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.
Stacy says
Amazing recipe. I cooked this recipe and my critics liked it. Recommend. I love to cook and collect good recipes. On my site, the recipes are in the infographics https://kitchenbackground.com/category/recipes-ifographics/. I invite you. Thank you
Michelle Sperr says
I’m so glad to hear that you loved this recipe Stacy!
Myra Johnson says
If you make your own yogurt, you can save the whey and use that for your liquid. Gives a nice tangy element to the pancakes. I strain my yogurt because I like a thicker yogurt.
Linda Ferland says
Easy recipe. Can I substitute almond or coconut flour for regular?
Michelle Sperr says
Hi Linda. I haven’t tried that substitute but you can certainly give it a try! Let me know how it turns out!
Bunmi says
Excellently fluffy pancakes. Will definitely be my staple base mix for pancakes from now on!
Michelle Sperr says
Awesome Bunmi! So glad you loved this recipe.
Ashley says
These were delicious! I added a teaspoon of cinnamon for some extra burst of flavor!
Julie says
Awesome! I’m so glad you enjoyed them!
Dottie says
SOOOO good! The hubby (very picky eater) loved them as well. YAY!
Julie says
Excellent! I’m so glad you both loved them!
Jane Muhonen says
How many pancakes per serving?
With regards,
Jane C. Muhonen
Julie says
1 pancake
Trish Paul says
These were a hit with my family! My kids absolutely loved them. Said they tasted like clouds. I added a splash of vanilla so it was like you were eating a sugar cookie! These will definitely be our go to recipe and they are so simple to make!
Julie says
Perfect! I’m so glad they were a hit!
Chelsea says
How much people does it serve?
Julie says
This recipe makes 12 pancakes using about 1/4 c for each pancake.
Jane says
Yummo thanks for the recipe I don’t usually make our pancakes as the former recipe never gave me great results. So hubby would make them well different story now I too can make great pancakes. Many many thanks.
Julie says
Excellent! I’m so glad you enjoyed these!
Alice says
Best pancakes I ever made ❤
Julie says
Yay! I’m so happy to hear that!
Joann M says
These pancakes were the best I’ve ever made! My family LOVED them! Thanks for an easy and awesome recipe!
Julie says
Awesome! I’m so glad they were a hit!
Amanda says
Hands down best pancakes ever. I’ve tried other recipe I didnt like it at all. Yours is perfect!!so good husband like I want more haha!!he like the best pancakes ever!!
Julie says
Awesome! I’m so glad they were a hit!
Laura Vazquez says
These were easy to make & were the “best” pancakes my kids ever had! According to them, they were very soft & delicious. I added a small touch of vanilla and chocolate chips to some. They were the perfect pancakes!! Thanks Julie for sharing this with us!! 💕
Julie says
I’m so happy they were such a hit!
Wendy says
Great! I did not use butter on the non stick griddle on the 2nd batch. Made many fluffy homemade pancakes! Blueberries would suspend nicely in this batter.
Julie says
I’m glad you enjoyed them!
Catherine says
Good Morning Julie,
I made these this morning. Light, fluffy and delightful. Only way I will ever make them again, Thanks for the tips.
Julie says
That’s awesome! Thanks for the rating and review!