Pancakes from scratch need only a handful of pantry staples, and they come out light, tender, and golden in less time than it takes to find the box mix. A bowl, a whisk, and a hot griddle are all you need for a stack of warm pancakes on a slow morning.
This is a simple, classic batter built on flour, baking powder, a little sugar, milk, one egg, and melted butter. It cooks up soft and fluffy with crisp edges, and it is a great base for syrup, fresh fruit, or whipped cream. Here is how to get it right every time.
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Why This Pancakes from Scratch Recipe Works
The recipe leans on a generous amount of baking powder, which gives the pancakes their lift. Sifting the dry ingredients together spreads the baking powder evenly, so every pancake rises the same way. Melted butter in the batter adds richness and keeps the centers soft.
The batter comes together in minutes, and a few lumps are perfectly fine. Overmixing is the main thing that makes pancakes tough, so a quick whisk is all it takes.
Ingredients for Pancakes from Scratch
- 1 1/2 cups all-purpose flour, sifted together with the dry ingredients
- 3 1/2 teaspoons baking powder, fresh for the best rise
- 1 tablespoon white sugar, adjusted for sweetness
- 1/4 teaspoon salt
- 1 1/4 cups milk, whole milk or buttermilk
- 1 large egg, beaten
- 3 tablespoons butter, melted
Whole milk gives a classic flavor, and buttermilk adds a mild tang. Extra butter or oil for the griddle keeps the pancakes from sticking.
How to Make Pancakes from Scratch
1. Sift the dry ingredients.
In a large bowl, sift together the flour, baking powder, sugar, and salt so the baking powder is evenly distributed.
2. Add the wet ingredients.
Make a well in the center of the dry ingredients. Pour the milk, melted butter, and egg into the well, then whisk until the batter is smooth. A few small lumps are fine.
3. Heat the griddle.
Warm a lightly greased griddle or skillet over medium-high heat until a drop of batter sizzles on contact.
4. Cook the first side.
Pour about 1/4 cup of batter onto the griddle for each pancake. Cook for about 2 to 3 minutes, until bubbles form on the surface and the edges look dry.
5. Flip and finish.
Flip the pancake and cook the second side until golden brown, about 2 minutes more.
6. Serve warm.
Stack the pancakes on a plate and top with butter, syrup, fresh fruit, or whipped cream.
How to Serve Pancakes from Scratch
A pat of butter and warm syrup is the classic finish, but fresh berries, sliced bananas, or a spoonful of whipped cream work beautifully too. Serve the pancakes straight from the griddle for the best texture.
If you like to compare styles, try our small batch buttermilk pancakes, the extra thick fluffy pancakes, or the crisp edged diner style fluffy pancakes. Our easy homemade pancakes are another reliable breakfast option.
How to Store and Reheat Pancakes from Scratch
Let leftover pancakes cool, then store them in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them with parchment paper between the layers so they do not stick together.
Reheat pancakes in the microwave or in a toaster until warm and slightly crisp at the edges. Frozen pancakes can go straight into the toaster.
Tips and Variations for Pancakes from Scratch
Check your baking powder before you start. Iowa State University Extension notes that baking powder is best for about 6 months after opening, and you can test it by stirring 1 teaspoon into 1/3 cup of hot water. If it bubbles, it is still fresh.
Do not overmix the batter, since a few lumps are okay. For variety, fold in chocolate chips or blueberries, or swap in buttermilk for a tangier flavor.
Frequently Asked Questions About Pancakes from Scratch
Can I make pancakes from scratch without buttermilk?
Yes. This recipe is made with regular milk, so you do not need any special ingredients. Buttermilk is an optional swap for a slightly tangier flavor.
Why are my pancakes flat?
Old baking powder is the most common reason. Test yours in hot water, and avoid overmixing, which knocks out the air in the batter.
How do I know when to flip pancakes from scratch?
Wait until bubbles form on the surface and the edges look dry. That is the signal the first side is set and ready to turn.
Is it okay if the batter has lumps?
Yes. A few small lumps are normal and actually help keep the pancakes tender. Stop whisking as soon as the batter looks mostly smooth.
Can I freeze the pancakes?
Yes. Freeze them with parchment paper between the layers, then reheat in the toaster or microwave.
Simple Pancakes from Scratch
Equipment
- Skillet
- Griddle
Ingredients
Main Ingredients
- 1 ½ cup all-purpose flour sifted together with the dry ingredients
- 3 ½ tsp baking powder fresh for the best rise
- 1 tbsp white sugar adjust for sweetness
- ¼ tsp salt
- 1 ¼ cup milk whole milk or buttermilk
- 1 large egg beaten
- 3 tbsp butter melted
Instructions
Cooking
- In a large bowl, sift together the flour, baking powder, sugar, and salt.
- Make a well in the center, add the milk, melted butter, and egg, and whisk until the batter is smooth. A few small lumps are fine.
- Heat a lightly greased griddle or skillet over medium-high heat.
- Pour about 1/4 cup of batter onto the griddle for each pancake and cook for 2 to 3 minutes, until bubbles form and the edges look dry.
- Flip and cook the second side until golden brown, about 2 minutes more.
- Serve warm with butter, syrup, fresh fruit, or whipped cream.
