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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Great recipe for thick & fluffy American style pancakes – thank you Emily! Your lively commentary was just what I needed to choose this one to try over others. And no whipping egg whites – didn’t have time to whip today so looked for a quick recipe I could slap on the griddle – and these came out just like in the photo – so easy to make & delicious. Other than organic AP flour and brown sugar I followed the recipe to a T. Topped with some homemade candied oranges & syrup- a French twist. My son loved them with traditional – butter and Maple syrup. Quantity allowed me to freeze extras for another day.
Really is the best and easiest pancake recipe!! I followed the recipe exactly and they were delicious.
I made the pancakes for the first time tonight. My wife wasn’t feeling well and asked that I make dinner.
I ve been looking for a good pancake recipe. I thought they were very good.
One question I have, if I wanted to have them a little lighter not quite as dense, what could I modify to the recipe?
Also I have an electric griddle, works great but I have to play with the tempature from recipe to recipe. When I made the first batch I let them get a little too brown before I flipped them. would it be better to lower the tempature and cook longer on one side, or will that make it tough? Or would it be better to adjust the temp a little higher and flip a little sooner?
I would appreciate your input.
Thanks
Best pancake recipe I’ve come across yet. These will be my go to and I even added them to our recipe box. They were that good. Followed the recipe exactly. They were fluffy, soft, moist, and I added the vanilla. Great touch. Can’t wait to make these again!
You must have done something wrong then or you taste things differently, because without changing anything my family loves this recipe. Just because you don’t like something doesn’t mean you should slander it so other people don’t even try it. Let people make up their own minds.
This is probably the best pancake recipe I’ve found. My wife has celiacs so we do majority of our baked goods gluten free. I sub regular flour with Bob’s Red Mill 1-to-1 baking flour and they are perfect. My wife has a hard time with baked goods because she remembers how good things tasted before she got diagnosed. I’m glad I found a pancake recipe that tastes like they’re not GF. Thank you.
This made my day, Matt. So happy to hear that you and your wife enjoyed them!
Made these for our post-Thanksgiving breakfast crowd…what a hit! The baking powder is very key to making the thick, bubbly batter that cooks up into fluffy, yummy pancake awesomeness!!!
Happy Thanksgiving !! Ran out of regular milk, so we used some coconut milk with 2%. HA. Perfect and yummy pancakes. Added a splash of cinnamon. Used with homemade cranberry syrup. Kids are happy! Thank you!
Oooh, homemade cranberry syrup sounds delicious!!
I’m guilty of googling “the best ever…” for every recipe I’m looking for. These really are the best. Even my husband, who eschews carbs, loves them. I’m wondering how the cooked pancakes would freeze so I could save the rest for quick weekday breakfasts.
So glad to hear you enjoyed them! We freeze them often and reheat for just a few seconds in the microwave. Hope this helps! 🙂
I dont know what i did but mine came out thin, but still delish! I added cinnamon and vanilla to the batter. Everyone loved them. Thanks
I just made these pancakes. They were the best, just as stated. I changed it slightly. Used 3 teaspoons accidentally. Not sure how I missed the half on your recipe. But they were still great. I also added a small amount of milk, a drop of oil ( I always do when using butter in pancakes) and a teaspoon of vanilla. I don’t use syrup so these were perfect. I also drop frozen blueberries on my pancakes. I buy them in season and freeze them for muffins and pancakes. They don’t burst either when frozen.
Not sure what others are doing wrong but this will now be my forever go to recipe. I didn’t have my cookbooks and was looking online for an easy one. Yours seemed similar and they turned out fluffier and lighter. My son and grandson LOVED them too. ( They use syrup). I will be testing more of your recipes. as you were right, these are the best!!
So glad you enjoyed them, Susan! We live near a small blueberry farm and I always freeze as many as I can at the end of the season. 🙂
Add a splash of milk to thin it slightly. I just made these and they were perfec I like a thinner batter so added a splash of milk and I also add a drop of oil when using butter in pancakes. Try them again. I promise they are perfection. Sprinkle some blueberries on top as the first side us cooking up. I add a teaspoon of vanilla too bc I dont use syrup.
I like my batter a little thinner. I added extra milk, about a 1/4 cup. I also added a teaspoon of vanilla and a half teaspoon of oil because I don’t use syrup and added blueberries. I added the blueberries right on top the way the poster does with chocolate chips.
I have used the Betty crocker recipe for years and this one was similar so I decided to try it instead of searching for the other one. Anyway, they were perfect. A bit fluffier than my other recipe. I also somehow saw 3 teaspoons of baking powder and NOT see the half one. So I actually used the wrong amount but still they were perfect. If you want them thinner just add a small amount if milk NOT remember you need to mix it completely while trying to not over mix your batter. So fold it in slowly and stop once it’s all combined. Over mixing will completely change your batter. And listen to this site. She says mix the milk and eggs together then add. DO THAT step . It’s important as the eggs get air and help with mixing the batter without you over mixing it. I would give this recipe five stars bit cant seem to locate the rate button. ( I swear I am not illiterate, lol) This will be your go to from now on, I promise. Dont listen to the negative comments. They obviously did something wrong and want to blame the recipe.
Great tips, Susan! <3
I cant believe some of the negative comments. 1st of all they are just mean spirited. Secondly these pancakes are absolutely delicious. Very light and fluffy and they taste amazing. I have a family of 5 that agrees that this is the recipe we will make from now on. I will say I thought I did something wrong because the batter was so thick but they came out great. Thanks for the fantastic recipe!
Thank you for your kind comment, Rob! 🙂
So happy to hear you and your family enjoyed them!
I’ve been trying to do more recipes from scratch and staying away from pre-made or box versions of anything. Pancakes were one of them. My husband loves pancakes. This recipe gained me roses (I’m blushing right now). Thank you so much for this.
I want to also try this recipe when making a Filipino desert babinka. I usually use the boxed Bisquick… but this recipe might actual make it more flavorful.
Larissa, you made my day! So happy to hear that you and your husband loved the pancakes! 🙂
You want the batter to be thick, and lumpy. Try making your next batch just as directed in a recipe. If it is thick and lumpy – GOOD!!! ALSO: griddles are the best choice for making pancakes (they originated as GRIDDLE CAKES; however, since most people do not own griddles, they were dubbed, PANCAKES.) Your first pancake is going to be your test product, so drop only a small amount of batter onto an oiled surface of choice. Let the pancake cook; lift edge to see how the bottom is browning. Do not turn until holes form throughout. If you feel that the bottom is going to burn, turn down the heat.
This recipe is the best! If your looking for a great pancake recipe this is it. Look no further. I made it exactly as printed. I suggest your milk and egg should be at room temp for best results. My son and husband rate it a 10! I added a few blueberries to mine and it sent it over the top. Thanks for the recipe!
So glad you and your family enjoyed it, Carrie! My oldest loves when I add blueberries (and my youngest loves chocolate chips)!
This recipe was great considering so few ingredients and of which none included baking soda. Baking soda tends to leave a bleachy to taste with pancakes. I did alter the recipe slightly and they were indeed the best pancakes I’ve ever made. I added about a tablespoon of vanilla extract and substituted the 1.5 cups whole milk with 3/4 cup whipping cream you can buy in a carton and 3/4 unsweetened vanilla almond milk (at the time I was just using what I had since I didn’t have milk let alone whole milk but it turned out great lol). You’ll probably still need a little extra almond milk because the batter is ultra thick and unpourable at these proportions. I want to guess I added maybe 1/8 cup extra but I’m not sure. I also used 4 tablespoons butter instead of 3 tablespoons. When I mixed in the butter with the milk it solidified into a nasty chunky mess which I think helped to add little bursts of flavor. Obviously not the healthiest alternatives so this isn’t an every day or even every Sunday recipe alteration but I’d say it’s worth it for a little indulgence once in a while.
Hi there!! Just found your recipe and just had a quick question. Will be making mini-pancakes in November for a bridal shower brunch and was wondering if you had a measurement you would recommend for making them the perfect mini size. I am a person who likes making really big pancakes so making them the right kind of small is a little difficult for me haha!!
Hi Kaitlyn, you might check out this recipe where I made mini pancake skewers: https://www.graceandgoodeats.com/strawberry-banana-pancake-skewers/. I used 1-2 tbsp of batter for each pancake. Hope this helps!! 🙂
Hi a 1/4 of a cup…mades minis for my grandson….:)
True to the name- by far the best pancakes EVER!!! We ran out of pancake mix and I found this recipe.. I’ll never go back to the box! My 3 year old and I made these together. She added rainbow sprinkles to hers and I added a little pumpkin spice. Love! So good!
Love the sprinkles and pumpkin spice additions, Liz!! <3
Hi Lydia, the batter should be thick. It should “scoop” not “pour”. Hope this helps.