There’s something so comforting about a warm stack of pancakes first thing in the morning. Whether it’s a slow Saturday with the family or you’re just trying to make a weekday feel a little more special, pancakes always seem to do the trick. And when they’re homemade? Even better. Especially when the recipe calls for ingredients you probably already have sitting in your pantry.

This fluffy homemade pancake recipe is one I turn to again and again—and for good reason. They’re golden on the outside, soft and pillowy on the inside, and they soak up maple syrup like a dream. I first started making these on the weekends when my kids declared that boxed pancake mix just “didn’t taste right” anymore. So I set out to find a simple, from-scratch recipe that didn’t require a trip to the store—and this one stuck.

WHY YOU’LL LOVE THESE PANCAKES

These pancakes check all the boxes: they’re quick, easy, and made with basic ingredients you probably already have on hand. No buttermilk, no special tools—just classic ingredients and a foolproof process. Plus, they’re super customizable. You can mix in chocolate chips, blueberries, or even swirl in some cinnamon for a little extra something.

So let’s get right into it. Here’s what you’ll need and how to make these dreamy pancakes from scratch.

INGREDIENTS (PANTRY STAPLES!):

1 ½ cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups milk (whole milk gives the richest flavor)
1 egg
3 tablespoons melted butter (or use oil in a pinch)
1 teaspoon vanilla extract (optional but highly recommended)

PRO TIP: For a slightly healthier twist, you can swap out ½ cup of the all-purpose flour for whole wheat or oat flour. It adds a little more nutrition without sacrificing that fluffy texture we all love.

STEP 1: MIX THE DRY INGREDIENTS

Grab a large mixing bowl and whisk together the flour, sugar, baking powder, and salt. This step ensures the leavening agent (baking powder) is evenly distributed, which is key to achieving that fluffy rise. It also helps prevent clumps when we combine everything later.

STEP 2: COMBINE THE WET INGREDIENTS

In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract. If you’re using butter straight from the microwave, let it cool just a bit before adding it to the egg and milk mixture—no one wants scrambled eggs in their pancakes.

Once everything is whisked until smooth, you’re ready to bring the two parts of the batter together.

STEP 3: MAKE THE BATTER

Pour the wet mixture into the dry ingredients and gently stir until just combined. This is where a lot of people go wrong—overmixing will toughen your pancakes. You’re aiming for a lumpy, thick batter with no visible streaks of flour. That’s your sweet spot for fluffiness.

STEP 4: COOK TO GOLDEN PERFECTION

Start by heating a nonstick skillet or griddle over medium-low heat. If you’re not using a nonstick surface, add just a light swipe of butter or a quick spritz of cooking spray to keep the pancakes from sticking.

Once your pan is hot (but not smoking), it’s go time.

Scoop out about ¼ cup of batter per pancake and gently pour it onto the skillet. If you’re using a measuring cup or ladle, this step is super easy and helps keep the pancakes uniform in size.

Let the pancakes cook for about 1–2 minutes. You’ll know it’s time to flip when you see bubbles forming on the surface and the edges start to look set. That’s your signal.

Grab your spatula, give the pancake a gentle lift, and flip. The second side usually takes about another 1–2 minutes. You’re looking for that beautiful golden-brown color and a soft bounce when you press the center lightly.

TIPS FOR A PERFECT FLIP:

Use a thin spatula: It slides under the pancake easily without tearing it.
Don’t rush it: If you try to flip too early, the batter will still be raw and messy. Patience pays off.
Keep your heat low to medium: High heat might cook the outside too fast and leave the middle underdone.

Once cooked, transfer your pancakes to a plate and cover loosely with foil or a clean kitchen towel to keep them warm while you finish the batch.

STEP 5: SERVE & DEVOUR

Now comes the best part: serving. You can keep it classic with a drizzle of warm maple syrup, or take things up a notch with your favorite toppings.

SOME OF OUR FAVORITE TOPPING IDEAS:

Fresh berries like strawberries, blueberries, or raspberries
A sprinkle of chocolate chips or mini M&Ms for the kids
Peanut butter or almond butter with a touch of honey
Whipped cream and a dash of cinnamon
Sliced bananas and a drizzle of caramel or Nutella

You can even set up a little pancake bar if you’re hosting brunch—just put out all the toppings and let everyone customize their own stack.

EASY VARIATIONS TO TRY

Once you’ve nailed the base recipe, feel free to have fun with it. Here are a few easy swaps and additions to change things up:

Add-ins: Stir chocolate chips, blueberries, or chopped nuts into the batter before cooking. Start with about ½ cup per batch.
Flavor Boost: Add a pinch of cinnamon or a little zest from an orange or lemon for a fresh twist.
Dairy-Free Option: Swap the milk for almond, oat, or soy milk, and use oil instead of butter.
Egg-Free Option: Replace the egg with a flaxseed mixture (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes).

And remember that pro tip from earlier? Swapping out ½ cup of flour for whole wheat or oat flour gives you a slightly nuttier flavor and a fiber boost, without losing that light, fluffy texture.

FREQUENTLY ASKED QUESTIONS

1. Can I make the pancake batter ahead of time?

Yes, you can prepare the batter the night before and store it in the refrigerator. Just give it a gentle stir in the morning—don’t overmix. Keep in mind the pancakes may be slightly less fluffy, as the baking powder begins to activate once mixed with wet ingredients.

2. What’s the best way to keep pancakes warm while cooking the rest?

Place the cooked pancakes on a baking sheet in a single layer and keep them in a 200°F oven while you finish the batch. Avoid stacking them, as the steam can make them soggy.

3. Can I freeze leftover pancakes?

Absolutely! Let them cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag. Reheat in a toaster, toaster oven, or microwave. They’re great for busy mornings.

4. Why are my pancakes flat instead of fluffy?

This usually happens if the batter is overmixed or the baking powder is expired. Remember to mix just until combined and check your baking powder’s freshness—it should fizz slightly in water if it’s still active.

5. What type of milk works best in this recipe?

Whole milk gives the richest flavor and fluffiest results, but 2% and even plant-based milks like oat or almond work fine. Just make sure to choose unsweetened versions to control the overall sweetness.

6. Can I make mini pancakes or silver dollar pancakes with this recipe?

Yes! Use about 1 tablespoon of batter per pancake. They’ll cook faster, so keep an eye on them—usually about 1 minute per side. Mini pancakes are perfect for kids or brunch buffets.

7. Is there a gluten-free option for this recipe?

You can substitute a 1:1 gluten-free flour blend in place of the all-purpose flour. Make sure your baking powder is also labeled gluten-free. The texture might be slightly different, but the pancakes will still be delicious.

FINAL THOUGHTS: BRINGING PANCAKE JOY TO YOUR KITCHEN

There’s something incredibly satisfying about mastering a simple recipe like this one. These fluffy homemade pancakes are the kind of thing that turns an ordinary morning into something a little more special. Whether you’re making them for a lazy weekend breakfast, a birthday surprise, or just because the craving hit, this recipe is one you’ll come back to again and again.

And don’t be afraid to make it your own. Add-ins, mix-ins, fun toppings—this recipe is your blank canvas. The best part? You’re not relying on boxed mixes or complicated ingredients. Just a few pantry staples and a little time at the stove.

If you give these pancakes a try, I’d love to hear how they turned out. Did you go classic with butter and syrup? Or did you get creative with your toppings? Let me know in the comments—I’m always inspired by how others make this recipe their own.

Now go enjoy that perfect bite of warm, fluffy pancake goodness. You’ve earned it.

PANCAKES RECIPE

Author: Mark's Recipe
Total Time: 25 minutes

Print Recipe

Description

Golden, soft, and delightfully fluffy—these pancakes are a breakfast classic made with pantry staples. Perfect for lazy weekends or special mornings!

Ingredients

Scale

1 ½ cups all-purpose flour
2 tbsp sugar
1 tbsp baking powder
½ tsp salt
1 ¼ cups milk (whole milk for richest flavor)
1 egg
3 tbsp melted butter (or oil)
1 tsp vanilla extract (optional but heavenly!)

Instructions

1️⃣ Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, and salt.

2️⃣ Combine Wet Ingredients
In another bowl, whisk milk, egg, melted butter, and vanilla extract until well combined.

3️⃣ Make the Batter
Pour the wet ingredients into the dry ingredients. Gently stir until just combined. It’s okay if the batter is a little lumpy—don’t overmix!

4️⃣ Cook to Golden Perfection
Heat a nonstick skillet or griddle over medium-low heat. Lightly grease if needed.
Pour about ¼ cup of batter per pancake. Cook for 1–2 minutes, or until bubbles form on top and the edges look set. Flip and cook another 1–2 minutes until golden.

5️⃣ Serve & Devour!
Serve warm with your favorite toppings:

Maple syrup

Fresh berries

Chocolate chips

Nut butter

Notes

Lumpy Batter = Fluffy Pancakes: Don’t overmix! A few lumps in the batter are totally fine and help prevent tough, rubbery pancakes.
Rest the Batter (Optional but Recommended): Let the batter rest for 5–10 minutes before cooking. This allows the flour to hydrate and leads to softer, puffier pancakes.
Use Medium-Low Heat: High heat can burn the outsides before the inside is cooked. Low and slow gives you even, golden-brown pancakes.

Prep Time: 10 minutes
Cook Time: 15 minutes

Nutrition

Serving Size: 4

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