Learn how to make pancakes from scratch! This pancake recipe is easy to make with simple ingredients and yields perfect fluffy pancakes every time.
This pancake recipe has become a family favorite. These homemade pancakes are thick and fluffy, with a delicious buttery flavor. Our kiddo requested a stack for breakfast twice this week!
This pancake recipe calls for 7 basic ingredients that you probably have in your kitchen right now. It’s the simplest pancake recipe I’ve ever shared, perfect for whipping up on a lazy weekend morning or cooking with kids (Ollie loves to stir the batter!).
Try these homemade pancakes once, and you’ll never get a store-bought mix again. This easy recipe is SO much better!
Ingredients for Homemade Pancakes
Here’s what you’ll need to make this recipe:
- All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.
- Cane sugar – It makes the batter lightly sweet.
- Baking powder and eggs – These ingredients are essential for perfect fluffy pancakes! They help the batter puff up as it cooks.
- Milk – For moisture. Use any kind you keep on hand! Whole milk, 2% milk, almond milk, and oat milk all work well. I’ve never tested using buttermilk here. Because this recipe uses baking powder—not baking soda—I recommend sticking with regular dairy or non-dairy milk.
- Melted butter – For richness and buttery flavor. For a dairy-free option, substitute neutral oil or melted vegan butter.
- And sea salt – To make all the flavors pop!
Don’t forget the maple syrup for serving!
Find the complete recipe with measurements below.
How to Make Pancakes from Scratch
You can find the complete recipe with measurements at the bottom of this post. For now, here’s a quick overview of how it goes:
Start by making the pancake batter. Whisk together the dry ingredients in a large bowl and the wet ingredients in a medium one.
Pour the wet ingredients into the dry ingredients and mix until just combined. Careful not to overmix—a few lumps are ok! If the batter is very thick, add more milk, 1 tablespoon at a time, to loosen it a little.
Then, cook the pancakes. Heat a nonstick griddle or pan over medium heat and brush it with melted butter or oil. Scoop 1/3 cup of batter for each pancake into the skillet. You’ll likely need to work in batches!
Cook for 1 to 2 minutes, or until golden brown underneath. Flip and cook for another 1 to 2 minutes, or until puffed and cooked through.
How do you know when to flip the pancakes?
3 indicators show when a pancake is ready to flip:
- Bubbles form in the batter and begin to pop.
- The edges start to set. The batter here will look dry and matte.
- It’s golden brown underneath. Gently lift the edge with a spatula to check the color.
If you see these things, go ahead and flip!
Serve with butter, maple syrup, and/or fresh fruit. Here are a few more toppings options we love:
Pancake Recipe Tips
- Adjust the heat as needed. I start with my frying pan on medium when I make this recipe, but I reduce the heat to medium-low throughout the cooking process. As my pan builds up residual heat, the pancakes darken more quickly. Turn down the heat to prevent the outsides from burning before the middles cook through!
- Keep them warm in the oven. My nonstick skillet fits 2 to 3 pancakes at a time, so I always cook this recipe in batches. To keep early batches warm until I’m ready to serve, I spread them in a single layer on a baking sheet, tent it with foil, and place it in a 200°F oven.
- Freeze the leftover pancakes (if you have any). These homemade pancakes freeze perfectly! Allow them to cool completely, then seal them in an airtight container or freezer bag. Freeze for up to 3 months. Pop them in the microwave for about 30 seconds to reheat.
More Weekend Breakfast Recipes
If you love this easy pancake recipe, try one of these delicious breakfasts next:
Fluffy Homemade Pancakes
Serves 4
Say goodbye to store-bought pancake mix—these homemade pancakes are easy to make from scratch! They’re thick, fluffy, and delicious. My family loves them with butter, maple syrup, and fresh fruit.
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In a large bowl, whisk together the flour, sugar, baking powder, and salt.
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In a medium bowl, whisk together the milk, egg, and melted butter.
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Add the wet ingredients to the dry ingredients and mix until just combined. A few lumps are ok. If the batter is very thick, add milk, 1 tablespoon at a time, to loosen it slightly.
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Heat a nonstick skillet over medium-low heat and brush lightly with butter or oil. Use a â…“-cup scoop to pour the batter into the skillet. Cook for 1 to 2 minutes per side, or until the pancakes are puffed, golden brown, and cooked through in the middle. Turn the heat to low as needed so that the middles cook through without burning the outsides.
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Serve with maple syrup.
