BEST Homemade Pancakes
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
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- 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
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Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
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.
I’ve made these every Sunday for the past few weeks. Today I made the batter into waffles for my 7 year old per his request. The rest of the batch we will store for a quick breakfast before school with eggs. Thank you for this yummy recipe!
You’re very welcome Matilda! I’m so happy your 7 year old is enjoying the pancakes!💖
Thanks for sharing these were delicious however next time I make them think I will add half the amount of sugar or only do honey they were a little sweet for us. Also substituted all spice for nutmeg turned out good my kids loved them:)
So glad that you enjoyed them Chloe!! 🙂 Thank you so much for the review! -Stephanie