This post may contain affiliate links. For more information, please see our affiliate policy.
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, 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. 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.
Do I need a pancake 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.
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.
More breakfast sweets
Breakfast Recipes
Crepes Recipe
Breakfast Recipes
Blueberry Muffins
Breakfast Recipes
Homemade Cinnamon Rolls
Breakfast Recipes
Baked French Toast
Join Us
Homemade Pancakes
Equipment
- Electric Griddle (Perfect for when you don't have room on the stovetop)
- Pancake Dispenser (I tested out this one from Norpro and LOVE it!)
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder (see note 1)
- 1 tablespoon granulated sugar
- 1/2 teaspoon Salt
- 1 1/4 cups milk (see note 2)
- 1 large egg
- 3 tablespoons butter melted
- butter and maple syrup or fresh fruit and whipped cream, for serving
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
- 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.
- 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.
- 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.
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.
These are so good! If you add some sour cream, it’s better! I know it sounds weird but trust me, AMAZING AND FLUFFY!! The recipe says you can make 8 pancakes but I usually make 1 more pancake with the extra batter. I used to use a different recipe every time but now this is my GO-TO recipe! It’s so good! Thank you!!
A lot of people add something different to make it their own so I’m glad you found yours! Happy to hear this is your go-to recipe! – Meggan
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.
How is this pancake recipe so good? It’s so simple but so much better than other recipes!
I’m so happy you loved them, Lena! – Meggan
Amazing! I added a hint of cinnamon and oh my goodness.
So good!!!
Yum! I’m so happy you loved them, Lisa! – Meggan
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. YUM
YUM! Sounds delicious! Thanks for writing, Donna! – Meggan
Simple and delicious
Thanks for writing, Kimberly! Take care! – Meggan
These were amazing! If you haven’t tried this recipe you need to! Thanks for sharing!
You’re so welcome, Serena! I’m so happy you loved them. Thank you for taking the time to write! – Meggan
The pancake reciepe is AWESOME!!!!! Just like my MOMMA you to make, God rest her soul!!!!!! GREAT RECIEPE,
Aww, this makes my day! Thanks Gwen! -Meggan
So I am in the dog house tonight, I made the wrong pancake recipe. One bite, and we all knew they weren’t our pancakes.
I strolled down and found you. Now you’re in my phone, never to be confused with another again. LOL
I compared them both and the biggest difference is the amount of flour. Texture was all wrong with 2 Cups of flour.
Thanks
Oh my! I’m so sorry, Darlene! I’m happy you found this recipe again. Thank you for writing, take care! – Meggan
My family loved them!!
I’m so glad, Teresa! Take care! – Meggan
Hands down the best pancakes ive ever had.
I’m so happy you loved them, Dani! – Meggan
Easy, light, and fluffy.
Hi Jennifer, thank you for writing! Take care! – Meggan
I forgot all correct measurements thanks for helping
You’re so welcome, Ashley! I hope you loved these pancakes!
While at the beach, my granddaughter wanted pancakes. I made this simple recipe, it was great. I didnt have baking powder, but did have self rising flour and used it instead of the a.p. flour and baking powder. Turned out great, she ate them all. Good recipe.
Thank you for your comment, Anita, I appreciate it! I’m so glad your granddaughter loved them, and substituting self rising flour worked well! Take care! – Meggan
This is a fluffy and delicious recipe.
Thank you so much for the comment, Charlottte! Take care! – Meggan
I made this recipe for my hubby and now he won’t eat store bought pancake mix. And I have to agree this IS THE BEST RECIPE OF ALL TIME. So thank you for sharing. I had made from scratch my berry suger-free syrup because my hubby is diabetic and I just use a substitute for the sugar. Now when he wants pancakes I use this 🙂
Hi Gloria, you’re so welcome! Thank you so much for sharing, I’m so happy you both love them! – Meggan
I don’t like pancakes, but my last frozen waffle was freezer burnt and I don’t have a waffle machine to make home made waffles. I still wanted to eat buttery maple goodness so I decided a pancake will have to do. I saw the picture for your recipe and was immediately sold. The only problem, I didn’t have milk or milk substitute. I ended up using goat milk yogurt mixed with a splash of vanilla oat milk coffee creamer and wow were these amazing! I ate two huge pancakes and wanted more, but was way too full.
Hi Lexa, that sounds delicious! Take care! – Meggan
OMG!! Visiting my grandkids and I can’t make enough of these tasty pancakes! Leaving this afternoon and still making pancakes before I leave to fly home.
Thank you so much for your comment, Geraldine! I’m so glad they are a hit! Have a safe trip home! – Meggan
Perfect and fluffy! I added some vanilla 2 teaspoons but other then that it was great!
Thank you so much for your comment, Amarilla! I’m glad you loved them! – Meggan
From the short list of ingredients to the directions and helpful notes, these are not only delicious, but also a great recipe anyone can follow. Delicious! Will be making more of your recipes soon. 😊
Thank you so much for your comment, Cathy! I’m so glad you loved them! Happy cooking! – Meggan
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 forgot the salt and mine were great!
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! Â Now there is no excuse for missing a tasty pancake brekky. Â The hubby & I like ours topped with a homemade blueberry syrup.