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Learn how to make Homemade Pancakes that are light, fluffy, and as tasty as diner pancakes. Prepare to break up with boxed pancake mix; these pancakes from scratch taste so much better and take just 20 minutes.
Pull up a stool and prepare to dive into a stack of Homemade Pancakes. My family and I do just that every Saturday morning! The kids flip when they see and hear batter hitting the sizzling griddle.
Sure, you could start with boxed pancake mix to save a few minutes, but my Homemade Pancakes recipe takes just 20 minutes, start to syrup-pour. Plus, you can make the pancake batter mixture the night before and refrigerate overnight for a quick and easy breakfast idea. Sweet!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Baking powder: This chemical leavener generates bubbles in the pancake batter to help make them light and fluffy; just like grandma or your favorite diner made.
- Milk: Cow’s milk or any milk alternative, such as cashew, almond, oat, or soy. From skim to whole, any fat level will do.
Step by step instructions
- In a large bowl, whisk together flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake (you should have about 8 pancakes). When bubbles start to form on the first side, carefully flip and brown the second side.
- Serve hot with butter and syrup or fresh fruit and whipped cream.
Recipe tips and variations
- Yield: This recipe makes about four 2-pancake servings, depending on how big you like you flapjacks. Feel free to multiply the recipe as desired; it doubles and triples beautifully.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Make the batter the night before and keep it refrigerated until the morning.
- Freezer: Cool the pancakes completely, then pack in freezer-safe bags and freeze up to 2 months. Reheat in the microwave or a skillet.
Recipe FAQs
This is often due to overmixing. Stir the ingredients until everything just comes together into a smooth batter; a few small lumps are okay. Excess mixing may result in tough or flat pancakes.
For bonus points, sifting your dry ingredients together to incorporate the ingredients evenly, keep lumps to a minimum, and make them light and airy. No sifter? Use a whisk or fork to gently fluff the dry ingredients together in the bowl before forming the well and adding the wet ingredients.
Great idea! To gift or make a big batch ahead, mix up 1 or more batches of the dry ingredients in a bowl, then transfer to mason jars. Store or share with instructions about how to add the egg, milk, and butter and how to cook pancakes from this mix.
Watch the flapjacks. When small bubbles start to appear around the edges of the top of the pancake and the outside portion starts to appear a little “dryer” than the center, use a spatula to carefully lift up and peak under an edge. These are two telltale signs that your pancake is likely ready to flip.
The thickness of the batter will dictate the thickness of the pancake. If you prefer thinner-style flapjacks, add an extra ¼ cup milk to the batter. For thicker pancakes, add ¼ cup extra sifted flour.
After mixing and pouring the pancake batter on the griddle, feel free to sprinkle on chocolate chips, blueberries, banana slices, cinnamon-sugar, shredded coconut, chopped toasted pecans, or even chopped cooked bacon. This batter acts as a beautiful base for any of the above.
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Homemade Pancakes
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon Salt
- 1 1/4 cups milk
- 1 large egg
- 3 tablespoons butter melted
- butter syrup, fresh fruit, or whipped cream, for serving
Instructions
- In a large bowl, whisk together flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake (you should have about 8 pancakes).
- When bubbles start to form on the first side, carefully flip and brown the second side. Serve hot with butter and syrup or fresh fruit and whipped cream.
Recipe Video
Notes
- Baking powder: This chemical leavener generates bubbles in the pancake batter to help make them light and fluffy; just like grandma or your favorite diner made.
- Milk: Cow’s milk or any milk alternative, such as cashew, almond, oat, or soy. From skim to whole, any fat level will do.
- Yield: This recipe makes about four 2-pancake servings, depending on how big you like you flapjacks. Feel free to multiply the recipe as desired; it doubles and triples beautifully.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Hi Meggan, I just read the great reviews. I really want to try this recipe but I have a question for you. My husband is on a really heavy restricted salt diet due to heart condition, is there any way I can reduce the salt, I know there is salt in baking powder as well. He loves pancakes and waffles, but I don’t make them due to the salt. Any help would be greatly appreciated. Thank you so much….. Claudia
Hi Claudia, I haven’t tried it myself, so I cannot say for sure, sorry about that! It might be possible to reduce the salt, or use a salt substitute. I haven’t done it and I wouldn’t want you to have ruined pancakes. Reducing or omitting the salt may make them taste off, and they might not rise as well. If you do try it, would you stop back by and leave a note? Thank you and sorry again! – Meggan
I decided to try this pancake recipe rather than the one I have used for years. Wow! This recipe is outstanding. The pancakes were fluffy, delicious and so easy to prepare. I served them at a brunch for family and added in some blueberries. Everyone loved these pancakes.
Thank you so much Jean! So glad you all enjoyed! – Meggan
For lower salt content ditch the salt also use unsalt ed butter, I also use two eggs and a cup and a half of half and half in my batter !
These pancakes are terrific. One of the keys is sifting the flour.
These have great taste and texture! Loved mine with peanut butter and Crown maple syrup! Also saved the left over batter and used it up over the next 5 days!
Finally after years of trial and error, the perfect pancake recipe.
My family raved about it and when asked how I came upon it, I said a food blogger originally from Wisconsin. They didn’t even question me because they knew that means it’s the best. And speaking of great Wisconsin recipes, I cannot wait to try the strawberry pretzel salad. Brings back so many memories of my aunt and uncles home relative gatherings in Manitowoc. Not enough people in the world know of its divine blend of sweet and savory and every superlative in the dictionary.
Thanks for ending my constant search for great pancake batter. This is one is in my recipe boxl for life.
A Wisconsin native living in Chicago
I might just be having these babies for dinner…
Wow Meggan! Now there is no excuse for missing a tasty pancake brekky. The hubby & I like ours topped with a homemade blueberry syrup.