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 husband loves these pancakes. I added 1/2 teaspoon of white vinegar with the full cream milk.
I wanted to move away from boxed pancakes so had been searching for a good homemade pancake recipe. I tried multiple recipes that I didn’t like. I wasn’t hopeful when I tried this one because of the others but I was pleasantly surprised, these were amazing!! My girls love them. I didn’t make any changes and they came out perfect, fluffy and delicious. Thank you!!
Also, would this recipe as is make good waffles or would I need to adjust measurements?
Hi Kimberly, yes you would need to adjust the measurements. Here is my waffle recipe: https://www.graceandgoodeats.com/fluffy-waffle-recipe/
I made these delicious pancakes. I was out of regular sugar so I substituted the same amount of light brown sugar and added a couple handfuls of chocolate chips. The kids loved them!! They were fluffy and delicious but still had a little bit of crispness on the edges. I am definitely keeping this recipe!
Hi!! I juste tried these ans added some baking soda: they turned so light and fluffy !! Very golf recipe, thanks! 🙂
I love pancakes and ALWAYS mess them up. Going to get a griddle and try this recipe tonight…. but what if I wanted to add some pumpkin? How would that change the amount of flour or baking powder?
Hi Edna, I’ve never tried that so I can’t give you too much advice. Adding pumpkin will definitely change the texture/ water content. You may even be able to swap the egg for pumpkin (like many people do with applesauce.) I’ve never tried this though.
My kids and i loved them! Do you know if they freeze well?
They do! We freeze them often, sometimes I reheat them in the toaster
I was wondering if you add the butter at the same time as the milk and eggs??
Yes
I made the mistake of adding hot butter to the cold milk and eggs and it basically re hardened the butter ? But it didn’t do anything to the recipe I now just add it in after the batter is mixed a little!!
OK. I just threw out my old pancake recipe and substituted with this one. These pancakes are amazing! I made them this morning and hubby loved them too. I didn’t have any whole milk so I used half 2% milk and half buttermilk. I also added a splash of vanilla. They were delicious and very easy to make.
The pancakes were completely inedible that amount of baking soda gabe them a disgusting flavour. Not a recipe to repeat.
Well, the recipe calls for baking powder not baking soda so that could be your problem…
Omg! I’m in love. The best pancake recipe EVER!! ?? Follow the exact recipe it’s soooooo perfect!!
The recipe is amazing. I was a bit skeptic about amount of baking powder, but it made my pancakes fantastically fluffy and soft. I did exactly what recipe said and it pancakes were so good.
Awesome, I’ve found the recipe I get to test out on my new set of pancake griddles!
Pretty good pancakes but with this amount of sugar they burn FAST. Don’t walk away from them.
Hmm, I’ve never had that issue. It may not be the amount of sugar, but perhaps your temperature was set too high. Hope this helps.
These pancakes were perfect. I’ve tried multiple recipes but none of them were good. But these ones are outstanding. I made this for my family in the morning and they loved it. Thank you so much for sharing this recipe!
Perfect. I’ve been trying a lot of different pancake recipes, and this is a keeper. I added a squeeze of fresh lemon juice because it reacts with the flour and baking powder and makes the pancakes more light & fluffy. Also added some vanilla, nutmeg, and cinnamon for flavor, plus chocolate chips per hubby’s request.
Is it just me or are these super salty? I know I used the proper measurement. I seriously had to throw away the batch because of it
I’ve never had that issue. 1/4-1/2 tsp salt will not make these pancakes salty, that small amount of salt will only enhance the other flavors.
Man! These came out to be the most beautiful, fluffy pancakes I have ever made! I used goat milk instead, but they were still just as delicious. A truly awesome recipe!!!
Why did you give a bad rating on these pancakes when you didnt even follow the directions for them? That doesnt even make any sense.
This is my go to recipe for pancakes. They are delicious! I always double the recipe because I have a big family. I do add a bit of vanilla extract. This recipe is easy and tasty!
So glad you enjoy it, Frida!
Is this supposed to be 3 1/2 tbsp baking powder or should it be teaspoons??
Hi Kathy, it is teaspoons.
Yep. Ours were inedible. Too much baking soda even with tsp measurement. I’ve never put that much baking soda ratio to flour. They will be amazing once I fix that.
It calls for baking powder NOT baking soda.
It’s always like that when you use soda. That’s why I always use baking powder. Don’t like the taste baking soda gives to things. With baking powder the pancakes tasted great , though I was a bit skeptic about 3 teaspoons.
The recipe calls for Baking Power not baking soda. That would make a huge difference in taste.
I wanted something different for breakfast, as I usually make eggs and sausage and bacon. I didn’t have enough eggs for all that, but still wanted to make breakfast. So I googled pancake recipes and cake across this one. I have to say it is the absolute best recipe I have ever used. My family loved it. I used my griddle, warmed to 325 with Pam like you suggested and my pancakes cake put beautiful golden brown. I could tell they were ready to flip not from the bubbles or the crispy ring, but because how fluffy they got. I doubled the recipe and got so many pancakes, we froze some for tomorrow! I do have to say that I did add a tsp of vanilla extract to the recipe, because I love vanilla. They were perfect, thanks!
Omg these pancakes are legit. I never have success making homemade pancakes. The box mix always ends up coming out better. But today we were out and my four year old wanted pancakes, so what’s a mom to do but google. I stumbled across these and the reviews were all glowing. I gave them whirl and oh man I’m glad I did!!!! So good. Prob the best pancakes ever. I didn’t use anything with them. The flavor was so good without syrup or butter…. I DO have to admit that I added about a teaspoon of vanilla bc I love a touch of vanilla in my pancakes, but honestly I think these pancakes would be delish with or without. If you happened upon this website, try these!!!!!!
The pancakes came out just like its name best ever pan cakes. Superb recipe