Homemade Pancakes
These easy homemade pancakes recipe are made with simple pantry staples and come together in just minutes, making them perfect for busy mornings or slow weekend breakfasts.
Learning how to make your favorite pancake recipe from scratch is easier than you might think, and once you try this recipe, you may never reach for a boxed mix again.
Whether you’re making breakfast for your family or cooking a stack just for yourself, these homemade pancakes are soft, tender, and ready for all your favorite toppings.
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Why You’ll Love This Homemade Pancake Recipe
- Made with pantry staples – No special ingredients needed. You probably have everything on hand already.
- Light and fluffy every time – A few simple pancake hacks help you make soft, golden pancakes with the perfect texture.
- Ready in about 20 minutes – Great for busy weekday breakfasts or relaxed weekend mornings.
- Easy to customize – Add chocolate chips, blueberries, bananas, or your favorite spices to make them your own.
- Freezer-friendly – Make a double batch and freeze the extra pancakes for quick breakfasts throughout the week.
- Better than boxed mix – Fresh, homemade flavor with simple ingredients and no unnecessary additives.
What are the Ingredients for Pancakes?
- Vanilla extract adds warmth.
- All-purpose flour creates the structure.
- Baking powder helps the pancakes rise.
- Sugar adds a touch of sweetness.
- Salt balances the flavors.
- Milk creates a smooth batter.
- Eggs add richness and hold everything together.
- Melted butter gives the pancakes flavor.
How to Make Pancakes at Home
- Start by whisking together the dry ingredients before mixing the wet ingredients separately.
- Combine everything until just mixed—overmixing can make pancakes tough.
- Let the batter rest for 5-10 minutes.
- Heat a lightly greased skillet over medium heat and pour about ¼ cup batter for each pancake.
- Cook until bubbles appear on the surface, flip, and continue cooking until golden brown.
- Flip only once!
- Keep finished pancakes warm in a 200°F oven.
Dense pancakes are usually caused by overmixing the batter or using expired baking powder. Mixing just until combined and using fresh leavening helps create light, fluffy pancakes.
Yes. Let the pancakes cool completely, stack them with parchment paper between each one, and freeze in an airtight container for up to two months.
While pancake batter is best made fresh, you can refrigerate it for up to 24 hours. Stir gently before cooking since the baking powder loses some of its strength over time.
More Breakfast Recipes You’ll Love
If breakfast recipes are your favorite meal of the day, here are a few more easy ideas:
- Wondering what to do with leftover pancake batter? Don’t let it go to waste! These creative ideas show you exactly how to use every last spoonful.
- Feed a crowd without standing over the stove with sheet pan pancakes.
Ultimate Pancake Bar Kit – 30-Page Printable Party Set
How to Make Pancakes
Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 ¼ cups milk
- 1 egg
- 3 tablespoons melted butter
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- In a separate bowl, mix the milk, egg, and melted butter until well blended.
- Gradually pour the wet ingredients into the dry ingredients. Stir until just combined—don’t overmix! A few lumps are fine.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray
- Pour ¼ cup batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
- Flip and cook for another 1–2 minutes until golden brown.
- Serve warm with butter, warm maple syrup, fresh fruit, or your favorite toppings.
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