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.
Paula says
Great recipe!! Best I have found yet! I did add the vanilla.
Julie says
Awesome! So glad you loved it!
Evangeline Kimble says
Thx u…Can this batter be frozen?
Julie says
Yes, you could freeze it.
Jenna says
It says 26 grams of carbs per serving. How man pancakes are in a serving? I am only finding how many it make total for the recipe!
Julie Evink says
The nutritional information is based on 1 pancake if you made 12 pancakes from the batter mix. All nutritional information is estimated by a database and it will vary some depending on what brands/ingredients you use.
Pinkie says
I googled many times looking for a homemade pancake recipe, then I found your blog. Tomorrow, I will cook pancakes for our breakfast, hopefully I can make it since this will be my first time making pancakes.
Thanks Julie for this.
Julie Evink says
Hope you enjoy them Pinkie!
Pinkie says
Hi Julie, really thank you for your blog. It helped me a lot. The pancakes that I made is really great.
Irene says
I used 1.5 cups of milk. I added fresh blueberries to 2 pancakes and dark chocolate chips on another. The last was plain. This was probably the fluffiest and yummiest pancakes I’ve made.
Lanie says
Delicious light and fluffy
Julie Evink says
Glad you enjoyed them Lanie!
Johnna says
I thought they were just ok. I felt like the recipe was missing something which could of helped with flavor. I added vJanilla extract but that didn’t help.
Julie Evink says
Some people add cinnamon and nutmeg!
Yolanda says
Love love this easy recipe. I added a pinch of nutmeg And vanilla……OMGGG simply amazing
Sarah Whatley says
Soooooooo good! My family loved them. Such a basic perfect recipe. Way better than the other recipes on line.
Julie Evink says
YAY! So glad you enjoyed them!
Julia says
I dont usaully comment on these recipe blogs…but hese pancakes were really yummy! I added vanilla out of habit, I saw in the notes that you also recommended that.These pancakes were super easy to make, my four year old basically made them on his own! Awesome job!
Julie Evink says
YAY! That’s awesome to hear! Thanks Julia 🙂
Xylia says
The pancakes had a great texture and I added food dye to turn them pink and they looked amazing!!! But they were very salty when we ate them… I am not sure why because I followed all the instructions but next time I won’t use as much salt as it says
Other than that they were great ?
Julie Evink says
Hey Xylia! What kind of salt did you use?
Tianna says
Made these this morning and they were very good ??
Julie Evink says
So glad you enjoyed them Tianna! Thanks for commenting and rating this recipe!
Amanda Robinville says
You saved my weekend! Thank you for sharing this delicious and super simple recipe, the kids loved it! I’m an amateur in the kitchen and usually my pancakes are spot on but I’ve been rusty lately and this recipe has brought some spirit back into our morning, perfect, thank you!
Julie Evink says
Wahoooo! Glad it helped you get your game back 🙂
Gaby says
Delicious !!!
Julie Evink says
Glad you enjoyed them Gaby!
Efi d says
They cane out so bitter! Did you mean to write 1tsp of baking powder? Not 1 tbsp
Julie Evink says
I did not. This is the most popular recipe on my blog and it usually get rave reviews. Is your baking powder old?