Easy Homemade Pancakes

These Easy Homemade Pancakes are fluffy, golden, and perfect for a quick breakfast any day of the week. Made with simple pantry staples, they’re ready in minutes and taste so much better than any boxed mix!

Why You’ll Love This Recipe

These pancakes come together with minimal effort and deliver maximum flavor. They’re light, tender, and endlessly customizable. Whether you’re making them for a lazy weekend brunch or a quick weekday breakfast, they’re guaranteed to please everyone at the table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Granulated sugar
• Salt
• Milk
• Large egg
• Unsalted butter (melted)
• Vanilla extract (optional)
• Butter or oil for greasing the pan

Directions

this recipe

1. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
2. In another bowl, whisk the milk, egg, melted butter, and vanilla extract (if using).
3. Pour the wet ingredients into the dry ingredients and gently mix until just combined. A few lumps are fine—do not overmix.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour about 1/4 cup of batter for each pancake onto the skillet.
6. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden and cooked through.
7. Serve warm with your favorite toppings like butter, maple syrup, fresh fruit, or whipped cream.

Servings and timing

This recipe makes about 8 pancakes, serving 4 people. The total time is approximately 20 minutes from start to finish.

Variations

• Add blueberries, chocolate chips, or sliced bananas to the batter for extra flavor.
• Use buttermilk instead of regular milk for tangier, fluffier pancakes.
• Stir in a pinch of cinnamon or nutmeg for a cozy twist.
• Make them dairy-free by using plant-based milk and oil instead of butter.

Storage/Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster, oven, or microwave until heated through. You can also freeze pancakes in a single layer, then transfer to a freezer bag for up to 2 months—reheat straight from frozen.

FAQs

Can I make the batter ahead of time?

It’s best to cook the batter right away for fluffiest results, but you can refrigerate it for up to 30 minutes.

Why are my pancakes tough?

Overmixing the batter can make pancakes tough. Mix until just combined.

Can I use whole wheat flour?

Yes, but the texture will be denser. Try using half all-purpose and half whole wheat flour.

What if I don’t have baking powder?

You can substitute with a mix of baking soda and an acid like buttermilk or lemon juice, but results may vary.

How do I make perfectly round pancakes?

Use a measuring cup to pour the batter and cook on a flat, level surface.

Why aren’t my pancakes fluffy?

Ensure your baking powder is fresh and don’t overmix the batter.

Can I add protein powder?

Yes, you can add a scoop of your favorite protein powder, but you may need extra liquid.

How do I keep pancakes warm?

Place cooked pancakes on a baking sheet in a 200°F oven while you finish the batch.

What toppings go best with pancakes?

Maple syrup, honey, fresh fruit, whipped cream, chocolate chips, and nut butter are all delicious options.

Can I make these vegan?

Yes! Use plant-based milk, an egg substitute (like a flax egg), and oil instead of butter.

Conclusion

These Easy Homemade Pancakes are a breakfast classic you’ll make again and again. They’re quick, fluffy, and ready for all your favorite toppings. Whip up a stack this weekend and enjoy a delicious start to your day!

Print