Homemade Pancakes

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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.

A stack of homemade pancakes on a plate.


 

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!

Recipe ingredients

Labeled ingredients for homemade pancakes.

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

  1. In a large bowl, whisk together flour, baking powder, sugar, and salt. Make a well in the center and pour in the milk, egg, and melted butter; mix until smooth.
Pancake batter in a bowl with a whisk next to it.
  1. Heat a griddle or frying pan over medium high heat, greasing if desired. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
Cooking pancakes in a skillet.
  1. When bubbles start to form on the first side, carefully flip and brown the second side. Repeat with remaining batter (you should have about 8 pancakes). Serve hot with butter and maple syrup or fresh fruit and whipped cream.
A stack of homemade pancakes on a plate.

Do I need a pancake dispenser?

Showing the Norpro pancake batter dispenser.

Although a pancake dispenser isn’t completely necessary for making delicious pancakes at home, after testing a bunch, I loved how easy the Norpro Batter Dispenser made making breakfast. It has an even pour and was way less messy getting my batter into the pan, and I am now a pancake dispenser convert! You can get it for $20.66 at Amazon, and you can use it for dispensing cupcake batter and sauces, too.

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: Arrange cooled pancakes in a single layer, not touching, on a small baking sheet or plate. Freeze until the pancakes are individually frozen, then transfer to a freezer-safe bag. Freeze up to 2 months. Reheat in the microwave or toaster from frozen (yes, you can just pop them in the toaster!).
  • Oiling the skillet: If you love crispy edges on your pancakes, you’ll want to lightly grease your skillet with oil or butter before adding the batter. If using a non-stick skillet, you can skip the fat and cook the flapjacks in a dry skillet for a smooth, brown surface.
  • Keep them warm: To keep pancakes warm while preparing them, or to store them for an imminent brunch, preheat the oven to 200 degrees. Set a rack over a baking sheet and place in the oven, then transfer cooked pancakes to the rack until serving time.
  • Vegan Pancakes: For a hearty plant-based breakfast, try my Vegan Pancakes made with oat milk, flax seeds, and coconut oil.
  • Lemon Ricotta Pancakes: These luscious pancakes are lemon-scented, light as air, and make every day a little sunnier. Make them as-is, or add blueberries for the best breakfast ever.
  • Healthy Pancake Recipe (shown below): If you’re looking for wholesome breakfast ideas, keep a batch of homemade Healthy Pancake Mix in the pantry. Whenever the mood strikes, mix up batter for as few as 3 to 4 pancakes at a time. It’s ideal for busy school mornings and will keep the kids full until lunch time.
A stack of healthy pancakes with strawberries, whipped cream and powdered sugar.
Healthy Pancakes with Whipped Cream and strawberries.

Recipe FAQs

Help! My pancakes are falling flat. How can I make fluffy pancakes?

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.

Can I share this Homemade Pancake mix as a food gift?

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.

How do I know when it’s time to flip pancakes?

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.

How can I make my pancakes thinner or thicker?

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.

What can I add to these Homemade Pancakes for even more flavor?

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.

More breakfast sweets

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A stack of homemade pancakes.

Homemade Pancakes

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.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings (2 pancakes each)
Course Breakfast
Cuisine American
Calories 324
5 from 115 votes

Equipment

Ingredients 

Instructions 

  • In a large bowl, whisk together flour, baking powder, sugar, and salt. Make a well in the center and pour in the milk, egg, and melted butter; mix until smooth.
  • Heat a griddle or frying pan over medium high heat, greasing if desired (see note 3). Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
  • When bubbles start to form on the first side, carefully flip and brown the second side. Repeat with remaining batter (you should have about 8 pancakes). Serve hot with butter and maple syrup or fresh fruit and whipped cream.

Recipe Video

Notes

  1. 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.
  2. Milk: Cow’s milk or any milk alternative, such as cashew, almond, oat, or soy. From skim to whole, any fat level will do.
  3. Oiling the skillet: If you love crispy edges on your pancakes, you’ll want to lightly grease your skillet with oil or butter before adding the batter. If using a non-stick skillet, you can skip the fat and cook the flapjacks in a dry skillet for a smooth, brown surface.
  4. 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.
  5. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 2 (4-inch) pancakesCalories: 324kcalCarbohydrates: 44gProtein: 9gFat: 13gSaturated Fat: 4gCholesterol: 54mgSodium: 812mgPotassium: 168mgFiber: 1gSugar: 7gVitamin A: 567IUCalcium: 309mgIron: 3mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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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.

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Comments

  1. Meggan,
    These were the best pancakes I’ve ever made, and so simple! These were definitely a hit. Next time I’ll try a teaspoon of vanilla as per recommendation by another baker. Thanks again for your terrific recipes.5 stars

  2. These were perfect. I added a little more milk and some vanilla but fluffy and delicious. My husband was really loving them. I added chocolate chips and he added homemade cranberry sauce. YUM5 stars

    1. You’re so welcome, Serena! I’m so happy you loved them. Thank you for taking the time to write! – Meggan

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