Pancake Recipe
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Want to know how to make a stack of light, fluffy pancakes with ingredients already in your pantry? This quick pancake recipe is what you need! They are made with simple ingredients that you already have. The result is a batch of the softest, fluffiest homemade pancakes that your family will flip over. Don’t forget the warm maple syrup on top
We love our breakfast around here, especially homemade pancakes, and it seems you do too! I’ve been on a breakfast run lately! In case you missed the latest breakfast recipes they were Homemade Waffles, Pumpkin Pancakes Recipe, and The BEST Blueberry Pancakes, just to name a few!
I’ve been holding out on this easy pancake recipe. I’ve been making this for a few years and I just never got around to posting it. I apologize. It’s the greatest shame because these homemade pancakes are amazing.
Sinfully good is how I would describe them! Make a batch of the Best Scrambled Eggs for an amazing breakfast!
Ingredients for Easy Homemade Pancakes
- Flour – We used all-purpose flour and have not tried any other flours with this recipe.
- Baking powder – Makes those pancakes that rise!
- Sugar – We used granulated sugar.
- Salt – Balances the sweetness and brings out the flavor.
- Egg – Adds structure, flavor, and fluffiness.
- Milk – We used regular 2% milk, but buttermilk would be great too.
- Butter – Make sure it’s melted, plus additional butter for the skillet or griddle you are cooking the pancakes in.
How To Make Homemade Pancakes
Mix Dry Ingredients – Combine and sift all dry ingredients in a bowl.
Mix Wet Ingredients – In a different bowl beat egg until light and fluffy. Add 1 c. milk and melted butter to bowl. Stir to combine.
Combine Ingredients – Add the wet ingredients to the dry ingredients and mix until just a few small lumps are left. The lumps will break up a bit if you let the batter sit as you heat the griddle. If you feel the batter is to thick add remaining milk to batter and stir to combine. Do not over mix!
Cook – Heat griddle or skillet over medium to low heat. Melt butter and ladle about 1/4 c. batter into skillet. When bubbles form on top of pancake flip and brown the other side. Keep the heat low and cook them slow to get them perfect.
Optional Add-Ins For Homemade Pancakes
- Mini Chocolate Chips
- Chopped Strawberries
- Cocoa Powder
- Raspberry
- White Chocolate Chips
- Cooked Bacon
- Brown Sugar and Cinnamon
- Lemon Zest
- Mashed banana
- Sprinkles
- Blueberries
Take a few add-ins and make a flavor combo! I’m personally thinking peanut butter and chocolate chips, or strawberry and banana or maybe blueberry and lemon?! Wait, wait maybe I’ll do the raspberry and white chocolate chips!
Pro Tips!
- First, make sure you are not over mixing your batter. If you over mix it the air bubbles with deflate and make it hard for the pancakes to rise into the light, fluffy pancakes you want. Plus, it develops gluten and to much gluten gives you a tough, chewy pancake.
- The second tip is to make sure you have fresh baking powder. I like to change mine out ever six months. If you want to check and make sure your baking powder is fresh simply stir half a teaspoon of baking powder into a cup of water. If it fizzes up immediately you know it’s still good, if it doesn’t replace it. The best tip is to write the date on the box when you open it!
- The third thing is to get the perfect batter consistency. If the batter is to runny the pancakes will spread out and not rise, if the batter is to thick they will be undercooked on the inside. An easy way to test it is by dipping a spoon in the batter and letting it run off the spoon. The batter should slowly run off the spoon.
Can I make pancake batter ahead of time?
If you want to prepare the batter ahead of time we recommend mixing the dry ingredients ahead of time and having it in your pantry. Store in an airtight container.
When ready to enjoy the pancakes simply add the wet ingredients and enjoy. The dry mix will last as long as your flour and baking powder do, so make sure to use fresh ingredients.
We have a recipe for pancake mix that you can use so you always have a big batch on hand!
How Do You Make Pancakes Light And Fluffy?
The key ingredient to light, fluffy pancakes is the baking powder which is a chemical leavener. It creates bubbles in a cooked pancake. The gluten network in the pancake traps these bubbles and allows the pancake to rise and stay fluffy.
Make sure you don’t over mix the pancake batter. A few small lumps in your batter is just fine!
Another trick to making them even lighter and fluffier is to whisk the egg white. Separate the egg white from the yolk. Add the yolk right into the batter, but whisk the egg white until it’s foamy. Then gently fold it into the batter right before cooking.
How to Keep Pancakes Warm!
To keep them warm while you finish making the entire batch simply put a cooling rack on top of a rimmed baking sheet.
Heat an oven to 225 degrees F and place the sheet pan with rack inside the oven. When your first batch is done the rack and oven will be warmed.
Place the pancakes on a baking rack in a single layer and place the pan inside the oven. The baking rack with help air to circulate freely, which prevents the them from becoming soggy.
How to Store Leftover Pancakes
The biggest tip to storing pancakes is to make sure to cool them to room temperature before storing them in the refrigerator. If you store them when they are still hot it creates condensation on the pancakes that will make them soggy.
REFRIGERATION: After they have cooled to room temperature you can wrap them in aluminum foil or store them in an airtight container in the refrigerator. Leftover pancakes will keep in the refrigerator for up to a week.
FREEZER: Another option is to freeze any leftover pancakes. Wrap them tightly in plastic wrap then place them in a freezer-safe bag. They will keep in the freezer for up to three months.
How to Reheat Leftover Pancakes
Place pancakes on a microwavable plate, do not stack them. Microwave them for 10-15 seconds or until warmed through.
How to Freeze Homemade Pancakes
These pancakes freeze great so if you want to double the batch and freeze half for later it’s perfect. They reheat wonderfully.
We recommend a layer of parchment paper between the pancakes when you freeze them so they don’t stick together.
You could also flash freeze them on a sheet pan, too. Simply lay them out on a sheet pan (do not stack) and place them in the freezer until frozen. Then transfer them to an airtight container or bag and place back in the freezer.
How to Reheat Frozen Pancakes
You can warm frozen pancakes in the microwave for about 20 seconds. If you add more than one pancake add an additional 5-10 seconds for each pancake to reheating time. We have been known to throw ours in the toaster to if you like them a bit crispy on the outside
Pro Tips!
- Don’t over mix your batter! You will want to stop mixing when you still have small lumps in your batter. You can even let your batter rest about 15 minutes to let the wet ingredients soak into the flour, which help any remaining lumps break up.
- Remember to only flip your pancakes once! When you see little bubble on the pancake when you are cooking it, then it’s time to flip it!
- Use a flat surface to cook the pancakes. We prefer using a griddle.
- Clean the skillet or griddle after each batch. This will save you from burned pancakes.
More Delicious Pancake Recipes Here!
MORE RECIPES YOU’LL LOVE!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Homemade Pancakes
Ingredients
- 1 ½ cups flour
- 1 Tablespoon baking powder
- 2 Tablespoons sugar
- ¾ teaspoon salt
- 1 egg
- 1 ¼ cups milk
- 2 Tablespoons butter melted
- additional butter for greasing pan about 3 Tbsp
Instructions
- Combine dry ingredients and sift in a bowl.
- In another bowl beat egg until light and fluffy. Add 1 c. milk and melted butter to bowl. Stir.
- Add wet ingredients to dry ingredients and mix until moistened. At this point if it is to thick add the remaining 1/4 c. of milk to the batter a little at a time until you reach the consistency you want.
- Heat griddle or skillet over medium-low heat. Melt about 1/2 Tbsp butter in a large non-stick skillet. Ladle the batter (about 1/4 c. batter) into the skillet making 3-4 pancakes. Cook pancakes until bubbles form on top. Flip and brown the other side.
- Wipe out any excess butter with paper towels. Repeat with remaining batter.
Tips
- I had comments about this being to thick so I adjusted the recipes from 1 c. milk to 1 1/4 c. milk on 10/14/18. If you made it before that please note that!
- The original recipe doesn’t call for vanilla, but it adds a great flavor. I recommend 1/4 – 1/2 tsp vanilla!
- Nutrition information does not include butter for cooking or toppings.
- Mini Chocolate Chips
- Chopped Strawberries
- Cocoa Powder
- Raspberry
- White Chocolate Chips
- Cooked Bacon
- Brown Sugar and Cinnamon
- Lemon Zest
- Mashed banana
- Sprinkles
- Blueberries
- Don’t over mix your batter! You will want to stop mixing when you still have small lumps in your batter. You can even let your batter rest about 15 minutes to let the wet ingredients soak into the flour, which help any remaining lumps break up.
- Another trick to making them even lighter and fluffier is to whisk the egg white. Separate the egg white from the yolk. Add the yolk right into the batter, but whisk the egg white until it’s foamy. Then gently fold it into the batter right before cooking.
- Remember to only flip your pancakes once! When you see little bubble on the pancake when you are cooking it, then it’s time to flip it!
- Use a flat surface to cook the pancakes. We prefer using a griddle.
- Clean the skillet or griddle after each batch. This will save you from burned pancakes.
- To keep them warm while you finish making the entire batch simply put a cooling rack on top of a rimmed baking sheet. Heat an oven to 225 degrees F and place the sheet pan with rack inside the oven. When your first batch is done the rack and oven will be warmed. Place them on the baking rack in a single layer and place the pan inside the oven. The baking rack with help air to circulate freely, which prevents the them from becoming soggy.
Corey Sue says
I made them slightly thinner but added a little vanilla also. I ALWAYS add whole corn kernels to my pancakes (right after I pour them) and sprinkles or chocolate chips for the kids. I know it sounds odd, but super delicious!
Julie Evink says
Vanilla is a great addition! I’m very curious about this corn thing!
Marjory says
Nothing beats fresh and homemade! I love all the mix-in options…thinking I”m going to make some birthday pancakes with sprinkles soon!
Julie Evink says
Love that idea! My daughter is turning four soon and I might steal that idea!
Aimee Shugarman says
LOVE this big stack of easy pancakes. My kids love them too!
Julie Evink says
Nothing beats a warm stack of homemade pancakes in the morning!
KIM says
I must have thinned the pancakes too much bc they were really thin!! Great taste though. I added Vanilla flavoring too.
Julie Evink says
A great addition!
Kelly says
These are awesome, so light and fluffy. I served them with peanut butter sauce and my kids devoured them all!!!
Julie Evink says
Oooo peanut butter sauce?! That sounds AMAZING!
Jenn says
Julie these are so fluffy and flavorful! Pancake Sundays are a favorite here so I’m glad to have this recipe! xoxo
Julie Evink says
Same here! So glad you enjoyed it!
Denay DeGuzman says
There’s nothing better than a beautiful stack of homemade pancakes on the weekend! The yummy smell that fills the kitchen as they’re made is wonderful. Thank you so much for this delicious recipe!
Julie Evink says
I love making these with my family and making memories!
Julie Russell says
Loved these. Yes quite thick you mentioned that so just added more milk. I used almond milk and they were fabulous. Also added blueberries. Will make theses again. Thank you for the recipe! ?
Julie Evink says
Love that addition of blueberries! Next up on my list 😉
Laurel says
Because the batter was so thick, they looked like pancake-burgers. I did not thin the recipe – just plopped it in the pan. They take a bit longer to cook, but hold their heat much longer which is great. My family loved them.
Julie Evink says
Glad you enjoyed them and I’m giggling over the “pancake-burgers” 😉
Jan Rzepinski says
I made these using leftover coconut milk and they were delicious! Yes the batter was very thick so I thinned it with a little extra milk. I used a 1/4 cup measure to pour out my pancakes and got about a dozen of these beauties. I froze the leftovers. Thanks for sharing!
Julie Evink says
Glad you enjoyed them!
Franceen says
The pancakes were good but i had to make it twice as it barely made 8 3 in pancakes. Also needed to add alot more liquid to the recipee as it was like a dogh. You may need to check this.
Julie Evink says
I’m sorry it didn’t work out for you Franceen! I just made them again last night and my batter was fine. It is a thicker batter for a thick pancake!
Chris says
Mine fell apart when I flipped them :-O I wonder what I did wrong? The mixture seems very thick..
Julie Evink says
I’m not sure Chris. I’ve made this recipe multiple times and I have never had that problem.
Kathy says
Very good recipe but I did need to add about a 1/4 cup of water because the pancakes were so thick. Thank you ?
Malinda @ Countryside Cravings says
I totally agree that sometimes (ok a lot of times) I don’t want to cook for the family!! Just so wore out by the end of the day. However I would gladly take a huge stack of these fluffy pancakes!!
Jennifer @ Show Me the Yummy says
That pour shot, I’m dying. <3 These look so fluffy and delicious and I'm obsessed with that tree/log thing you're shooting on, lol!