This homemade pancake recipe is easy to make from scratch with simple ingredients. Enjoy a stack of these fluffy pancakes for a weekend breakfast with some maple syrup!
Easy Fluffy Pancakes
With a few simple ingredients, you can whip up a pancake recipe for your family in no time. Keep it simple and enjoy a stack of easy, fluffy pancakes with maple syrup, customize with mix-ins or add fresh whipped cream and chocolate sauce!
Our family loves an easy pancake recipe for breakfast! Other favorites include buttermilk pancakes, ricotta pancakes and these easy sourdough pancakes.
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Unsalted butter: We use unsalted so we can control the amount of added salt. If you’re using salted butter, omit the extra salt. Save some butter for greasing the griddle as well, it helps get those crispy edges on homemade pancakes!
- All-purpose flour: Although we’re not baking anything, it’s still important to measure the flour accurately. That way you’re not making dense pancakes.
- Granulated sugar: To sweeten the homemade pancake recipe.
- Baking powder and baking soda: Two leavening agents for rise. Ensure both are fresh for the best pancakes that are light and fluffy.
- Salt and vanilla extract: Both of these add flavor.
- Milk: The higher the fat, the richer the batter will be. You can even use buttermilk.
- Large eggs, whisked: Used to bind the homemade pancake recipe together so that they don’t fall apart when you flip them.
How to Make Perfect Pancakes
Whisk together the dry ingredients in a large mixing bowl. Make a well in the center and pour in the milk, melted butter, eggs, and vanilla.
Start whisking wet ingredients from the center working your way towards the outside making sure everything is blended. Then, stir in the flour until the mixture is smooth and lump-free (or small lumps).
Coat the griddle or large skillet with cooking spray and then butter. Pour 1/4 cup of the pancake batter into individual circles in a single layer. Cook for 2 minutes or until bubbles start to appear and the edges start to become golden. Flip and cook for another minute.
Serve cooked pancakes immediately or keep previous batches warm in the oven at 175°F to keep warm until all the batter is used.
Tips for the Best Homemade Pancake Recipe
- Adjust the batter consistency. If the batter is too thick, add another splash of milk. If it’s too thin add 1 Tablespoon flour. The batter should slowly run off the spoon.
- Perfect round shapes. Start pouring the batter from the middle then continue with a slow circular motion so the batter spreads into a circle.
- Dairy-free and gluten-free alternatives. To make this dairy-free, use almond milk or oat milk. For gluten-free, you can try these with 1:1 gluten-free all-purpose flour.
- Homemade pancake add-ins: Add mini chocolate chips for chocolate chip pancakes, mashed banana for banana pancakes or blueberries for blueberry pancakes.
- A DIY pancake board. If serving a crowd, set up a pancake charcuterie board, make silver dollar pancakes and have an assortment of fresh fruit, sauces, syrups, and toppings for everyone to pick their own!
Storing
- Store: Once completely cooled, keep leftover pancakes in an airtight container or zip-lock bag in the fridge for up to 4 days. If you love fresh pancakes daily, I suggest keeping this pancake mix on hand.
- Freeze: Keep pancakes frozen for up to 3 months in a freezer-safe bag. Thaw in the fridge overnight, or reheat from frozen using the microwave for about 30 seconds.
Looking for more easy pancake recipes? Try sheet pan pancakes, apple cinnamon pancakes and pumpkin pancakes!
More Pancake Recipes
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Fluffy Pancake Recipe
Video
Ingredients
- ¼ cup unsalted butter , plus more for the griddle
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ cups milk
- 2 large eggs , whisked
- 2 teaspoons vanilla extract
For serving: Syrup, Fresh berries
Instructions
- Preheat a griddle to 325°F, or a skillet over medium-high heat. Melt 1/4 cup butter in the microwave and set aside to cool for 3 minutes.
- In a large bowl, whisk together 2 cups flour, 1/4 cup sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 3/4 salt. Make a well in the center and pour in 1 1/2 cups milk, melted butter, 2 eggs and 2 teaspoons vanilla. Start whisking from the center and then incorporate the flour, just until most the lumps are gone and the batter is smooth. If the batter is too thick, add another splash of milk. If it's too thin add 1 Tablespoon flour.
- Coat the griddle (or skillet) with a spray oil and then butter. Pour 1/4 cup batter into individual circles. Cook 2 minutes, or until bubbles appear. Flip and cook 1 minute, or just until golden.
- Serve immediately or place on a baking sheet in the oven at 175°F to keep warm.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 30 Minute Meals, American, Breakfast, Christmas, Freezer-Friendly, Kid-Friendly, Nut-Free, Stovetop, Sweet Breakfast
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I tried blueberries with this recipe and the kids loved them. I love how versatile this recipe is. Whether with simple butter and syrup or with cream, still delicious.
Blueberries sound delicious Lily! I’m so glad you and your family loved the pancakes :) Thanks for the review!
Turned out so nice and fluffy! So much yummier than the boxed kind.
I’m so glad you enjoyed the pancakes Abby :)
Just perfect. Finally found an easy pancake that the whole family loved!
I’m so glad you and your family enjoy the pancakes Rae :)