Why You’ll Love These Pancakes

There’s nothing better than the smell of homemade pancakes in the morning! These fluffy pancakes from scratch are thick, soft, and delicious, perfect for family breakfasts or weekend brunches. Say goodbye to store-bought pancake mixes—this recipe is simple, uses everyday ingredients, and delivers consistently perfect results every time. Top them with butter, maple syrup, fresh berries, or your favorite nut butter for a breakfast that everyone will rave about. Kids love helping pour the batter, and adults will appreciate how quick and easy cleanup is.

Why Homemade Pancakes Are Better Than Store-Bought

Making pancakes from scratch gives you complete control over ingredients, flavor, and texture. Using all-purpose flour, eggs, milk, and baking powder, these pancakes rise beautifully and stay tender inside. Baking powder acts as a natural leavening agent, creating light and airy layers, while sugar enhances flavor without overpowering. Butter or oil adds richness and prevents sticking, giving you golden edges and soft centers. Unlike premade mixes, homemade pancakes can be customized: add vanilla extract, cinnamon, or chocolate chips for a special twist. They’re healthier, fresher, and a lot more satisfying than boxed versions.

Equipment & Ingredient Tips

The right equipment makes a big difference. A nonstick skillet, griddle, or cast-iron pan ensures even cooking and beautiful golden edges. Use a ⅓-cup scoop for uniform pancakes. Proper flour measurement—spooning and leveling—is key for consistent texture. If the batter is thick, add milk 1 tablespoon at a time to loosen it. Don’t overmix: a few lumps are okay. Overmixing develops gluten, making pancakes dense instead of light and fluffy.

Ingredients

• 1½ cups all-purpose flour, spooned and leveled
• 2 tablespoons cane sugar
• 1 tablespoon baking powder
• ½ teaspoon sea salt
• 1¼ cups milk (plus more if needed)
• 1 large egg
• 3 tablespoons unsalted butter, melted and cooled slightly, or neutral oil
• Maple syrup, for serving
• Optional: fresh berries, chocolate chips, nuts

Step-by-Step Instructions

Step 1: Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, baking powder, and salt until fully combined. This ensures your pancakes rise evenly and develop a uniform texture.

Step 2: Mix Wet Ingredients

In a medium bowl, whisk together milk, egg, and melted butter (or oil) until smooth. Warm milk slightly if it was refrigerated—it helps the batter blend better.

Step 3: Combine Wet & Dry

Add the wet ingredients to the dry ingredients and fold gently with a spatula until just combined. Some lumps are fine; do not overmix. Overmixing makes pancakes dense instead of fluffy. If the batter seems too thick, add milk 1 tablespoon at a time to reach the desired consistency.

Step 4: Cook the Pancakes

Preheat a nonstick skillet or griddle over medium-low heat. Brush lightly with butter or oil. Pour ⅓ cup of batter per pancake. Cook 1–2 minutes per side, or until bubbles form on the surface and edges look set. Flip carefully and cook the second side until golden brown. Adjust heat as needed to prevent burning while ensuring the center cooks through.

Step 5: Serve & Customize

Serve immediately with butter and maple syrup. Add toppings like fresh berries, chocolate chips, whipped cream, or nuts for extra flavor. Pancakes can be kept warm in a 200°F oven while you finish cooking the rest.

Timing & Nutrition

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 4–6 pancakes

Nutrition (per serving, approx.):

• Calories: 250
• Protein: 6g
• Carbs: 35g
• Fat: 10g

Q: How do I make pancakes extra fluffy?

A: Use fresh baking powder and do not overmix the batter. Letting the batter rest for 5–10 minutes before cooking helps bubbles form, resulting in taller, fluffier pancakes.

Q: Can I make pancakes ahead of time?

A: Yes! Store cooked pancakes in the fridge for up to 2 days or freeze them in a single layer with parchment paper. Reheat in a toaster or oven for best results.

Q: Can I make these pancakes gluten-free?

A: Absolutely! Substitute all-purpose flour with a 1:1 gluten-free flour blend. The texture remains soft and fluffy.

Q: What milk works best for pancakes?

A: Cow’s milk, almond milk, oat milk, or soy milk all work well. Use room temperature milk to help the batter mix smoothly.

Q: How do I keep pancakes warm before serving?

A: Place cooked pancakes on a baking sheet in a preheated 200°F oven to keep them warm without drying out.

Q: Can I add flavors to the pancakes?

A: Yes! Vanilla extract, cinnamon, nutmeg, chocolate chips, or berries are all great additions. Fold them in gently to keep the batter light.