Easy Pancake Recipe for Fluffy Results

Making pancakes from scratch is a delicious and rewarding experience that anyone can enjoy. The best homemade pancakes are fluffy, light, and packed with flavor. The basic ingredients include flour, baking powder, eggs, milk, sugar, and a pinch of salt. Start by mixing the dry ingredients together, then whisk the wet ingredients separately before combining them gently to avoid overmixing.

Cook the batter on a hot, lightly greased skillet or griddle. Pour about 1/4 cup per pancake, and cook until bubbles form on the surface before flipping. The secret to perfect pancakes lies in the right heat and patience. Feel free to add vanilla extract or fresh berries to the batter for extra taste.

Serve warm with your favorite toppings like maple syrup, butter, or fresh fruit. This easy recipe guarantees a cozy breakfast that’s sure to brighten your day, whether it’s a weekend treat or a fun family morning.

Simple Vegan Pancake Recipe Basics

Best Homemade Pancake Recipe Guide

Why homemade pancakes beat store-bought mixes: fresh flavor, control over ingredients, and the joy of a warm stack on a slow morning. This guide walks you through a foolproof base recipe, smart variations, and tips to get every pancake golden, fluffy, and delicious.

Base Pancake Recipe (makes about 8–10 pancakes) Ingredients - 1 1/4 cups (160 g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1 cup (240 ml) whole milk (or 3/4 cup milk + 1/4 cup buttermilk)
- 2 tablespoons melted butter, plus extra for the pan
- 1 teaspoon vanilla extract (optional)

Method 1. Mix dry ingredients: Whisk the flour, sugar, baking powder, and salt in a large bowl.
2. Combine wet ingredients: In a separate bowl, beat the egg, then whisk in the milk, melted butter, and vanilla.
3. Bring together: Pour the wet into the dry and stir gently until just combined. A few small lumps are fine—overmixing makes pancakes tough.
4. Rest: Let the batter sit for 5–10 minutes. This hydrates the flour and helps the baking powder activate.
5. Heat and test: Preheat a nonstick skillet or griddle over medium heat. Brush with a little butter. Drop a tablespoon of batter—if it sizzles and forms bubbles within a minute, the pan is ready.
6. Cook: Pour 1/4-cup portions of batter onto the skillet. Cook until bubbles form and edges look set (about 2 minutes), then flip and cook 1–2 minutes more until golden.
7. Keep warm: Place finished pancakes on a baking sheet in a 200°F (95°C) oven while you finish the rest.

Key Techniques for Perfect Pancakes - Don’t overmix: Stirring until just combined keeps the crumb light.
- Use room-temperature wet ingredients: They blend more evenly and give a consistent batter.
- Proper heat: Medium heat yields a golden crust and fully cooked center. Too hot burns the outside while leaving the inside raw.
- Let the batter rest: A short rest makes air pockets form and improves texture.
- Measure flour correctly: Fluff the flour, spoon into the cup, and level—don’t pack it down. This prevents dense pancakes.

Variations and Flavor Boosters - Buttermilk pancakes: Substitute buttermilk for milk and reduce baking powder to 1 teaspoon plus 1/2 teaspoon baking soda. Result: tangy, extra-tender pancakes.
- Whole wheat: Swap half the flour for whole wheat for nuttier flavor and more fiber. Add 1–2 tablespoons extra milk if batter feels thick.
- Lemon ricotta pancakes: Fold 1/2 cup ricotta and 1 teaspoon lemon zest into the batter for a light, tender texture.
- Chocolate chip: Sprinkle 1–2 tablespoons of chocolate chips onto batter once in the pan. Press gently so they don’t sink.
- Banana oat: Mash one ripe banana and fold into batter with 1/4 cup quick oats for heartier, naturally sweet pancakes.
- Savory herbs: Omit sugar, add 2 tablespoons chopped chives or herbs, and serve with smoked salmon or crispy bacon.

Toppings and Serving Ideas - Classic: Butter and maple syrup.
- Fresh fruit: Berries, sliced bananas, or poached apples.
- Nuts and seeds: Toasted walnuts, pecans, or pumpkin seeds for crunch.
- Yogurt and honey: A tangy contrast that brightens rich pancakes.
- Savory: Sautéed mushrooms and spinach with a fried egg for a brunch twist.

Make-Ahead Tips - Batter: Keep for up to 24 hours in the fridge. Give it a gentle stir before cooking. If thickened, thin with a splash of milk.
- Pancakes: Cool completely, then freeze in a single layer on a baking sheet. Transfer to a bag and reheat in a toaster or oven at 350°F (175°C) until warm.

Troubleshooting - Pancakes too dense: You likely overmixed or packed the flour. Use gentler mixing and proper flour measurement.
- Pancakes flat: Check baking powder freshness; heat may be too low; or batter rested too long (rare).
- Undercooked center, browned outside: Pan too hot—lower the heat and cook a bit longer per side.

Quick Serving Menus - Cozy Sunday: Stack of buttermilk pancakes, maple syrup, berry compote, and coffee.
- Kid-approved: Chocolate chip pancakes with banana slices and whipped cream.
- Brunch special: Lemon ricotta pancakes, fresh figs, and a side of smoked salmon.

A simple pancake batter is a flexible canvas—small adjustments yield classic, sweet, or savory results. With the right technique and a few experiments, you’ll consistently serve pancakes that are tender, well-browned, and exactly how you like them.

Smyrna Merch

Garmentrix Merch

Optimum Well

OOTD Outfits

Canvastique Merch

OOTD Outfit of the Day

Preppy Outfit Ideas

Best Of Recipes

Whimsy Clothing

Tumblr Blog