Learning how to make homemade pancakes is easier than you think, and the results are so much better than anything from a box!
With a few simple ingredients, you can whip up a stack of fluffy, golden pancakes that your whole family will love.
Whether you’re a seasoned cook or a breakfast beginner, this recipe will guide you step-by-step to pancake perfection.
Looking for even more ways to upgrade your mornings? Be sure to check out our delicious and easy pancake recipes for more ideas.
What are the ingredients for pancakes made from scratch?
Pancake batter is made from a simple mix of basic ingredients. Here’s what you typically need:
- Flour: All-purpose flour is the standard choice.
- Sugar: For a touch of sweetness.
- Baking Powder: To help the pancakes rise and become fluffy.
- Salt: Enhances the flavor.
- Milk: Adds moisture and helps create a smooth batter.
- Eggs: Provides structure and richness.
- Butter: Melted and added to the batter for flavor and a soft texture.
- Vanilla Extract (optional): For a hint of sweetness and aroma.
These simple ingredients come together to create light, fluffy pancakes perfect for any breakfast!
What is the secret to good pancakes?
The secret lies in a few key techniques and ingredients that ensure the perfect texture, flavor, and appearance. Use fresh baking powder for fluffiness, and don’t overmix the batter — keeping it slightly lumpy ensures fluffy homemade pancakes.
Then, follow these step-by-step instructions.
How to Make Homemade Pancakes
Mix the ingredients until just combined. A few small lumps are fine! Overmixing can make pancakes tough.
Customize your batter for extra flavor. Add a splash of vanilla extract, a sprinkle of cinnamon to make cinnamon roll pancakes, or mix-ins like chocolate chips or a fruit like bananas to make banana nut pancakes.
Let the batter rest for 5–10 minutes to let the baking powder activate and create fluffier pancakes.
Use medium heat and preheat your skillet or griddle thoroughly. Too hot, and the pancakes burn; too cool, and they’ll spread too much.
Before making your first pancake, drop a bit of batter or water on the skillet to check if the heat is right, it should sizzle when it hits the surface.
Wait until you see bubbles forming on the surface of the first side and the edges look set before flipping to the second side.
Place cooked pancakes on a baking sheet in a low oven (around 200 degrees F) to keep them warm while you finish the batch.
Yes, you can use milk instead of buttermilk for pancakes, though the flavor and texture will differ slightly. Buttermilk adds a tangy flavor and helps make pancakes extra fluffy due to its acidity reacting with baking soda or baking powder. If you don’t have buttermilk, you can create a substitute by mixing 1 tablespoon of lemon juice or white vinegar with 1 cup of milk and letting it sit for 5–10 minutes before using.
Both oil and butter work well in pancake batter, but they offer different benefits. Oil makes pancakes lighter and keeps them moist, while butter adds a rich flavor. Some recipes use a combination of both to balance flavor and texture. For cooking pancakes on the skillet, butter adds golden edges, but it can burn quickly. A mix of butter and oil is often the best choice for greasing the pan.
All-purpose flour is the most versatile and commonly used flour for pancakes. It provides a good balance of structure and tenderness. For a healthier twist, whole wheat flour can be used, though the pancakes may be denser.
Pancakes typically need baking powder, as it’s a leavening agent that helps them rise and become fluffy. Baking soda is used if there’s an acidic ingredient like buttermilk or yogurt in the recipe, as it requires acid to activate. Some recipes use both for maximum fluffiness and browning. If a recipe calls for baking powder but you only have baking soda, you can substitute it by combining 1 part baking soda with 2 parts cream of tartar to mimic baking powder.
Yes! You can substitute eggs with mashed bananas, applesauce, or flaxseed mixed with water.
Pancake batter can be made a few hours ahead and stored in the refrigerator, but it’s best used fresh for maximum fluffiness.
Flat pancakes often mean your baking powder is expired. Check freshness and measure accurately for the best results.
Yes! Place cooled pancakes between sheets of parchment paper, store them in a freezer bag, and reheat in the toaster or microwave.
Start your morning off right with a lineup of fun and easy recipes! Whip up a DIY pancake mix to keep breakfast stress-free, or turn the batter into adorable bite-sized pancake muffins perfect for busy mornings. Hosting brunch? We’ve got recipes that will wow your guests and make you the brunch MVP. And if fresh blueberries are calling your name, toss them into your creations for a burst of sweet, juicy flavor in every bite!
Recipe for Homemade Pancakes
Want perfect pancakes every time? Learn how to make them from scratch with this simple and delicious recipe.
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
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In a large bowl, whisk together the flour, baking powder, salt, and sugar.
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In a separate bowl, mix the milk, egg, and melted butter until well blended.
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Gradually pour the wet ingredients into the dry ingredients. Stir until just combined—don’t overmix! A few lumps are fine.
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Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray
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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.
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Flip and cook for another 1–2 minutes until golden brown.
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Serve warm with butter, warm maple syrup, fresh fruit, or your favorite toppings.