Some of my fondest memories are tied to the smell of butter sizzling on a hot griddle and the gentle sizzle of pancake batter hitting the pan. Growing up, Sundays were sacred—not for church, but for pancakes. My dad would pull out his ancient mixing bowl (chipped on the rim) and start whisking together the simplest of ingredients with the seriousness of a scientist. My sister and I would sit at the kitchen table, toes barely touching the floor, waiting for the first stack to hit our plates.
Years later, I found myself chasing that same comforting flavor in every boxed mix on the shelf. But none of them quite captured the soft, fluffy magic I remembered. That’s when I decided to get serious about pancakes myself. After dozens of test batches—some flat, some gummy, some weirdly eggy—I finally cracked the code. This homemade pancake recipe is my go-to now, and I’m so happy to share it with you.
Let’s make breakfast special again.
Why You’ll Love This Homemade Pancake Recipe
- Quick and easy to whip up with pantry staples
- Fluffy, tender, and golden every time
- Kid-friendly and picky-eater approved
- No special tools or ingredients required
- Versatile base for all your favorite add-ins
- Tastes way better than any boxed mix

Ingredients You’ll Need
These ingredients are simple, but don’t let that fool you—each one plays an important role in creating fluffy, flavorful pancakes.
- 1 ½ cups all-purpose flour
I use unbleached flour—it gives a better texture, and I always keep a bag in the pantry. - 3 ½ teaspoons baking powder
This might seem like a lot, but it’s what makes them rise beautifully. I tested it with less, and the pancakes came out too flat. - 1 tablespoon sugar
Just a touch adds flavor without making them overly sweet. - ½ teaspoon salt
Balances everything out. I use fine sea salt. - 1 ¼ cups whole milk
Whole milk gives richness, but I’ve also used 2% in a pinch. - 1 egg
The room temperature is best—it mixes more smoothly. - 3 tablespoons butter, melted
Butter adds flavor and moisture. I let it cool slightly before adding so it doesn’t scramble the egg. - 1 teaspoon vanilla extract (optional)
I love the warmth vanilla adds, especially if I’m serving the pancakes plain.
How to Make It (Step-by-Step Instructions)
Grab your favorite mixing bowl and a whisk—this part comes together fast.
Step 1: Mix Your Dry Ingredients
In a large bowl, whisk together the flour, baking powder, sugar, and salt. Don’t skip the whisking—it helps evenly distribute the baking powder, which is key to getting those fluffy pancakes.
Clara’s note: I used to get lazy and just dump everything into one bowl, but trust me—mixing dry and wet separately makes a big difference in texture.
Step 2: Combine the Wet Ingredients
In another bowl (or large measuring cup), whisk together the milk, egg, melted butter, and vanilla if using.
Clara’s note: One mistake I made early on was adding the melted butter while it was too hot—it cooked the egg. Let your butter cool for a few minutes before adding it.
Step 3: Make the Batter
Pour the wet ingredients into the dry ingredients. Gently stir with a spatula or wooden spoon until just combined. A few small lumps are okay—overmixing can make the pancakes tough.
tip: I count to 15 while stirring—just enough to bring it together without overdoing it.
Step 4: Let the Batter Rest
Let the batter sit for about 5–10 minutes. This gives the flour time to hydrate and helps the baking powder do its job.
Step 5: Heat the Griddle
Heat a non-stick skillet or griddle over medium heat. I like to brush a little butter or oil on the surface to get that golden edge. You’ll know it’s ready when a few drops of water dance and evaporate instantly.
Step 6: Cook the Pancakes
Use a ¼ cup scoop to pour batter onto the hot surface. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes on the other side.
Clara’s mistake to avoid: I used to flip too early and end up with gooey middles. Wait for those bubbles—they’re your signal.ediately and enjoy your homemade pancakes!

Expert Tips for the Best Results
- Don’t skip the resting time. It makes the texture smoother and more cohesive.
- Use a medium-low heat. Too hot, and the pancakes brown before they’re cooked through.
- Grease the pan lightly. Too much butter or oil can make them fry instead of griddle.
- Measure your flour correctly. Spoon it into your measuring cup and level it off. Don’t scoop—it packs in too much.
Variations & Substitutions
I’ve played around with this recipe a lot over the years. Here are some fun twists:
- Banana Pancakes: Mash one ripe banana and mix it into the wet ingredients.
- Dairy-Free: Use almond or oat milk and swap butter for melted coconut oil.
- Whole Wheat: Mix half and half of whole wheat and normal flour for a richer taste and some more good stuff for your body.
One snowy morning, I realized I was out of eggs and tried a flaxseed substitute—1 tablespoon ground flaxseed + 3 tablespoons water. It worked in a pinch, but the texture was slightly denser. Still delicious with extra syrup.
Serving Suggestions
These pancakes are endlessly versatile. Here’s how I love to serve them:
- Classic: With butter and real maple syrup—my husband’s favorite.
- Berry Bliss: Topped with Greek yogurt, fresh berries, and a drizzle of honey.
- Weekend Special: Add whipped cream, chocolate chips, or cinnamon apples for a fun twist.
- Savory Option: I’ve even served them with crispy bacon and scrambled eggs on the side.
They’re perfect for lazy Sunday mornings, holiday breakfasts, or even weeknight “breakfast-for-dinner” nights, which we do more often than I care to admit.
Storage & Reheating Instructions
These pancakes store beautifully.
- To Store: First, let them cool all the way. Then, put them in a stack with paper in between each one and keep them in a tight box in the cold part of your home for no more than 3 days.
- To Freeze: Flash freeze them in a single layer, then transfer to a zip-top bag. They’ll keep for 2 months.
- To Reheat: Make them warm in a toaster if you like them a bit hard at the edges. Or use the microwave for half a minute if you need to be quick.
Recipe FAQs (Answered by Clara)
Can I make the batter the night before?
You can, but expect a slightly smaller rise. If I prep ahead, I mix the dry and wet separately and combine them in the morning.
Why are my pancakes flat?
Likely due to old baking powder or overmixing. Make sure your baking powder is fresh—it should fizz when you drop some in warm water.
Can I make these gluten-free?
Yes, I’ve used a 1:1 gluten-free flour blend with good results. The texture changes a bit, but they’re still fluffy and tasty.
When to flip the pancakes?
Look for bubbles forming across the surface and the edges looking slightly dry, usually around the 2-minute mark.
Can I double the recipe?
Absolutely. I’ve doubled (and tripled) this for brunch parties, and it works perfectly—just mix in a larger bowl.

Approximate Nutrition (per pancake, makes 8):
- Calories: 130
- Carbs: 16g
- Fat: 5g
- Protein: 3g
- Sugar: 2g
If you’ve been relying on boxed mixes or frozen pancakes, I hope this recipe inspires you to try homemade. There’s something incredibly comforting about making pancakes from scratch—it’s a small act of care, both for yourself and for the people you love.
Whether you’re cooking for sleepy kids, weekend guests, or just treating yourself on a quiet morning, this recipe is one you can count on. I’d love to hear how it goes in your kitchen—leave a comment, tell me your favorite toppings, or share any fun twists you tried.
Until next time, happy flipping.

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.