Once you see how easy fluffy pancakes are from scratch, you'll never buy a boxed mix again.
Prep10 min
Cook15 min
Total25 min
Serves4
LevelIntermediate
What makes it special
All-purpose flour
Granulated sugar
Milk
Egg
Saturday mornings at my house mean a big stack of pancakes. This is the recipe I have made more times than I can count. It uses simple pantry ingredients and makes thick, fluffy pancakes with golden, buttery edges every single time.
The three secrets to fluffy pancakes
1. Don't overmix. Stir just until you can't see dry flour. Lumps are your friend. Overmixing makes pancakes tough and flat.
2. Let the batter rest. Five to ten minutes gives the baking powder time to start working and the flour time to soak up the liquid. The batter gets thicker and puffier.
3. Medium heat. Too hot and the outside burns before the middle cooks. Too low and they get pale and dense. Your first pancake is the test; adjust the heat from there.
How to flip at the right time
Watch the top. When little bubbles rise and pop and the edges look matte and set, slide your spatula under and flip in one confident move. The second side only needs about a minute.
Mix-ins and variations
Blueberry: drop berries onto each pancake right after pouring the batter.
Chocolate chip: a small handful per batch makes the kids very happy.
Banana: mash one ripe banana into the wet ingredients.
Cinnamon: add half a teaspoon of cinnamon to the dry mix.
Topping ideas
Maple syrup and butter are classic, but try fresh berries and whipped cream, sliced banana and honey, peanut butter and chopped nuts, or Greek yogurt and granola.
Make-ahead and storage
Cooked pancakes keep in the fridge for 3 days. To freeze, lay them on a baking sheet until solid, then store in a bag for up to 2 months. The toaster is the best way to reheat them. They come out warm and soft with slightly crisp edges, perfect for busy school mornings.
Thick, fluffy homemade pancakes made with pantry staples in about 25 minutes. Golden outside, light and airy inside.
Breakfast & Brunch Intermediate American
Prep
10 min
Cook
15 min
Total
25 min
Servings
4
Ingredients 8 items
Tap to check off as you go
Pancake Batter
Instructions 8 steps
1
Whisk the flour, sugar, baking powder and salt in a large bowl.
2
In another bowl, whisk the milk, egg, melted butter and vanilla.
3
Pour the wet ingredients into the dry ones and stir gently, just until combined. A few lumps are fine.
4
Let the batter rest for 5 to 10 minutes.
5
Heat a lightly greased pan or griddle over medium heat.
6
Pour in 1/4 cup of batter per pancake and cook until bubbles appear on top.
7
Flip and cook until the second side is golden.
8
Serve warm with your favorite toppings.
Nutrition per serving
Calories
220
Protein
6g
Carbs
32g
Fat
8g
Sugar
6g
Fiber
1g
Sodium
300mg
Questions, answered
Why are my pancakes flat?
Usually the baking powder is old or the batter was overmixed. Check the date on your baking powder and stir only until the flour disappears.
Can I freeze pancakes?
Yes. Freeze them on a tray, then move them to a bag for up to 2 months. Reheat in the toaster.
How do I know when to flip?
When bubbles form and pop on the surface and the edges look dry, it is time to flip.
Recipe by
Amanda
Home cook and recipe tester. I cook, photograph and re-test every recipe in my own kitchen so it works in yours, with honest timings and everyday ingredients.
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