Fluffy Homemade Pancakes Recipe

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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!

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 over Seven Fluffy Homemade Pancakes stacked on a white plate

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.

Fluffy Homemade Pancakes stacked next to a fork, sausage links and cut strawberries on a white plate

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!
Fluffy Homemade Pancakes stacked with a quarter removed on a white plate
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.

Side view of seven Fluffy Homemade Pancakes stacked on a white plate and topped with cut strawberries and blueberries

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

See How To Make These Pancakes

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Read Transcript

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Fluffy Homemade Pancakes stacked with a quarter removed on a white plate

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


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


  • 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


  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.


  • 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


Recipe originally from Cafe Delights.

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  1. Cordelia

    These are so fluffy. Great flavor. But dang this batter is SO thick I keep thinking in mismeasuring. Maybe it’s off because I’m somewhere arid and high altitudes???

  2. Elgwana

    I Made these and they turned out ok. Not epic unfortunately, but that’s probably not the recipes fault, I used pastry flour 🤣.
    I’ll probs be making these again! 😁😁😁
    ~ Elgwana

  3. AKomarek

    Yum! Best pancake recipe ever! These are not only as pretty as the picture, they are delicious. I will never buy pancake mix again.

  4. Michelle

    SOOOOO DELICIOUS! I didn’t have vanilla extract or regular dairy milk, so I used Silk brand- less sugar vanilla almond milk, and they came out perfect!

  5. Danielle

    This recipe never lets me down. I am a pancake fool and have never found a recipe that produces perfect pancakes, such as this one. I fold frozen blueberries in the batter & eat these with maple syrup. I am not a regular recipe reviewer but I had to give a shout out for this one. I purchase whole milk just to make these pancakes. Thank you, Lindsay!

  6. Tim

    This recipie was so good I ended up eating too much and making myself sick for around 3 hours five stars!

  7. Avery

    These turned out so good. I used Bobs Red Mill Gluten Free flour blend, and was worried at first because the batter was clumpy, but they turned out smooth and tasty! Thanks

  8. Chiara

    They look amazing! I can’t wait to try them! I have a lot of oat flour, do you think I can substitute the 2 cups (260 g) of all-purpose flour for 2 cups (260 g) of oat flour? Or they absorb liquids in different ways? Thank you!

  9. Veni Laksono

    Thank you so much for the recipe
    I am from Indonesia
    I love your recipe blogs
    Especially you write down the 2 measure in grams and cups
    It made me easier for me
    I have made pancake many times with my kids
    And they love the pancakes so much
    I shared your recipe blog to my friends
    And told them how easy your recipe to be made
    And we can find the ingredients at our place
    If you don’t mind
    Please give us the tools you use
    Somehow i wonder, did i make the recipe right
    Whether i used spatula/spoon/whisk to mix the batter

    Thanks again
    Hope you and your family always happy and healthy too

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