This is THE BEST recipe for Homemade Pancakes. They’re fluffy, flavorful, and easy to make from scratch. You’ll love the crispy golden edges and pillowy soft centers! 

A stack of Homemade Pancakes on a white plate with syrup being poured on top.

Homemade Pancakes

Nothing beats a batch of Homemade Pancakes made from scratch! I have been meaning to share this recipe for years! It’s my little girl’s absolute favorite, I always make a full batch so I can keep a stash of extras in the freezer, it’s so convenient!

These are perfectly golden on the outside, and super soft and fluffy on the inside. I can’t wait for you to try them. Be sure to check out all of my PRO tips below, you’ll be so glad you did!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Combine dry ingredients. (Flour, sugar, baking powder, salt, cinnamon, nutmeg.)  Create a well in the middle, and add the wet ingredients. (Milk, butter, eggs, vanilla extract, honey.)

Stir until just combined.  Add 1/4 cup batter on top of a preheated skillet with melted butter.

A bowl of pancake batter next to a skillet with a pancake cooking in a skillet.

Flip once bubbles and small holes appear over the surface of the batter, about 2 minutes. Continue to heat until set, just about 30 seconds or so. Repeat with remaining batter. Serve with butter and warm syrup!

A cooked pancake in a skillet next to a plate of golden cooked pancakes.

Pro Tips

  • Heat:Medium-low heat is crucial to ensure that the pancakes cook until golden and fluffy. Resist the temptation to turn the heat higher, as the butter/pancakes will burn.
  • Timing: The pancakes need about 2 minutes on the first side, and only about 30 seconds or so on the second side. 
  • When to Flip:Using a visual indicator is better than timing it. Flip your pancakes when the top has bubbles and you can see dotted holes on top.
  • How to Flip: Use a swift, uniform motion with your WRIST (not your arm), to flip the pancakes. A pancake spatula makes it easier.
  • Greasing/Buttering the Skillet:Add a quick spray of oil before you add the butter in between each pancake to ensure the butter doesn’t burn. (It shouldn’t burn if the heat is low enough, but as an extra precaution.)
  • Best Skillet to Use: A nonstick skillet or griddle is definitely best for pancakes.
  • Flour: Too much flour will yield denser pancakes. To be safe, I weigh mine. (Place the large mixing bowl on the scale, clear/tare it, and scoop in flour until it reaches 290 grams.)
  • Halving the recipe: You can still use 1 whole egg if you halve the recipe. Note that leftovers freeze well if you halve them!
  • Additions: 1.5 cups of blueberries or 1 cup of chocolate chips makes a great addition with no modifications needed!
  • Syrup: Serving this with warm syrup (vs. room temp), makes a huge difference!

A stack of Homemade Pancakes with a slice in them and a fork on the side.

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • To Freeze: Cool completely. Place each pancake in between parchment paper and stack them up. Transfer to a gallon freezer bag and seal out air. 
  • To Reheat: Place frozen pancakes on a baking sheet and cover with foil. Bake at 350° F for 10-15 minutes, until heated through. 
  • Reheating in the microwave: Cover loosely with a damp paper towel when reheating in the microwave to keep them moist.

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A stack of Homemade Pancakes on a white plate with butter and syrup.

Homemade Pancakes

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
4.92 from 12 ratings
Servings: 12 pancakes
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This is THE BEST recipe for Homemade Pancakes. They're fluffy, flavorful, and easy to make from scratch.

Ingredients

US Customary - Metric

Dry Ingredients

  • 2 cups flour, see notes
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • 1 pinch nutmeg

Wet Ingredients

  • 1 ¾ cups milk, I use 1%. Whole works too.
  • 4 tablespoons salted butter, Plus more for coating skillet.
  • 1 large egg
  • 1 ½ teaspoons vanilla extract
  • 1 teaspoon honey
  • Nonstick cooking spray

Equipment

Instructions

  • Combine the dry ingredients in a large bowl until well-incorporated.
  • Melt the butter and let it cool slightly.
  • Create a well in the middle of the flour mixture. Add the milk, egg, vanilla extract, honey, and melted butter.
  • Use a wire whisk to combine the batter but don’t overmix or the pancakes won’t be as soft. The batter should be thick, but if it’s too thick, add a small splash of milk.
  • Preheat a nonstick skillet or griddle over medium heat. Once heated, reduce heat to medium-low and let it cool for 1 minute or so. Add a spray of nonstick cooking oil along with a sliver of butter and let it melt/foam.
  • Ladle ¼ cup of batter over the butter. (If the edges aren’t quite circular, I use a silicone spatula to gently perfect the perimeter.)
  • Cook until you see bubbles and dotted holes on the top, this takes about 2 minutes.
  • Slide the spatula underneath the pancake and flip it. (Use a swift, uniform motion with your wrist, not your arm). Let the other side cook for about 30 seconds, you can use your spatula to peek underneath to ensure it’s set.
  • Set aside and repeat with nonstick cooking spray, butter, and batter. Make minor adjustments to the heat (up or down), if needed throughout cooking.
  • Serve with a pat of butter and warm syrup along with fruit if desired!

Notes

Pro Tips:
  • Flour: I recommend weighing your flour if possible. 2 cups is equal to 290 grams. 
  • Heat: Medium-low heat is crucial to ensure that the pancakes cook until golden and fluffy. Resist the temptation to turn the heat higher, as the butter/pancakes will burn.
  • Timing: The pancakes need about 2 minutes on the first side, and only about 30 seconds or so on the second side. 
  • When to Flip: Using a visual indicator is better than timing it. Flip your pancakes when the top has bubbles and you can see dotted holes on top.
  • How to Flip: Use a swift, uniform motion with your WRIST (not your arm), to flip the pancakes. A pancake spatula makes it easier.
  • Greasing/Buttering the Skillet: Add a quick spray of oil before you add the butter in between each pancake to ensure the butter doesn't burn. (It shouldn't burn if the heat is low enough, but as an extra precaution.)
  • Best Skillet to Use: A nonstick skillet or griddle is definitely best for pancakes.
  • Flour: Too much flour will yield denser pancakes. To be safe, I weigh mine. (Place the large mixing bowl on the scale, clear/tare it, and scoop in flour until it reaches 290 grams.)
  • Halving the recipe: You can still use 1 whole egg if you halve the recipe. Note that leftovers freeze well if you halve them!
  • Additions: 1.5 cups of blueberries or 1 cup of chocolate chips makes a great addition with no modifications needed!
  • Syrup: Serving this with warm syrup (vs. room temp), makes a huge difference!
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • To Freeze: Cool completely. Place each pancake in between parchment paper and stack them up. Transfer to a gallon freezer bag and seal out air. 
  • To Reheat: Place frozen pancakes on a baking sheet and cover with foil. Bake at 350° F for 10-15 minutes, until heated through. 
  • Reheating in the microwave: Cover loosely with a damp paper towel when reheating in the microwave to keep them moist.
Nutritional information is an estimate and is per pancake. This recipe yields 10-12 pancakes, this calculation bases it on 12.

Nutrition

Calories: 157kcal, Carbohydrates: 23g, Protein: 4g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 28mg, Sodium: 147mg, Potassium: 218mg, Fiber: 1g, Sugar: 7g, Vitamin A: 194IU, Vitamin C: 0.01mg, Calcium: 109mg, Iron: 1mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Breakfast
Cuisine: American
Author: Stephanie