There are plenty of boxed pancake mixes sitting in kitchen cupboards across North America.
And honestly, they’re convenient.
But homemade pancakes don’t require much more effort. Flour, eggs, milk, butter, and a few pantry staples are enough to make a stack of soft, fluffy pancakes from scratch.
Once you try them, you may stop reaching for the box.
Ingredients
For about 8 to 10 pancakes:
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 1/4 cups milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
You’ll also need a little butter or oil for the pan.
How to Make Pancakes
Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
You don’t need to overthink this part. Just make sure the baking powder is distributed throughout the flour.
Mix the Wet Ingredients
In another bowl, whisk the egg, milk, melted butter, and vanilla.
Pour the wet mixture into the dry ingredients.
Don’t Overmix
This is probably the most important pancake rule.
Stir until the flour is just incorporated.
A few small lumps are completely fine.
If you keep stirring until the batter is perfectly smooth, you may end up with pancakes that are heavier and less tender.
Cook the Pancakes
Heat a lightly greased skillet or griddle over medium heat.
Pour about 1/4 cup of batter onto the pan for each pancake.
Cook until bubbles begin appearing on the surface and the edges look set.
Flip and cook the other side until golden brown.
Repeat with the remaining batter.
How to Get Fluffy Pancakes
The trick isn’t some secret restaurant technique.
It’s mostly about the batter.
Don’t overmix it, and make sure your baking powder is still active.
Also, keep the heat around medium.
If the pan is too hot, the outside can brown before the inside has time to cook.
If it’s too cool, you’ll end up waiting forever and the pancakes may not brown properly.
What Can You Add?
This basic pancake recipe is a good starting point.
Try adding:
- Blueberries
- Chocolate chips
- Sliced bananas
- Chopped pecans
- Cinnamon
- A little lemon zest
You can also add a handful of blueberries directly to the pancake after you’ve poured the batter onto the pan.
What to Serve With Pancakes
A stack of pancakes doesn’t need much.
Maple syrup is the obvious choice.
You can also add fresh berries, sliced bananas, whipped cream, yogurt, peanut butter, or a little powdered sugar.
For a bigger breakfast, serve them alongside eggs and bacon or sausage.
Can You Freeze Pancakes?
Yes, and it’s worth doing.
Let the pancakes cool completely.
Place them in a freezer-safe container or bag, separating layers with parchment paper if needed.
When you’re ready for breakfast, warm them in a toaster, oven, microwave, or skillet.
Making a larger batch once can save you from cooking breakfast from scratch every morning.
The Simple Breakfast That Never Gets Old
Pancakes don’t need a special occasion.
They’re just good food.
Make them on a slow Saturday morning, freeze the extras for a busy weekday, or put a stack on the table when you need something everyone will recognize immediately.
Sometimes the classics earn their place for a reason.
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