and flavor.
Combine Wet and Dry Ingredients Create a well in the center of the dry ingredients, then add the wet ingredients into the well Carefully stir with a spoon or spatula until the batter is just mixed together Be careful not to overmix—the key to fluffy pancakes is to leave a few lumps in the batter.
Heat the Pan Place a nonstick skillet or griddle on medium heat. If you have a cast-iron skillet, that’s even better for creating a perfectly golden exterior. Lightly grease the pan with cooking spray or a little butter.
Cook the Pancakes Spoon approximately 1/4 cup of batter onto the heated pan for each pancake. Cook for about 2-3 minutes, or until bubbles start forming on the surface and the edges look set. Flip the pancake with a spatula and cook for another 1-2 minutes, or until golden brown and cooked through.
Serve and Enjoy Remove the pancakes from the pan and stack them on a plate. Top with your favorite toppings such as syrup, fresh fruit, or a dollop of whipped cream. Serve immediately and enjoy your homemade pancakes!
Tips for the Best Pancakes
- Don’t Overmix: Stir until just combined to avoid tough pancakes.
- Rest the Batter: Let the batter sit for 5-10 minutes to hydrate the flour and allow the baking powder to activate.
- Consistent Heat: Medium heat works best to cook pancakes evenly without burning.
- Test the Griddle: Drop a small amount of batter on the skillet to check the temperature before cooking your first pancake.
What to Serve with Homemade Pancakes
- Classic Syrup & Butter
- Fresh Fruit & Whipped Cream
- Nutella or Peanut Butter
- Maple-Glazed Bacon or Sausages
- Greek Yogurt & Honey
FAQs
Can I make the batter ahead of time? Yes! The batter can be prepared up to one day ahead of time. Store it in an airtight container in the fridge and give it a gentle stir before cooking.
Why are my pancakes flat? Flat pancakes might be due to expired baking powder or overmixing the batter. Make sure your leavening agent is fresh!
Can I freeze leftover pancakes? Absolutely! Let them cool completely, then freeze in a single layer. Reheat in the toaster or oven.
Servings & Timing
- Servings: 4 (makes about 10 pancakes)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Storage & Reheating
- Fridge: Refrigerate in an airtight container for up to 3 days
- Freezer: Freeze for up to 2 months.
- Reheat: Warm in the microwave, toaster, or oven at 300°F.
Variations
- Vegan Pancakes: Use plant-based milk, a flax egg, and coconut oil instead of butter.
- Gluten-Free: Swap all-purpose flour for a gluten-free blend.
- Protein Pancakes: Add a scoop of protein powder and a splash of extra milk.
Conclusion
Homemade pancakes are a timeless breakfast classic that’s easy to master and endlessly versatile. Whether you stick to the basics or get creative with add-ins and toppings, this recipe is sure to become a go-to favorite. Perfect for lazy weekends, special occasions, or even breakfast-for-dinner nights, these pancakes will bring joy to your table, one fluffy bite at a time. Happy cooking!
Homemade Pancakes
Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ tsp baking powder
- 1 tbsp granulated sugar adjust to taste
- ¼ tsp salt
- 1 ¼ cups milk whole or buttermilk works best
- 1 egg
- 3 tbsp unsalted butter melted (plus more for cooking)
- 1 tsp vanilla extract optional, for added flavor
Instructions
Make the Batter:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula. Be careful not to overmix — the batter should be slightly lumpy.
Cook the Pancakes:
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about ¼ cup of batter for each pancake onto the hot skillet. Cook for about 2-3 minutes until bubbles form on the surface.
- Flip the pancakes and cook for another 1-2 minutes until golden brown on both sides.
Serve:
- Serve the pancakes hot with your favorite toppings like maple syrup, fresh berries, whipped cream, or butter.
Notes
- Make Them Fluffy: For extra fluffiness, use buttermilk instead of regular milk.
- Add-ins: Feel free to add chocolate chips, blueberries, or nuts to the batter before cooking.
- Batch Cooking: You can keep pancakes warm by placing them on a baking sheet in a 200°F oven while you cook the rest.
- Storage: Leftover pancakes can be stored in the fridge for 2-3 days or frozen for up to 1 month. Reheat in the microwave or toaster.