Yes, you read that correctly. These are the ultimate homemade pancakes. They are tall, fluffy, and made with pantry staples you already have on hand.
This recipe is foolproof. How?
I made my husband make it until every single test batch came out perfect. My job was just eating the evidence.
If he can do it, anyone can.
Weekend family breakfast is now our new tradition with this recipe. So grab your maple syrup and forget the box mix.
Pro tip: I love doubling the batch so I can cook once and have breakfast ready for both Saturday and Sunday.
Pro Tips for Fluffiest Pancakes
- Do not overmix: Stir just until the flour disappears. Overmixing develops gluten, which makes pancakes dense and rubbery instead of light and fluffy.
- Rest the batter: Let the batter rest for 5 minutes before cooking. This gives the baking powder time to activate and helps the flour hydrate evenly for maximum rise.
- Wait for the edges to set: Look for popped bubbles on the surface and edges that look dry and set before flipping. If you flip too early, wet batter will spill out and lose its shape.
- Control the heat: Butter burns quickly, so keep your pan on medium heat. If your pancakes are browning too fast before cooking through, drop the heat to medium-low. Wipe the pan clean with a paper towel between batches so leftover butter does not scorch the next round.
Storage & Reheating
Allow any leftovers to cool completely, then transfer them to an airtight container and store them in the fridge.
To reheat, cover the pancakes with a damp paper towel or microwave-safe plastic wrap to trap in the steam and bring back that fluffy texture, then microwave for 30 to 60 seconds.
FAQs
Can I make the batter in advance?
Yes, you can! Cover the bowl tightly and refrigerate until you are ready to cook. This saves a lot of time time on a busy morning.
Can I add other mix-in?
Yes. One of our favorites is bananas! They add natural sweetness, so just cut the sugar in the recipe by about half. Be careful not to add too much banana, though. Too much fruit weighs down the batter, works against the baking powder, and will deflate your pancakes. Stick to 1 or at most 2 medium bananas per batch.
The Ultimate Pancake Recipe
- Total Time: 25 minutes
- Yield: 8 medium pancakes 1x
- Diet: Vegetarian
Description
Skip the boxed mix. Here’s an easy recipe for fluffy homemade pancakes made with basic pantry staples. Whisked together in one bowl and cooked to a golden brown in just minutes, this recipe yields about 8 medium pancakes and makes the easiest weekend breakfast for the whole family.
Ingredients
- 1 egg
- 1 1/2 tablespoon granulated sugar
- 1 teaspoon fine ground sea salt
- 1 1/4 cups whole milk
- 3 tablespoons melted butter (salted or unsalted), plus extra for cooking
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
Instructions
- Mix the wet base: In a medium mixing bowl, whisk together the egg, granulated sugar, salt, milk, and melted butter just until evenly combined.
- Add the dry ingredients: Sprinkle the all-purpose flour and baking powder over the wet mixture. Gently stir until just combined. A few small lumps in the batter are completely fine. Do not overmix. Let the batter rest for 5 minutes.
- Heat the pan: Place a non-stick skillet or griddle over medium heat and lightly grease with butter (about 1/4 tablespoon). Pour about 1/4 cup of batter steadily into the center of the pan so it naturally pools into an even circle.
- Flip and cook: Cook for about 2 minutes on the first side until bubbles form on top and the edges look set. Flip and cook for another 1 minute on the second side until golden brown. Repeat with the remaining batter, adding more butter to the pan as needed.
Notes
Banana Pancake Variation: You can add 1 to 2 overly ripe bananas mashed directly into the wet ingredients in Step 1. Since bananas add natural sweetness, cut the granulated sugar to one tablespoon instead.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Griddle, Pan Fry, Stovetop
- Cuisine: American
