Pancakes Recipe:In short, these are hands down the fluffiest pancakes ever whipped up from scratch! Check out how to make the best homemade pancake recipe using stuff you probably already got in your kitchen. They come out light, fluffy, and straight-up delicious!
This simple pancake recipe with baking powder is my go-to for the fluffiest, lightest pancakes. The baking powder works its magic on the skillet, making these pancakes rise tall and soft.
Trust me, once you try this, boxed mix will be a thing of the past! You probably already have everything you need in your kitchen to whip these up. And if you’re into buttermilk, we’ve got a killer buttermilk pancake recipe too.
Key Ingredients for Pancakes Recipe
Flour: I love using all-purpose flour for these pancakes, but you can swap to whole wheat, spelt or your favorite gluten-free blend (or try my gluten-free buckwheat pancakes). I actually really enjoy doing half whole wheat and half all-purpose for just a little more flavor. Check my whole wheat pancakes for some extra tips.
Sugar: Not much of a fan of super sweet pancakes, so I just toss in enough sugar to give ’em a good taste without overdoing it.
Baking powder: This is the magic ingredient that keeps pancakes light and fluffy. Use fresh double-acting baking powder, which is good for 3 months. If the taste is not your cup of tea, consider an aluminum-free. Only have baking soda? I have some substitution tips below the recipe.
Milk or non-dairy milk: Both work great here, so use whatever you’ve got. I’ve made dairy-free pancakes with oat milk, almond milk, and coconut milk (the kind from a carton, not the canned stuff).
Egg: It adds structure and flavor, but you can totally make these without eggs. Use a flax egg or try my vegan pancake recipe.
Butter: If you’re a pancake lover, there’s not much else that tastes as good as butter on top of a pancake. Salted or unsalted, your preference, but if you’re using salted, omit the salt from the recipe.
Vanilla: Adds a nice sweet finishing touch to the pancake. I always throw a splash of vanilla into the batter, even when the recipe doesn’t; trust me on this, it’s worth it.
Watch Us Make the Recipe
How to MakePancakes Recipe from Scratch
These easy pancakes come together fast! A ton of our readers love this recipe and even whip it up with their kids. Sometimes, the kids even make ’em all by themselves!
To make these pancakes, start by whisking the flour, baking powder, and salt in a big bowl. In another bowl, whisk together melted butter, milk, egg, and vanilla. Then, mix the wet ingredients into the flour. You’ll see the batter start to thicken and get bubbly—that’s the baking powder doing its thing! Just don’t overmix, or you’ll lose that fluffiness. We want to keep those bubbles!
To cook, heat up a skillet or griddle to medium, melt some butter and pour in the batter. Those awesome crispy edges are thanks to the butter! Use a 1/4 cup measuring cup or a big cookie scoop to drop onto the skillet.
Flip the pancakes when the edges look dry, and you see bubbles forming and popping on top. They usually need about 1 to 2 minutes per side. If they’re browning too fast, just turn the heat down a bit (I stick to medium heat).
Check out how fluffy they are in the middle! These pancakes turn out super thick and fluffy—it’s all because of that baking powder!
What to Serve with Pancakes Recipe
Our family loves adding fresh fruit to our pancakes. A quick fruit salad works great, too. If you’re in the mood for something savory, you can’t go wrong with bacon or sausage. Here’s our go-to method for cooking bacon perfectly. Eggs also pair amazingly—try our tips for creamy scrambled eggs or perfect poached eggs.
Want more pancake topping ideas? Whipped cream or whipped coconut cream is amazing, nuts, apple butter, maple pumpkin butter, chocolate chips, or this fabulous homemade butter pecan syrup.
How To Freeze Pancakes Recipe
It is best to freeze pancakes so that you have them ready for later. Let the pancakes completely cool on a wire rack so they don’t become soggy. Then stack them up with a piece of parchment or wax paper between each one. You can then wrap it in aluminum foil or toss it into a heavy-duty freezer bag. Place these out in a single layer on a baking sheet, cover with aluminum foil, and bake at 375°F for approximately 8 to 10 minutes, or until they’re hot.
FAQs for Pancakes Recipe
My pancakes are not fluffy! How do I get them to be fluffy?
Make sure you’re using fresh baking powder. Do not overmix the batter when you’re mixing everything together, but leave it a little lumpy-this will help the bubbles from the yeast stay in the batter intact. Then, that’s the magic trick to fluffiness!
Why are my pancakes sticking to the pan?
Your pan probably isn’t hot enough or you might need a little more butter/oil. Make sure your skillet is at medium heat and does have a good layer of melted butter before adding your batter.
Do I have to use eggs to make pancakes?
Absolutely! For a vegan pancake, use a flax egg, mashed banana, or applesauce to substitute eggs. See our vegan pancake recipe for full instructions.
What’s the best way to keep pancakes warm while cooking the rest?
Pop the cooked pancakes onto a baking sheet and keep them in a 200°F oven. That’ll keep them warm and fluffy until you’re done flipping the whole batch.
How do I know when to flip the pancakes?
Look for edges to be dry and for bubbles to form and then burst to surface. It is now time to flip!
Can I use non-dairy milk?
You sure can! Almond milk, oat milk, or coconut milk (carton version) are good to go. Just use the same volume as regular milk.
Can I freeze leftover pancakes?
Absolutely! Let them cool down, stack with parchment paper between them, and store in a freezer bag or foil. When you want ’em again, reheat in the oven or pop them in the toaster!
What other toppings can I use besides syrup?
You can get as creative as you like! Whipped cream, fresh fruit, nuts, chocolate chips, apple butter or even a little peanut butter and jelly for something different.
Can I prepare the batter ahead overnight?
Of course, but it’s best to make the batter fresh for the fluffiest pancakes. If you do prep ahead, just give it a good stir before cooking.
Can I use whole wheat flour rather than all-purpose?
Totally! You can substitute it or even do a 50/50 mix. It gives the pancakes a bit of a nutty taste and adds some extra texture.
Pancakes Recipe
Course: BakingCuisine: American, Asian4
servings10
minutes20
minutes158
kcal30
minutesIngredients
1 ½ cups (195g) all-purpose flour, spooned and leveled
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon fine sea salt or table salt (use 1/4 teaspoon if you prefer less salt)
1 ¼ cups (295ml) milk (dairy or non-dairy)
1 large egg
5 tablespoons (70g) unsalted butter, plus extra for the skillet
2 teaspoons vanilla extract (use less if you like a milder flavor)
Directions
- Make the Pancakes
- Melt the butter and set it aside. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, egg, melted butter, and vanilla extract. (Don’t sweat it if the butter firms up a bit.)
- Make a well in the center of your dry ingredients and pour in the milk mixture. Gently stir with a fork until just combined. It’s fine if there are a few small lumps. Let the batter sit for a bit; it should start bubbling up.
- Heat a large skillet or griddle over medium heat. Drop a few water droplets on it to see if it’s ready—if they dance around and evaporate, you’re good to go.
- Brush the skillet with melted butter for those crispy edges (but you can skip this if you’re using a good nonstick pan).
- Scoop the batter onto the skillet with a 1/4 cup measure or a big cookie scoop, spreading each pancake into a 4-inch circle.
- After about 1 to 2 minutes, you’ll notice the edges looking dry and bubbles popping on the surface. Flip those pancakes and cook for another 1 to 2 minutes until they’re lightly browned and cooked through.
- Serve ’em up right away with warm syrup, butter, and some fresh berries!
- Storing
- Store your pancakes in an airtight container in the fridge for up to a week, or freeze ’em for up to 2 months. If you’re freezing, lay the pancakes out on a baking sheet and freeze ’em for about 30 minutes. Then, move them to a freezer bag with parchment paper between each pancake so they don’t stick together.”.
- To reheat, just pop ’em on a microwave safe plate and zap ’em for 20 seconds each. Just add more time if you’re doing a bunch. Or wrap them in foil and bake at 350 for about 10 minutes to get them nice and warm.
Notes
Measuring Flour: First, fluff up the flour in its container, then gently scoop it into your measuring cup until it’s slightly heaped. Level it off with a knife for an accurate measurement. If you want to be super precise, grab a scale and measure the flour by weight (in grams).
Best Baking Powder: Go for aluminum-free baking powder (like Rumford or Bob’s Red Mill) to avoid that weird tinny taste that can happen when you use a lot of baking powder (like in this recipe). I’m all about Bob’s Red Mill for this recipe, and it always turns out great!
Pancakes Without Baking Powder: For the fluffiest pancakes, you definitely want to use baking powder. If you wanna switch it up, swap the milk for buttermilk and use 3/4 teaspoon of baking soda instead. Don’t have buttermilk? No worries! Just mix 1 tablespoon of lemon juice or vinegar into the 1 ¼ cups of milk in the recipe and let it sit for 10 minutes to thicken up.
Optional Add-Ins: Feel free to toss in some berries, chopped strawberries, nuts, cooked bacon, or chocolate chips into the batter. Aim for about 1/4 to 1/2 cup.
Make-Ahead Pancake Batter: You can stash this pancake batter in the fridge overnight. Pancakes made the next day might not be as fluffy, but they’ll still taste awesome.
Recipe Changes: On 4/27/2024, I upped the butter by 1 tablespoon and the vanilla by 1 teaspoon for better flavor. I also stopped warming the milk before mixing it with the butter and egg for better texture. You can still heat the milk if you want, but I think it’s fine without it now. These tweaks are noted in the recipe above.
Nutrition Facts: The nutrition info provided below is just an estimate.
Nutrition Facts
1 servings per container
- Amount Per ServingCalories158
- % Daily Value *
- Total Fat
7.4g
12%
- Saturated Fat 4.3g 22%
- Cholesterol 37mg 13%
- Sodium 138mg 6%
- Total Carbohydrate
18g
6%
- Dietary Fiber 0.5g 2%
- Sugars 4g
- Protein 3.4g 7%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
