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Learn how to make Homemade Pancakes that are light, fluffy, and as tasty as diner pancakes. Prepare to break up with boxed pancake mix; these pancakes from scratch taste so much better and take just 20 minutes.
As a busy mom of three, I know the insanity of busy mornings. So many things to do, no time, and everyone is always hungry. I love a good shortcut when it makes sense, but homemade pancakes are just as easy as the boxed mix – and they taste way better. As a classically-trained chef, I have the easiest recipe for you to make and all the tips and tricks to make it seamless with your routine. Get ready to conquer mornings!
By the way – commenters agree. There are over 100 5-star ratings on the recipe, and people are obsessed. Mix up a batch and you’ll see exactly what I mean!
Table of Contents
Homemade Pancakes ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Baking powder: This chemical leavener generates bubbles in the pancake batter to help make them light and fluffy; just like grandma or your favorite diner made.
- Milk: Cow’s milk or any milk alternative, such as cashew, almond, oat, or soy. From skim to whole, any fat level will do.
- Flour
- Egg
- Butter
- Salt
- Sugar
How to make Pancakes from Scratc
- In a large bowl, whisk together flour, baking powder, sugar, and salt. Make a well in the center and pour in the milk, egg, and melted butter; mix until smooth.
- Heat a griddle or frying pan over medium high heat, greasing if desired. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
- When bubbles start to form on the first side, carefully flip and brown the second side. Repeat with remaining batter (you should have about 8 pancakes). Serve hot with butter and maple syrup or fresh fruit and whipped cream.
Do I need a pancake dispenser?
Although a pancake dispenser isn’t completely necessary for making delicious pancakes at home, after testing a bunch, I loved how easy the Norpro Batter Dispenser made making breakfast. It has an even pour and was way less messy getting my batter into the pan, and I am now a pancake dispenser convert! You can get it for $20.66 at Amazon, and you can use it for dispensing cupcake batter and sauces, too.
Recipe tips and variations
- Yield: This recipe makes about four 2-pancake servings, depending on how big you like you flapjacks. Feel free to multiply the recipe as desired; it doubles and triples beautifully.
- Make ahead: Make the batter the night before and keep it refrigerated until the morning.
- Oiling the skillet: If you love crispy edges on your pancakes, you’ll want to lightly grease your skillet with oil or butter before adding the batter. If using a non-stick skillet, you can skip the fat and cook the flapjacks in a dry skillet for a smooth, brown surface.
- Keep them warm: To keep pancakes warm while preparing them, or to store them for an imminent brunch, preheat the oven to 200 degrees. Set a rack over a baking sheet and place in the oven, then transfer cooked pancakes to the rack until serving time.
- Vegan Pancakes: For a hearty plant-based breakfast, try my Vegan Pancakes made with oat milk, flax seeds, and coconut oil.
- Lemon Ricotta Pancakes: These luscious pancakes are lemon-scented, light as air, and make every day a little sunnier. Make them as-is, or add blueberries for the best breakfast ever.
- Healthy Pancake Recipe (shown below): If you’re looking for wholesome breakfast ideas, keep a batch of homemade Healthy Pancake Mix in the pantry. Whenever the mood strikes, mix up batter for as few as 3 to 4 pancakes at a time. It’s ideal for busy school mornings and will keep the kids full until lunch time.
Storing Homemade Pancakes
Store leftovers covered in the refrigerator for up to 4 days.
Can you freeze Homemade Pancakes?
Arrange cooled pancakes in a single layer, not touching, on a small baking sheet or plate. Freeze until the pancakes are individually frozen, then transfer to a freezer-safe bag. Freeze up to 2 months. Reheat in the microwave or toaster from frozen (yes, you can just pop them in the toaster!).
Homemade Pancake Recipe FAQs
This is often due to overmixing. Stir the ingredients until everything just comes together into a smooth batter; a few small lumps are okay. Excess mixing may result in tough or flat pancakes.
For bonus points, sifting your dry ingredients together to incorporate the ingredients evenly, keep lumps to a minimum, and make them light and airy. No sifter? Use a whisk or fork to gently fluff the dry ingredients together in the bowl before forming the well and adding the wet ingredients.
Great idea! To gift or make a big batch ahead, mix up 1 or more batches of the dry ingredients in a bowl, then transfer to mason jars. Store or share with instructions about how to add the egg, milk, and butter and how to cook pancakes from this mix.
Watch the flapjacks. When small bubbles start to appear around the edges of the top of the pancake and the outside portion starts to appear a little “dryer” than the center, use a spatula to carefully lift up and peak under an edge. These are two telltale signs that your pancake is likely ready to flip.
The thickness of the batter will dictate the thickness of the pancake. If you prefer thinner-style flapjacks, add an extra ¼ cup milk to the batter. For thicker pancakes, add ¼ cup extra sifted flour.
After mixing and pouring the pancake batter on the griddle, feel free to sprinkle on chocolate chips, blueberries, banana slices, cinnamon-sugar, shredded coconut, chopped toasted pecans, or even chopped cooked bacon. This batter acts as a beautiful base for any of the above.
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Homemade Pancakes
Equipment
- Electric Griddle (Perfect for when you don't have room on the stovetop)
- Pancake dispenser (I tested out this one from Norpro and LOVE it!)
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder (see note 1)
- 1 tablespoon granulated sugar
- 1/2 teaspoon Salt
- 1 1/4 cups milk (see note 2)
- 1 large egg
- 3 tablespoons butter melted
- butter and maple syrup or fresh fruit and whipped cream, for serving
Instructions
- In a large bowl, whisk together flour, baking powder, sugar, and salt. Make a well in the center and pour in the milk, egg, and melted butter; mix until smooth.
- Heat a griddle or frying pan over medium high heat, greasing if desired (see note 3). Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
- When bubbles start to form on the first side, carefully flip and brown the second side. Repeat with remaining batter (you should have about 8 pancakes). Serve hot with butter and maple syrup or fresh fruit and whipped cream.
Recipe Video
Notes
- Baking powder: This chemical leavener generates bubbles in the pancake batter to help make them light and fluffy; just like grandma or your favorite diner made.
- Milk: Cow’s milk or any milk alternative, such as cashew, almond, oat, or soy. From skim to whole, any fat level will do.
- Oiling the skillet: If you love crispy edges on your pancakes, you’ll want to lightly grease your skillet with oil or butter before adding the batter. If using a non-stick skillet, you can skip the fat and cook the flapjacks in a dry skillet for a smooth, brown surface.
- Yield: This recipe makes about four 2-pancake servings, depending on how big you like you flapjacks. Feel free to multiply the recipe as desired; it doubles and triples beautifully.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Excellent recipe! I added blueberries and wow! I will always use this recipe. Thank you!
You’re welcome, Alexandria! – Meggan