Get ready to make the most incredible fluffy pancakes yet. This homemade pancake recipe includes all my step-by-step tips, a quick video, and tested secrets for foolproof results.
Homemade Pancakes
My family’s weekends are not complete without one of my incredible pancake recipes. They’re famous for yielding the fluffiest pancake texture, one that can support toppings and mix-ins, and soak up your favorite syrup.
The recipe itself has remained unchanged from the one my auntie wrote down for me in the '90s and when I first shared it online in 2013. Over the years, I've updated the post with additional tips and a new recipe video.
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
Fluffy Pancake Recipe Ingredients
You’ll need all-purpose flour as the base, baking powder to help them rise and give them a fluffy texture, a little sugar to sweeten the batter, and a pinch of salt to enhance the flavor. Milk (any) is the main liquid in the batter. An egg binds the ingredients; a little melted butter (or a neutral oil) adds moisture and flavor; and vanilla extract makes them delicious.
Use aluminum-free baking powder whenever possible. This ingredient can leave a salty or metallic aftertaste in your pancakes.
How to Make Fluffier Pancakes From Scratch
I’ve been making these pancakes from scratch for decades. Here I share what’s important in the main steps to ensure yours come out perfect.
- Measure & mix the dry ingredients.
It’s a good idea to measure the flour lightly, without packing it in the cup. Then mix the dry ingredients well to avoid a salty bite, and they all rise the same. - Add the wet ingredients and mix the batter.
First, make a well in the middle (a “volcano” as my son calls it). Add the liquid ingredients, and use a fork to whisk the egg first, then mix it with the liquids. Combine everything, working from the outside in so you don’t overmix the batter, a common mistake that yields chewy pancakes.
- Cook the pancakes.
Heat a pan or griddle over medium heat. Once hot, grease it and pour the batter immediately to avoid burning the butter or spray. Cook for about 2 minutes, wait to flip until you see bubbles and defined edges, and cook for a little less time on the second side. You’ll find more cooking tips below.
- Stack them high.
Serve them hot off the pan, or keep them warm while you cook the rest.
Homemade Pancake Batter Consistency & Tips
This batter might be thicker than you’re used to; that’s because it’s meant to yield tall pancakes. It resembles brownie batter, not dough. It’s definitely not runny and not meant to spread. The best visual is always the quick video in the recipe card.
These are pancakes, not biscuits. If yours resembles the latter, you added too much flour to the measuring cup, or you omitted the melted butter. Add 2 tablespoons more milk, no more than ¼ cup, and gently mix.
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.
Impossible with a ratio of 2 ½ teaspoons of baking powder to 1 ½ cups of flour (this is quite high in baking). This could be because your baking powder is no longer active (has gone bad). This ingredient cannot be omitted or swapped for baking soda since they’re not the same.
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) or a vegan alternative. For cooking, either butter or oil works, 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 the heat is too high (right), the pancakes will brown before the centers cook through. If it's too low (left), they'll take too long to cook and won't brown properly. Medium heat (middle) is the sweet spot.
If your pancakes are browning before the middles are done, lower the heat and give the pan a quick rinse under cool water before starting the next batch. This resets the pan temperature so the next pancakes cook through without burning.
You can make the batter the night before and refrigerate it, covered. Before cooking, let it sit on the counter for about 20 minutes so it can come to room temperature.
Leftover pancakes keep in the refrigerator for up to 4 days or in the freezer for up to 3 months. Freeze them in a single layer inside a freezer-safe zip bag, then reheat in the toaster or microwave.
Don’t half this recipe. Use this recipe to make a small batch for two or this single-serve recipe.
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 these 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!
The recommendations below may include affiliate links.
D Peay says
How many does this make. 4 servings would be how many pancakes?
Laura Fuentes says
about 3 pancakes per person.
Stephanie says
The pancakes turned out so fluffy and good. I didn’t realize there was aluminum free baking powder so that may be something I need to try. I thought they were great but my kids mentioned they tasted funny. Either way, I’ll be making these again!
J says
I’ve made this three times and each time with this recipe and it always comes out in more of a dough extremely thick. So thick there is no pouring anything even bent a fork. I’ve also added an extra cup of milk still extremely thick.
Laura Fuentes says
Assuming the buter was not left out (that counts for 3 tablespoons of liquid), if it’s coming out that thick, the issue is how you measuring the flour. Please watch the video showing how I fill it. You can add up to 3 tablespoons of additional milk.
Diana says
I’m not sure if my previous comment went through. I made these today for Christmas breakfast, they were delicious and fluffy! My advice, do not alter the recipe, the batter will look too thick, but it works. When you drop the batter on the fry pan it will look more like cookie dough. Don’t worry, flatten the batter with the back of your spoon then let it cook. Great recipe Laura!
mel says
great recipe, super yummy thank you
Kayleen says
I made these in a double recipe but subbed eggnog for milk and added some nutmeg and cinnamon. Being that the eggnog was thick, it could have used about 1/4 cup more, but they were delicious! Airy, thick, and my kiddos loved them!