Pancakes

Why You’ll Love This Recipe

This pancake recipe is simple, reliable, and yields consistently fluffy results every time. Made with pantry staples, you won’t need a mix or anything fancy. They’re easy to customize with mix-ins like blueberries, chocolate chips, or bananas. From kids to adults, everyone loves a warm stack of pancakes, especially when topped with butter and syrup.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
granulated sugar
baking powder
salt
milk
egg
butter (melted) or oil
vanilla extract (optional)

Directions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, mix the milk, egg, melted butter, and vanilla extract if using.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter may be slightly lumpy—do not overmix.
4. Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
6. Flip and cook the other side for another 1–2 minutes or until golden brown.
7. Serve warm with your favorite toppings.

Servings and timing

This recipe makes about 8 medium pancakes and takes approximately 20 minutes from start to finish.

Variations

• Buttermilk pancakes: Replace milk with buttermilk for extra tang and tenderness.
• Add-ins: Mix in blueberries, chocolate chips, or sliced bananas before cooking.
• Whole wheat version: Substitute half of the all-purpose flour with whole wheat flour.
• Dairy-free: Use almond, soy, or oat milk and plant-based butter or oil.
• Protein boost: Add a scoop of protein powder to the dry mix.

Storage/Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to 2 months. Reheat in the microwave, toaster, or oven until warm.

FAQs

Why are my pancakes not fluffy?

Overmixing the batter can result in dense pancakes. Mix until just combined and let the batter rest for a few minutes before cooking.

Can I make the batter ahead of time?

It’s best to cook pancakes right after mixing, but you can prepare the dry and wet ingredients separately and combine them just before cooking.

How do I know when to flip the pancakes?

Wait until bubbles form on the surface and the edges look set before flipping.

Can I use water instead of milk?

Yes, but the flavor and texture will be less rich. Milk gives a better result.

How do I keep pancakes warm while cooking a batch?

Place cooked pancakes on a baking sheet in a 200°F (95°C) oven until all are ready to serve.

Can I double the recipe?

Absolutely. Double all ingredients and use a larger mixing bowl and griddle.

What’s the best pan to use?

A non-stick skillet or griddle works best for evenly cooked pancakes with minimal sticking.

How thick should the batter be?

It should be pourable but not runny. If it’s too thick, add a splash of milk. If too thin, add a bit more flour.

Can I make these gluten-free?

Yes, use a gluten-free all-purpose flour blend.

What toppings go well with pancakes?

Maple syrup, butter, whipped cream, fresh berries, sliced bananas, nut butters, or yogurt are all delicious options.

Conclusion

There’s nothing quite like a stack of homemade pancakes—warm, fluffy, and endlessly customizable. This easy recipe delivers consistent, delicious results and is perfect for any morning. Once you try it, you’ll never go back to the boxed mix. Make it your own with your favorite add-ins and toppings, and enjoy the ultimate breakfast treat any day of the week.