This Easy Homemade Pancakes Recipe makes the perfect pancakes! They’re light and fluffy, and there’s no buttermilk. They’re perfect topped with butter and syrup, or get fancy and add berries and whipped cream!
I originally published this recipe in 2014 and have since added new photos and some success tips.
These are my favorite pancakes and my go-to recipe. I have been making them for years and alternate between these Fluffy Buttermilk Pancakes (when I have buttermilk on hand) and these High-Protein Cottage Cheese Pancakes when we want a little change.
These Fluffy Homemade Pancakes Are:
- Made with simple, easy-to-find ingredients (no buttermilk!)
- Freezer-friendly
- Soft and fluffy
- Perfectly adaptable
- So easy to make and doesn’t take much longer to make than boxed mixes
Ingredient Notes:
The beauty of this recipe is it uses simple ingredients you already have in your pantry! All-purpose flour, baking powder, salt, and sugar make up the dry ingredients. Feel free to use coconut sugar instead if you prefer!
The wet ingredients are two eggs, milk, melted butter, and vanilla. I like to use melted butter for flavor, but you could also use oil. I also like using vanilla because of the subtle vanilla note it lends to the pancakes.
How to Make Homemade Pancakes
This is just a quick overview of the method for this pancake recipe. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
STEP 1: Combine the dry ingredients in a large bowl. Stir in the wet ingredients just until combined. DON’T OVERMIX.
STEP 2: Pour 1/4 cup batter on a hot griddle and cook for 2 minutes on each side or until golden. Serve immediately with butter and syrup if desired.
KEEP LARGE BATCHES WARM
If you are doubling or tripling this recipe to feed a crowd, preheat the oven to 175 degrees F. Place a baking sheet in the oven, and as your pancakes come off the griddle, place them on the baking sheet to keep warm.
Topping Ideas:
Strawberry Rhubarb Sauce
Fresh berries
Freshly whipped cream
Chocolate chips
Banana slices
Lemon curd
Jam or jelly
Any nut butter
Nutella
Applesauce
Cranberry pomegranate sauce
FAQs
Completely cooled pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Alternatively, let the cooked pancakes cool completely, then place them on a parchment-lined baking sheet in single layers, with parchment paper between layers to prevent sticking. Once they are solid, transfer to a freezer bag and freeze for up to 2 months.
Place in a toaster and toast until slightly crispy and heated through. Or place a serving in a microwave and reheat for 15 seconds or until heated through.
Replace the flour with a cup for cup gluten-free baking mix.
Replace the milk with your favorite dairy-free milk and replace the butter with oil.
Tips For The Best Fluffy Pancakes:
DON’T OVERMIX: Overmixing can cause the pancakes to be tough instead of soft and tender. Mix just until combined. It is okay for there to be some lumps in the batter.
BATTER THICKNESS: If the batter is too runny, your pancakes will be thin. If the batter is too thick, the pancakes may end up slightly doughy in the middle. So, you may need to adjust the amount of milk in the batter to get just the right consistency.
ADD-INS: Add extras such as chocolate chips or blueberries to the pancakes on the griddle instead of stirring into the batter. This way, the add-ins get evenly distributed.
EXTRA FLUFFY: If you want your pancakes to be extra fluffy, let the batter rest for 10-15 minutes after mixing. This allows the flour to fully hydrate and the baking powder to activate fully. No extra stirring, though!
DON’T COOK ON HIGH! It is best to cook pancakes over medium-low heat. Yes, it will take a little longer, but that way, they cook evenly and are nicely golden instead of burned.
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Easy Homemade Pancakes Recipe
Ingredients
- 2 cups (285g) all-purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- ¼ teaspoon salt
- 1⅔ cup (395ml) milk
- 2 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla
Instructions
- Preheat a large griddle or skillet over medium to medium-low heat.
- In a large bowl combine the flour, sugar, baking powder, and salt. Add the milk, eggs, butter, and vanilla. Mix just until combined. There should be some lumps in your batter.
- Pour ¼ cupfuls of batter onto the preheated griddle. Cook on one side for about 2 minutes or until golden. Flip and cook for 2 more minutes or until golden. Serve immediately with butter and syrup if desired.
Notes
- NUTRITION: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.
The perfect classic pancake recipe!