Few things are as comforting as a stack of warm, fluffy pancakes made from scratch.
This recipe is simple, quick, and guarantees soft pancakes with golden edges every time.
Perfect for breakfast or brunch, it’s a dish that makes mornings feel extra special.
Why You’ll Love This Recipe
These pancakes are light, fluffy, and made with pantry staples.
The batter comes together in minutes without special equipment.
They’re versatile and can be customized with endless toppings.
The recipe is perfect for beginners yet delicious enough to impress.
What You’ll Need (Ingredient Highlights)
All-purpose flour gives structure while keeping pancakes tender.
Baking powder ensures they rise tall and fluffy.
Milk and egg bind everything together for a smooth batter.
Butter adds richness, while vanilla gives a warm aroma.
A touch of sugar balances the flavor without making them too sweet.
Pro Tips Before You Start
Don’t overmix the batter—lumps are a good sign.
Let the batter rest to activate baking powder for extra fluffiness.
Make sure the skillet is hot enough before pouring batter.
Avoid pressing pancakes while cooking, or they’ll lose airiness.
How to Make Pancakes from Scratch
Step 1 – Mix the dry ingredients
Whisk together flour, baking powder, salt, and sugar in a large bowl.
Step 2 – Prepare the wet ingredients
In a separate bowl, whisk milk, egg, melted butter, and vanilla until smooth.
Step 3 – Combine wet and dry
Pour wet mixture into dry ingredients and gently stir. Batter should remain slightly lumpy.
Step 4 – Rest the batter
Let the batter sit for 5–10 minutes to form air bubbles.
Step 5 – Heat the skillet
Warm a nonstick pan or griddle over medium heat and lightly grease.
Step 6 – Cook the pancakes
Scoop batter onto the pan with a ¼ cup measure.
Cook until bubbles form, then flip and cook until golden.
Step 7 – Serve and enjoy
Stack pancakes high and serve with your favorite toppings.
What to Serve Them With
Classic maple syrup and butter for timeless flavor.
Fresh fruit and whipped cream for a lighter twist.
Nut butter or chocolate spread for indulgence.
Variations / Substitutions
Swap milk with almond or oat milk for a dairy-free version.
Add blueberries or chocolate chips for extra bursts of flavor.
Use whole wheat flour for a heartier texture.
Storage & Leftovers
Store leftovers in the fridge for up to 3 days.
Freeze pancakes in layers with parchment for up to 2 months.
Reheat in a toaster or skillet to keep them crisp.
FAQs
Can I make the batter ahead of time?
It’s best to cook right after mixing, but you can refrigerate for up to 24 hours.
Can I use whole wheat flour instead of all-purpose?
Yes, but the pancakes will be denser. Mix half-and-half for balance.
Do I need to sift the flour?
Not required, but sifting makes the pancakes lighter.
How do I know when to flip pancakes?
Flip when bubbles form on top and the edges look set.
Can I use oil instead of butter?
Yes, but butter gives a richer flavor.
Why are my pancakes flat?
You may have overmixed or your baking powder is old.
Can I double the recipe?
Yes, just cook in batches and keep them warm in the oven.
What’s the best pan for pancakes?
A nonstick skillet or flat griddle works best.
How do I keep pancakes warm while cooking?
Place cooked pancakes on a baking sheet in a 200°F oven.
Can I freeze cooked pancakes?
Yes, freeze them in a single layer, then reheat in the toaster.
Final Thoughts
Making pancakes from scratch is easier than most think.
This recipe creates fluffy, golden pancakes perfect for any occasion.
Whether for a quick breakfast or a weekend brunch, they’re always a crowd-pleaser.
