There’s nothing quite like a stack of warm, fluffy pancakes made from scratch.
They’re soft, golden, and perfect for soaking up butter and maple syrup.
This recipe is simple, versatile, and guaranteed to make breakfast extra special.
Why You’ll Love This Recipe
These pancakes are light, fluffy, and tender every time.
You only need pantry staples, so it’s easy to whip up any morning.
The batter comes together in minutes without fancy equipment.
They’re customizable with add-ins like fruit, chocolate, or spices.
What You’ll Need (Ingredient Highlights)
All-purpose flour provides structure and fluffiness.
Baking powder and baking soda ensure a tall, airy rise.
Buttermilk (or whole milk) adds moisture and a subtle tang.
Melted butter enriches the batter with flavor.
Vanilla brings warmth and sweetness to balance the taste.
Pro Tips Before You Start
Don’t overmix the batter—lumps are okay and help keep pancakes fluffy.
Let the batter rest 5 minutes before cooking for best texture.
Use medium heat to avoid burning the outside while keeping the inside tender.
Wipe the skillet lightly with butter or oil between batches.
Keep pancakes warm in a 200°F oven if making a large batch.
How to Make Pancakes from Scratch
Step 1 – Mix the dry ingredients
Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
Step 2 – Combine the wet ingredients
In a separate bowl, whisk milk, egg, melted butter, and vanilla until smooth.
Step 3 – Make the batter
Pour wet ingredients into dry.
Stir gently until just combined; don’t overmix.
Step 4 – Heat the skillet
Preheat a nonstick skillet or griddle over medium heat.
Lightly grease with butter or oil.
Step 5 – Cook the pancakes
Pour about ¼ cup of batter for each pancake.
Cook 2–3 minutes until bubbles form, flip, and cook 1–2 minutes more until golden.
Step 6 – Serve and enjoy
Stack pancakes on a plate and serve warm with syrup, fruit, or your favorite toppings.
What to Serve Them With
Classic maple syrup and butter.
Fresh berries and whipped cream.
Nutella or peanut butter for indulgence.
A sprinkle of powdered sugar for a café-style touch.
Variations / Substitutions
Add blueberries, chocolate chips, or chopped nuts for mix-ins.
Replace milk with almond or oat milk for dairy-free pancakes.
Use whole wheat flour for extra fiber and a nutty flavor.
Add cinnamon or nutmeg for cozy spice.
Storage & Leftovers
Refrigerate leftover pancakes in an airtight container for up to 3 days.
Freeze in a single layer, then store in a freezer bag for up to 2 months.
Reheat in the toaster or oven for fluffy results.
FAQs
Can I make the batter ahead of time?
Yes, but for best results, store dry and wet ingredients separately and mix before cooking.
Can I make pancakes without eggs?
Yes, substitute with a flax egg or ¼ cup applesauce.
How do I keep pancakes warm while cooking batches?
Place them in a 200°F oven on a baking sheet until ready to serve.
Can I double this recipe?
Absolutely, just double all ingredients and cook in batches.
Why are my pancakes dense?
Overmixing the batter can make pancakes tough; mix gently.
Can I use water instead of milk?
You can, but milk gives better flavor and texture.
What’s the best pan for pancakes?
A nonstick skillet or griddle ensures even cooking and easy flipping.
Can I make them gluten-free?
Yes, use a 1:1 gluten-free flour blend.
How do I get evenly shaped pancakes?
Use a ¼ cup measuring cup to pour batter evenly.
Can I add protein powder?
Yes, replace a small portion of the flour with protein powder.
Final Thoughts
Making pancakes from scratch is quick, easy, and always rewarding.
They’re fluffy, delicious, and endlessly customizable to suit your taste.
Once you try homemade pancakes, you’ll never go back to boxed mixes.
