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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MY WIFE AND GRANDSONS LOVED THESE PANCAKES! IT WAS MY FIRST TRY…I FOLLOWED THE RECIPE AND FOUND IT TO BE FAIL SAFE. THIS WILL BE THE ONLY RECIPE I USE FROM NOW ON.
Those worked out well… Thank You
Holy pancake!
These are the BEST ever. I’ve made so many varieties over the years and these are amazing.
They were quick and easy to make.
A HUGE hit.
So happy to hear that you enjoyed them!
Wow! I have always used box mixes for pancakes, but I came across your recipe and decided to give it a try. What a HUGE difference! Your recipe makes light and fluffy pancakes that are miles better than the belly bombs you get with the mixes. Thank you, thank you, thank you–my family are happy converts to these pancakes!
Your comment made my day, Erin. So glad you and your family enjoyed them!
Have you tried making waffles with this recipe?
Yes- I tweak it slightly, but the ingredients are the same. Get the recipe here: https://www.graceandgoodeats.com/fluffy-waffle-recipe/
Wow! You’re right, these are the best! My husband said, “Wow honey these pancakes are really good! These are how pancakes are supposed to be made!” I’ll never buy boxed mix again, that’s for sure! They’re even delicious without syrup. I bookmarked this + took screens as a back up since I am unable to print. Definitely recommending to family & friends!
So happy to hear this, Andi!!
Emily, before I begin my rant and rave, thank you for having taken the kinks out of making great “from scratch” pancakes. For those people that wrote this recipe was not great, time consuming, salty, too much baking powder and soda, which does not even have baking soda, thats unfortunate for you all. Great “anything” takes time to make, salt is the basis of flavor in cooking, and well baking is perfection, following a recipe to make tasty greatness. I don’t think it was salty, it was perfect amount of baking powder, which allowed for the most fluffy pancake. From this point on this will be my go-to pancake recipe. I made these for my daughters, well one of them had 7 of them. I substituted the milk, for almond milk and did not change the flavor or density of the pancake, as I know it to be. I also added fresh blueberries to the batter, it gave it the freshness and tartness to counter the already perfectly sweet batter. And without further adieu, thank you for sharing such a great recipe.
So happy to hear that, Juan! And, thank you for letting us know that you had success with substituting almond milk!!
I followed this recipe exactly, but I used almond milk to avoid tummy issues. These are EXCEPTIONAL!!!!! Better than most restaurants, honestly.
So glad to hear that, Lauren! Thanks for letting us know these worked well with almond milk!
Thank you for sharing! I tried this recipe and it was easy. Pancakes were delicious and so fluffy. I dont use sugar so I substituted with Stevia and they were perfect. My only issue was getting them off the scoop or pouring it onto the pan because the batter is so thick, any suggestions?
I haven’t made pancakes in over 15 years. This was very easy to follow and my pancakes were fluffy and amazing. Thank you.
These pancakes are amazing! They have just the right amount of sugar to make them great to even eat without syrup. I added fresh blueberries and a light drizzle of some real maple syrup and they were the best pancakes I’ve had in a while. I did have to add quite a bit more flour to my batch to get my batter the right consistency (it was quite liquidy at first) but I wrote that up to a really humid environment.
Just opened up my Cafe this week and decided to offer pancakes this Saturday morning. Used this recipe and was amazed how fluffy and delicious they came out. I will be using this recipe from now on!!
I loved these! My husband isn’t the biggest fan of pancakes but found these and decided to try them at 9pm at night, on a Monday. I guess we are random like that.
My husband loved them and said they were perfect, which is amazing in itself.
I’m not as picky but really loved these. My kids ate them too and enjoyed them.
I am a chocoholic and was craving chocolate so I made some with cocoa powder and chocolate chips and it made a rather decadent chocolate pancake. Really good!
So happy to hear that! We love adding chocolate chips- I’ll have to try cocoa powder next time!
Soda? There is no baking soda in this. Perhaps you read another recipe?
When I see “best ever” I’m always leery BUT this truly is one of the best ever pancake recipes! So easy and delicious! We have been snowed in all weekend and we have made them two mornings in a row. Thank you for this fabulous recipe!!
I didn’t waste my time even reading any negative comments. This recipe is going into my permanent record…LOL. They are fantastic and extremely quick to make and truly light and fluffy. I ate them with only butter for a savory quick dinner. Next time I will add some blueberries to them! Thank you so much for sharing.
WOW!! I have been making home made pancakes for 12 years now and am NEVER satisfied with them. I am not a breakfast eater but I have 5 kids and a hubby that are. So for special occasions I make pancakes. I found this recipe and read the entire article which I never do. I melted the butter in a saucepan since I don’t have a microwave and with the left over butter juice I boiled 1 cup of water, added 1 cup of sugar and 1 cup of our orange blossom honey, a tsp of maple flavor and a tsp of vanilla to make a home made syrup. The syrup was very yummy and runny but was amazing on these pancakes. I actually ate 2 myself. I honestly can’t tell you the last time I enjoyed eating breakfast!! Thank you for this recipe that is truly best ever!! The texture of these were so good I couldn’t believe it. I think my husband ate about 7 of them!!!!
This made my day! Thank you for sharing. That syrup sounds delicious!!
These were really good! My daughter is allergic to eggs, so I substituted half a mashed banana and an extra splash of milk for the egg. They didn’t ever get golden brown, not sure if that’s because I was using a new griddle I’m not familiar with yet or because of the no egg. But the taste was amazing!
I’v been making this recipe for a few years now, it is the best. I tend to double the recipe and then freeze the left over pancakes. They are just as good frozen. They “plump” right back up! Great for a quick breakfast during school days, and I know exactly what is in them! Thanks for the great recipe!!
Made Christmas pancakes this morning with this recipe. So delicious! I used up the last of my coconut sugar for it. I’ll definitely be making these again!
I made these today with 1% milk..They came out yummy.I was nervous at first but was VERY happy..Does while milk make them taste better or something?
Hi T, the whole milk has a higher fat content. I think it tastes better and yields a more tender/moist product when baking. 1% will work fine though, glad you enjoyed them!
Tried thesw this morning.Was nervous! I will say they are VERY yummy and I was haply how they came out =)