Soft, fluffy, and easy to make with pantry staples—this homemade pancake recipe is a tried-and-true favorite for lazy weekends or weekday mornings.
Why This Recipe Works
- Uses simple, everyday ingredients
- Light and fluffy texture without boxed mix
- Quick to prepare in under 30 minutes
- Easily adaptable for dietary needs
- Family-approved and kid-friendly
Ingredients You’ll Need
- 1 ½ cups all-purpose flour (unbleached recommended)
- 3 ½ teaspoons baking powder (ensures lift and fluff)
- 1 tablespoon granulated sugar (for a touch of sweetness)
- ½ teaspoon salt (balances flavor)
- 1 ¼ cups whole milk (2% works in a pinch)
- 1 large egg (room temperature mixes better)
- 3 tablespoons unsalted butter, melted (adds moisture and flavor)
- 1 teaspoon vanilla extract (optional, for warmth and aroma)
Step-by-Step Instructions
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together flour, baking powder, sugar, and salt until well combined.
Step 2: Combine the Wet Ingredients
In a separate bowl, whisk together the milk, egg, melted (and slightly cooled) butter, and vanilla extract if using.
Step 3: Make the Batter
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until no dry streaks remain. Small lumps are fine.
Step 4: Let the Batter Rest
Let the batter sit for 5 to 10 minutes. This helps the flour hydrate and the baking powder activate fully.
Step 5: Preheat the Griddle
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. The surface is ready when a few drops of water sizzle on contact.
Step 6: Cook the Pancakes
Scoop ¼ cup of batter per pancake onto the hot surface. Cook for 2–3 minutes, until bubbles form and edges look dry. Flip and cook for another 1–2 minutes until golden and cooked through.
Expert Tips for Success
- Don’t overmix the batter—a few lumps are normal
- Resting the batter improves texture and rise
- Use medium heat to prevent over-browning
- Avoid flipping too early—wait for surface bubbles and dry edges
Variations & Substitutions
- Banana Pancakes: Add 1 mashed ripe banana to the wet ingredients
- Dairy-Free: Substitute plant-based milk and oil for butter
- Whole Wheat: Replace half the all-purpose flour with whole wheat
- Egg-Free: Use 1 tablespoon ground flaxseed + 3 tablespoons water as a substitute
Serving Suggestions
- Classic: Serve with butter and maple syrup
- Berry Topping: Add fresh fruit and yogurt
- Indulgent: Top with whipped cream or chocolate chips
- Savory: Pair with scrambled eggs and bacon for a full breakfast
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days
- Freeze: Flash freeze, then store in a freezer bag for up to 2 months
- Reheat: Warm in a toaster for crisp edges or microwave for 30 seconds
Recipe FAQs
Can I make the batter ahead of time?
Yes. For best results, mix dry and wet ingredients separately and combine just before cooking.
Why are my pancakes flat?
This is often due to expired baking powder or overmixing. Use fresh ingredients and mix gently.
Can I make them gluten-free?
Yes, a 1:1 gluten-free flour blend works well, though the texture will be slightly different.
When should I flip the pancakes?
Wait for bubbles to form and the edges to look dry—about 2–3 minutes on the first side.
Can I double the recipe?
Absolutely. Scale it up for brunch gatherings with no changes needed.
Approximate Nutrition (per pancake, recipe makes 8)
- Calories: 130
- Carbohydrates: 16g
- Fat: 5g
- Protein: 3g
- Sugar: 2g
If you’ve been relying on mixes, this recipe is your sign to switch. There’s comfort in making pancakes from scratch—and this one delivers every time. Soft, golden, and just sweet enough, they’re perfect for mornings that deserve something a little extra.