Recipe

Fresh Homemade Pancake Recipe

Sweet, simple, and reliably fluffy with crisp edges. This is the no-drama pancake recipe you can make on a sleepy weekday or a full-on Sunday syrup situation.

By Matt Campbell

•

4.9

Jump to Recipe

Pancakes should feel like a small win. Not a science fair project. Not a sink full of bowls. Just a warm stack that smells like vanilla, tastes like comfort, and somehow makes the whole morning calm down.

This fresh homemade pancake recipe is my go-to when I want sweet and simple without sacrificing texture. You get fluffy centers, lightly crisp edges, and a batter that plays nice with whatever you have: milk or buttermilk, blueberries or chocolate chips, a little cinnamon when you are feeling cozy.

Grab a bowl, grab a whisk, and remember the only real rule here is to taste the first pancake. It is the chef tax and it is non-negotiable.

Why It Works

Fluffy, tender pancakes thanks to the right balance of baking powder and a gentle mix.
Crisp, golden edges from a properly heated pan and a little butter.
Sweet but not cloying with just enough sugar and vanilla to feel like a treat.
Consistent results with a quick rest so the flour hydrates and the batter relaxes.

If your pancakes usually come out pale, flat, or weirdly tough, this method fixes the usual culprits: overmixing, cold pan, and flipping too early.

Pairs Well With

Crispy Bacon in the Oven
Salty, crunchy, and hands-off. Pancakes’ best friend.
Quick Berry Compote
Warm fruit sauce in 10 minutes with fresh or frozen berries.
Whipped Honey Butter
Butter, honey, pinch of salt. Spreadable magic.
Simple Scrambled Eggs
Soft, fluffy eggs for a balanced breakfast plate.

Storage Tips

Fridge: Let pancakes cool completely, then store in an airtight container with parchment between layers. They keep well for up to 4 days (best quality in the first 2 to 3).

Freezer: Freeze pancakes in a single layer on a sheet pan until firm, then transfer to a freezer bag. They are great for up to 2 months (best quality in the first month). Parchment between layers prevents a pancake brick.

Reheat:

Toaster: Best for crisp edges. Toast on a low to medium setting.
Oven: 350°F for 8 to 10 minutes, stacked and wrapped in foil for softer pancakes.
Microwave: 20 to 40 seconds, covered with a damp paper towel. Softens them, but it is fast.

Common Questions

Why are my pancakes tough?

Overmixing is usually the culprit. Once flour meets liquid, gluten starts forming. Whisk the dry and wet separately, then stir together just until you stop seeing dry flour. A few lumps are good news.

Can I use buttermilk instead of milk?

Yes. Buttermilk adds tang and tenderness. Swap the milk 1:1 and keep the baking powder as written. The baking soda is truly optional and best if your buttermilk is extra tangy or you want a little more browning and lift. If you use it, add just the small amount listed.

When do I flip pancakes?

Flip when you see bubbles across the surface and the edges look slightly set. For the most reliable cue, look for a few bubbles that pop and leave little holes. If you flip too early, you get a pale pancake that tears.

How do I keep pancakes warm for a crowd?

Hold them on a sheet pan in a 200°F oven in a loose single layer, or stacked with parchment between layers. Avoid covering tightly or they steam and go soft.

Can I make the batter ahead?

You can mix the dry ingredients ahead. For the wet ingredients, mix right before cooking. Batter that sits too long can lose some lift, especially once leaveners activate.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Medium mixing bowl or measuring pitcher
Whisk and rubber spatula
Measuring cups and spoons
Nonstick skillet or griddle
Thin spatula
Wire rack (optional, helps prevent soggy pancakes)

I used to treat pancakes like a mood. If I felt ambitious, I made them. If not, cereal won. Then I started chasing the kind of pancakes that are actually worth making on a random morning: fluffy in the middle, a little crisp at the edges, and sweet enough that you do not need a gallon of syrup to feel happy.

The real turning point was learning to stop stirring the batter into submission. Now I mix it like I am trying not to wake someone up in the next room, let it rest for a few minutes, and suddenly the whole thing feels effortless. These are the pancakes I make when I want the kitchen to feel like a good hang, not a test.

Fresh Homemade Pancake Recipe

(4.9 Reviews)

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 (about 10 to 12 pancakes, about 4-inch each)

Ingredients

2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 large eggs
1 3/4 cups milk (or buttermilk)
1/4 cup unsalted butter, melted and slightly cooled, plus more for the pan
2 teaspoons vanilla extract
Optional: 1/4 teaspoon baking soda (add only if using tangy buttermilk, or if you want extra browning and lift)
Optional add-ins: 1 cup blueberries, chocolate chips, or sliced bananas

For serving: maple syrup, butter, powdered sugar, fresh berries, whipped cream.

Instructions

Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the baking soda only if you are using buttermilk (and you want the extra lift and browning).
Mix the wet ingredients. In a medium bowl, whisk the eggs, milk (or buttermilk), melted butter, and vanilla until smooth.
Combine gently. Pour the wet mixture into the dry mixture. Stir with a spatula just until you no longer see dry flour. The batter should look a little lumpy.
Add mix-ins (optional). If using blueberries, toss them with a teaspoon of flour first to help reduce sinking and streaking. If using chocolate chips, consider sprinkling them onto the pancakes right after you pour the batter, which helps prevent chips from scorching on the pan.
Rest the batter. Let it sit for 5 minutes while you heat the pan. This helps hydrate the flour and gives you a more tender pancake.
Heat the skillet. Warm a nonstick skillet or griddle over medium heat. Add a small pat of butter and swirl to coat. The butter should sizzle lightly, not burn. If your butter browns too fast, use a little neutral oil or a butter + oil combo for more control.
Cook the first side. Scoop 1/4 cup batter per pancake (about 4-inch pancakes) onto the skillet. Cook for 2 to 3 minutes, until bubbles form across the surface, a few bubbles pop and leave little holes, and the edges look set.
Flip and finish. Flip and cook 1 to 2 minutes more, until golden and cooked through. The centers should look set (not wet) and feel springy when you tap them lightly. Adjust heat as needed. If pancakes are browning too fast, lower the heat.
Keep warm and serve. Transfer to a wire rack or a sheet pan in a 200°F oven while you cook the rest. Serve hot with butter and syrup.

Quick tip: If your first pancake is a little ugly, congratulations. You are now officially making homemade pancakes. Use it to fine-tune the heat and keep going.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes