Easy Homemade Pancakes (ready in 30 minutes!)

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.

Serve these easy homemade pancakes for breakfast with a bacon and spinach breakfast pizza or bird’s nest breakfast cups.

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!

Ingredients for this fluffy pancake recipe

• 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

1. STEP ONE: To a large mixing bowl or batter bowl, add all the ingredients and whisk together.
   
2. 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.
   
3. 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.

Need more breakfast ideas? Try these:

Oatmeal Chocolate Chip Breakfast Cups

Blueberry Muffins

Ham & Potato Breakfast Casserole

Spinach & Zucchini Frittata

How to Cook Bacon in the Oven

3 Ingredient Biscuits

Slow Cooker Tater Tot Breakfast Casserole

4.71 from 24 votes

Easy Homemade Pancakes

Created by Melissa Williams | Persnickety Plates

Servings: 9 pancakes

Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Total Time: 15 minutes mins

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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.

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Ingredients

 

1x2x3x

• ▢ 1 cup all purpose flour
• ▢ 1 Tablespoon granulated white sugar
• ▢ 2 Tablespoons butter melted
• ▢ 1 Tablespoon baking powder
• ▢ ¾ cup milk + 1 Tablespoon
• ▢ 1 large egg
• ▢ splash vanilla extract optional for flavor

Instructions

• To a large measuring/mixing bowl, add all ingredients and whisk until smooth. For thinner pancakes, add another tablespoon of milk.
• Heat a griddle or a skillet on the stove to medium high heat (I set my griddle to 300 degrees) until drops of water dance on the surface when you sprinkle them on.
• Grease the griddle or skillet and pour the pancake batter on (about 1/4 cup each), making sure they don’t touch.
• When the pancakes have a lot of air bubbles on the top, and are starting to brown, it’s time to flip them. Brown the other side then remove and serve.

Notes

• I like to mix the batter right in a large measuring cup so it’s easy to portion out the pancake batter.
• If you like thinner pancakes, add another Tablespoon of milk to the batter.
• Add whatever mix-ins your family likes – blueberries, chocolate chips…

⭐️ Final Step! Please let me know how you liked this recipe by leaving a review and rating below. Your feedback supports my small business and allows me to continue providing free, high quality recipes.

Nutrition

Serving: 1g | Calories: 99kcal | Carbohydrates: 14g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 40mg | Potassium: 183mg | Fiber: 1g | Sugar: 2g | Vitamin A: 138IU | Calcium: 86mg | Iron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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Originally published May 15, 2013