Pancake Recipe
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This easy pancake recipe uses simple pantry ingredients to create a stack of light, fluffy homemade pancakes that your family will absolutely flip over.

This basic pancake recipe is great for the kids to help with, too. Measuring and stirring are two jobs they always love and if they’re old enough, who doesn’t love to flip a pancake on the griddle. Fluffy pancakes are great for any day of the week, not just a slow weekend morning. Raid the pantry for extra fun toppings and enjoy!
Why You’ll Love This Recipe
- You only need pantry staples to make this easy pancake recipe.
- Pancake batter comes together in minutes and cooks perfectly on your griddle.
- Leftovers from this simple pancake recipe freeze well for an easy breakfast down the road.
I love a good recipe for Homemade Pancakes – they taste so much better than the boxed version. Thanks

Ingredients for Easy Homemade Pancakes
- Flour – We recommend all-purpose flour.
- Baking powder – Gives pancakes the rise that makes them unique.
- Sugar – We use 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 – Use melted butter to make sure it incorporates well into the batter. You will also need additional butter for the skillet you are cooking the pancakes in.
How To Make Homemade Pancakes
Combine and sift all dry ingredients into a bowl.
In a separate bowl beat egg until light and fluffy. Add milk and melted butter and stir to combine.
Add wet ingredients to the dry ingredients and mix until just a few small lumps are left.




Heat griddle or skillet over medium to low heat. Melt butter and ladle about 1/4 cup of batter onto skillet. When bubbles form on top of the pancake, flip and golden brown the other side.


Can I Make These Gluten-Free?
You can substitute your favorite 1:1 gluten-free flour in place of all purpose to make these pancakes gluten free.
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
The original recipe doesn’t call for vanilla extract, but it does add a great flavor. I recommend 1/4 – 1/2 tseaspoon vanilla!


Storage and Reheating
FRIDGE: Cool pancakes to room temperature and then 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: Freeze homemade pancakes for a super convenient weekday breakfast when you’ve got to get out the door quickly. We recommend a layer of parchment paper between the pancakes when you freeze them so they don’t stick together or flash freezing them in a single layer on a sheet pan. Transfer them to an airtight container or bag and place back in the freezer.
You can warm frozen pancakes in the microwave for about 10-15 seconds or until warmed through. Add about 5 seconds for frozen pancakes. If you add more than one pancake add an additional 5-10 seconds for each pancake. We have been known to throw ours in the toaster if you like them a bit crispy on the outside.
Pro Tips!
- Don’t over mix your batter. 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.
- Keep the heat low and cook them slow perfect pancakes.
- 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.
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!
Can I Refrigerate Pancake Batter?
If you are going to host a brunch and want to make the batter a little ahead of time, you can mix it, cover it and put it in the fridge until you need it. Give the batter a good stir before cooking pancakes and let it sit at room temperature while your pan heats up.
How to Keep Pancakes Warm
Heat an oven to 225 degrees Fahrenheit. Put a cooling rack on top of a rimmed baking sheet and place it inside the oven. The baking rack with help air to circulate freely, which prevents the pancakes from becoming soggy. Add pancakes in a single layer to the rack when they are cooked.

Get your favorite toppings out – pancake breakfast is a breeze with this fluffy pancake recipe. You’ll even be making this during the week before work and school.
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!

Pancake Recipe
Video
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 Tablespoons
Instructions
- Combine dry ingredients and sift into a bowl.
- In another bowl, beat egg until light and fluffy. Add 1 cup milk and melted butter to bowl. Stir.
- Add wet ingredients to dry ingredients and mix until moistened. At this point if it is too thick add the remaining 1/4 cup 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 Tablespoon butter . Ladle the batter (about 1/4 cup 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.

Nutrition Information
How to Serve Pancakes
Sinfully good is how I would describe these. Serve with a batch of the Best Scrambled Eggs to round out an amazing breakfast. Of course, no breakfast is complete without bacon or sausage on the side. Fresh fruit salad is always a welcome addition to our breakfast table.
More Delicious Pancake Recipes Here!
- Add a little sweetness to your morning with light, fluffy and decadent Chocolate Chip Pancakes.
- Add a little color to the breakfast table with Funfetti Pancakes.
- Sweet, juicy berries Blueberry Pancakes make every bite burst with flavor. You can skip the syrup!
- Try out our Sweet Potato Pancakes Recipe for a sweet and lightly spiced comforting pancake.
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!