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.
3 words: FLUFFY! DELICIOUS! THANKS!
So glad you loved them, Sue!
I used flax instead of an egg and added vanilla. They were delish with lemon and a little confectioners sugar
I’m so glad you enjoyed them, Gabrielle! Great to know that the flax worked for you as an egg substitute too.
These are great basic pancakes and are fluffy without buttermilk.
This is the first time I made this recipe but Ive made your fluffly banana pancakes several times and last time I made your blueberry pancakes. All your pancake recipes make fluffy pancakes and we love them.
Hi Alex, wow, love hearing you’ve tried so many of our pancake recipes! I’m so glad you’ve enjoyed them.
My family enjoyed these pancakes for dinner tonight. They were very fluffy! We will make these again!
I’m so glad you enjoyed them, Stacy!
My family enjoyed these yummy pancakes with your recipes for strawberry compote and blueberry compote. Very delicious!
Hi Heidi, so fun you served them with the compotes! Glad you enjoyed them.
This recipe was so easy! My son helped make them, and we enjoyed them (with chocolate chips of course).
Hi Jenny, so fun that you made these together! I’m glad you enjoyed them.
For me these tasted like baking soda 🙁 for me a tablespoon of baking soda is far too much!
the recipe calls for baking powder, not baking soda. Try again, maybe it’ll be better next time.
Made these on a Sunday morning and they were a huge hit topped with stewed berries!!
Hi Arianna, I’m so glad you loved them!
These were great! I made a half recipe for myself for dinner.
Just made this for an afternoon snack – why not right? My husband loved it and thanks for the tip on the low heat. Added chocolate chips and he said the pancakes were light and fluffy! Will make for summer guests.
Delicious! I usually burn pancakes but cooking these on a lower temp for longer helped them come out perfectly!
Delicious and so easy to make! I added some vanilla and topped them with the blueberry compote. Great combo!
Perfect Sunday breakfast!
Super easy recipe and really great classic pancake flavor and texture–yum!! I love the light crunch around the edges.
I used a gf flour and when I discovered i didn’t have eggs, whipped up a flax egg. Turned out perfectly.
Thanks for sharing!
These were really tall and fluffy, easy to make too. The perfect pancake! Next time I’m definitely trying blueberry!
These pancakes turned out exactly like they were supposed to! I used oat milk instead of regular, and a flax egg instead of a chicken egg because that is what I had and we are snowed in. But they were fluffy and very easy to make!
These were so fun to make with my littles. We added walnuts and served with mango & blueberries!
We made a batch this weekend when we ran out of our premix. It’s so easy, we had everything on hand since the recipe is simple and uses pantry staples. We added some vanilla and cinnamon to ours which was a hit. The kids also added chocolate chips, of course. I didn’t top with syrup since I’m not a big fan but some fresh strawberries and whipped cream were a great topper.
Hi Kelly, I’m so glad you loved the recipe!
I served with whipped ricotta and maple syrup. Always delicious!
Ooh yum that sounds so good! So glad you loved the pancakes.
Delicious & easy! This will be my go-to pancake recipe. I drizzled almond butter & syrup while they were still hot .. wow!
So glad you enjoyed them, Angela!
Wow! What a fun recipe for a rainy Sunday morning!! Made almond butter “sandwiches “ for work/school morning too!!
Love the “sandwich” idea, so fun! So glad you enjoyed the pancakes.