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Making pancakes from scratch is easier than you think! Not only do they taste better than store-bought mixes, but they’re also made with simple pantry ingredients. These pancakes are soft, fluffy, and golden brown, with just the right balance of sweetness.
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Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 16 medium pancakes
Why You’ll Love Making It
- Fluffy and light – These pancakes rise beautifully, giving you a soft, pillowy texture.
- Quick and easy – Made with pantry staples and ready in under an hour.
- Perfectly balanced flavor – A hint of sweetness with a buttery finish makes these pancakes irresistible.
- Customizable – Add your favorite mix-ins like blueberries, chocolate chips, or nuts for variety.
- Great for meal prep – Make a batch ahead of time and freeze for quick weekday breakfasts.
Ingredients
- 2 cups all-purpose flour – Spoon and level to prevent dense pancakes.
- 4 teaspoons baking powder – Helps create a fluffy texture.
- ¼ cup granulated sugar – Adds subtle sweetness without overpowering.
- 1 teaspoon salt – Enhances overall flavor.
- 2 large eggs – Adds structure and fluffiness.
- 1½ cups milk (plus more if needed) – Whole milk works best, but 2% or non-dairy options like almond or oat milk can be used.
- 4 tablespoons unsalted butter, melted and slightly cooled – Adds richness and moisture.
- Vegetable oil, for cooking – Ensures crispy edges and prevents sticking.
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Instructions
Step 1: Prepare the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined. This ensures even distribution of ingredients for a consistent batter.
Step 2: Mix the Wet Ingredients
In a separate medium bowl, whisk the eggs and milk together until smooth. Slowly drizzle in the melted butter, whisking constantly to prevent it from clumping.
Step 3: Combine the Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry ingredients. Use a whisk or spatula to gently mix until just combined. Avoid overmixing—small lumps are fine. If the batter seems too thick, add 1 to 2 tablespoons of extra milk.
Step 4: Heat the Pan or Griddle
Preheat a nonstick skillet or griddle over medium heat. Lightly coat with vegetable oil and add a small pat of butter for flavor. The pan is ready when a drop of water sizzles on contact.
Step 5: Cook the Pancakes
Pour ¼ cup of batter onto the pan for each pancake. Cook for 1½ to 2 minutes, or until bubbles form on the surface and the edges look set. Flip carefully and cook the other side for 30-60 seconds, or until golden brown. Adjust heat as needed to prevent burning.
Step 6: Keep Warm & Serve
Place cooked pancakes on a baking sheet in a 200°F (95°C) oven to keep warm while making the rest. Serve with maple syrup, fresh fruit, butter, or your favorite toppings.
FAQs
Why are my pancakes dense and not fluffy?
Dense pancakes are often caused by overmixing the batter or old baking powder. Stir gently and make sure your baking powder is fresh for the best results.
Can I store or freeze leftover pancakes?
Yes! Store pancakes in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months. Reheat in the toaster or oven for the best texture.
