Fluffy Homemade Pancakes Recipe

Pancakes are one of my all-time favorite breakfast ideas. This easy pancake recipe makes fluffy pancakes just begging to be stacked tall and drenched in maple syrup. I like to serve them with fresh fruit like blueberries and strawberries, which is the twins favorite combo. In fact, this pancake recipe is so easy that I’ve been making it for them before their swimming lessons early in the morning!

Why You’ll Love This Pancakes Recipe

• Simple ingredients. They are easy to throw together and are made with ingredients you typically already have in your kitchen.
• Flexible. They are easy to change up with different mix-ins and toppings. Add some chocolate chips or fresh blueberries to the batter, or serve the finished pancakes with everything from maple syrup to whipped cream.
• Fluffy! These pancakes come out tender and fluffy. Think of the best stack of pancakes you’ve ever had at a diner. That’s these pancakes.
• Can be made ahead. Did you know you can make a batch of pancakes on Sunday, then store them in the fridge for easy weekday breakfasts? They also freeze well. More on all this below.

What You’ll Need

Making pancakes from scratch only requires a few simple ingredients. (You can even use this recipe to make a DIY pancake mix ahead of time – see details later in this post.)

To make homemade pancakes you will need:

• All-purpose flour – I haven’t tested this with whole wheat flour.
• Sugar – The recipe calls for regular white sugar, but you could also use light brown sugar.
• Baking Powder – This helps the pancakes rise and achieve a super fluffy texture.
• Salt – Adding salt to recipes in moderation can enhance the sweetness.
• Egg – This also makes the pancakes fluffy while also supporting the structure of the pancake.
• Milk – Any kind of milk will do, including plant based milks.
• Butter – I prefer to use unsalted butter. If you are using salted butter you may need to adjust the amount of salt used separately.
• Vanilla – Always use pure vanilla extract.

That’s it! Odds are you already have most of this in your kitchen. These pancakes were meant to be.

How to Make Homemade Pancakes from Scratch

So now that I’ve told you these are easy, fluffy and delicious, let’s talk about how to make them.

• Combine the dry ingredients and the wet ingredients separately. Mix the wet ingredients in a medium bowl. Use a large bowl for the dry ingredients.
• Add wet ingredients to the dry ingredients. Gently fold them together. You don’t want to do this too brusquely or overdo it. It can over develop the gluten in flour and end up giving you dense, tough pancakes. You’ll end up with some lumps in your batter and that’s ok.
• Heat the griddle. Let the batter rest while you heat your griddle or pan. Give the batter another little stir before using it and you’ll notice any remaining lumps will break up a bit.
• Cook your pancakes. Spoon batter onto your griddle about 1/4 cup to 1/3 cup at a time, depending on how large you want your pancakes to be.
• Flip. You’ll know they are ready to be flipped when they’ve got bubbles coming through the top and the edges are set. I usually cook them until they are just about done, so after I flip them, they just need a little more time to finish cooking the other side so that it’s golden.
• Dig in! Finally, serve your pancakes warm with your favorite maple syrup!

Options Mix-In Ideas

One of the best things about making homemade pancakes from scratch is that you can add some of your favorite mix-ins. Here are some ideas:

• Chocolate chips
• Fresh blueberries or raspberries
• Crispy cooked bacon that’s chopped into pieces.
• Sprinkles
• Lemon zest

How to Store and Reheat Extras

• Store in the fridge: Let the pancakes cool completely, then store them in an airtight container for up to one week.
• To reheat: Microwave one pancake for about 20 seconds. Add another 5-10 seconds as you add additional pancakes. If you know you’re going to have pancakes in the morning, you could even pop the number of pancakes you’ll need into the fridge the night before so they thaw (which is what I’ve been doing).

Want to Freeze Your Pancakes?

Homemade pancakes are so easy to freeze and reheat later. You can either layer parchment paper between the pancakes when you freeze them so they don’t stick to each other, or you can lay the pancakes out individually onto a parchment lined baking sheet and freeze them that way. Once frozen, pop them all into an airtight container or bag.

More Pancake Recipes

• Pumpkin Pancakes
• Sheet Pan Pancakes
• Funfetti Pancakes
• Banana Pancakes