Fluffy Homemade Pancakes Recipe

Wondering how to make pancakes from scratch? This easy recipe makes fluffy homemade pancakes that come together in less than 30 minutes. Get ready to dig into a stack of the best pancakes you’ve ever had!

A stack of pancakes with a wedge taken out, topped with berries.

Easy Homemade Pancakes

Pancakes are one of my all-time favorite breakfast ideas. They are easy to throw together and are made with ingredients you typically already have in your kitchen. Plus, they are easy to change up with different mix-ins and toppings. There’s a reason these are a classic breakfast favorite right?

This easy pancake recipe makes fluffy pancakes just begging to be stacked tall and drenched in maple syrup. I like to serve them with fresh fruit like blueberries and strawberries, which is the twins favorite combo. In fact, this pancake recipe is so easy that I’ve been making it for them before their swimming lessons early in the morning!

pouring syrup on a stack of homemade pancakes

What You’ll Need

Making pancakes from scratch only requires a few simple ingredients. (You can even use this recipe to make a DIY pancake mix ahead of time – see details later in this post.)

To make homemade pancakes you will need:

  • All-purpose flour – I haven’t tested this with whole wheat flour.
  • Sugar – The recipe calls for regular white sugar, but you could also use light brown sugar.
  • Baking Powder – This helps the pancakes rise and achieve a super fluffy texture.
  • Salt – Adding salt to recipes in moderation can enhance the sweetness.
  • Egg – This also makes the pancakes fluffy while also supporting the structure of the pancake.
  • Milk – Any kind of milk will do, including plant based milks.
  • Butter – I prefer to use unsalted butter. If you are using salted butter you may need to adjust the amount of salt used separately.
  • Vanilla – Always use pure vanilla extract.

That’s it! Odds are you already have most of this in your kitchen. These pancakes were meant to be.

Stack of pancakes on a plate with strawberries, blueberries and maple syrup.

How to Make Homemade Pancakes from Scratch

So now that I’ve told you these are easy, fluffy and delicious, let’s talk about how to make them.

  • Combine the dry ingredients and the wet ingredients separately. Mix the wet ingredients in a medium bowl. Use a large bowl for the dry ingredients.
  • Add wet ingredients to the dry ingredients. Gently fold them together. You don’t want to do this too brusquely or overdo it. It can over develop the gluten in flour and end up giving you dense, tough pancakes. You’ll end up with some lumps in your batter and that’s ok.
  • Heat the griddle. Let the batter rest while you heat your griddle or pan. Give the batter another little stir before using it and you’ll notice any remaining lumps will break up a bit.
  • Cook your pancakes. Spoon batter onto your griddle about 1/4 cup to 1/3 cup at a time, depending on how large you want your pancakes to be.
  • Flip. You’ll know they are ready to be flipped when they’ve got bubbles coming through the top and the edges are set. I usually cook them until they are just about done, so after I flip them, they just need a little more time to finish cooking the other side so that it’s golden.
  • Dig in! Finally, serve your pancakes warm with your favorite maple syrup!
These Homemade Pancakes are fluffy, easy to make and quick to throw together in the morning!
Cross section of pancake stack

Tips for Success

  • Don’t over mix. Be sure not to over mix your pancake batter so that you don’t get tough, dense pancakes. Lumps are ok.
  • Use a flat cooking surface. For a nice looking pancake, cook on a flat surface. A griddle is preferable.
  • Make smaller pancakes. Don’t make your pancakes too large, or they’ll be difficult to flip.
  • When to flip a pancake: Your pancakes are ready to be flipped when you see plenty of bubbles coming through the surface and the edges are set.
  • Pancake mix-in ideas: Mix ins make these even more fun! Try adding sprinkles, chocolate chips or fresh fruit to your batter.

How to Make Pancake Mix with this Recipe

If you wanted to make these pancakes even easier to make, you could combine the dry ingredients ahead of time and have it in your pantry as a pancake mix. You’ll want to put it in an airtight container. It should keep well, as long as the flour and baking powder you use is fresh.

A stack of pancakes on a plate topped with mixed berries.

Can I Freeze These?

These pancakes do wonderfully when frozen and reheated! I’ve been doing it a ton with the boys. The mornings are rushed, so frozen is a nice shortcut.

You can either layer parchment paper between the pancakes when you freeze them so they don’t stick to each other, or you can lay the pancakes out individually onto a parchment lined baking sheet and freeze them that way. Once frozen, pop them all into an airtight container or bag.

How to Reheat Extras

To reheat them, microwave one pancake for about 20 seconds. Add another 5-10 seconds as you add additional pancakes. If you know you’re going to have pancakes in the morning, you could even pop the number of pancakes you’ll need into the fridge the night before so they thaw (which is what I’ve been doing). Either way, these reheat beautifully.

More Simple Breakfast Ideas

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Best Homemade Pancakes Recipe | Old Fashioned Fluffy Pancakes
Recipe

Fluffy Homemade Pancake Recipe

  • Author: Lindsay
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 15-20 pancakes
  • Category: Breakfast
  • Method: Stove
  • Cuisine: American

Description

This Homemade Pancakes Recipe makes soft & fluffy pancakes. Get ready to dig into a stack of the best pancakes you’ve ever had!


Ingredients

  • 2 cups (260g) all-purpose flour
  • 4 tbsp (52g) sugar
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 large egg
  • 1 1/2 cups (360ml) milk
  • 4 tbsp (56g) butter, melted and slightly cooled
  • 2 tsp vanilla extract

Instructions

  1. Combine the flour, sugar, baking powder and salt in a large bowl.
  2. In a large measuring cup, combine the egg, milk, butter and vanilla extract.
  3. Add the wet ingredients to the dry ingredients and gently fold them together until well combined, but still a little lumpy. You don’t want to over mix them or they could end up less fluffy and tough. The batter should be relatively thick, but easily pourable.
  4. Set the batter aside to rest while you heat the griddle, 5-10 minutes. Any remaining lumps with start to soften as the moisture soaks in. Gently stir again.
  5. Heat a griddle or non-stick pan over medium-low heat and melt a little butter to grease it. Pour batter onto the pan and let it spread out into a round pancake. I used about 3 tablespoons of batter per pancake.
  6. Allow to cook until bubbles appear on the surface and the edges are set, then flip and cook until golden.
  7. Continue cooking with the remaining batter.
  8. Serve pancakes with maple syrup or your choice of toppings.

Nutrition

  • Serving Size: 1 pancake
  • Calories: 89
  • Sugar: 3.5 g
  • Sodium: 71.8 mg
  • Fat: 2.7 g
  • Carbohydrates: 14 g
  • Protein: 2.3 g
  • Cholesterol: 15.8 mg

Keywords: best pancake recipe, easy pancakes, simple pancakes

Categories

Recipe originally from Cafe Delights.

A stack of pancakes, then another stack with a wedge cut out

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Recipe rating

188 Comments
  1. Yanina

    not one to usually write reviews, but I have been making this recipe forever now… I searched and searched for a fluffy pancake recipe that didn’t have buttermilk (my boyfriend doesn’t like the flavor of it) and this recipe is better than any other buttermilk pancake recipe I’ve ever made. My son loves it, my mom, myself… Anyone who has ever tried them loves them. I’ve mixed in strawberries, blueberries, and chocolate chips, they’ve allll been delicious. There is only 1 small change I would make, and it’s when adding the melted butter. I struggled a little when adding the butter to the .ilk and egg mixture because the butter would get cold again and end up clumpy. So I found that if I mix the milk and egg mixture to the flour then add the butter, it solves that problem. I never noticed a difference doing it either way except it was less messy because ethe butter doesn’t get stuck to the measuring cup but other than that the recipe is perfect as is! Thank you so much for these pancakes! Myself andy family thank you as well 😁

  2. Jay Mos

    So FLUFFY!!! AND delicious!!! We put a Christmas spin on this recipe. We used oat milk, oat eggnog and a 1/4 heavy cream for the milk. We omitted the salt and cut the sugar by half using organic coconut sugar and organic raw sugar. We put a dash of cinnamon in too. We followed the rest of the recipe to a T.. We put just a touch of Burbon barrel aged syrup on top of the cakes. We will be making this recipe again and again. Not a fan of processed store bought “food” and I have tried a few other recipes and they were just eh. Your recipe is perfection. Thank you.

    1. Jay Mos

      I forgot to ask…….can you save the batter for the nest day in the refrigerator. Or do I need to use all the batter right away? We can’t eat them all, lol. Thank you.

      1. Lindsay

        I haven’t tried holding onto the batter for the next day. I feel like maybe others have commented that they did and it was fine. I usually just make them all and save them for later, if needed.

      1. Jay Mos

        The batter was just fine overnight and used the next morning! Looking forward to exploring more of your recipes.

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29