Go Back
+ servings
Print Recipe
5 from 12 votes

Easy Homemade Pancakes Recipe

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.
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Diet: Low Salt, Vegetarian
Servings: 8 pancakes
Calories: 123kcal
Author: Brianna May


  • 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


  • 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.


  • 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.


Calories: 123kcal | Carbohydrates: 17g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 315mg | Fiber: 0.5g | Sugar: 5g