Fluffy and light, these Easy Homemade Pancake Recipe are made from scratch and come together in no time. They’re perfect for a quick breakfast or a leisurely brunch, customizable with your favorite toppings.
Why You’ll Love This Recipe
I love how simple yet delicious these pancakes are. The ingredients are pantry staples, making it easy to whip up a batch anytime. They’re fluffy, versatile, and can be made dairy-free if needed. Whether I’m in the mood for something sweet or savory, these pancakes are my go-to.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ cups all-purpose flour
1 teaspoon salt
3 ½ teaspoons baking powder
1 tablespoon granulated sugar
1 ¼ cups milk (dairy or plant-based)
3 tablespoons melted butter (or vegetable oil for a dairy-free option)
1 egg
Optional: 1 teaspoon vanilla extract
Directions
In a large bowl, I sift together the flour, baking powder, salt, and sugar.
In a separate bowl, I whisk the milk, egg, melted butter, and vanilla extract until they’re well combined.
I create a well in the center of the dry ingredients and pour in the wet mixture. Stirring gently, I make sure to leave some lumps to avoid overmixing, which can make the pancakes dense.
Over medium heat, I heat a non-stick skillet or griddle, lightly greasing it with butter or oil.
Pouring ¼ cup of batter onto the skillet for each pancake, I cook them until bubbles form on the surface and the edges look set, about 2-3 minutes.
I flip the pancakes and cook them for another 1-2 minutes, until they’re golden brown on both sides.
Repeating the process with the remaining batter, I grease the skillet as needed.
Once done, I serve the pancakes warm with my favorite toppings like syrup, fresh fruit, or whipped cream.
Servings and Timing
Servings: Makes 8 pancakes
Prep Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes
Variations
Dairy-Free: Substitute milk with plant-based milk and butter with vegetable oil.
Gluten-Free: Use a gluten-free all-purpose flour blend.
Add-ins: I like to mix in chocolate chips, blueberries, or sliced bananas to the batter for a flavorful twist.
Savory Pancakes: Skip the sugar and vanilla, and add herbs, cheese, or cooked bacon bits for a savory treat.
Protein Boost: Replace some of the flour with protein powder or add Greek yogurt to the batter.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I use the microwave or warm them in a skillet over low heat until they’re hot and soft. Pancakes can also be frozen—layer them with parchment paper and store in a freezer-safe bag for up to 2 months.
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FAQs
How can I make my pancakes fluffier?
Using fresh baking powder and ensuring the batter isn’t overmixed helps make the pancakes light and fluffy.
Can I make the batter ahead of time?
It’s best to use the batter immediately, but if needed, you can refrigerate it for up to 24 hours. Stir gently before cooking.
What’s the best pan to use for pancakes?
A non-stick skillet or griddle works best for even cooking and easy flipping.
How do I keep pancakes warm while cooking batches?
I keep the cooked pancakes on a baking sheet in a 200°F oven until all batches are done.
Can I use whole wheat flour instead of all-purpose flour?
Yes, but the pancakes may be denser. I recommend using half whole wheat and half all-purpose flour for a balanced texture.
Conclusion
Making this Easy Homemade Pancake Recipe from scratch is easy, and the results are always worth it. Whether I’m keeping it classic or experimenting with add-ins and toppings, this recipe never disappoints. Try it out for your next breakfast or brunch—I’m sure it’ll become a favorite in your home too.
📖 Recipe:
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Easy Homemade Pancake Recipe
- Total Time: 25 minutes
- Yield: 8 pancakes
- Diet: Vegetarian
Description
Fluffy, light, and made with simple pantry staples, this easy homemade pancake recipe is perfect for breakfast or brunch. Customize with your favorite toppings and enjoy every bite!
Ingredients
1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon granulated sugar
1 ¼ cups milk (dairy or plant-based)
1 egg
3 tablespoons melted butter (or vegetable oil)
Optional: 1 teaspoon vanilla extract
Instructions
- Sift together flour, baking powder, salt, and sugar in a large bowl.
- Whisk milk, egg, melted butter, and vanilla extract in a separate bowl.
- Create a well in the dry ingredients, pour in the wet mixture, and mix gently, leaving some lumps.
- Heat a non-stick skillet over medium heat, greased lightly with butter or oil.
- Pour ¼ cup of batter onto the skillet and cook until bubbles form, about 2-3 minutes.
- Flip and cook another 1-2 minutes until golden brown.
- Repeat with remaining batter, greasing skillet as needed.
- Serve warm with your favorite toppings.
Notes
For dairy-free, use plant-based milk and vegetable oil.
Avoid overmixing the batter to keep pancakes fluffy.
Customize by adding chocolate chips, blueberries, or banana slices.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 8 pancakes
- Calories: 150 kcal
