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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Best pancakes ever! Plus they are so easy! We had them for dinner tonight and my husband was hooked on them! I added a little cinnamon and a splash of vanilla. Can’t wait to make these again!
Best pancakes ever!! Can’t wait to see what other recipes you have!!
Wow, Perfect recipe, now I am ofifcially addicted to pancakes!! haha
This is a great base recipe, but I had to tweak it to work with the ingredients I had on hand, really wanted pancakes so I decided to still give it a try. first off I doubled the recipe, and changes I made were, 4 tbls butter instead of 6, used 2 tbl baking powder and 1/2 tsp baking soda, didn’t have milk so I used heavy cream that I thinned out with water, which I ended up using a 1/4 cup extra of because the mixture was to thick….I also sifted my flour only because straight out of the bag it was lumpy, and added 1/2 tsp cinnamon….. and again I only made changes because I had to use what I had, and with that being said…this is my go to recipe from now on, the pancakes tasted better than a box mix and I’m sure the original recipe would be just as good.
I love these pancakes! They are so easy to make and much better than store bought. I usually add raspberries on top while cooking.
Can the recipe be doubled with the same results?
So glad you enjoyed them, Courtney! When I double this recipe I usually just make it twice because I don’t have a bowl large enough to hold it all at once. Technically, it should work fine doubled at once though, just be careful not to over-mix. Hope this helps! 🙂
You gave up a gem with this pancake recipe! In the hands of even a novice chef this recipe is the only pancake recipe needed. Absolutely better than following instructions on the back of a bag or box, going to a pancake restaurant, they’re just that delicious. Now am I able to use this recipe for waffles as well?
Thank you much!
Hi Ed, here is my waffle recipe: https://www.graceandgoodeats.com/fluffy-waffle-recipe/ it uses all the same ingredients just in slightly different ratios. Hope this helps!!
I have never read the actual blog of any recipe before! Lol yours was the first one for me, I think I just might start reading them all now ☺️ Thanks for the recipe I’ll be sure to post how it goes.
That’s so sweet of you to say, Sonya! Hope you enjoyed them!
I sure did, I forgot to comment after I made them. Here I am again searching for this recipe. We loved them!
Yep ! These have become our go to pancakes ! Thanks!
Delicious. I’ve made as is and they were tasty. This time I added a little cinnamon, subbed 1/2 cup whole wheat flour, and added a ripe banana. My son nearly swallowed them whole.
great recipe
I will surely make this yummy recipe
Enjoyed! Definitely tastier than my previous recipe. Thanks for sharing.
1. Is there a difference between using baking powder only or using baking powder with baking soda?
2. I immediately thought the 3 1/2 tsp of baking powder was much, but precisely followed the recipe. is there a reason why a copious amount of baking powder is used?
These Pancakes are absolutely delicious!!! And that’s coming from someone that’s not a huge pancake fan. My hubby and baby girl LOVED them. Thanks for sharing
I added a small tbl spoon of vanilla flavor ?
So glad you all enjoyed them!
this is a great recipe. I think the person who’s pancakes tasted like flour most likely forgot the salt. I always do one and taste test and add stuff accordingly…. I used whole wheat grain flour and buckwheat so I added a pinch more salt and some water. they came out perfect. thanks for sharing your recipe.
Forgot my rating after my comment! Sorry!
Thank you! <3
Hi there!!
We love these pancakes with maple syrup! Sometimes we add chocolate chips or fruit and it’s a fun Sunday morning treat.
Question – can this batter be made ahead of time, or saved?
Hi Mallory, I haven’t had much luck making it ahead of time because after the baking powder is added to the wet ingredients and activated it really needs to be used quickly or it looses it’s power. You could always mix up the dry ingredients separate and have them already measured though.
Thank you! That’s totally ok. On a similar note, any tips to freezing or storing any leftover pancakes after they’re made?
I freeze pancakes by laying them out on a cookie sheet after I cook them. Let cool and then put in the freezer for an hour until they are set. Then put in a freezer safe Ziploc bag with a label. Just zap in the microwave for a quick breakfast.
Indeed, best pancake recipe EVER. Thank you very much, my dad loved them and I can’t wait for my boyfriend to taste them also. I’ve served them with some homemade chantilly and fresh fruits and of course, some maple sirup.
Just made these pancakes and they were AMAZING !!! I will never use store bought pancake mix ever again.. They were so light and fluffy the taste and texture were spot on My whole family is HOOKED !!
Can’t wait to try your other recipes ..
These are delicious! We added some milk chocolate chips and white chocolate chips.. so good! My kids (3 and 1) devoured them. Will definitely be keeping this recipe for our new go to pancake recipe!
Just made these and they came out really good!! They were unbelievably thick ad fluffy. I used half and half instead of milk, and added vanilla extract and cinnamon. Topped with almond butter. Amazing!
These are my husband’s favorite! Very easy to make and I found a new use for my griddle which helps with making more cakes in less time. I’ve made them with too much baking soda and they still came out great (when I noticed, I just added more milk). ??♀️
I usually make a mixture of cakes, either bananas, strawberries, blueberries, and even chocolate chips. I just drop them on top of the griddle and cover with batter.
Hi Sarena, sounds like you didn’t have your heat up high enough… which is a problem with following directions, not with my recipe. Try turning up the heat next time. Hope this helps!