For delicious homemade pancakes, this Easy Pancake Recipe is the perfect base for your favorite toppings and variations!
Breakfast is set with this Easy Pancake Recipe! If you love pancakes, you’ll also love our Buttermilk Pancakes and Fluffy Pancakes – made better when topped with Whipped Cream and Buttermilk Syrup!
The best Homemade pancakes!
I think it’s safe to say that most people LOVE pancakes for breakfast.
They’re simple – they’re quick – they’re delicious slathered in butter and syrup (especially if it’s Buttermilk Syrup). What’s not to love?
Many rely on store-bought pancake mixes, which are great. But we’re going to show you a very delicious, Easy Pancake Recipe that you can use.
Below are also several ideas to change up the pancake mix (whether store-bought or homemade) to make it even better with the flavors you love most!
How to make pancakes from scratch
This quick Pancake Recipe is so simple to make!
DRY INGREDIENTS. In a large bowl, sift together the dry ingredients: flour, baking powder, salt, and sugar. That’s your pancake mix!
Store this in a jar or air-tight container. But to make pancakes out of it, do the following:
WET INGREDIENTS. Make a well in the center of the dry ingredients. Pour in the milk, egg, and melted butter. Whisk until combined.
For fluffy pancakes, let the batter rest for 15 minutes after mixing.
COOK THE PANCAKES. Lightly oil a griddle or frying pan and heat to medium-high (about 375°F). Pour about ¼ cup of batter onto the griddle for each pancake.
Cook until bubbles appear and lightly browned, about 3 minutes. Flip and cook for 2 minutes more until browned on the second side.
ENJOY! Serve hot with your favorite toppings.
This best Pancake Recipe is perfect with any toppings, but here are some of our favorites.
- fresh fruit
- syrup, Buttermilk Syrup, or Cinnamon Buttermilk Syrup
- Whipped Cream
- peanut butter
The options are endless – be sure to keep scrolling to see how to change up this simple pancake recipe for even more flavor.
Use fresh ingredients, particularly baking powder. An open package of baking powder should be less than 6 months old for it to work the best.
Do not overmix. Don’t try to get out all the lumps. Overmixing will cause the batter to become gummy and tough.
Room-temperature eggs and milk mix much easier into the other ingredients and prevent overmixing the batter.
- Leave enough room between each pancake to easily flip.
- Flip once and don’t press on the pancakes with the spatula. It doesn’t make them cook any faster and only serves to flatten them.
- Make 1-2 test pancakes to ensure the temperature of the griddle is just right.
Substitutions. The recipe is best when made as written, however, some substitutions may be made to produce a similar pancake:
- Dairy-free: use almond milk, oat milk, or soy milk and melted margarine.
- The egg can be replaced with applesauce or a store-bought egg replacement.
- Replace the milk with Buttermilk.
- Use whole wheat flour in place of all-purpose white flour. You may need to also add a bit more milk.
- Replace the white sugar with a cinnamon sugar mixture.
Make ahead of time. Pancakes are best made right before serving. If making a large amount, keep them warm by placing them on a baking sheet in a 200°F oven until ready to serve. Avoid stacking them as the heat and steam from the newer pancakes can cause the ones on the bottom to get soggy.
FREEZE. We have a blog post ALL about freezing pancakes. Be sure to check it out for all our tips.
TO STORE, separate pancakes with parchment paper and place them in a Ziploc bag.
Pancake base variations
Pancakes with syrup on their own are delicious, but it’s fun to change them up too! Below are several ideas to modify this recipe to create an entirely new pancake that is also delicious and perfect for the season or holiday.
Be sure to let us know your favorite way to change up classic pancakes!
Here are some other classics we like to use as bases for our pancakes:
Sweet + FRuity pancakes
Here are some easy ways to make the pancakes sweet!
- Banana Pancakes: add banana slices to partially cooked pancakes.
- Apple Spice Pancakes: add ⅓ cup applesauce and 1 teaspoon of cinnamon to the batter OR use 1 grated granny smith apple and a teaspoon of cinnamon.
- Chocolate Chip Pancakes: add chocolate chips – kids go nuts over these!
- Blueberry Pancakes: add blueberries and even make blueberry syrup for blueberry lovers!
- Lemon Blueberry Pancakes: mix in lemon zest, lemon juice, and blueberries.
- Peach Pancakes: chop up drained peach halves into small pieces and gently fold them into the batter.
- Island Pancakes: add ⅓ cup of crushed pineapple (drained), and 3 tablespoons of shredded coconut.
- Brownie Batter Pancakes: incorporate ¼ cup brownie mix and ½ cup chocolate chips.
Seasonal + Festive Pancakes
We love to switch things up for the holidays and for special occasions:
- Pumpkin Pancakes: add ⅓ cup of pumpkin puree and ½ teaspoon of pumpkin spice to the batter.
- Bacon Pancakes: add chopped bacon pieces to the batter before cooking.
- Funfetti Pancakes: use Funfetti cake mix and a ⅓ cup of rainbow sprinkles.
- Snowman Pancakes: decorate with bacon and chocolate chips for fun all winter long.
- Christmas Pancakes: a Christmas breakfast favorite!
- Gingerbread Pancakes: add in ginger, cinnamon, cloves, and molasses.
- Eggnog Pancakes: use eggnog instead of milk.
- Hot Cocoa Pancakes: 2 tablespoons of cocoa powder added to the batter.
- Carrot Cake Pancakes: use 1 cup of shredded carrots, 1 tsp cinnamon, ¼ teaspoon of allspice, and ¼ teaspoon of nutmeg.
- Maple Nut Pancakes: Add ⅓ chopped walnuts and 2 tablespoons of maple syrup to the batter.
For more sweet & fruity pancakes:
- Banana Oatmeal Pancakes
- Peanut Butter Banana Pancakes
- Lemon Poppy Seed Pancakes
- Strawberry Pancakes
- White Chocolate Chip Berry Pancakes
- Cinnamon Roll Pancakes
Easy Pancake Recipe
- 1½ cups all-purpose flour
- 3½ teaspoons baking powder
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 ¼ cups milk
- 1 egg
- 3 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- Toppings: fruit, whipped cream, buttermilk syrup
- In a large bowl, sift together the flour, baking powder, sugar, and salt.
- Make a well in the center of the dry ingredients. Pour in the milk, egg, melted butter, and vanilla. Mix until combined.
- Lightly oil a griddle or frying pan and heat to medium-high (about 375°F).
- Pour about ¼ cup of batter onto the griddle for each pancake. Cook until bubbly and lightly browned, about 3 minutes. Flip and cook for 2 minutes more until browned on the second side. Serve hot with your favorite toppings.
Perfect pancakes! i sub oat milk and add chocolate chips and its incredible!
Fluffy and delicious, these were a hit. I added a little nutmeg. We’ll be using this recipe again!
Wonderful thank you
This is THE most delicious homemade pancake recipe I’ve tried!!!
Hi Kristyn! Thank you so much for this delicious recipe! I enjoy making most things from scratch and I’ve tried several different pancake recipes and NONE of them worked! This one is PERFECT! I want to make a big batch of the dry ingredients and store them in an airtight container so I have it ready to go. How much of the dry ingredients do I use once it’s all mixed (like a store bought mix?) Thanks again for the recipe and thank you for your help.
The best fluffy pancakes ever!!!😋well worth it
Yay!! Happy you think so! Thank you!
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