classic pancake recipe


A homemade pancake recipe for light and fluffy pancakes that are full of flavor with a few simple ingredients.

how to make pancakes

This homemade pancake recipe creates light and fluffy pancakes with a few simple ingredients. If you haven’t ever tried making your own homemade pancakes you may be surprised at how easy it is. They really are quick and simple and will turn out great with some tips and tricks and a few ingredients you probably already have in your pantry.

What ingredients are in this homemade pancake recipe?

This pancake recipe uses all-purpose flour, baking powder, salt, whole milk, eggs, vanilla, butter, and brown sugar. I don’t skimp on the sugar either. I have seen a lot of recipes with a tablespoon or two of sugar, I use 1/2 cup, yes, half of a cup. Brown sugar helps keep the pancakes soft and moist. You can switch out with a 1/2 regular granulated sugar instead of light brown, if you like them less sweet simply put less.

Since pancakes are a breakfast favorite in my house, I usually double the recipe on the weekend and store the leftovers for busier weekday mornings. I actually had to cut the recipe in half for this post since I know most people don’t need to make 29 pancakes.

pancake recipe

Homemade pancake recipe preparation tips :

Use room temperature ingredients.

With this homemade pancake recipe let the milk, eggs, and butter warm to room temperature before mixing. If you don’t have time you can place the eggs in a large cup with hot water for a few minutes. You can also place the milk and butter in a microwave-safe measuring cup or bowl and warm them in the microwave for about 30 seconds at a time for a total of about a minute to warm the milk and soften the butter. This is the way I prefer to get the butter melted and the milk warm. If the milk gets too warm let it cool before adding the eggs.

Whisk the dry and wet ingredients separately.

Whisk the flour, baking powder, salt, and sugar to ensure all of the ingredients are equally incorporated.

Place the room-temperature milk, soft butter, vanilla, and eggs in a bowl or large measuring cup and whisk. Whisking these wet ingredients separately from the dry will prevent you from overmixing the batter.

DO NOT overmix the batter.

If you overmix the batter you will have flat pancakes. Once you have the dry ingredients whisked and the warm wet ingredients whisked slowly pour the wet ingredients into the dry and stir until just combined. If the mixture is too thick you can add small amounts of milk a little at a time and stir. I usually mix in a folding motion just until all the ingredients are incorporated.

*Let the batter rest while you prepare the pan*

Letting the batter rest for at least 5-10 minutes will hydrate the flour and help create a fluffy pancake. This really works. This step will take a simple pancake recipe from good to amazing.

I tried a few times trying both resting the batter and not resting and 57 pancakes later I can say it is a good tip to rest the batter for at least 5 minutes.

Homemade pancake recipe cooking tips:

Warm the griddle or pan.

Warm the griddle, pan, or skillet before adding the batter. I add the butter, cooking spray, or oil once the cooking surface is hot.

Select the best pan you have or are comfortable with. Everyone has different preferences, some people like cast iron, some like non-stick pans, and some swear by a pancake griddle.

Pancake Griddle.

I have used pancake griddles with success but in my experience, they tend to have an uneven cooking surface. I would invest in a good quality griddle if that is your choice.

Cast Iron.

Cast iron skillets are good for pancake making, they heat up well and keep the heat evenly distributed. I especially like the flat skillet you can place on the stove top. These can get hot, I keep the temperature on medium-low to prevent the pancakes from burning or cooking too much on the outside while still having a raw center. Once you have a cast iron pot or griddle at the right temperature it will make great pancakes.

Non-stick skillet.

Non-stick skillets are great for pancakes as well. As with the other options pre-heat the pan. Use a heat-safe spatula, not a metal one for flipping to prevent scratches to the non-stick surface. I would recommend a flat-edge non-stick pan. This will help give room to flip the pancakes without a mess.

Metal Skillet.

If you use a metal skillet you would have to really grease each pancake and they may still stick to the pan. If using a metal skillet lowers the temperature, make sure to grease the pan well, and watch them cook carefully.

how to make a homemade pancake

How to store homemade pancakes

Store any extra pancakes in an airtight container and place them in the refrigerator for up to a few days. Cool them to room temperature before placing them in the refrigerator to prevent condensation and keep them from becoming soggy.

Can you freeze extra pancakes?

Yes. Place room-temperature pancakes in an airtight container or ziplock bag and store them in the freezer for up to 3 months.

How to reheat pancakes

Microwave. If you choose this method heat in carefully in small intervals to prevent them from overheating and becoming rubbery. Place the pancakes on a microwave-safe plate and cook for 30 seconds at a time until they are warm.

Oven. You can reheat pancakes by placing them on a baking sheet and placing them in the oven on a baking sheet covered in foil or parchment paper. Covering them will help prevent them from drying out. Bake them at 350 degrees for about 5-10 minutes.

Toaster Oven. This would be the same as the oven. Place on the tray of the toaster oven, you can cover the tray with foil or parchment and then use the same to cover the pancakes to prevent them from drying out.

how to make pancakes

Homemade Pancake Recipe

Print Recipe
A simple pancake recipe for light and fluffy easy homemade pancakes using a few simple ingredients.
Prep Time:20 minutes


  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/2 cup light brown sugar
  • 1/2 stick unsalted butter
  • 2 eggs
  • 1 tbsp vanilla
  • 1 cup milk


  • In a medium bowl whisk all dry ingredients, flour, salt, baking powder, and sugar, and set aside.
  • In a another small bowl or large measuring cup add room temperature milk, butter, vanilla, and eggs. Whisk them together and set aside. If the milk and butter are cold you can place them in the microwave for a few minutes to melt the butter and warm the milk. 
  • Add the whisked wet mixture to the dry and stir just until all the flour is incorporated.
  • Set the mixture aside and let it rest while you prepare the pan.
  • Prepare your pan, skillet, or griddle, by heating to medium-low heat. Once the surface is hot, place a little butter or oil to grease the pan. 
  • Pour batter onto heated surface and cook for a couple of minutes until the sides are set and bubbles appear. Flip the pancake and cook another minute or two or until golden.
  • Adjust the temperature based on how your pancakes are coming out. If they are too dark on the outside and raw in the center reduce the temperature.
  • Top with butter, pancake syrup, or whipped cream!


Your batter will be ugly, lumps are okay, don’t overmix!
The first pancake usually doesn’t come out the best, I usually call that one the tester.
Servings: 8

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