The Cozy Cookbook is here! 
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!
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.
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!
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!
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.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- Nonstick Skillet– I have this one and love it. I also love using Hexclad.
- Griddle– Makes it easier to cook several pancakes at once.
- Pancake Spatula– The perfect size/shape for flipping!
- Pancake Syrup Dispenser
Try These Next
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- Hashbrown Breakfast Casserole
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- Buttermilk Biscuits
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- Breakfast Tacos
-
- Sausage Gravy
-
- Fluffy Scrambled Eggs
-
- No Knead Bread
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Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.
Homemade Pancakes
Ingredients
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
- 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.
Snowy morning called for homemade pancakes. I had this recipe in my queue for some time waiting to make it. I had to use what I had, so not the full amount of all-purpose flour, but a mix of all-purpose and cake flour. They still came out wonderful. Probably the fluffiest pancakes I have made yet! I recommend sifting your flour and baking soda. Anytime I make something that does not require a hand mixer, I sift the dry ingredients.
I am sooo happy that you found the right time to make these pancakes!! I love that you incorporated some cake flour into it as well! Thank you so much for taking the time to leave a review, I appreciate it so much! Stay warm, the snow is coming down here too! 🙂
I have been testing out different pancake recipes and this is by far the tastiest one. Though with every recipe I make, they all come out flat. Even this one so I am starting to think it’s an issue with me. I am using all fresh ingredients so the baking powder and the flour is fresh/new. Though half way through cooking I added a little more flour (since I did not weigh the flour) and they fluffed up a little more. Does anyone have suggestions? Believe me I probably heard it all but I will welcome to see if I get new ones.
I’m so happy that these were your tastiest pancakes yet! Here are a few thoughts. Be careful not to overmix the batter, that will make them more dense. Let the batter rest for a few minutes before cooking, this gives the baking powder time to react and create bubbles, contributing to a lighter texture. I would recommend that you weigh your flour to be sure you’re using the correct amount. Flipping the pancakes too early can cause them to collapse as well. Make sure your batter isn’t too thin, otherwise the pancakes spread out too far and won’t be thick or fluffy enough. I hope that helps!! 🙂
Really delicious pancakes! My husband is the breakfast cook in the house and I suggested he try these since I love all of your recipes. Batter cooked up well, and no sticking. A bit thicker consistency, so we might try a tad more milk. But the flavors were so good! My kids gobbled them up – loved them! We added chocolate chips to some and blueberries to some. Thank you!
Hey Stephanie!! I am soooo happy that these were a hit!! I love that you added chocolate chips and blueberries, SO GOOD! (My husband is the breakfast guy in our house usually too- but when it comes to pancakes, it’s all me!)- Thank you so much for taking the time to leave a review, you’re the best! 🙂 -Stephanie
The BEST pancakes ever! I left out nutmeg (just preference). Absolutely will be making batches to freeze.
I’m so happy you liked the Pancakes Kelly! I have a big batch in the freezer too 😋. Thanks so much for taking the time to leave a review!
I just made these for breakfast this morning! This is THE BEST pancake recipe I have ever tried! I’m not kidding. The hint of cinnamon, nutmeg, and honey amp up the flavor. They came out golden brown, light and fluffy. The edges were a little crisp in a good way. We had them with sausage patties and real maple syrup. So good! What a great way to start a holiday weekend with a special breakfast made with love. Thanks, Stephanie!
Reneeeee! I’m so so glad that you loved it!!! Reading through your appreciation for the recipe made me so happy, (and hungry!)- thank you SO MUCH!!!!! XOXOXO! ❤️
What happened to your copy cat IHOP pancakes recipe? This one looks a little different ingredient wise…
You can get to it now! ❤️ Sorry about that- https://thecozycook.com/ihop-buttermilk-pancakes/
Yay, thank you! I am going to try this one as well, though. I bet they’re amazing. Just like so many other recipes you share!
Thank you so much!!! Merry Christmas! 🎄
Fantastic recipe! We are all pancake lovers in this family and these were amazing! I love the spices and the consistency of the batter. I also love your idea of weighing the batter so the size and cook time is uniform. I made a big ole stack of them and froze what the kids didn’t eat. I also added a few blueberries in the pan…best pancakes ever! Thank you!
I’m so happy these were a hit Brenda! I swear frozen pancakes are the best kept secret. Makes for such an easy breakfast that the kids love!❤️ Thanks for the review!