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:
- Strawberry compote
- Blueberry compote
- Peanut butter or almond butter
- Chocolate chips
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:
- French Toast
- Waffle Recipe
- Oatmeal Pancakes
- Banana Pancakes
- Or any of these 51 Best Brunch Recipes!
Fluffy Homemade Pancakes
Equipment
- Zwilling Madura Nonstick Skillet (my favorite for eggs and pancakes)
Ingredients
- 1½ cups all-purpose flour, spooned and leveled
- 2 tablespoons cane sugar
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 1¼ cups milk, plus more as needed
- 1 large egg
- 3 tablespoons unsalted butter, melted and cooled slightly, or neutral oil, plus more for the pan
- Maple syrup, for serving
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a medium bowl, whisk together the milk, egg, and melted butter.
- 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.
- Heat a nonstick skillet over medium-low heat and brush lightly with butter or oil. Use a ⅓-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.
- Serve with maple syrup.
Sometimes the most simple recipe is the best. Nothing fancy, but sooo good!
These were simple and tasty! I have many pancake recipes that I rotate through and this will be added to the rotation. I love that it makes use of basic ingredients that are in my pantry and fridge.
I’m glad you enjoyed them!
These were so good – and my husband and kids said the same! I would absolutely make them again, and I’m usually a “thin pancake” sort of girl. I would suggest using your favorite milk if you can, as we made them with unsweetened vanilla almond milk and you can definitely taste the type of milk (I would probably have preferred to use whole milk for these). Can’t wait to have them again!
I’m glad everyone enjoyed them!
As usual, this recipe arrived when I was trying to figure out my week’s dinners. It occurred to me immediately – breakfast for dinner! I made the pancakes but added chopped pecans & blueberries. They were fantastic! I also served scrambled eggs w/ cheddar cheese & corn grits. It was a fabulous dinner. Thanks!
Yum! Love breakfast for dinner – I’m glad you enjoyed.
So fluffy and easy to make! Definitely a crowd pleaser.
I’m glad you enjoyed them!
These are the fluffiest pancakes I’ve ever had. So delicious. Definitely our new go to pancake recipe!
Hi Olivia, I’m glad you enjoyed them!
actually, adding some apple cider vinegar, maybe a teaspoon or two, will make the pancake fluffier. Because the vinegar will interact with the baking powder, and airing the mix.
Give it a try!
Another great recipe!
We had a snow day today and I was excited to try this recipe. I added banana and blueberries and a dash of cinnamon. YUM! They were light and fluffy and delicious. The recipe is simple and foolproof. Thank you for sharing!
Yesterday we saw this recipe and wanted to try it and fortunately today we had a snow day from school and were able to try it out!
We loved making pancakes from scratch! It eas our first time and we found it easy and so yummy!
They were especially fluffy and delicious! We also liked the trick about keeping them watm in the oven! Silly us never thought of that! Thank you!
These were delightful! Quick, easy and a hit with the whole fam. So much better than out of a box! I used coconut oil & dropped in a big blob of sourdough discard. We will definitely be making these again!
Perfect, fluffy pancakes!! We added a little sprinkle of cinnamon but besides that we followed the exact recipe. I will definitely use this as our only pancake recipe now 🙂 thank you!
I meant to add the star rating. Adjust review here!
Super duper quick and easy! They came together just like that and everybody in my house was happy. 🙂 The perfect Saturday morning treat, if you ask me.
Super easy and delicious! I used a fresh egg from my backyard. chickens, and smothered them withMaple syrup and fresh blueberries. The chickens even got a little bit of leftover pancake for dessert!
Made these pancakes for a quick and fun breakfast for my kids (and me) and everyone loved! Loved that they come together so quickly, are so fluffy and use all ingredients that we keep on hand so we can always whip these up!
Can I freeze the pancakes?
yep!
Can gf flour be used- thank you
This pancake recipe is a fantastic addition to our collection—thank you for sharing it! Your blog has been a staple in my life for years, and so many wonderful memories have been made cooking your recipes with my kids. We truly appreciate all the inspiration you’ve given us!
This recipe was great! I reduced the sugar to 1 tbsp but otherwise followed the measurements exactly.
My 3 YO helped me make them. He loves pouring and mixing and has even graduated to pouring the batter into the pan and (with close assistance) flipping the pancakes.
Thanks!
I made this pancake recipe this morning and they came out flat and eggy tasting. I used almond milk in place of milk. What happened to fluffy? Do you think my baking powder was too old? Did I overmix the batter? Would try again, but only if changes would make a difference….. Thanks
Hi Ellen, I think it could have been the baking powder or maybe something got measured wrong by accident. I use almond milk with these all the time with no problem. I mix until combined with still a few lumps.