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.
Debbie says
Delicious!! I did add 2 tsp of vanilla flavoring. Otherwise, I followed the recipe precisely. (I did use the recommended milk – 1 1/4 c total)
We were keeping our grandchildren for the weekend and this was a real hit. EASY to make. Love the basic ingredients, also. Tasty!
Julie Evink says
So glad you all enjoyed it! Great addition!
Kaitlyn says
Hi! Im really excited to try this recipe and was wondering if its 150kcal per pancake or for the whole recipe! Thank you♡
Julie Evink says
It is calculated per pancake based on you making 12 pancakes out of the batter!
Layne says
Oh my goodness, I’m drooling. I can’t wait to make these for the boys!
Eli says
After I added the other quarter cup of milk it became so liquidy my pancakes didn’t come out right.
Julie Evink says
I’m assuming you probably didn’t need it then…
LizardM2 says
Whipping these up right now! The batter tastes great and I the first patch coming off the griddle is perfection! Im not sure that syrup is even necessary with how great these taste! I did take the time to sift all of the dry ingredients which in all baking I find necessary and I did NOT use the extra 1/4 cup of milk! Thanks for a great recipe that’s quick and easy!
Julie Evink says
So glad you are enjoying them!
Milisa says
Pancakes are one of my favorites and you can’t go wrong with this tried and true recipe!
Julie Evink says
So glad you enjoyed them!
Malena says
Thank you for your recipe! I tried it with the 1.25 cup almond milk and it’s still suuuuuuper dry. Any recommendations?
Julie Evink says
I would just try adding more almond milk until you got it the right consistency.
Debra Brown says
Love these! I always gotta add my own Island Gyal flavour so a dash of nutmeg or five spice powder and some almond essence are my extras and my family loves them! I always double the recipe and freeze leftover pancakes so my kids can pop em in the toaster for weekday breakfasts.
Julie Evink says
Sounds like delicious changes! Glad you could adjust to your taste preferences!! We do the same with leftover pancakes 🙂
Joy says
I make these regularly now after loving them the first time. I always love to switch things up, so sometimes I use extra eggs or partial oat flour. However I make them, they’re always delicious! My husband and I eat them without syrup because we love them plain. Thank you for the recipe!
Julie Evink says
Sounds like great ways to mix it up! So glad you are enjoying them!
Tom & Alli says
Looked at your recipe and thought it would make a good papa/granddaughter project to make for nana. Great results! Very fluffy and delicious. We decided to add a little vanilla extract, our go to flavor. Thanks for sharing.
Julie Evink says
So glad you enjoyed it! How fun!
Julene says
I made them and they tasted good. I would love to add vanilla next time I make them. How much did you use?
Carrian says
Homemade is already the best!
diane says
These are so fluffy and delish! It’s perfection on a plate for breakfast AND brunch!
Julie Evink says
So glad you enjoyed them!
Jessica says
One of the best recipes I’ve ever used. Added some cinnamon, vanilla exract and fruits/chocolate chips. AMAZING!
Julie Evink says
So glad you enjoyed it! Great additions for mix ins!
Michelle says
Best homemade recipe! I added cinnamon and brown sugar to it! Soo good!
Julie Evink says
Oooo love that addition for a great flavor combo!
Jamie says
Pancakes are a weekend tradition at our house and this recipe is a great one to have on hand.
Julie Evink says
I love those weekend traditions and memories made!
Gwen D says
Everyone loved the pancakes this morning! Delicious, simple and made with everything you already have the pantry.
Julie Evink says
So glad you loved them. Gotta love those recipes you have everything for!