Everyone raves about these fluffy pancakes. – they’re deliciously fluffy.
This pancake recipe uses staples you likely have on hand – flour, milk, eggs, and baking powder and take no time at all to whip up.
- 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.
Ingredients for Homemade Pancakes
This pancake recipe uses staples you likely have on hand.
- All-purpose flour: This is the base. You can substitute ½ cup of whole wheat flour for ½ cup of all-purpose flour if desired.
- Sugar: Adds sweetness to the batter.
- Baking powder & soda: These are the leavening agents that make the pancakes fluffy.
- Milk: Adds moisture and creates the batter. Any kind of milk can be used, including non-dairy milk like almond milk.
- Eggs: They bind everything together and add richness.
- Melted butter: A bit of fat adds flavor and helps with browning. Replace butter with vegetable oil or melted coconut oil if desired.
- Vanilla extract: Is added for flavor – you can also add a pinch of cinnamon.
How to Make Pancakes
You’ll love how simple it is to make this homemade pancake recipe.
- Whisk the dry ingredients (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 and serve with butter and maple syrup.
Tips for The Best 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 skillet works best).
- Use Oil: Butter can burn after a couple of batches. For golden pancakes, heat the oil and gently wipe it with paper towels before adding the pancake batter to the pan.
- Additions: If adding fruit like blueberries or 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 on the pan.
Favorite Pancake Toppings
- Butter and real maple syrup, of course!
- Fresh fruit like sliced strawberries, blackberries, raspberries, blueberries…or all four!!
- Peanut butter, Nutella, or jam.
Make Ahead and Storing
This pancake recipe is great to prepare ahead and then to have pancakes to warm for busy weekday mornings.
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).
How To Reheat Pancakes
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 you can account for about 20 to 30 seconds per serving.
More Favorite Breakfast Recipes
Any of these delicious breakfast recipes can be prepared ahead of time and reheated in th morning!
Did your family love these Homemade Pancakes? Be sure to leave a rating and a comment below!
Perfectly Fluffy Pancakes
The best pancake recipe to make from scratch. They are fluffy and so easy to make!
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In a medium bowl, whisk milk, eggs, melted butter, and vanilla.
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In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
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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.
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Preheat a griddle or frying pan over medium heat (or to 350°F). Lightly grease with butter or vegetable oil.
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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.
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Transfer the cooked pancakes to a serving plate or a warmed oven and repeat with the remaining batter.
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 1/2 cup of white flour for whole wheat flour.
To Make Ahead: Cook and cool pancakes. Separate pancakes with a layer of waxed paper and place in a freezer bag. Reheat in the microwave, toaster, or oven
Serving: 1pancake | Calories: 129 | Carbohydrates: 21g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 94mg | Potassium: 226mg | Fiber: 1g | Sugar: 4g | Vitamin A: 175IU | Calcium: 114mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
