Best Pancake Recipe

The Best Homemade Pancake Recipe – Fluffy, Easy, and Delicious

There’s nothing quite like the smell of homemade pancakes sizzling on the griddle on a slow morning. Whether it’s a lazy weekend brunch or a quick weekday treat, these pancakes strike the perfect balance between fluffy and golden, with a buttery vanilla flavor that’s hard to beat.

With just a handful of pantry staples, you can whip up a stack of warm, tender pancakes that are far superior to any boxed mix. This foolproof recipe is easy to follow—even for beginners—and includes all the tips you need for pancake perfection.

Why You’ll Love This Recipe

Simple ingredients – You likely have everything you need already in your kitchen.
No buttermilk required – Just regular milk works beautifully.
Soft, fluffy texture – Thanks to the perfect ratio of flour, baking powder, and milk.
Customizable – Add blueberries, chocolate chips, bananas, or spices to switch things up.
Family-approved – Loved by kids and adults alike.

Ingredients

1 ½ cups all-purpose flour – Spoon and level for best accuracy.
2 ½ teaspoons baking powder – This helps the pancakes rise and become fluffy.
½ teaspoon salt – Enhances flavor and balances the sweetness.
1 tablespoon sugar – Just enough to lightly sweeten the batter.
1 ¼ cups milk – Whole milk gives the richest flavor, but any kind will do.
1 large egg – Brings structure and richness to the batter.
3 tablespoons melted butter (or neutral oil) – For a tender, moist pancake.
2 teaspoons vanilla extract – Adds warmth and depth to the flavor.

Step-by-Step Instructions

Step 1: Mix the dry ingredients

In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar. This ensures even distribution and helps prevent clumps later on.

Pro Tip: For extra fluffy pancakes, sift the dry ingredients together. It adds more air to the batter.

Step 2: Whisk the wet ingredients

In a separate medium bowl, whisk together the milk, egg, melted butter (or oil), and vanilla extract until fully combined. The mixture should be smooth and slightly frothy.

Note: Let the melted butter cool slightly before adding it so it doesn’t cook the egg.

Step 3: Combine wet and dry mixtures

Pour the wet ingredients into the dry ingredients. Stir everything together gently with a wooden spoon or spatula until just combined.

Important: Don’t overmix! A few small lumps in the batter are totally fine. Overmixing can lead to tough, dense pancakes.

Step 4: Heat your skillet or griddle

Place a non-stick skillet or griddle over medium heat. Give it a few minutes to fully preheat, then lightly grease it with butter, oil, or non-stick spray.

Test your pan: Sprinkle a few drops of water on the surface—if they dance and sizzle, it’s ready!

Step 5: Cook your pancakes

Using a ¼-cup measuring cup or ladle, pour batter onto the hot skillet. Leave a little space between each pancake, as they will spread slightly.

Cook for 2–3 minutes, or until bubbles form on the surface and the edges begin to look dry.
Flip carefully using a spatula, then cook for another 1–2 minutes on the other side until golden brown and cooked through.

Adjust the heat as needed to avoid burning or undercooking.

Step 6: Serve warm

Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep warm. Continue cooking the remaining batter.

Serve with your favorite toppings: classic maple syrup, fresh berries, whipped cream, sliced bananas, chocolate chips, nut butter, or even a drizzle of honey.

Topping Ideas

Here are a few delicious topping combinations to try:

Classic: Butter + maple syrup
Fruity: Sliced strawberries + bananas + whipped cream
Decadent: Chocolate chips + peanut butter + honey
Nutty: Toasted pecans + cinnamon sugar
Savory: A fried egg and crispy bacon on the side

Variations

Blueberry Pancakes: Gently fold in ½ cup of fresh or frozen blueberries.
Chocolate Chip Pancakes: Add ⅓ cup mini chocolate chips to the batter.
Banana Pancakes: Mash one ripe banana into the wet ingredients.
Whole Wheat Pancakes: Substitute half the flour with whole wheat flour for a heartier option.

Storage & Reheating Tips

Leftovers? No problem!

Fridge: Store cooled pancakes in an airtight container for up to 3 days.
Freezer: Freeze pancakes with parchment paper between each, in a freezer bag or container, for up to 2 months.
Reheat: Warm in the microwave (20–30 seconds), toaster, or oven (300°F/150°C for 10 minutes).

Final Thoughts

This recipe is your go-to for easy, fluffy pancakes that turn out perfect every time. Whether you’re serving them for a cozy weekend breakfast or a special brunch, they’re sure to bring smiles all around. Pair them with coffee, fresh juice, or even a mimosa—and enjoy every bite!