Light, fluffy, and delicious, these easy homemade pancakes are the perfect breakfast treat for any day of the week. With simple ingredients and a quick preparation time, you can enjoy a warm stack of pancakes without the need for a store-bought mix. Whether you serve them with maple syrup, fresh fruit, or a dollop of whipped cream, this classic recipe is sure to be a family favorite.
Why You’ll Love This Recipe
- Uses basic pantry staples
- Quick and easy to prepare
- Perfectly fluffy and soft texture
- Customizable with mix-ins like chocolate chips or blueberries
- Great for breakfast, brunch, or even dessert
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Sugar
- Salt
- Milk
- Eggs
- Butter (melted)
- Vanilla extract
Directions
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- In a separate bowl, beat the eggs and then add the milk, melted butter, and vanilla extract. Stir until well combined.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix; a few lumps are fine.
- Heat a non-stick pan or griddle over medium heat and lightly grease it with butter or oil.
- Pour ¼ cup of batter onto the pan for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancake and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter. Serve warm with your favorite toppings.
Servings and Timing
- Servings: Makes about 8 pancakes
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Variations
- Buttermilk Pancakes: Substitute regular milk with buttermilk for extra tanginess and fluffiness.
- Whole Wheat Pancakes: Swap half of the all-purpose flour with whole wheat flour for a healthier option.
- Chocolate Chip Pancakes: Add a handful of chocolate chips to the batter for a sweet treat.
- Blueberry Pancakes: Gently fold in fresh or frozen blueberries before cooking.
- Vegan Pancakes: Use almond milk, a flax egg (1 tbsp flaxseed + 3 tbsp water), and dairy-free butter.
Storage/Reheating
- Storage: Let the pancakes cool completely, then store them in an airtight container in the refrigerator for up to 3 days.
- Freezing: Place pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. They can be frozen for up to 2 months.
- Reheating: Warm pancakes in the microwave for 20-30 seconds, in a toaster, or on a pan over low heat until heated through.
FAQs
How do I make my pancakes fluffier?
Use fresh baking powder and avoid overmixing the batter to keep the pancakes light and airy.
Can I make the batter ahead of time?
It’s best to cook pancakes immediately after mixing, but you can refrigerate the batter for up to 24 hours. Stir before using.
Why are my pancakes dense and flat?
This could be due to overmixing the batter or using expired baking powder. Ensure the leavening agent is fresh.
Can I use water instead of milk?
Yes, but the pancakes will be less rich and flavorful. Milk provides better texture and taste.
How do I prevent pancakes from sticking to the pan?
Use a non-stick pan or griddle and lightly grease it with butter or oil before cooking.
What’s the best way to keep pancakes warm while cooking in batches?
Place cooked pancakes on a baking sheet in a warm oven (about 200°F) until all are ready to serve.
Can I make these gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.
What’s the best way to serve pancakes?
Pancakes pair well with maple syrup, honey, fresh fruit, nut butter, or whipped cream.
Can I add protein powder to the batter?
Yes, add 1-2 scoops of protein powder and adjust the liquid as needed to maintain the right consistency.
How do I make pancakes without eggs?
Use a mashed banana, applesauce, or a flax egg as an egg replacement.
Conclusion
This easy homemade pancake recipe is a must-have for any breakfast lover. With simple ingredients and quick preparation, you can enjoy soft, fluffy pancakes in no time. Whether you prefer them classic or with a creative twist, these pancakes are sure to be a hit. Try them today and enjoy a homemade breakfast that beats any store-bought mix!
Print
Easy Homemade Pancakes
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8 pancakes 1x
Description
These easy homemade pancakes are light, fluffy, and perfect for a quick breakfast. Made with simple pantry ingredients, they come together in minutes and can be customized with your favorite toppings like syrup, fruit, or chocolate chips.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract (optional)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Heat a lightly greased griddle or nonstick pan over medium heat.
- Pour 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface and the edges look set, about 2 minutes.
- Flip and cook for another 1-2 minutes until golden brown.
- Serve warm with butter, syrup, or your favorite toppings.
Notes
- Do not overmix the batter to keep the pancakes fluffy.
- Substitute buttermilk for a tangier flavor.
- Add blueberries, chocolate chips, or cinnamon for variations.
- Details
Nutrition
- Calories: ~140 kcal
- Sugar: ~3g
- Sodium: ~200mg
- Fat: ~4g
- Saturated Fat: ~2g
- Unsaturated Fat: ~1g
- Trans Fat: ~0g
- Carbohydrates: ~20g
- Fiber: ~1g
- Protein: ~4g
- Cholesterol: ~25mg
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