How to Make Pancakes

Using ingredients you already have in your kitchen, learn how to make the fluffiest, tastiest pancakes around. They’re made from scratch, ready in minutes, and so delicious!

Once you learn how to make pancakes from scratch, you'll never buy a box mix again! Using ingredients you already have in your kitchen, whip up the fluffiest, tastiest pancakes around, with or without syrup. I have all your variation questions covered, too! Even the one where you want to make pancakes on your next camping trip.

Few things are better than homemade pancakes, drowned in maple syrup, fresh fruit, or whipped cream. (Maybe all three.) This easy recipe tastes a hundred times better than pancake mix in the box, and I guarantee it will be your go-to breakfast treat.

These pancakes are versatile, too. If you have dietary restrictions, there are lots of ways to customize this recipe into your own signature version.

Step-by-step instructions:

  1. To start, sift the flour, baking powder, salt and sugar into a mixing bowl. Next, make a small well in the center of the mixture.
    Flour being sifted onto parchment paper.
  2. Pour the beaten egg, milk, and melted butter into the well and mix until the batter just comes together.
    Pancake batter in a bowl with a whisk next to it.
  3. After that, you’re ready to cook. Measure out 1/4 cups of batter onto a hot oiled griddle or skillet. As soon as bubbles form on the top of each pancake, gently turn over the pancake and finish cooking. Transfer to a plate and serve.
    3 pancakes cooking in a skillet.

Recipe tips and variations:

  • Don’t skip sifting: Sifting your dry ingredients together makes the extra fluffiest pancakes. (Some cooks even sift twice!) It adds air to the batter and keep lumps to a minimum. If you don’t have a sifter, use a whisk to gently fluff the dry ingredients together.
  • Don’t over mix: Stir until everything just comes together into a smooth batter. Any more and you could lose all the air you sifted for.
  • Thick or thin: The thickness of the batter will dictate the thickness of the pancake. If you like a thinner-style flapjack, thin the batter out a bit with an extra 1/4 cup milk, until you get the consistency you prefer.
  • Have fun with add-ins: Chocolate chips, blueberries, banana slices, coconut, even cooked bacon. This batter can handle it all.
  • Dairy-free: This recipe can be made with nut, coconut, or soy milk. No butter, either? I like to use melted coconut oil, or even vegetable oil in place of the butter when I need to.
  • Gluten-free: Feel free to switch out the all-purpose flour for your favorite GF flour blend.
  • No eggs: This recipe can definitely be made without the eggs, but you may need to add an extra splash of milk or tablespoon of melted butter to get the batter consistency just right.
  • Make ahead for camping trips or traveling: Ditch the box. Mix up a few batches of the dry ingredients in a zip-top bag, and pack it away in your mess kit. When breakfast rolls around, all you have to do mix the egg, milk, and butter in when the campfire griddle is hot.

Overhead shot of pancakes piled on a platter.

More delicious breakfast ideas:

Pancakes in a stack with syrup drizzled on top.

How to Make Pancakes

Using ingredients you already have in your kitchen, learn how to make the fluffiest, tastiest pancakes around. They're made from scratch, ready in minutes, and so delicious!
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 324kcal
Author: Meggan Hill

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 tablespoon 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 1/4 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.

Video

Notes

  1. Don't skip sifting: Sifting your dry ingredients together makes the extra fluffiest pancakes. (Some cooks even sift twice!) It adds air to the batter and keep lumps to a minimum. If you don't have a sifter, use a whisk to gently fluff the dry ingredients together.
  2. Don't over mix: Stir until everything just comes together into a smooth batter. Any more and you could lose all the air you sifted for.
  3. Thick or thin: The thickness of the batter will dictate the thickness of the pancake. If you like a thinner-style flapjack, thin the batter out a bit with an extra 1/4 cup milk, until you get the consistency you prefer.
  4. Have fun with add-ins: Chocolate chips, blueberries, banana slices, coconut, even cooked bacon. This batter can handle it all.
  5. Dairy-free: This recipe can be made with nut, coconut, or soy milk. No butter, either? I like to use melted coconut oil, or even vegetable oil in place of the butter when I need to.
  6. Gluten-free: Feel free to switch out the all-purpose flour for your favorite GF flour blend.
  7. No eggs: This recipe can definitely be made without the eggs, but you may need to add an extra splash of milk or tablespoon of melted butter to get the batter consistency just right.
  8. Make ahead for camping trips or traveling: Ditch the box. Mix up a few batches of the dry ingredients in a zip-top bag, and pack it away in your mess kit. When breakfast rolls around, all you have to do mix the egg, milk, and butter in when the campfire griddle is hot.

Nutrition

Calories: 324kcal | Carbohydrates: 44g | Protein: 9g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 54mg | Sodium: 812mg | Potassium: 168mg | Fiber: 1g | Sugar: 7g | Vitamin A: 567IU | Calcium: 309mg | Iron: 3mg
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!

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  1. Mary Larson

    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!5 stars

  2. Susan

    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 Chicago5 stars

  3. Phyllis

    I might just be having these babies for dinner…5 stars

  4. Wow Meggan!  Now there is no excuse for missing a tasty pancake brekky.  The hubby & I like ours topped with a homemade blueberry syrup.

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