Easy Homemade Pancakes made with Pantry Staples

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.

Homemade Pancake Recipe

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

This is it!! I bet your have all these ingredients already!

How to Make Homemade Pancakes

Here are a few step by step photos on how to make pancakes!

• Mix Dry Ingredients – Combine and sift all dry ingredients in a bowl. (Image 1 Above)
• 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. (Image 2 Above)

• 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! (Image 1 Above)
• 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. (Image 2 Above)

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!

Homemade Pancakes Recipe Expert 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.
• 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.
• 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.
• 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.
• 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. If you have leftovers in the fridge you’ll only need about 10-15 seconds in the microwave for those. We have been known to throw ours in the toaster to if you like them a bit crispy on the outside

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.

Another tip is to make sure you don’t over mix the pancake batter. A few small lumps in your batter is just fine!

What is the secret to making pancakes?

Want to know the secret to making pancakes? There are a few things to watch when you make them so you get the perfect light, fluffy homemade pancakes.

1. 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.
2. 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!
3. 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.

How to Store this recipe for Homemade 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.

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.

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.

More delicious pancake recipes here!

• Chocolate Chip Pancakes
• Blueberry Pancakes
• Sweet Potato Pancakes Recipe
• Zucchini Bread Pancakes

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