There is something truly special about waking up to a stack of fluffy, warm pancakes, and this Homemade Pancakes Recipe delivers exactly that cozy breakfast magic. With a perfect balance of lightness and rich buttery flavor, these pancakes become a canvas for your favorite toppings while offering an unbeatable homemade charm. Whether you are serving a crowd or indulging yourself, this recipe is straightforward, reliable, and sure to become a breakfast classic you return to time and again.
Ingredients You’ll Need
What makes this Homemade Pancakes Recipe so wonderful is how simple and accessible the ingredients are, yet each one plays a crucial role in creating the perfect pancake texture and flavor you’ll adore.
- All-purpose flour: Provides the sturdy structure needed for fluffy, tender pancakes.
- Sugar: Adds just a touch of sweetness to balance the batter.
- Baking powder: The secret to that light, airy lift in every bite.
- Salt: Enhances all the flavors to perfection without being overpowering.
- Milk: Moisturizes the batter and keeps it soft and creamy.
- Egg: Binds ingredients and contributes richness for a satisfying mouthfeel.
- Melted butter: Infuses buttery goodness, plus it helps with browning on the griddle.
- Vanilla extract: Brings a warm, inviting aroma and subtle depth to the flavor.
How to Make Homemade Pancakes Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the flour, sugar, baking powder, and salt in a large bowl. This ensures the leavening agent is evenly spread throughout, which helps every pancake rise perfectly and uniformly.
Step 2: Combine the Wet Ingredients
In a separate bowl, beat the milk, egg, melted butter, and vanilla extract until well incorporated. This blend gives your batter a creamy texture and that wonderful rich flavor from the butter and vanilla.
Step 3: Bring It All Together
Pour the wet mixture into the dry ingredients and stir gently just until combined. Don’t worry about a few lumps—they actually keep the pancakes tender and fluffy instead of dense.
Step 4: Heat the Skillet
Place a non-stick skillet or griddle over medium heat and add a small pat of butter. Once melted, it creates the ideal surface for browning your pancakes beautifully without sticking.
Step 5: Cook the Pancakes
Scoop about 1/4 cup of batter per pancake onto the skillet. Cook until you see bubbles forming on the surface and the edges look set—then flip and cook the other side until golden brown. This usually takes about 2-3 minutes per side and is the key to achieving that perfect texture and color.
Step 6: Keep Warm and Serve
As you cook the remaining batter, you can keep cooked pancakes warm in a 200°F oven so everyone is ready at the same time. This Homemade Pancakes Recipe is perfect for serving a crowd without losing any of that fresh-from-the-griddle appeal.
How to Serve Homemade Pancakes Recipe
Garnishes
One of the best parts of this Homemade Pancakes Recipe is how wonderfully versatile it is with garnishes. Classic maple syrup is a must, but don’t hesitate to jazz it up with fresh berries, sliced bananas, a dollop of whipped cream, or even a sprinkle of powdered sugar for a picture-perfect finish.
Side Dishes
To round out your pancake breakfast, consider serving alongside crispy bacon or sausage links for a savory contrast. Fresh fruit or a small fruit salad also adds natural sweetness and a refreshing balance that makes the meal feel all the more delightful.
Creative Ways to Present
Think beyond the classic stack and experiment with shapes or layering. You can create pancake towers with layers of yogurt or Nutella in between, or fold in chocolate chips and nuts into the batter for a fun twist. Presentation is a lovely way to make breakfast feel extra special.
Make Ahead and Storage
Storing Leftovers
If you have leftover pancakes, simply let them cool completely and store them in an airtight container in the fridge. They stay good for up to 3 days, making for quick, tasty breakfasts or snacks.
Freezing
Freeze leftover pancakes by placing a sheet of parchment paper between each pancake and storing them in a freezer-safe bag. They keep well for up to 2 months and thaw quickly when you’re ready for a fast morning treat.
Reheating
To reheat, pop frozen or refrigerated pancakes in a toaster or microwave. The toaster works best for bringing back a crispy edge, while the microwave is great for a quick warm-up when you’re in a rush.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! Whole wheat flour adds a nuttier flavor and more fiber. Just keep in mind that it can make pancakes a little denser, so consider using a mix of whole wheat and all-purpose for the best texture.
What can I use if I don’t have baking powder?
You can substitute baking powder with a mixture of baking soda and an acid like lemon juice or vinegar, though this can affect the flavor slightly. For every teaspoon of baking powder, use 1/4 teaspoon baking soda plus 1/2 teaspoon lemon juice or vinegar.
Is it okay to overmix the batter?
Try to avoid overmixing because it can develop gluten too much, resulting in tough pancakes. Stir until ingredients are just combined, and lumps in the batter are perfectly fine.
How do I know when to flip the pancakes?
Flip when you see bubbles forming and popping on the surface and when the edges start to look set and a little dry. This usually takes about 2-3 minutes depending on your heat.
Can I make this recipe dairy-free?
Yes! Substitute the milk with a plant-based alternative like almond, oat, or soy milk, and use a dairy-free butter substitute to keep that richness without dairy.
Final Thoughts
This Homemade Pancakes Recipe is a true crowd-pleaser that combines simplicity, comfort, and that nostalgic warmth that only pancakes can bring. Once you make these, I promise they will become a beloved staple in your breakfast lineup. So grab your skillet, mix up a batch, and enjoy every luscious bite surrounded by friends or family. Pancake mornings really don’t get better than this!
Print
Homemade Pancakes Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 servings (approximately 16 pancakes)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This classic homemade pancake recipe delivers fluffy, golden pancakes that are perfect for a delicious breakfast or brunch. Made with simple pantry ingredients and cooked on the stovetop, these pancakes are easy to whip up and can be topped with syrup, fresh fruit, or whipped cream for a delightful meal.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 1/4 cups milk
- 1 large egg
- 3 tbsp melted butter (plus extra for cooking)
- 1 tsp vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet Ingredients: In a separate bowl, beat together the milk, large egg, melted butter, and vanilla extract until smooth and well combined.
- Form Batter: Pour the wet ingredient mixture into the dry ingredients. Stir gently until just combined; it’s fine if the batter is slightly lumpy to ensure fluffy pancakes.
- Preheat Skillet: Heat a non-stick skillet or griddle over medium heat. Melt a small amount of butter to lightly grease the cooking surface.
- Cook Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to look set, then flip and cook the other side until golden brown.
- Repeat and Keep Warm: Continue cooking the remaining batter in batches. If desired, keep cooked pancakes warm in an oven set to 200°F until serving.
- Serve: Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, or whipped cream for a perfect breakfast treat.
Notes
- Do not overmix the batter; lumps help keep the pancakes fluffy.
- Use medium heat to ensure pancakes cook through without burning.
- You can substitute milk with a dairy-free alternative if needed.
- For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
- Storing leftover pancakes in the fridge for up to 2 days is possible; reheat gently in a toaster or skillet.
