Best Ever Pancake Recipe
Pancake Recipe made with simple ingredients that takes only a few minutes time. Load these perfect homemade pancakes up with fresh fruit or drown them in your favorite maple syrup.
I’ve included tips below (with a video) to help answer any questions on how to make the best ever pancakes. This post contains affiliate links.
I know food bloggers have a bad rap for throwing around the phrase “best ever” a little too frequently. Friends. Look at my eyes… these easy pancakes are the real deal. I’ve been searching for the best pancake recipe ever, and I’ve finally perfected it. Thick and fluffy, with a hint of sweetness, but not too much so you can still drown them in syrup.
This is one of my favorite go-to recipes because I always have what I need to make it on hand. I love that it only requires a few simple ingredients, takes only a few minutes to make, and tastes a million times better than box mix. This recipe makes ten perfect pancakes every single time.
How to Cook Pancakes
- Make sure you have even heat (I like to use an electric griddle)
- Let the batter rest for a few minutes (to activate the baking powder)
- Use nonstick baking spray (yes, even on nonstick pans)
Make sure you have even heat, especially if you are using a skillet. Let your pan heat up while you make the batter; an easy way to test if your pan is ready is by flicking a tiny bit of water onto the pan. If it’s hot and ready to go the water will sizzle immediately.
Always spray your pan with a little bit of nonstick spray to keep your pancakes from sticking (Yes, even in non-stick pans. I’ve also tried butter, but it does change the surface of the pancake, so I prefer nonstick spray, like Pam.)
I received an Electric Griddle
How to Pour Pancake Batter
Another tip to use when making this recipe is to use a 1/4 cup measuring cup
Keep in mind that this pancake batter will be very thick. This is what you want! There is no need to thin it out with more milk or liquid. It will be thick! It won’t “pour” like boxed mix, it will scoop. Use a measuring cup to scoop the batter onto the griddle.
How to Flip the Perfect Pancake
- Wait until the underside is ready
- Shove the spatula all the way underneath
- Use your wrist instead of your whole arm
Don’t rush your pancakes- let that first side get gorgeously golden brown. You’ll know they’re ready when bubbles start to form and pop on the top (the uncooked side).
To get a perfect flip without batter sliding around, be sure to purposefully shove your spatula (I like silicone or plastic, not metal) all the way underneath and use your wrist to turn them over.
My husband taught me that. I was flipping them using my whole arm, instead of a gentle turn of the wrist, which was resulting in lopsided pancakes.
How to Make Pancakes Fluffy
I get comments all the time about the amount of baking powder in this recipe. This recipe calls for 3 1/2 teaspoons of baking powder. Teaspoons NOT tablespoons. Baking powder NOT baking soda.
No, using that much baking powder will not make the pancakes taste weird or metallic. I promise you I make this recipe weekly. This pancake recipe has been rigorously tested and duplicated by many. This recipe is solid.
That said, apparently some people are sensitive to the taste of some baking powders. (Much like how some people think cilantro tastes like soap and others love it.) If you are sensitive to baking powder, I would recommend buying an aluminum-free baking powder.
Learn more about the differences between baking powder and baking soda here, like how to test if your baking powder is still good. Baking powder should really be replaced every three months for best results.
Delicious Pancake Toppings
If maple syrup isn’t your thing, slather these homemade pancakes with Homemade Strawberry Butter! We also like to top them with this Homemade Blueberry Syrup.
My oldest loves when I add blueberries in the batter and my younger two love chocolate chips. Honestly, I usually end up eating mine plain, straight off the griddle, because they’re just that good!
Note: When I add blueberries, I mix them directly into the batter. Coating them in the batter helps prevent them from bursting (and making a huge mess on my griddle). When I add chocolate chips, I scoop the batter onto the griddle and then immediately sprinkle the chocolate chips directly on top.
Tips for the Best Homemade Pancakes
Can this pancake recipe be used to make waffles? Yes! The ratios need to be changed up slightly, but this recipe can be used to make homemade waffles. Get my Fluffy Waffle Recipe here.
Can this pancake recipe be made into mini pancakes or “silver dollar” pancakes? Yes! I have used this recipe to make miniature pancakes before. Mini pancakes are perfect for kids, a pancake breakfast bar, or to serve at brunch. Get tips on how much batter to use and more in this post: Strawberry Banana Pancake Skewers.
Can this pancake recipe be made with buttermilk? Yes! Just sub out the whole milk for buttermilk. You can really use whatever milk you have on hand (skim, 2%). I have not tried it with milk alternatives, like cashew or almond, but these should be okay also. In fact, I use buttermilk (or a “cheater” lemon/milk mixture) in these Blueberry Buttermilk Pancakes.
Can this pancake batter be made ahead of time? No. Most baking powder sold today is double acting, which means that the first leavening occurs when the baking powder gets wet. (The second leavening occurs when the baking powder is heated.) You may notice that after you mix the dry ingredients with the wet, the batter may “puff up” some in the bowl. The longer is sets without being heated up, the more it will lose that initial rise.
Can these pancakes be frozen? Yes! Freeze them individually before combining in an airtight bag. We reheat them in the microwave for 10-15 seconds until warm.
Can this recipe be doubled? Yes. I have doubled this recipe and it works great.
Can this pancake recipe be made dairy free? Yes. I have made these before using cashew milk and omitted the butter completely, the results were very similar. Others have used other dairy free milks, nut milks, and vegan butter alternatives with for dairy free pancakes with great success.
Can you make these pancakes with egg? Yes. Others have used an egg replacement, applesauce, and pumpkin successfully, though I personally have not tried this.
Can these pancakes be made using whole wheat flour, almond four, oat flour, arrow root flours, etc? I personally have not tried this, but read through the comments as others have done this with great results.
More Breakfast Recipes
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 1/4 cups whole milk
- 1 egg
- 3 tablespoons unsalted butter melted
- 1 tsp vanilla extract optional
Instructions
- Melt the butter in microwave for 30 seconds, set aside.
- In a medium bowl, mix together flour, sugar, salt, and baking powder.
- Stir milk and egg together.
- Create a well in the center of the flour mixture.
- Pour the butter, vanilla, and milk mixture into the well.
- Use a wire whisk to stir everything together until just combined. It will be slightly thick and lumpy, but should be well incorporated.
- Allow the batter to rest while heating a lightly oiled skillet or griddle to medium high heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Cook each side for 3-6 minutes, until lightly golden brown.
Video
Notes
Nutrition
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Definitely the best pancakes ever! I’m a skeptical person, so I always read the comment section to see if other people were having issues with the recipes. Grace replied to some of the comments about the importance of having fresh baking powder, to not risk wasting ingredients, I bought a new can. The pancakes came out very fluffy, a hint of savory and sweetness. I did watch my pan’s temperature to make sure it’s cooking slow and evenly to avoid a raw middle. This will be my go to recipe for pancakes! (I’m craving some just from typing this comment)
WOW. These are AMAZING pancakes! Every member of my picky family loves them. They said throw out your other recipes. FLUFFY. SWEET. Great texture. I have tried variations also -a dash of vanilla and cinnamon, using all whole wheat flour, a tablespoon of wheat bran. Any creative additions are gracefully accepted into this delicious recipe. We made them with dairy free milk, too! These are now a go to for company and kid sleepovers. Thank you for this recipe. It’s THE BEST.
So happy to hear that, Nico!
These pancakes tasted good, but they had a weird texture because the mix was just so clumpy. I couldn’t seem to mix the clumps out. Even my 6 yr old noticed something weird about the pancakes.
If we use this recipe again I will probably try mixing small amounts of the flour in instead of making a well. Hopefully that helps with the clumping because I did like the taste of them. 🙂
I made this recipe for the first time about 2 months ago and now we make them every weekend! My son absolutely loves them! Best recipe we have tried.
These were the absolute WORST pancakes I’ve ever tried in my life. Not a single person in my family would eat them. They tasted too much of flour. Waste of perfectly good ingredients and time.
Sorry to hear that, Bri, I’ve never had that comment from any of the other hundreds of people who have made this recipe with great success. Quality ingredients really make a difference, maybe try a different flour next time. Good luck.
Just wanted to say that I made these pancakes for the first time a month ago and have made it twice so far. They turned out really lovely and I thought they were one of the best pancake recipes I’ve tried. I’m not a stranger to cooking and try lots of online recipes. Was surprised at the negative comment. Not sure what happened but I and many others have tried it with great flavor & great success.
Thank you for your comment, Melinda! Glad you are enjoying them.
Glad to hear you found a recipe that works for you, Kelly!
I love how fluffy and thick these were. I thought at first there was too much baking soda but the reviews tell me its probably me! I’m gonna make them again with a better quality of baking soda. I do however sub the milk with unsweetened almond milk, it seem to cook the same as the dairy version. ?I love the simplicity of ingredients it makes it easy to whip up pancakes in a hurry!
Baking powder, not baking soda. I’ve looked through all the negative comments and almost all of them make reference to either baking soda, or too much baking powder. I believe they are using baking soda instead of baking powder, too.
Made these for the second time this morning…didn’t have any milk so substituted almond milk and they turned out just as good! Yay! The first time I made these I thought I’d done something wrong because the batter just doesn’t look like any pancake batter I’ve ever made. I decided to resist the temptation to thin the batter out, and I’m so glad I did! They really are the best EVER!! Will be making these for years to come!
I am not a fan of pancakes & I never leave comments. My husband wanted pancakes, googled best ever pancake recipe, this came up, he made them, I ate one, now we’ve had them several times because I keep asking, “Can you make those pancakes again?” You converted me. I’m hooked. These are literally the best ever pancakes!
So glad you and your husband enjoyed them!! Thank you for taking the time to comment. 🙂
I haven’t made pancakes in a while and decided to do so today and came upon this recipe. I didn’t even read the directions I just needed the measurements to make the batter because I already have a way of making them. I had everything on the list except that I didn’t have table salt I used sea salt since that was what I had and it was a little more coarse so I was a bit concerned how it might affect the pancakes. I used unsweetened butter. I usually add vanilla extract to my pancakes but I forgot this time. I added some cinnamon and spice because thats what I like and usually put in my pancakes. I mixed the dry ingredients in 1 bowl. Mixed the eggs and milk in one. Leave melted butter separate. Then I mixed the dry and wet ingredients, stir a bit then add the butter and finish stirring until its well mixed but not overmix them. The batter was pretty thick, thicker than I usually like but I decided to just go with it. I usually cook on medium high heat like a 7 and it kinda turned out burnt so I lowered the heat to a 6 and sometimes 5 1/2 and they cooked fine. I was really amazed at how much the pancake batter rose and how fluffy they are. Usually in recipes I see they call for a tsp of baking powder per cup of flour. My 4 and 6 year old kids ate them without syrup with no complaints. I didnt get to try them without syrup but with syrup I really liked the pancakes they were amazingly fluffy and tasted great even without vanilla extract and with coarser salt it didnt change the taste. I would definitely make these again and save this recipe for more pancakes to come. I love how they are so fluffy!
I actually meant that I added cinnamon and nutmeg. Lol.
The batter should be thick, as stated in the post. It doesn’t “pour” which is why I suggest using a 1/4 cup measuring scoop to portion out the batter. This batter should not be runny. Hope this helps.
I made your pancakes tonight and my husband even raved about them! They are SO good and I loved that they use ingredients that I had in my cupboard! Thank you!
Emily,
Thanks so much for the time and effort you invested to hone this recipe. One expects pancakes to be pretty generic but not so in this case. Your pancakes are exceptional. We are officially replacing the recipe my wife has relied upon for over 30 years. If I had a B&B, these beautiful cakes would be front and center on the menu! Thanks for bringing some ‘WOW’ factor to a simple breakfast staple. Saturday mornings are looking up from here on out!
Herb, your comment made my day! So glad that you and your wife enjoyed them.
I have made these pancakes twice they turn out amazing everytime my hubby loves them I did add some vanilla and nutmeg yummy !!!
Reblogged on Random Thoughts, Purposeful Life. Thank you for the recipe! It was FABULOUS!
The recipe didn’t say where the butter is used in the recipe so we topped our cooked pancakes with the melted butter. This recipe is outstanding! Thank you!
Hi Cindy- in step five above you pour the butter and milk mixture into the flour mixture “well”. Hope this helps!
Yes but before that it mentions nothing about mixing it in. There’s also a typo on the ingredients list next to the baking powder.
Right, because until that step you do not mix it in. You mix up the milk and egg (step 3). Then you add the butter AND milk mixture (milk and egg) inside the well (step 5). Hope this helps.
These are nice and fluffy but quite sweet. I will make it again but will definitely half the sugar. Thanks!
Absolutely fantastic! This is exactly the kind of recipe I was looking for. It’s simple, delicious and melts in your mouth. I used 2% milk because it was all I had and added a splash of vanilla extract. There’s never any leftovers. Thanks for sharing!
If I wanted to double the recipe, would I do anything different than just doubling the measurements?
Nope! I just double the measurements.
This recipe is absolutely amazing, both my family and I love it. It’s so quick and easy.
Azrael…Just wanted to say…your name is beautiful!
THE BEST PANCAKES EVER! We are making the switch to shopping as locally and cooking as naturally as we can, so I decided to ditch the boxed pancake mix and search for a recipe from scratch. I only buy 1% milk, but I had half & half, so I used 1 cup half & half and 1/4 cup 1% milk. FLUFFIEST PANCAKES EVER! I doubled the recipe, as I made it the first time, the second time around and it worked out just as well. Also, once I used half the batter, i added 1/4 cup chocolate chips and 1/4 cup peanut butter chips for my sweet toothed husband. DELICIOUS! This one has made it into the recipe book to bed used for years to come, for sure! The family loves it!
Can I refrigerate the batter? If so, how long will it stay fresh?
I wouldn’t. The baking powder will start to lose its power after it has been mixed with the wet ingredients. You could always make the pancakes and then refrigerate or freeze them after. Hope this helps.
Last week, I made a large batch of batter, put it in the fridge and made fresh pancakes each morning for 4 days in a row without any problems. They tasted great each time.
Good to know! Thank you for sharing, Ella.