This is the fluffy, flavorful pancake recipe you’ve been craving!
Made with staple ingredients like flour, milk, eggs, and baking powder; they’re the perfect start to your morning.
Best of all, they’re as easy as they are delicious, they’ll have everyone asking for seconds
How to Make Pancakes From Scratch
You’ll love how simple it is to whip these up. It’s as easy as 1, 2, 3!
- Mix dry ingredients per the recipe below with a whisk. In another bowl, whisk wet ingredients.
- Add the wet ingredients and stir just until combined; the batter should be a bit lumpy.
- Cook on a griddle or skillet.
Serve up a stack with butter and maple syrup.
How to Cook Pancakes
- Heat Griddle/Skillet – Heat over medium heat. To test for temperature, add a droplet of water to the surface. If it sizzles, it’s ready—ensure it’s not too hot, or the pancakes will burn.
- Lightly Grease – Use oil to lightly grease the skillet.
- Cook Pancakes – Pour a small amount of pancake batter onto the greased griddle/skillet and cook until the bubbles begin to pop. Flip and cook the other side.
If cooking in batches, transfer pancakes to a warm (200°F) oven once cooked. Place an open casserole dish or sheet pan in the oven. That way they stay nice and hot, and you can serve them all at once at the table along with other fixings.
Tips for The Best Pancakes
- Don’t Overmix: The batter should be slightly lumpy and should pour easily. If it’s too thick add a splash of milk. If it’s too runny add a bit of flour to get the right consistency.
- Medium Heat: Cook over medium heat. It takes longer but the results are better (a non-stick skillet works best).
- Use Oil: Butter can burn after a couple of batches. For golden pancakes, heat the oil and then give it a gentle wipe with paper towels before adding the batter.
- Additions: Add things like blueberries, sliced bananas, or chocolate chips to the pancakes in the skillet instead of stirring them into the batter so they don’t burn onto the pan.
On busy weekday mornings, it’s great to use homemade pancake mix but even better to have pancakes cooked and ready to go, so all they need is warming.
Much like crepes, pancakes can be refrigerated for up to 5 days and kept in the freezer for 2 months. Seal them in a freezer bag or an airtight container for storage (with a piece of parchment in between).
To Reheat Pancakes
Toaster: Pop homemade pancakes straight into the toaster. And it makes them a tiny bit crisp which is delicious.
Microwave: The microwave works too, just heat about 20-30 seconds for 1 serving.
More Favorite Breakfast Recipes
Any of these delicious breakfast recipes can be prepared ahead of time and reheated in th morning!
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Perfectly Fluffy Pancakes
The best pancake recipe to make from scratch. They are fluffy and so easy to make!
Prep Time 15 minutes minutes
Cook Time 5 minutes minutes
Total Time 20 minutes minutes
In a medium bowl, whisk milk, eggs, melted butter, and vanilla.
In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
Create a well in the center of the dry ingredients and add the wet mixture. Gently stir the batter until just combined, the batter should be slightly lumpy.
Preheat a griddle or frying pan over medium heat (or to 350°F). Lightly grease with butter or vegetable oil.
Pour about ¼ cup of batter onto the heated griddle for each pancake. Cook on one side until bubbles form and begin to pop, about 2 minutes. Flip the pancakes over and cook for an additional 1-2 minutes, or until both sides are golden brown.
Transfer the cooked pancakes to a serving plate or a warmed oven and repeat with the remaining batter.
If you prefer a sweeter pancake, add a little bit more sugar. To Make Large Batches: If making large batches, preheat the oven to 175-200°F and keep a baking sheet in the oven. Keep pancakes warm on the baking sheet. To Make Whole Wheat Pancakes: Substitute 1/2 cup of white flour for whole wheat flour. To Make Ahead: Cook and cool pancakes. Separate pancakes with a layer of waxed paper and place in a freezer bag. Reheat in the microwave, toaster, or oven
Serving: 1pancake | Calories: 129 | Carbohydrates: 21g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 94mg | Potassium: 226mg | Fiber: 1g | Sugar: 4g | Vitamin A: 175IU | Calcium: 114mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast Cuisine American
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Favorite Pancake Toppings
My kids’ absolute favorite thing to do to pancakes, is to spread them with seedless raspberry jam, then drizzle warmed up heavy cream and a sprinkle of cinnamon over them. Trust me when I say this is actually a delicious combination! Other favorite toppings include:
- Butter and real maple syrup, of course!
- Whipped cream and honey… delicious on crepes, too!
- Sliced strawberries… or blackberries, raspberries, blueberries…or all four!!
- Sprinkles, like these fun birthday cake pancakes!
- Various kinds of jam with clotted cream!
- Nutella… this is basically like having dessert for breakfast!
- Cinnamon with a homemade cream cheese topping.