This Easy Homemade Pancakes Recipe is made completely from scratch with basic pantry ingredients. These pancakes are fluffy, buttery, and the perfect way to start the day. Serve them with butter, maple syrup, and fresh fruit.
Is there anything better than a stack of warm fluffy pancakes with butter and maple syrup? This basic recipe is absolutely perfect for slow mornings or special occasions.
If you love these simple pancakes, you need to try my Sourdough French Toast.
Breakfast would not be complete without a cup of coffee, like my Iced White Chocolate Mocha or Sweet Cream Cold Foam.
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What Makes a Pancake Fluffy?
The leavening agent, baking powder, is the main ingredient responsible for the light and fluffy texture. It causes a chemical reaction in the batter that creates tiny air bubbles. Be sure it is not expired and that you do not leave it out. It is different from baking soda.
Here are some other tips for making the fluffiest pancakes:
- Do not overmix the batter. Gently fold the wet ingredients into the dry with a large spatula, until all of the flour is just combined. The batter should still be lumpy.
- Let the batter rest. During this time the lumps of flour absorb into the batter, the gluten relaxes, and the baking powder activates even more.
- Do not add too much milk. The batter should not be thin. Thin batter causes the pancakes to overspread and results in a thin pancake.
- Be gentle when flipping. Once bubbles form on the surface of the pancake while it is cooking, it is ready to be flipped. Gently flip it so the bubbles do not deflate.
Why You’ll Love This Recipe
- These easy homemade pancakes are flavored with melted butter, sugar, vanilla, and cinnamon.
- The texture is super light, soft, and fluffy from the combination of buttermilk and baking powder.
- This easy pancake recipe requires minimal ingredients and is ready in less than 30 minutes.
- This recipe is kid friendly and perfect for a holiday brunch.
Ingredients & Substitutions
- All Purpose Flour: Substitute for whole wheat flour or a combination of both.
- Milk: Buttermilk is my first choice for pancakes because of the flavor and fat content. You can use any dairy milk you have on hand, but 2% or whole milk is ideal because of the fat content. Half and half can also be used for richer pancakes.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Easy Homemade Pancakes
Quick Overview
- Whisk together wet ingredients.
- Whisk together dry ingredients.
- Fold them together and rest.
- Fry pancakes in butter and serve warm!
Step by Step Instructions
Do not overmix the batter.
Step 1: In a bowl, whisk together the buttermilk, butter, sugar, egg, and vanilla until well combined.
Step 2: In a separate larger bowl, whisk together the flour, baking powder, salt, and cinnamon.
Step 3: Pour the wet ingredients into the dry ingredients.
Step 4: Fold gently until just combined. There should be lumps of flour, but no streaks. Let the batter rest for 15 minutes.
The pancakes should be golden brown.
Step 5: Heat a griddle or cast iron skillet over medium low to medium heat. Grease generously by gliding a stick of butter all over the surface.
Step 6: Pour about ¼ cup of batter onto the skillet. Repeat until the griddle is full. I usually only cook 2-3 pancakes at a time.
Step 7: Cook the pancakes until bubbles form and the tops begin to solidify. The bottom should be golden brown.
Step 8: Flip each pancake and cook for another minute. Repeat with remaining batter, greasing the skillet between each batch.
Recipe Serving Suggestions
Here are some of my favorite pancakes toppings & side dishes:
- Maple syrup & butter
- Brown Sugar Syrup
- Powdered sugar
- Fresh fruit (bananas, berries, peaches, etc.)
- Apple Curd or Fresh Strawberry Jam
- Whipped cream
- Nut butter
- Oven Baked Turkey Bacon or Instant Pot Bacon
- Over Hard Eggs
Expert Tips & Variations
- Grease the skillet. Be sure to grease the skillet between each batch. This adds flavor and helps the pancakes not stick.
- Do not flip the pancakes too early. They should be pretty solid and easy to flip when they are ready. If they feel flimsy, they need to cook longer.
- Keep the pancakes warm. Cover them with a towel or place in the microwave while cooking the rest of the batch. You can also keep them warm in the oven at 200 degrees.
- Add some goodies to the batter. Try adding ½ - ⅔ cup of chocolate chips, berries, or coconut flakes. You can also sprinkle in some nuts, lemon zest, or pumpkin pie spice for even more flavor.
- This recipe scales well. You can double or even triple it for a crowd.
- Reheat leftovers on the stove, in the toaster, or microwave. Fresh pancakes are alway better though.
- Freeze. Place completely cooled pancakes on a baking sheet lined with parchment paper so they are not overlapping. Freeze overnight and then transfer to a freezer bag or container. Store in the freezer for 2-3 months. This prevents them from sticking together.
Recipe FAQs
The primary ingredients are flour, egg, milk, and baking powder. Butter, sugar, cinnamon, vanilla, and salt are added for flavor.
Related Recipes
If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback. Follow me on Pinterest, Facebook & Instagram.
Easy Homemade Pancakes Recipe
Ingredients:
- 1 cup buttermilk or regular milk*
- 2 Tablespoons melted unsalted butter, cooled slightly, plus more for greasing
- 2 Tablespoons granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup all purpose flour*
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon, optional
Instructions:
- In a bowl, whisk together the buttermilk, butter, sugar, egg, and vanilla until well combined.
- In a separate larger bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Pour the wet ingredients into the dry ingredients.
- Fold gently until just combined. There should be lumps of flour, but no streaks. Let the batter rest for 15 minutes.
- Heat a griddle or cast iron skillet over medium low to medium heat. Grease generously by gliding a stick of butter all over the surface.
- Pour about ¼ cup of batter onto the skillet. Repeat until the griddle is full. I usually only cook 2-3 pancakes at a time.
- Cook the pancakes until bubbles form and the tops begin to solidify. The bottom should be golden brown.
- Flip each pancake and cook for another minute. Repeat with remaining batter, greasing the skillet between each batch.
Notes:
- All Purpose Flour: Substitute for whole wheat flour or a combination of both.
- Milk: Buttermilk is my first choice for pancakes because of the flavor and fat content. You can use any dairy milk you have on hand, but 2% or whole milk is ideal because of the fat content. Half and half can also be used for richer pancakes.
- Grease the skillet. Be sure to grease the skillet between each batch. This adds flavor and helps the pancakes not stick.
- Do not overmix the batter. Gently fold the wet ingredients into the dry with a large spatula, until all of the flour is just combined. The batter should still be lumpy.
- Let the batter rest. During this time the lumps of flour absorb into the batter, the gluten relaxes, and the baking powder activates even more.
Really fluffy pancakes.