Homemade Pancakes Recipe

Is there really anything better than a big stack of fluffy homemade pancakes?? I have a few pancake recipe variations on Budget Bytes already, but it was high time I added an easy, go-to homemade pancake recipe to the collection. Making pancakes is pretty easy, but I’ve got a few tips and tricks for you to make sure your pancakes are the fluffiest and tastiest stack around!

Pancake batter is really simple. You only need a few basic pantry staples: milk, butter, egg, sugar, flour, baking powder, and salt. Plus I add a little vanilla extract for a little more depth of flavor. The batter only takes minutes to mix together, then you’re on your way to a cozy homemade pancake breakfast.

Baking powder is responsible for leavening the pancake, but other ingredients and techniques will affect how well the baking powder works. Here are a few tips to make sure your pancakes are extra soft and fluffy:

My favorite part about making homemade pancakes is having fun with the toppings. There are so many more options for pancakes than just butter and maple syrup! Here are some ideas:

Best Fluffy Pancakes

Look no further because a steaming stack of perfectly soft, Best Fluffy Pancakes are right here! Weekends will never be the same again!

Prep: 5min

Total: 25min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 156 kcal, Carbohydrate 22 g, Protein 3 g, Fat 5 g, Saturated Fat 3 g, Cholesterol 27 mg, Sodium 152 mg, Sugar 6 g, servingSize 1 serving

Ingredients:

• 2 cups all purpose | plain flour, ((290 g | 10 oz))
• 1/4 cup granulated sugar or sweetener, ((60g | 2 oz))
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 cups milk, ((440ml))
• 1/4 cup butter, ((60g | 2 oz))
• 2 teaspoons pure vanilla extract
• 1 large egg

Instruction:

1. Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla and egg.
2. Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that’s okay).(The batter will be thick and creamy in consistency. If you find the batter too thick — doesn’t pour off the ladle or out of the measuring cup smoothly — fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency).
3. Set the batter aside and allow to rest while heating up your pan or griddle.
4. Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
5. When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
6. Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!

Fluffy Homemade Pancakes

This easy homemade pancake recipe makes the most delicious and fluffy stack of pancakes around! Perfect for a cozy weekend breakfast.

Prep: 10min

Total: 45min

Yield: 4

Serving Size: 2 pancakes

Nutrition Facts: servingSize 2 pancakes, calories 279 kcal, Carbohydrate 33 g, Protein 7 g, Fat 13 g, Sodium 536 mg, Fiber 1 g

Ingredients:

• 1 cup all-purpose flour ($0.07)
• 1.5 tsp baking powder ($0.03)
• 1/2 tsp salt ($0.03)
• ¾ cup +2 Tbsp warm milk* ($0.02)
• 2 Tbsp melted butter ($0.20)
• 1 large egg ($0.21)
• 2 Tbsp sugar ($0.02)
• 1/2 tsp vanilla extract ($0.14)
• 4 tsp cooking oil ($0.05)

Instruction:

1. Whisk together the flour, baking powder, and salt in a bowl.
2. In a separate bowl, whisk together the milk, egg, melted butter, sugar, and vanilla extract.
3. Pour the bowl of wet ingredients into the bowl of dry ingredients and stir just until combined. The mixture should be thick, but still pourable, and a little bit lumpy. Let the batter rest for 15 minutes.
4. Heat a large skillet or griddle over medium. Once hot add enough cooking oil to coat the surface (I use about ½ tsp per pancake). Add the pancake batter to the hot griddle, ¼ cup at a time. Use the back of the measuring cup to spread the batter into a 4.5-inch diameter circle.
5. Cook the pancakes until bubbles form over the surface and begin to pop, the edges of the pancakes look dry, and the bottom is golden brown (about 60 seconds). Flip the pancakes and cook on the second side until golden brown (about 30 seconds).
6. Repeat with the remaining batter, adding more oil to the skillet between batches or as needed, until all of the pancakes have been cooked. Keep the pancakes warm on a plate under a towel or in a warm oven until all of the pancakes have been cooked. Serve warm with your favorite toppings!

Best Homemade Pancakes

Rise and shine to the fluffiest and crispiest pancakes you’ve ever tasted with this family-favorite homemade pancake recipe.

Prep: 15min

Total: 40min

Yield: 16 medium pancakes

Nutrition Facts: servingSize , calories 240, Fat 9 g, Carbohydrate 33 g, Protein 7 g, Saturated Fat 5 g, unSaturated Fat , Sugar 9 g, Fiber 1 g, Sodium 262 mg, Cholesterol 67 mg

Ingredients:

• 2 cups all-purpose flour, spooned into measuring cup and leveled off
• 1 tablespoon baking powder
• ¼ cup sugar
• 1 teaspoon salt
• 2 large eggs
• 1½ cups milk, plus more if necessary
• 4 tablespoons unsalted butter, melted and slightly cooled, plus more for cooking
• Vegetable oil, for cooking

Instruction:

1. In a large bowl, whisk together the flour, baking powder, sugar and salt.
2. In a medium bowl, whisk the eggs and milk until evenly combined.
3. Pour the milk/egg mixture and the melted butter into the dry ingredients and whisk until just combined. If the batter seems too thick, add 1 to 2 tablespoons more milk.
4. Heat a griddle or nonstick pan over medium heat; coat it lightly with vegetable oil and swirl in a thin pat of butter. Ladle or drop the batter onto the griddle, using approximately ¼ cup for each pancake; cook until the first side is golden brown, or until the top surface bubbles and is dotted with holes. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Adjust the heat setting if necessary. Wipe the griddle clean with a paper towel between batches. Serve immediately with maple syrup.
5. Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.

Easy Fluffy Pancakes from Scratch

These pancakes are light and fluffy and made entirely from scratch. They’re not too sweet and are scented with vanilla, making them extra delicious. These are easy to adapt — try adding a handful of berries, nuts, or chocolate to the batter. *We call for unsalted butter in the recipe. You can use salted butter, but you may want to reduce the amount of salt used.

Prep: 10min

Total: 30min

Yield: Makes 4 servings, 2 pancakes each

Serving Size: 1 pancake

Nutrition Facts: servingSize 1 pancake, calories 184, Protein 4.5g, Carbohydrate 23.8g, Fiber 0.7g, Sugar 5.2g, Fat 7.8g, Saturated Fat 4.5g, Cholesterol 42.3mg, Sodium 173.5mg

Ingredients:

• 1 ½ cups (195 grams) all-purpose flour, see tips below for how to measure flour
• 2 tablespoons sugar
• 1 tablespoon aluminum-free baking powder, see notes for substituting baking soda
• 1/2 teaspoon of fine sea or table salt, reduce to 1/4 teaspoon if sensitive to salt
• 1 ¼ cups (295 ml) milk, dairy or non-dairy
• 1 large egg
• 4 tablespoons unsalted butter, melted, plus more for skillet
• 1 teaspoon vanilla extract

Instruction:

1. Whisk flour, sugar, baking powder, and the salt in a medium bowl.
2. Warm milk in the microwave or on top of the stove until lukewarm, not hot. You should be able to keep your finger submerged for 10 seconds.
3. Whisk milk, egg, melted butter, and vanilla extract until combined. (By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps).
4. Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
5. Make a well in the center of the flour mixture, pour milk mixture into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps – it is important not to over-mix the batter.
6. Lightly brush skillet with melted butter (this is optional if you have a high-quality non-stick pan). Use a 1/4-cup measuring cup to spoon batter onto the skillet. Gently spread the batter into a 4-inch circle.
7. When edges look dry, and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter, and berries.

How to make Pancakes | Fluffy Pancake Recipe

FAQ

What are the ingredients for pancakes made from scratch?

How to make a simple pancake?

1. Whisk eggs (2 eggs), milk (1 3/4 cup milk) and vanilla (1 tsp vanilla essence) together in a jug. Sift flour (2 cups self-raising flour) into a large bowl. …
2. Heat a large non-stick frying pan over medium heat. …
3. Serve with maple syrup (Maple syrup, to serve) and extra butter.

What is the secret to perfect pancakes?

1. Use Fresh Ingredients. Baking soda should be no more than six months old.
2. Don’t Overstir the Batter. …
3. No Buttermilk, No Problem! …
4. Cook on a Hot Surface. …
5. Know When to Flip. …
6. Serve Warm.

Why are restaurant pancakes so fluffy?