I’m so excited for you to try our best pancake recipe. These pancakes are soft, fluffy, and incredibly easy to make. The best part? You probably already have all the ingredients in your kitchen!

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Servings: 8 pancakes

Making perfect pancakes is simpler than you might think! This easy pancake recipe gives you thick, soft, and super fluffy pancakes using just a few basic ingredients — most of which you likely already have at home. And yes, they taste way better than any boxed mix!

These pancakes are hands-down my family’s all-time favorite! We’ve been making them for years, and I’ve carefully adjusted the recipe to make sure it turns out perfect every time. They’re soft, fluffy, and full of delicious flavor.

The trick? A good amount of baking powder that helps them puff up beautifully when cooked. We also mix in butter and vanilla to make each bite rich and tasty. This simple recipe has become the base for many other pancake ideas I’ve tried—and I can’t wait for you to make it too!

How to Make Pancakes

Want to make fluffy, delicious pancakes at home? It’s super easy! You’ll find the full list of ingredients and steps in the recipe below, but here’s a quick look at the basics:

Pancake Ingredients

You probably already have most of these simple ingredients in your kitchen. If not, here’s what you’ll need to pick up:

• Flour: Regular all-purpose flour gives the pancakes structure.
• Baking powder: This helps the pancakes rise and turn out soft and fluffy.
• Sugar: Just a little white sugar adds a gentle sweetness.
• Salt: A small amount enhances the flavor without making it salty.
• Milk and butter: These add moisture, richness, and a soft texture.
• Egg: It binds the ingredients and makes the batter smooth.

Key Ingredients (More Tips)

• Flour Options: All-purpose flour works great, but you can swap in whole wheat, spelt, or a gluten-free mix if needed.
• Sugar Choices: White sugar is the standard, but you can use brown sugar, coconut sugar, maple syrup, or honey.
• Baking Powder: Always use fresh baking powder to keep your pancakes light and fluffy. Try aluminum-free if you’re sensitive to taste.
• Milk (Dairy or Non-Dairy): Both regular and plant-based milk (like oat, almond, or coconut) work perfectly.
• Egg Alternatives: No eggs? Try a flax egg or use a vegan pancake recipe.
• Butter Substitutes: Use unsalted butter for flavor or swap with melted coconut oil or plant-based butter for a dairy-free version.
• Vanilla: A little vanilla gives your pancakes a warm, sweet flavor—totally worth adding!

How to Make Pancakes From Scratch

Making pancakes at home is simple — and once you try this from-scratch method, you’ll never go back to the boxed mix! Here’s a quick step-by-step overview of what to do:

Step-by-Step Instructions

1. Mix Dry Ingredients
   In a large bowl, sift together the flour, baking powder, sugar, and salt. This helps keep your pancakes light and lump-free.
2. Add the Wet Ingredients
   Make a small well in the center of your dry mix. Pour in the milk, egg, melted butter, and vanilla extract. Gently mix everything until just combined — don’t overmix!
3. Heat Your Pan or Griddle
   Place a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil if needed.
4. Cook the Pancakes
   Scoop about 1/4 cup of batter for each pancake onto the hot surface. Let them cook for 2 to 3 minutes, or until bubbles form on the surface.
5. Flip and Finish Cooking
   Flip the pancakes once the edges look dry and bubbles start popping. Cook for another 1 to 2 minutes, or until both sides are golden brown.

As you mix your pancake batter, you’ll notice it begins to bubble and thicken — that’s the baking powder doing its job! If the batter seems too thick, don’t worry — just add a splash of milk to loosen it up. Check out our recipe video below to see the ideal batter consistency.

When to Flip Pancakes

Don’t flip too early! Your pancakes are ready to flip when:

• Bubbles form across the top
• The edges look dry and slightly firm
• A spatula slides underneath easily

This usually takes around 2 to 3 minutes per side.

Here’s a peek at the inside of one of our pancakes — so fluffy and airy! These pancakes are tall, soft, and light, all thanks to that generous amount of baking powder. We hope your family enjoys them as much as ours does!

Can You Freeze Pancakes?

Absolutely — both cooked pancakes and pancake batter freeze well!

• To freeze cooked pancakes: Let the pancakes cool completely. Arrange them in a single layer on a baking sheet, making sure they don’t touch. Freeze for a few hours or overnight. Once frozen, transfer to a freezer bag. Reheat in a 350°F oven until heated through.
• To freeze pancake batter: Pour individual portions of batter into freezer-safe bags, flatten them, then wrap in foil. Store flat in the freezer for up to one month. To use, thaw overnight in the refrigerator.

Easy Fluffy Pancakes

PREP: 10 mins COOK: 20 mins TOTAL: 30 mins

These fluffy pancakes have been a longtime favorite among readers — and for good reason! They’re some of the softest, most delicious pancakes I’ve ever made from scratch. Over time, I’ve slightly increased the butter and vanilla for more richness (you can adjust them to your liking, but trust me, these amounts make a difference). Countless families make these regularly — often with kids — and that warms my heart because I always make them with my son too!

Ingredients You’ll Need

• 1 ½ cups (195g) all-purpose flour, leveled with a knife
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon fine sea salt or table salt (use ¼ teaspoon if you prefer less salt)
• 1 ¼ cups (295ml) milk (regular or plant-based)
• 1 large egg
• 5 tablespoons (70g) unsalted butter, plus extra for cooking
• 2 teaspoons vanilla extract (adjust if you’re sensitive to vanilla)

How to Make Pancakes

1. Melt the butter and set aside to cool slightly. In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt.

2. In another bowl, combine the milk, egg, melted butter, and vanilla. It’s okay if the butter clumps a little.

3. Make a well in the dry mixture and pour the wet ingredients into it. Stir gently with a fork until just combined. The batter may be a little lumpy — that’s perfectly fine. Let it sit briefly so the bubbles form.

4. Heat a griddle or large skillet over medium heat. To check if it’s ready, sprinkle a few water drops — they should sizzle and disappear.

5. Lightly brush the pan with melted butter for crispy edges. (If you’re using a great nonstick pan, you can skip this step.)

6. Use a 1/4 cup scoop or cookie scoop to add batter to the pan. Spread each into a 4-inch round.

7. Cook for 1–2 minutes. You’ll know it’s time to flip when the edges look set and bubbles appear and pop on top. Flip and cook another 1–2 minutes until golden and fluffy inside.

8. Serve right away with your favorite syrup, fresh fruit, and a pat of butter.

How to Store and Reheat

1. Store leftovers in an airtight container in the fridge for up to 1 week, or freeze for 1–2 months. To freeze, place the pancakes on a baking sheet in a single layer and freeze for 30 minutes. Then transfer them to a freezer bag, layering with parchment to prevent sticking.

2. To reheat: microwave on a plate for 20 seconds per pancake (more if reheating several). Or wrap in foil and bake at 350°F for around 10 minutes.

Tips from Adam & Joanne

• Toppings we love: Fresh fruit, maple syrup, extra butter, whipped cream, nuts, apple butter, chocolate chips, or our favorite butter pecan syrup!
• Pair them with: Crispy oven-baked bacon, breakfast sausage, creamy scrambled eggs, or poached eggs. A side of fruit salad is always a hit too!
• Flour tip: Too much flour makes the pancakes dense. To measure correctly, fluff the flour, spoon it into your cup, then level off with a knife — or use a kitchen scale.
• Best baking powder: Use aluminum-free for the best flavor (Bob’s Red Mill or Rumford are great).
• No baking powder? Swap the milk for buttermilk and use ¾ teaspoon baking soda instead. You can also make homemade buttermilk by mixing 1 tablespoon vinegar or lemon juice into your milk and letting it sit for 10 minutes.
• Fun add-ins: Mix in ¼ to ½ cup of berries, chopped nuts, chocolate chips, or even crumbled bacon.
• Make-ahead batter: You can store the batter overnight in the fridge. Pancakes made the next morning will still be tasty, though slightly less fluffy.
• Recent updates: As of 4/27/2024, we increased the butter and vanilla slightly for better flavor. We also found that warming the milk is no longer necessary for great texture.

Nutrition Info (Per Pancake)

Calories: 158 Fat: 7.4g Saturated Fat: 4.3g
Cholesterol: 36.9mg Sodium: 139mg Carbs: 19.1g
Fiber: 0.5g Sugars: 4.2g Protein: 3.6g