Easy homemade pancakes need only a handful of pantry items and one bowl, and they are on the table in about 25 minutes.
The batter is simple enough to memorize, makes eight golden pancakes, and works as a base for berries, chocolate chips, or sliced bananas. If you have never made pancakes from scratch, this is a friendly place to start.
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Why This Easy Homemade Pancakes Recipe Works
A little more flour than milk gives a batter that is thick enough to hold its shape on the griddle but still spreads into a round, even pancake. Two teaspoons of baking powder do all the lifting, so there is no need for buttermilk or whipped egg whites.
Melted butter in the batter adds flavor and keeps the crumb tender, and a small amount of sugar helps the surface turn a pretty golden brown. A splash of vanilla rounds out the flavor without making the pancakes taste like dessert.
Cooking over steady medium heat means the center sets just as the outside browns. You get a soft, fluffy middle and a thin crisp edge.
Ingredients for Easy Homemade Pancakes
- 1 1/4 cups all purpose flour
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1/8 teaspoon salt
- 1 cup whole milk
- 2 tablespoons unsalted butter, melted and cooled
- 1 large egg
- 1/4 teaspoon vanilla extract
- 1 tablespoon unsalted butter, for the pan
Flour. Spoon the flour into the measuring cup and level it off. Scooping straight from the bag packs in extra flour and makes dense pancakes.
Baking powder. Use a container opened within the last 6 months. Stir 1/2 teaspoon into hot water, and it should fizz right away if it is still active.
Milk and egg. Both work well at room temperature, which keeps the melted butter from clumping.
Melted butter. Let it cool for a couple of minutes before whisking it in so it does not cook the egg.
How to Make Easy Homemade Pancakes
1. Whisk the dry ingredients. In a large mixing bowl, whisk the flour, baking powder, sugar, and salt until evenly combined.
2. Mix the wet ingredients. In a measuring cup, whisk the milk, melted butter, egg, and vanilla until the egg is fully broken up.
3. Combine. Pour the wet mixture into the dry and stir with a spatula just until no dry flour remains. A few small lumps are normal.
4. Rest the batter. Let the batter stand for 5 minutes while the pan heats so the flour hydrates and the bubbles start forming.
5. Heat the pan. Warm a nonstick skillet or griddle over medium heat and melt a little of the pan butter until it foams.
6. Pour the batter. Scoop 1/4 cup of batter per pancake, leaving space between them. Cook for 2 to 3 minutes, until bubbles form and the edges look dry.
7. Flip and finish. Flip once and cook for 1 to 2 minutes, until golden brown. Keep the cooked pancakes on a plate in a hot oven at 200 degrees F while you cook the second batch.
How to Serve Easy Homemade Pancakes
Serve the stack warm with butter and maple syrup, or with sliced fruit and a dollop of yogurt. To build a larger breakfast, add biscuits and gravy, air fryer asparagus, honey garlic salmon, or fluffy homemade dinner rolls to the table.
How to Store and Reheat Easy Homemade Pancakes
Cool leftover pancakes completely, then refrigerate them in an airtight container for up to 3 days. For longer storage, separate them with parchment paper and freeze for up to 1 month. Reheat in a toaster oven at 350 degrees F for 3 to 5 minutes, or microwave for 20 to 30 seconds.
Tips and Variations for Easy Homemade Pancakes
Leave the lumps. Overmixing develops gluten and turns pancakes chewy. Stop stirring when the dry flour disappears.
Do the test pancake. The first pancake tells you if the heat is right. Adjust the burner before cooking the rest.
Use a measuring scoop. A 1/4 cup scoop gives pancakes of equal size that finish at the same time.
Add mix ins on the griddle. Sprinkle blueberries or chocolate chips onto each pancake right after pouring so they stay evenly spread.
Flip only once. Turning more than once pushes out the air that makes the pancakes fluffy.
Thin the batter if needed. If it thickens while resting, whisk in a tablespoon of milk to loosen it.
Try a flavor boost. A pinch of cinnamon or a bit of lemon zest in the dry mix gives the pancakes a fresh note.
Store leftovers promptly. Chill cooked pancakes within 2 hours, and check the University of Wisconsin Extension leftovers guide for more tips.
Frequently Asked Questions About Easy Homemade Pancakes
How do I keep easy homemade pancakes fluffy?
Do not overmix, use fresh baking powder, and flip only once. Resting the batter for 5 minutes also helps.
Can I double the batch of easy homemade pancakes?
Yes. Double every ingredient, cook in batches, and keep the finished pancakes warm in a hot oven at 200 degrees F.
Can I add fruit to easy homemade pancakes?
Yes. Sprinkle about 1/2 cup of blueberries or sliced bananas on the batter after pouring it onto the griddle rather than stirring them in.
Why are my pancakes pale?
The pan is usually too cool or too heavily buttered. Let the pan heat fully and use only a thin film of butter.
How thick should the batter be?
It should pour in a slow ribbon and spread a little on its own. If it holds a tall mound, whisk in a tablespoon of milk.
Easy Homemade Pancakes
Equipment
- Nonstick skillet or griddle
- Mixing bowl
- Whisk
- Spatula
- Quarter cup measuring scoop
Ingredients
Main Ingredients
- 1 ¼ cup all purpose flour
- 2 tsp baking powder
- 2 tbsp granulated sugar
- ⅛ tsp salt
- 1 cup whole milk
- 2 tbsp unsalted butter melted and cooled
- 1 large egg
- ¼ tsp vanilla extract
- 1 tbsp unsalted butter for the pan
Instructions
Cooking
- Mix the dry. Whisk flour, baking powder, sugar, and salt. Mix the wet. Whisk milk, butter, egg, and vanilla.
- Stir together. Combine until just moistened with a few lumps.
- Let it rest. Rest the batter 5 minutes.
- Heat. Warm a buttered skillet over medium heat.
- Cook. Pour 1/4 cup batter per pancake and cook 2 to 3 minutes until bubbles form.
- Flip. Cook 1 to 2 minutes more and keep warm in a hot oven at 200 degrees F.
