Pancakes

May 14, 2021

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Easy, classic, homemade Pancakes! These are fluffy, tender, buttery, golden brown, and lightly sweet – everything a pancake should be. Way better than the packaged mix and made with everyday staple ingredients. 

Finish these pancakes off with fresh and fruity Blueberry Syrup or Strawberry Syrup, and whipped cream for the ultimate topping!

Stack of homemade pancakes on a white plate. Pancakes are topped with maple syrup and butter.

Easy Fluffy Pancakes

Pancakes are a classic, go-to breakfast that never disappoints. They’re something everyone always looks forward too.

They are super easy to whip up, they’re perfectly hearty and the topping options are endless.

But of course you can’t go wrong with a slathering of rich creamy butter and a generous waterfall of warm maple syrup. That glistening small stack of pancakes is a feast for the eyes and the tastebuds every time.

And they’re just a comfort food that we crave endlessly.

This pancake recipe is way better than you get at those famous breakfast diners (like Pancake House, IHOP, Mimi’s Cafe). These are from scratch and you’ll be savoring every bite!

Truly you’ll never get tired of this delicious, old fashioned pancake recipe! Simple goodness like this is often just the best.

10 More Pancake Favorites!

Looking for more fun ways to make them? Try one of these recipes:

Banana Pancakes

Blueberry Pancakes (with Sour Cream)

Buttermilk Pancakes

Carrot Cake Pancakes

German Pancake

Gingerbread Pancakes

Gluten-Free Pancakes

Lemon Ricotta Pancakes (a reader favorite!)

Pumpkin Pancakes

Red Velvet Pancakes

Three pancakes spread out on a large white plate with a blueberry stem to the side.

Pancake Recipe Ingredients

  • 1 1/3 cups (189g) all-purpose flour (preferably unbleached), scoop and level to measure
  • 2 Tbsp (25g) granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/3 cups whole milk
  • 3 Tbsp butter, melted (unsalted or salted is fine)
  • 1 large egg
  • 2 tsp plain vinegar or lemon juice
  • 1 1/2 tsp vanilla extract

Scroll down for printable recipe.

Photo of ingredients for pancakes. Includes milk, flour, sugar, baking soda, baking powder, vinegar, vanilla, sugar, egg and butter.

Equipment Needed

  • You’ll need an electric griddle. I’ve been through a few but I love this one HERE. Why? Mostly because of the size (it can fit a lot of pancakes) and it does cook pancakes nicely.
  • Or you can use a non-stick 12-inch skillet (I have a few of these HERE) or a non-stick griddle on the stovetop. A cast iron skillet/griddle works too you’ll just need to oil it well and turn heat down.

How to Make Pancakes from Scratch

  1. Whisk dry ingredients: In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt for 20 seconds. Make a well in center of flour mixture, set aside.
  2. Mix wet ingredients: In a separate medium mixing bowl or large liquid measuring cup whisk together milk, egg, butter, vinegar, and lemon juice.
  3. Combine mixtures: Pour milk mixture into well in flour mixture. Whisk just to blend, batter should be slightly lumpy. Let batter rest a few minutes to fluff up.
  4. Preheat GRIDDLE: Preheat an electric griddle to 350 – 375 degrees depending on how hot your griddle gets. Or STOVETOP: Or you can heat a non-stick skillet over medium to medium-high heat on the stovetop.
  5. Pour batter in portions onto griddle: Grease griddle (with non-stick cooking spray or a little butter – but be quick if using butter). Pour about 1/3 cup batter at a time onto griddle. Spread batter out slightly if thick (rounds should be about 4 1/2-inches).
  6. Cook until golden brown on each side: Let cook until golden brown on bottom and bubbles appear on top surface, about 1 minute. Flip and cook opposite side until browned on bottom.
  7. Top and serve: Serve warm with topping of choice.

Collage of four photos showing how to make dry and wet mixtures for pancake batter.Collage of four photos showing how to blend pancake batter mixtures then cook pancakes on a griddle.

Tips for the Best Pancakes

  • Use a scale to measure dry ingredients if you have one for most accurate results.
  • Don’t over-mix the batter. Pancake batter should be slightly lumpy. This will help ensure they end up fluffy.
  • If you like thick pancakes you can increase flour by a few tablespoons if you want thin pancakes you can reduce it by a few tablespoons.
  • If using butter add in each area immediately before pouring pancake batter onto griddle, otherwise butter will burn.
  • Leave room for batter to expand slightly on the griddle so they don’t stick to each other.
  • Let pancakes get some color on bottom before flipping. Pale pancakes don’t taste as good as lightly browned pancakes.
  • But do be careful not to cook too long or pancakes will start to dry out.
  • To prep in advance dry ingredients can be blended beforehand – it will keep well for months in an airtight container.

Variations

  • You can fold blueberries or chocolate chips into the batter.
  • Finish with butter and cinnamon sugar for churro style flavor.
  • If you are out of butter vegetable oil may be substituted, use 1 1/2 cups flour so batter isn’t thin.

Freezing Instructions

  • Let pancakes cool on a wire rack.
  • Freeze in an airtight container with parchment paper between each.
  • Pancakes will freeze up to 3 months.

Reheating Instructions

Pancakes can be reheated a few at a time in the microwave or in the toaster. Larger batches work well with oven reheating.

  • Microwave: Place 1 – 3 pancakes on microwave safe plate in a single layer. Heat on high power in the microwave until heated through. About 15 – 20 seconds (longer if frozen).
  • Toaster: Toast them in a toaster or toaster oven for a few minutes (every toasters time will vary, frozen pancakes will take longer).
  • Oven: Preheat oven to 350 degrees. Lay pancakes on a baking sheet. Cover with foil and bake until heated through, about 7 to 10 minutes (longer if frozen).

Stack of pancakes with one side cut to show interior.

Sides to Serve with Pancakes

Stack of homemade pancakes on a white plate. Pancakes are topped with maple syrup and butter.
5 from 1 vote

Pancake Recipe

These are fluffy, tender, buttery, golden brown, and lightly sweet - everything a pancake should be. Way better than the packaged mix and made with everyday staple ingredients.
Servings: 10 pancakes
Prep15 minutes
Cook10 minutes
Ready in: 25 minutes

Ingredients

  • 1 1/3 cups (189g) unbleached all-purpose flour, scoop and level to measure*
  • 2 Tbsp (25g) granulated sugar or brown sugar (crumbled with fingertips)
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/3 cups whole milk
  • 3 Tbsp butter, melted (unsalted or salted is fine)
  • 1 large egg
  • 2 tsp vinegar or lemon juice
  • 1 1/2 tsp vanilla extract

Instructions

  • In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt for 20 seconds. Make a well in center of flour mixture, set aside.
  • In a seperate medium mixing bowl or large liquid measuring cup whisk together milk, egg, butter, vinegar, and lemon juice.
  • Pour milk mixture into well in flour mixture. Whisk just to blend, batter should be slightly lumpy.
  • Let batter rest a few minutes to fluff up and preheat an electric griddle to 350 - 375 degrees (depending on how hot your griddle gets). Or you can heat a non-stick skillet over medium to medium-high heat on the stovetop.
  • Grease griddle (with non-stick cooking spray or a little butter - but be quick if using butter). Pour about 1/3 cup batter at a time onto griddle. Spread batter out slightly if thick (rounds should be about 4 1/2-inches).
  • Let cook until golden brown on bottom and a few bubbles appear on top surface, about 1 minute. Flip and cook opposite side until browned on bottom.
  • Serve warm with topping of choice.

Notes

Nutrition Facts
Pancake Recipe
Amount Per Serving
Calories 138 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Trans Fat 1g
Cholesterol 31mg10%
Sodium 196mg9%
Potassium 153mg4%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 4g4%
Protein 4g8%
Vitamin A 185IU4%
Calcium 78mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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3 Comments

  • Ja

    I’m sorry, but this recipe just didn’t work for me. The batter was very thin and I did not stir mixture differently than I do other pancake batters. I followed the recipe exactly. They turned out more like crepes. The flavor was nice.

    • Jaclyn

      Jaclyn Bell

      Sorry to hear that! I’ve made these many times and actually we just had them again this morning for breakfast and they shouldn’t be thin and crepe-like but rather have a medium thickness and a nice fluffiness to them. It sounds like the flour may not have been accurately measured (if you are using spoon and level method it would be 1 1/2 cups flour, the 1 1/3 cups should be measured as noted), batter was slightly over mixed, baking soda may have been forgotten, or batter wasn’t rested, or griddle wasn’t hot enough. Hopefully we can get to the bottom of what went wrong!