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
for Christmas- and I highly recommend it! I love being able to to set the temp (I use 325 degrees) and make multiple pancakes at once. It also makes perfect eggs- so smooth, no crispy edges or skirt. Griddles really do make the most perfect pancakes (i.e. “griddle cakes”).
How to Pour Pancake Batter
Another tip to use when making this recipe is to use a 1/4 cup measuring cup
to scoop your batter. This way you get happy, uniform, perfect pancakes. When I add the batter to the griddle I start from the center and gently pour in a circular movement to help the batter spread into a nice round circle.
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
Not ready to make these yet? Save them for later and be sure to follow my Delicious Pancake Recipe Board.
CLICK HERE TO PIN THIS RECIPE FOR LATER
Nicole M says
I ran out of “complete” mix one weekend and used this recipe, and we just can’t go back to boxed! These are by far the best!!
Kristen says
My family loves this recipe! They are always happy to have pancakes as any meal! I was weary of making “homemade” pancakes, as my family WAS accustomed to the box mix or frozen from the store, but it’s actually a pretty simple process. I hope to never need to use a box again unless absolutely necessary, like maybe on vacation….instead of buying/packing all the ingredients. We’ve added many things to the recipe…bananas, sprinkles, peanut butter, blueberries, milk chocolate chips, nuts…you name it, we’ll try it. This recipe is very accommodating and forgiving. The only thing I change is that I add more sugar and vanilla to sweeten them up some, but that’s just a personal preference. The recipe is perfect as is! Thanks so much for posting this and answering all the comments/questions!
Suez says
My favorite breakfast dish. Only I love them with chocolate cream or plain sugar. And I also make small ones in a small frying pan to make it easier to eat. Brilliant recipe, thank you for adding it.
anne says
I used to make the Fannie Farmer recipe. Then my husband said he liked the boxed kind better. I ran out of the boxed kind so I found this on the internet and decided to try it because over 1,000 reviews. I ran out of milk so mixed 4 tablespoons buttermilk powder in to the dry and used the same amount of water. They were unbelievable. I wonder if I could have subbed powdered milk? So for those of you who don’t have all of the ingredients or your milk has soured try this. “necessity is the mother of invention.” And pancakes for breakfast was a necessity!!!
Snezana says
I had so many compliments this morning from family when I made these pancakes for breakfast. Followed the recipe to the T and added some chocolate chips in as well.
They turned out soft and fluffy !!! Amazing, thanks for the recipe it’s our family’s the only go to going forward
Radwa says
Wow those pancakes look amazing!! Thanks.
Wayne Eggleston says
I made these today, following the recipei exactly as written and while they were very delicious, the batter and the pancakes were very, very thin. Not anything thick and fluffy as shown. I do not know where I went wrong. Yes, I used baking powder, not baking soda. I just don’t get it.
Natalie says
Amazing! I never leave comments on recipes… but I had to for this one. Best pancake ever!! So easy to make too!
Emily Grace says
So glad you enjoyed them, Natalie. Thanks for taking the time to comment! 🙂
Tricia says
Really the best recipe. I won’t make frozen pancakes or use any other recipe for pancakes! It’s this one or nothing. Lol
Mirabel says
This recipe was amazingggggg,
So I have a go to pancake recipe but couldn’t find it when I needed it so I angrily searched online and decided to use the first recipe google gives me.
Wowwwww it was so good 😫 So so yummy 😋 I made sure I came back to comment.
Thankyou so much Emily ❤️
Emily Grace says
I’m so glad you enjoyed it, Mirabel! Thanks for taking the time to comment.
Jessika says
Absolutely LOVE this homemade recipe!! All ingredients I had in my pantry and the pancakes were so buttery and fluffy! My husband and son thought they were the best pancakes ever! This will definitely be my go to pancake recipe. Thank you so much for sharing! 🙂
Clair says
Look, Ladies, gentlemen.. whoever…
I just tried this recipe… used vegetable butter, because it was in the butter dish in my fridge…
I apparently went Egg Blind and after looking at the recipe on pinterest AND the webiste several times… I saw no egg in ingredients… even came back here to ask about that after I made the pancakes…
I used Baking powder I have had for a couple of months now… already opened…
I used 2% milk, 1 cup’s worth.. and Heavy Whipping cream, 1/4 cup’s worth to compensate for the low fat milk…
I used NO egg…
While apparently unable to see ” 1 egg” on the ingredient list several times… I didn’t add eggs…
I also used bacon grease to grease a frying pan to cook the pancakes in…
In Spite of ALL this… My pancake mix was Extremely fluffy and thick… I even added about 2 more tablespoons of milk to the mix… Still WAY thick and fluffy….
made the pancakes, had to smoosh the batter around to reduce the thickness… cooked as suggested… and came out with Hugely thick, Fluffy, Delicious, Pancakes…
A little on the sweet side….. but Amazing with some Elderberry jelly!
Frankly folks… this is a Big Winner… if you Don’t read the recipe properly, you are likely to end up with problems… That’s on YOU… Not the recipe…
And for the ‘Karen’ who complained about the recipe being on the side of a flour sack… seriously….?! This is why you commented?!
I am someone who can mess up the recipe for boiling water… seriously… I couldn’t mess this one up by leaving an Important ingredient out… so.. READ it THOROUGHLY before you start messing up ingredients… and blaming the woman who gave you the recipe, for free… with extra, helpful, options…
Wishing you all a Happy , and Delicious cooking experience further! Stay Safe, and Well…
Katie Pimpinella says
I’ve searched everywhere for the perfect pancakes, and this is totally it! They are so fluffy!!! Make sure you use baking powder, though. I cooked them for slightly different times so they wouldn’t burn, but they are a hit in my house! Love it!
D says
I came across this recipe while in quarantine (because cooking is my happy place now more than ever), and these are just perfect! Fluffy and just sweet enough. This has become my new Sunday morning pancake recipe. Thank you!
Alicia says
First attempt doing this n it was a success. Two thumbs up from my 6 yrs old grandson. Tq so much. This is a very good recipe for me!👍🥰
Christina says
Well I made a stupid mistake. Ever since a bad concussion from a fall happened last year, I have a few cognitive issues that have lingered…anyway I saw baking soda when I should have read the instructions more carefully…so, I put 3 teaspoons of baking soda instead of baking powder, which you even warned us about! Sigh. My pancakes looked gorgeous but unfortunately, they tasted very bitter and an a bit medicinal. I tried to eat them, but after 4 attempts, I was done. So sorry because they looked so lovely and edible. Someday I will try to make them again, with baking power the next time!
Emily Grace says
So sorry to hear that, Christina! I do hope you try again! 🙂 Stay well!
Kellie says
These pancakes were incredible. I have been looking for a good pancake recipe. Thank you so much!
Mary says
It’s funny how I’ve seen so many comments about “baking soda” when that’s not even in the recipe. Makes me giggle. With that being said, this IS the best recipe I’ve used. All I did was replace the milk with almond milk. Definitely saving this.
Audrey says
I’ve never tried making pancakes from scratch before but have definitely had my share made for me. These are by far the best!! My boyfriend and I both inhaled all of ours. I will make again.
Kathie says
I’m 68 and never was a big pancake fan until I tried this recipe! Now I make them all the time! Thank you for the best pancake recipe I’ve ever tried!
Emily Grace says
That makes me so happy, Kathie!!
Hailey says
Hello Grace, what can I substitute instead of baking powder?? Or is baking powder necessary? Thanks.
Emily Grace says
Hi Hailey, I haven’t tried to substitute anything for the baking powder. It is necessary for the fluff!