Homemade pancakes do not have to be complicated. This Easy Pancake Recipe makes soft, fluffy pancakes with simple pantry ingredients, and it works every single time, even if you are not a breakfast or morning person.
This is the recipe we reach for when we want a classic stack that is lightly sweet, tender in the middle, and golden on the outside. It mixes up fast, cooks up beautifully, and it is perfect with fruit, whipped cream, or a big drizzle of buttermilk syrup. Plus, it’s made with pantry staples and is the perfect base for fruit and mix-ins.
If you have ever ended up with flat, gummy, or dry pancakes, do not worry. We are sharing the exact cues for batter texture, pan temperature, and flipping so this one is truly no-fail.
If you love pancakes, you’ll also love our Buttermilk Pancakes and Fluffy Pancakes… made better when topped with Whipped Cream and Buttermilk Syrup!
Why this recipe works:
- Baking powder does the lifting. If it is fresh, you get reliable rise and fluff.
- A few lumps are good. Stirring until “perfectly smooth” can overwork the flour and make pancakes tough.
- Perfect temperature. Medium-high, about 375°F, helps the pancakes brown evenly while cooking through. (If you do not have a thermometer, we give an easy heat test below.)
Simple Pancakes Ingredients
- All-purpose flour (1½ cups): The base that gives the pancakes structure and that classic fluffy bite.
- Baking powder (3½ teaspoons): This is the key to lift, it helps the pancakes rise and stay light and tender.
- Sugar (1 tablespoon): Adds a touch of sweetness and helps the pancakes brown nicely.
- Salt (½ teaspoon): Balances the sweetness and makes the vanilla and butter flavors pop.
- Milk (1¼ cups): Adds moisture and makes the batter smooth and pourable for evenly cooked pancakes. We always use 2% or higher for this recipe.
- Egg (1): Binds the batter and helps the pancakes hold together while staying soft.
- Unsalted butter, melted (3 tablespoons): Adds rich flavor and keeps the pancakes tender, plus it helps them cook up beautifully.
- Vanilla extract (1 teaspoon): Adds that warm, classic pancake flavor that makes them taste homemade.
- Toppings, fresh fruit, whipped cream, buttermilk syrup: Toppings add sweetness, freshness, and fun, and they make the pancakes feel extra special. We love to top ours with fresh strawberries, blueberries and sliced bananas.
How to Make Homemade Pancakes
Combine dry ingredients. In a large bowl, sift together the flour, baking powder, sugar, and salt (or whisk until combined). That’s your pancake mix!
Add wet ingredients. Make a well in the center. Add milk, egg, melted butter, and vanilla. Mix just until combined. A few small lumps are fine for this pancake batter recipe. For fluffy pancakes, let the batter rest for 15 minutes after mixing.
Heat the pan. Lightly oil a griddle or skillet and heat to medium-high, about 375°F.
Cook. Pour about ¼ cup batter per pancake. Cook until bubbles form and the edges look set, about 3 minutes.
Flip once. Flip and cook 2 minutes more, until golden brown and cooked through.
Serve warm. Top with fruit, whipped cream, and maple syrup or buttermilk syrup.
Troubleshooting Tips
- My pancakes are flat. Your pan may be too cool, or your baking powder may be old. Also, avoid letting the mixed batter sit too long.
- My pancakes are dark outside but raw inside. The heat is too high. Drop to medium or medium-low and give the pan a minute to level out.
- My pancakes are tough or gummy. Over-mixing is usually the culprit. Next time, stir less and keep a few lumps.
- My pancakes stick. Your pan may not be hot enough yet, or it needs a light oiling. A nonstick skillet or seasoned griddle helps a lot.
Kristyn’s No-Fail Success Tips
- Check your baking powder. If it has been sitting forever, replace it. Fresh leavening is the easiest fluff upgrade.
- Do not over-mix. Stop stirring as soon as you do not see dry streaks. Lumpy batter equals tender pancakes.
- Let the batter sit at least 5 minutes while the pan heats. This helps hydrate the flour and makes a nicer texture.
- Use the water-drop test if you do not have a thermometer: flick a few drops of water onto the pan. They should sizzle and skitter around, not evaporate instantly and not just sit there.
- Flip when the signs show up. Bubbles on top plus set edges means it is ready. Then flip once and do not press down.
- Double the recipe. Mix gently and cook in batches. If the batter thickens as it sits, stir in a splash of milk.
Easy Pancakes
Video
Ingredients
- 1½ cups all-purpose flour
- 3½ teaspoons baking powder
- 1 tablespoon sugar
- ½ teaspoon salt
- 1¼ cups milk
- 1 egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Toppings: fruit, whipped cream, buttermilk syrup
Instructions
- 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 and mix until smooth.
- Lightly oil a griddle or frying pan and heat to medium-high (about 375 degrees F).
- Pour about ¼ cup of batter onto the griddle for each pancake. Cook until browned (about 3 minutes), then flip and cook for 2 minutes more until browned on both sides. Serve hot with your favorite toppings.
Notes
- Don’t overmix, some lumps in the batter is ok.
- Room-temperature eggs and milk mix much easier into the other ingredients and prevent overmixing the batter.
- Let the batter rest for 15 minutes after mixing to help create fluffier pancakes.
- Make 1-2 test pancakes to ensure the temperature of the griddle is just right.
- Flip once and don’t press on the pancakes with the spatula.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Yes. We have a Homemade Pancake Mix recipe you can use.
Flip when you see bubbles across the top and the edges look set and slightly dry. Then flip once and finish cooking on the second side.
The most common reason is old baking powder. The second most common is a pan that is not hot enough. Make sure the pan is fully heated before the first batch.
Over-mixing is usually the cause. Stir just until the flour disappears. A few lumps are normal and they help keep pancakes tender.
For best results, cook the batter soon after mixing because baking powder starts working right away. If you need to prep ahead, mix the dry ingredients and wet ingredients separately, then combine right before cooking.
Place cooked pancakes on a baking sheet in a 200°F oven until ready to serve. This keeps them warm without drying them out.
Yes. Let them cool completely, freeze in a single layer, then store in a freezer bag for up to 2 months. Reheat in the microwave, toaster oven, or a warm skillet.
Complete The Meal
Pancake Variations
Chocolate Chip Pancakes
10 mins
How to make Banana Pancakes
15 mins
Oatmeal Pancakes
9 mins
Protein Pancakes
18 mins
More Pancakes
Collections
This recipe was first shared March, 2020.
I love all the pancakes
I’m gonna try to bake it!!!!!!!!😇😙😙😙😙😙
Hope you enjoy!!
This is my new favorite pancake recipe!
Yay! So glad you enjoyed the pancakes!
I think these pancakes are delicious and easy to make so I love you so much ”lil’ lunas”.
Very very fluffy
Mine turned out to be an inch thick
The best fluffy pancakes ever!!!😋well worth it
Yay!! Happy you think so! Thank you!
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.
This is THE most delicious homemade pancake recipe I’ve tried!!!
Wonderful thank you
Fluffy and delicious, these were a hit. I added a little nutmeg. We’ll be using this recipe again!
Perfect pancakes! i sub oat milk and add chocolate chips and its incredible!