These homemade pancakes are tall, fluffy, and soft in the middle, with golden edges and plenty of room for butter and syrup. I’ve been making this same recipe for decades, and I’m sharing the little things that make them turn out right every time.
The Homemade Pancakes I’ve Been Making Since the ’90s
Weekends at my house almost always involve one of my pancake recipes, and I make these most often because they’re tall, fluffy, and sturdy enough to hold toppings and soak up syrup without falling apart.
My auntie Cal wrote this recipe down for me in the ’90s, and I first shared it online in 2013. The recipe itself hasn’t changed, but after making these pancakes thousands of times, I’ve added tips, photos, and a video based on my own experience and the questions readers have asked over the years. I want your first batch of homemade pancakes to turn out just as good as mine!
These literally were the best pancakes from scratch I’ve made! … Possibly even the best I’ve ever eaten, including in a restaurant, definitely better than popular chain diner pancakes. I’m not exaggerating either! – Sara
Making Fluffier Pancakes From Scratch
If you’ve made pancakes from a box, you already know the basics. Making them from scratch isn’t much different; you’re just measuring the ingredients yourself. Over the years, I’ve learned that these three things make the biggest difference between fluffy pancakes and ones that turn out flat, chewy, or undercooked:
- Measure the flour lightly.
Spoon the flour into the measuring cup and level it off instead of scooping and packing it down. Too much flour makes the batter thick and the pancakes dense. - Mix just until the flour disappears.
A few small lumps are fine. Overmixing develops the gluten in the flour, which is what makes pancakes chewy instead of soft and airy.
- Wait to flip, then leave them alone.
Cook over medium heat until bubbles rise and pop, the edges look defined, and the bottom is golden brown. Flip once, cook the second side for a little less time, and don’t press the pancakes down with your spatula. You’ll flatten those fluffy air pockets you worked to create.
Homemade Pancake Batter Consistency & Tips
The batter for these homemade pancakes is thicker than most, and that’s intentional! It should resemble brownie batter: thick enough to hold its shape when scooped onto the pan, but not stiff like dough. This is what helps the pancakes cook up tall and fluffy. If your batter looks different, here’s how to fix it, plus a few tips I’ve learned from making thousands of batches.
If your batter is too thick to scoop onto a hot pan, you may have added too much flour during measuring or left out the melted butter. Add 2 tablespoons more milk (no more than ¼ cup) and mix gently.
This is often due to undermeasuring the flour (not enough). Fix this by adding 1 to 2 tablespoons more flour, mixing, and waiting 5 minutes before cooking.
Flat pancakes are often caused by baking powder that’s no longer active. This recipe uses 2½ teaspoons of baking powder for 1½ cups of flour to get that fluffy rise. If yours are turning out flat, check how long your baking powder has been open. And don’t substitute baking soda; they’re not interchangeable in this recipe.
While not required, letting the batter rest for a few minutes while you put away the ingredients and preheat the pan gives the flour time to hydrate, helping the first pancake turn out just as good as the last.
In the batter, butter adds flavor and moisture, but you can swap it for a neutral oil (like canola or vegetable).
For cooking, both butter and oil work, but butter browns faster, so pour the batter onto the pan as soon as it's greased.
Both will create the classic golden rings around the pancakes.
For perfectly smooth tops, skip greasing and cook them directly on a non-stick surface.
If your pancakes brown too quickly but stay undercooked in the middle, the pan is too hot (right). Medium heat is the sweet spot (middle). Too low, and the pancakes take longer to cook without browning properly (left).
If your pan gets too hot between batches, lower the heat and let it cool before adding more batter. If your butter is burnt, wait a few minutes, rinse the pan, and start over.
Instead of halving this recipe, use my pancakes for two recipe or my pancakes for one recipe. Both are specifically measured for smaller batches, so there’s no guesswork.
Absolutely! I often make extra pancakes to have breakfast ready for another day. Once cooled, store them in an airtight container in the fridge for up to 4 days or freeze them for up to 3 months. Reheat in the toaster or microwave, and you’ve got homemade pancakes without making another batch of batter.
Homemade Syrups
IHOP isn’t the only place with the best pancake syrups. You can make your own blueberry syrup or strawberry syrup at home in 10 minutes, or a homemade sugar syrup like Grandma used to make.
More Homemade Pancake Recipes
If you’ve read this far, you’re into pancakes. Try these and bookmark my banana pancakes, my kid’s favorite chocolate chip pancakes, and these famous blueberry pancakes. For that old-school feel, try these old-fashioned pancakes and this classic buttermilk recipe.
Best Fluffy Pancake Recipe
Watch how it’s made:
Ingredients
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder, aluminum-free
- ½ teaspoon salt
- 2 tablespoons sugar
- 1 ¼ cups milk, any
- 1 egg
- 3 tablespoons butter, melted
- 2 teaspoons vanilla extract
Instructions
Make the batter:
- In a large bowl, combine the flour, baking powder, salt, and sugar. Make a well (like a volcano) in the middle and pour in the milk, egg, melted butter, and vanilla extract. Break up the egg first with a fork, then mix it with the liquid ingredients, and then combine it with the flour, working from the outside of the bowl in, until just combined and mostly smooth. Stop mixing when you no longer see flour to avoid chewy pancakes.
Cook the pancakes:
- Heat a non-stick griddle or large pan over medium heat. Once hot, grease, spray, or melt butter on the hot surface. When using an electric griddle, heat it somewhere between 300 and 350F. If you grease it with butter and it browns, the surface is too hot.
- Immediately, pour ¼ cup of batter onto the greased surface. This batter doesn't spread, so use the back of a spoon or the scoop to shape it. Cook the first side for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook the second side for a little less time. Avoid pressing down on the pancake with the spatula after flipping; this will make the pancakes dense by eliminating the air pockets and/or cause the batter to ooze out on the sides and be undercooked.
- Remove the cooked pancakes from the pan and repeat the process with the remaining batter, serving the pancakes as you go or keeping them warm on a sheet pan in a 200F oven.
Serve:
- Plate a few pancakes on a plate, top with your favorite toppings and syrups.
Notes
- Add up to 1 cup of fruit, cut small, like diced strawberries or blueberries (whole), to the batter by gently folding them in with a spatula.
- Chocolate chips: about ½ cup to the batter, folded gently.
The best visual is always the quick video above.
- If your batter is too thick, you likely added too much flour into the cup. It also happens when the butter is omitted. Add 2 more tablespoons of milk to the bowl and mix gently.
- If your batter is too runny, add 1 to 2 tablespoons more flour, mix gently, then wait 5 minutes before cooking.
- If your pancakes are flat, your baking powder is no longer active (gone bad), and it happens when it’s been opened for more than 9-12 months. This ingredient cannot be omitted.
Some brands contain aluminum, which can leave a salty or metallic aftertaste in pancake batter. Switching to aluminum-free (costs the same or less) will instantly make a huge difference in taste, keeping your pancakes light, fluffy, and delicious!
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Alex says
These were delicious! Will be my go to recipe from now on. I added 1 tsp of vanilla but next time I’ll do .5 tsp otherwise so yummy!
Torey says
I made these because we were out of pancake mix and I am trying to make more things from scratch. These were soooo good! I added some vanilla just for that little extra flavor
Kristy says
I added an extra 1/2 tablespoon of sugar and a dash of cinnamon. I ate them plain, because I am not a huge fan of maple syrup. Definitely keeping this recipe on hand!
Tara says
Passed the family test and will be on repeat for my household. Thanks for sharing!!!!
CJ says
Best pancake recipe I’ve ever used. They turn out so fluffy and delicious. I never enjoyed pancakes growing up, but my family wanted them, so I tried out different recipes. This is my go to favorite. They’re so good, I just eat them plain!