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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These are delicious pancakes! I used oat milk and they turned out rich & delicious. And quite beautiful with Valentines sprinkles!!
Really is the best pancake recipe!
I never leave comments because I either don’t have time or forget but wanted to let you know that I have tried many many pancake recipes and this one was by far my favorite! So easy and so yummy!! Thank you!!
It was perfect that’s all I have to say
This is actually the best pancake recipe! I’ve been trying so many different pancake recipes during covid and this is the winner! I used almond milk for anyone that prefers or needs milk alternatives and they were awesome thank you!
Delicious, tender and fluffy
good
These really are the best pancakes ever! This is my favorite go-to recipe now and it is so much better than mixes and restaurant pancakes and even buttermilk pancake recipes I have tried. Today I substituted self-rising flour that has salt and baking powder in it so I used less baking powder as I had this self-rising flour that I wanted to finish. Self-rising flour includes 1 tsp baking powder and 1/4 salt per cup generally so I used no salt and only 2 tsps baking powder. I am cutting back on my salt so often use less salt in recipes.
I will always use this recipe! These make amazing pancakes.
Can you make dry ingredients ahead or time with not putting in wet ingredients until you make batter?
Can this be used for waffles too?
I’m not a big pancake eater but these are good! This is now my go-to recipe every time the kids ask for pancakes. I use half the amount of sugar and they’re still great!
Awesome recipe.. These are a hit in my house. We got tired of box pancakes and wanted to make it from scratch.
Turned out great. My kids love it.
This is my go to now. Thank you, I always use pure vanilla and it smells so good. ?thank you
Love this recipe
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!!
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!
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.
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!!!