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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I pin, I post, I peruse, I poach. . . I never post comments.
But I CANNOT believe this recipe.
I kept shaking my head as they rose.
I took them off the griddle and kept staring at them.
I froze them, reheated them the next day, and ate them again in disbelief.
WELL DONE, YOU!
Thank you so much.
Best pancakes I’ve ever made!! Fluffy and perfect!!
Never ever ever again will I buy boxed mix again!! This was my first time making pancakes from scratch and on my new griddle and they were perfect every time! I never get that with boxed!! So yes! These ARE “The Best Ever!”
This is my go-to recipe now! And the pancake flipping tip is totally life-changing!
Hello. Do you think these pancakes would still come out really yummy if I used 1% milk? Thanks!
I think the difference would be negligible
I used 1% and they still came out great 🙂
I used 2%, and they were perfect!
These are the best pancakes. I will never buy boxed mix or try another recipe! Amazing
So glad you enjoyed them, Danielle!
Agreed! I made them for dinner tonight and they were a hit. And just as easy as boxed mix!
Hands down, this is the best pancake recipe I have ever tried. I followed the recipe to the letter and they were perfect. Thank you for sharing this wonderful recipe!
Great recipe to make on a beautiful sunny morning up here in Vancouver BC. Our whole family enjoyed them and I will definitely be making them again. Thanks for the awesome pancakes!
Just made these and they are perfect! Follow the exact directions and you can’t go wrong.
Pancakes are fantastic! I added a dash of cinnamon and a splash of vanilla. So good.
Amazing! I added some nutmeg, cinnamon, and blueberries and it was the best pancakes I’ve ever had. Way better than I’ve had at any restaurant. Thank you
I will now have to try all of your recipes because you have gained my trust with this best ever pancake recipe….
PERFECTION!!! ?
I wish you knew me so you would understand what high praise this is….I might be considered a pancake snob….??
I added a splash of vanilla and a splash more milk….my griddle wasn’t hot enough at 325 so I had to turn it to 365-ish
But they were the best ever!
So glad you enjoyed them, Amanda! I appreciate the kind words 🙂
David I will say i made this today and it was also very bitter and didn’t taste good at all…… I was super surprised because I saw nothing but pretty much awesome reviews for this recipe so I was like what gives?
So I came back to look at the recipe once again just to make sure I didn’t miss anything….. and low and behold I DID!!….. I realized that I used baking soda… instead of baking POWDER……. There is a huge difference between the 2 leaveners and you def want to make sure you are using POWDER….
Doesn’t hurt to make sure you baking powder is fresh also as it typically lasts about 3 months -ish….
Make sure you test your baking powder to be sure it is still good, sounds like it might be bad. Hope this helps.
Great recipe! It was a hit with kids.
Funny enough, the dry ingredients are almost exactly what I use to make waffles (just a 1/2 tsp more baking powder). I noticed someone in the comments asking if this recipe would work for waffles- kinda. Start in the same manner with dry ingredients. Then, when you get to wet ingredients use: 2 eggs, 1/2 c milk, and 4 TBSP melted butter (or vegetable/canola oil). I also keep a little water close by in case I need to adjust the liquid content. I have also modified my recipe to include protein powder (which means I also add a little more water). They are yummy and filling.
Hi Erin, Yes! I use the same ingredients to make waffles. Here is my recipe: https://www.graceandgoodeats.com/fluffy-waffle-recipe/
Truly the best pancake I have ever made or ever eaten. I don’t think it gets any better than this.
Wow, wow!!! This is indeed the best pancake recipe ever. I certainly agree with the other reviewers. I just about followed it exactly but was running out of everything. I used part regular milk and cashew milk & part regular sugar and coconut sugar. It was still a winner. I will definitely make often. Syrup is optional with this recipe. The first one I made I ate straight off the plate. I’m wondering though if I can leave out the sugar and use as bread, since I’ve recently discovered a yeast allergy.
I’ve tried this recipe twice now, and the taste is just fine, but they always turn out super runny ? not even close to “uniform”. I’m not overmixing either, it’s definitely still lumpy. Any ideas?
Hmm… try to let the batter sit for 3-5 minutes to thicken up after you mix it all together. Hope this helps.
Use a different type of flour. This happened to me when I was using White Lily flour. I switched to a different flour and they work perfectly now.
I just sifted some more flour into the mixture until desired thickness.
I just sifted more flour into mine until desired thickness. The recipe is great!
This is my go to pancake recipe. I’ve followed it to a T, and I’ve added vanilla, either way is delicious. I have a sneaking suspicion that the people that don’t like them either have their griddle at the wrong temp, used baking soda instead of baking powder, used a different kind of salt, idk but everyone I’ve served these to agrees they’re amazing. Sometimes I’ll add a touch more sugar if I know my guest has a real sweet tooth.
Hi,
I have never made pancakes ever in my life, was just searching for a recipe and i stumble upon your blog. Oh My God this recipe is like a millionaire..Absolutely delicious, if you follow it step by step nothing would ever go wrong. Me & my family loved it. I have already made 2 batches before commenting and everytime i had fluffy, delicious & full of flavour pancakes. Thank You for such amazing recipe. You are genius
Love From INDIA♥️
So glad your family enjoyed them! Love hearing that my recipe has traveled all the way from Texas to India 🙂