Homemade Pancakes are so easy to make from scratch with six simple ingredients, you’re not going to go back to the mix! These fluffy pancakes will be ready in under 30 minutes.
Easy Homemade Pancakes
Pre-kids, I never woke up early enough to make breakfast in the morning. Now that we do have kids, our mornings are too hectic to make a full breakfast during the week, but on the weekends we usually go all out.
The girls like scrambled eggs with these easy homemade pancakes or buttermilk waffles. We even have them for dinner sometimes.
If french toast is more your speed, try my Hawaiian rolls french toast!
Why this is the best pancake recipe
- It is easy! Only six pantry staple ingredients.
- They’re nice and fluffy.
- Kids love them.
- You can easily double the recipe if you need more than the 9ish pancakes it makes.
Ingredients for this fluffy pancake recipe
Below is a list of ingredients to help you prep. Scroll all the way down for the full recipe card.
- Flour – I’ve only tested these with all-purpose white flour.
- Sugar – Granulated white sugar.
- Butter – Melted butter, or margarine if that’s what you have on hand.
- Baking Powder – To make them fluffy.
- Milk – 2% is what we usually have in the fridge so that’s what I use.
- Egg – One large egg.
- Vanilla Extract – Optional (but recommended), add a splash of vanilla.
Equipment needed to make pancakes from scratch
- Electric Griddle – I’ve had this one for years and it’s great for pancakes and eggs.
- Batter Bowl – For mixing up the batter.
- Balloon Whisk – You don’t need a mixer for this recipe, just a whisk.
- Flipper – To easily flip those pancakes!
How to make homemade pancakes
- STEP ONE: To a large mixing bowl or batter bowl, add all the ingredients and whisk together.
- STEP TWO: Heat a griddle to medium high heat (300 degrees) until drops of water dance on the surface. Grease with butter or non-stick spray.
- STEP THREE: Pour the batter, approximately 1/4 cup each, onto the hot griddle. When you start seeing a lot of air bubbles and they start to brown, it’s time to flip them. Brown the other side.
This recipe is one I grew up making. It actually came from one of my first cookbooks – The Boxcar Kids Cookbook. Anyone remember it? I’m pretty sure I could still dig it up.
What if I don’t have milk?
You can make homemade pancakes without milk by replacing the milk with water in the batter. Or, if you have carbonated water or even Sprite, those will work well and will add to the fluffiness. No milk, no problem!
How many pancakes does this recipe make?
This recipe makes about nine pancakes, depending on how large you like them. You can easily double the recipe (use my kitchen conversion chart if needed!) to make a bigger batch.
Can I freeze extra pancakes?
If you end up with leftovers, these pancakes will keep for up to 5 days if stored in an airtight container (or zip top bag) in the fridge or up to 2 months in the freezer. They freeze and reheat really well.
You may even want to make a large batch and keep them in the freezer to have for busy mornings. Heat them in the microwave.
Tips and tricks for making the best Homemade Pancakes 🥞
- I like to mix the batter right in a large measuring cup so it’s easy to portion out the pancake batter.
- Don’t overmix the batter! Some lumps are OK. If you mix too much, your pancakes won’t be light and fluffy.
- If you like thinner pancakes, add another Tablespoon of milk to the batter. Don’t have milk? You can use water.
- Add a splash of vanilla for even more flavor.
- Add whatever mix-ins your family likes – blueberries, chocolate chips…
Need more breakfast ideas? Try these:
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Originally published May 15, 2013