Easy Homemade Pancakes Recipe

If you’re craving a stack of fluffy, tender pancakes that are easy to whip up any morning, you’re in the right place! This Easy Homemade Pancakes Recipe is one of my all-time favorites — it comes together quickly with pantry staples and tastes way better than any boxed mix. I absolutely love how these pancakes come out light, buttery, and perfectly golden, and I’m excited to share with you all the tips and tricks I’ve learned to help you nail them every time.

this Recipe

Ingredients You’ll Need

These ingredients come together like a dream to create that classic, delicious pancake flavor and texture. When shopping, aim for fresh baking powder (it’s key!), and real butter for the best taste.

• All-Purpose Flour: The base for the pancakes—provides structure and softness.
• Baking Powder: This is what makes pancakes fluffy by giving them lift and airiness.
• White Sugar: Adds just a touch of sweetness to balance the batter.
• Salt: Enhances all the flavors and balances the sweetness beautifully.
• Milk: Keeps the batter smooth and moist; whole milk works best but you can use alternatives.
• Butter (melted): Adds richness and helps create a golden crust.
• Egg: Binds ingredients and contributes to light texture.
• Vanilla Extract: Just a splash adds warm, subtle flavor that makes a difference.

Variations

I love how easy it is to make this recipe your own. You can add fruit, adjust sweetness levels, or swap ingredients—tailoring pancakes to your family’s taste (or whatever you have on hand).

• Blueberry Pancakes: I toss fresh or frozen blueberries in the batter before cooking for a burst of natural sweetness—my kids can’t get enough!
• Banana Variation: Mash a ripe banana into the batter for moist, flavorful pancakes that feel like a treat but sneak in some fruit.
• Gluten-Free Option: Swap the all-purpose flour with a gluten-free blend; just be sure the baking powder is gluten-free as well.
• Vegan Version: Use plant-based milk, skip the butter or replace with coconut oil, and substitute the egg with a flax egg for a delicious vegan-friendly stack.

How to Make Easy Homemade Pancakes Recipe

Step 1: Mix the Dry Ingredients Together

Start by combining your flour, baking powder, salt, and sugar in a large bowl. Stir them together well so the baking powder is evenly distributed—this step ensures every pancake is perfectly fluffy, not just a lucky few!

Step 2: Add the Wet Ingredients and Stir

Next, pour in the milk, melted butter (make sure it’s cooled so you don’t cook the egg), the egg itself, and the vanilla extract. Mix gently but thoroughly; don’t overmix or your pancakes might become tough. It’s okay if the batter is a little lumpy—it bakes out!

Step 3: Heat Your Skillet and Cook the Pancakes

Heat a nonstick skillet over medium heat. Once hot, scoop about ⅓ cup of batter into the center of the pan. You’ll want to see bubbles form on the surface and the edges start to look set—usually around 2-3 minutes—before flipping. Then cook for another minute or so on the other side until golden.

Step 4: Keep Warm While You Cook the Rest

As you finish cooking, place your pancakes on a plate and cover loosely with a clean kitchen towel. This traps the heat and moisture so the pancakes stay soft and warm without drying out.

How to Serve Easy Homemade Pancakes Recipe

Garnishes

Personally, I’m a classicist who loves a pat of melting butter and a generous drizzle of real maple syrup. But fresh berries, sliced bananas, or a dollop of whipped cream can turn this simple recipe into a brunch-worthy feast. A sprinkle of powdered sugar or a handful of chopped nuts adds extra flair too.

Side Dishes

My go-to sides include crispy bacon or sausage for some savory balance, and a side of fresh fruit salad to brighten things up. Sometimes I add scrambled eggs or a yogurt parfait if I want to offer more protein and keep the meal well-rounded.

Creative Ways to Present

When I’m hosting, I like stacking pancakes high, layering between with fresh fruit and a spoonful of jam for color and flavor variety. Another fun idea: make mini pancakes on a skewer with fruit for a playful finger food that kids adore.

Make Ahead and Storage

Storing Leftovers

I usually let the pancakes cool completely on a wire rack (this prevents sogginess), then stack them separated by parchment paper in an airtight container in the refrigerator. They keep well for up to 3 days, which means easy breakfasts for busy mornings.

Freezing

Freezing pancakes is a total game-changer. After they’re cooled, I flash freeze them on a baking sheet for an hour, then transfer to a freezer-safe bag. This stops them from sticking together. They’ll last a couple of months and reheat beautifully whenever you need.

Reheating

For best texture, I reheat pancakes in a toaster or on a hot skillet (no oil). The toaster crisps them up nicely, while the skillet gives an extra homemade touch. Avoid microwaving if you want to keep that lovely edge crispness.

FAQs

Final Thoughts

This Easy Homemade Pancakes Recipe is such a joy to make and share. It’s simple, forgiving, and yields a breakfast that truly feels special—whether you’re feeding a hungry family or treating yourself on a lazy weekend morning. I hope you’ll enjoy making and customizing it as much as I have; these pancakes have become a little morning tradition that brightens my day, and I know they’ll do the same for you.

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