If there’s one breakfast that feels like a cozy hug on a plate, it’s Homemade Pancakes. Thick, fluffy, and beautifully golden, these pancakes strike the perfect balance between light and satisfying. The batter comes together with pantry staples in minutes, making lazy weekend mornings extra delightful. Whether you prefer yours simply drizzled with maple syrup or decked out with fruit and whipped cream, this family-favorite recipe always promises a stack that’s worth savoring.
Ingredients You’ll Need
The beauty of Homemade Pancakes lies in their simplicity: every ingredient plays a key role in creating that irresistibly light texture and delicate flavor. Here’s what you’ll need, and why it matters—grab these basics and you’re halfway to breakfast bliss!
- All-purpose flour: The sturdy backbone that gives the pancakes their structure while keeping them tender.
- Baking powder: This is your secret to sky-high, pillowy-soft pancakes every single time.
- Salt: Don’t skip it! Just a pinch pulls all the sweet and buttery notes together.
- Granulated sugar: Gives a hint of sweetness and promotes gorgeous browning on the griddle.
- Milk: Adds moisture and brings everything together; you can use whole or 2% for added richness.
- Large egg: Binds the batter and delivers that melt-in-your-mouth tenderness.
- Unsalted butter (melted): Brings a subtle richness and helps achieve those crisp, golden edges.
- Vanilla extract: Rounds out the flavor with a warm, inviting aroma that makes pancakes extra special.
How to Make Homemade Pancakes
Step 1: Mix the Dry Ingredients
Grab your biggest mixing bowl and add the flour, baking powder, salt, and sugar. Give them a good whisk together so everything is evenly distributed—this keeps your pancakes consistent and prevents any baking powder pockets, ensuring a uniformly fluffy stack.
Step 2: Combine the Wet Ingredients
In a smaller bowl, whisk the milk, egg, melted butter, and vanilla extract together until smooth and well blended. Don’t rush this step—a thorough mix now makes for a smoother batter later, bringing that signature Homemade Pancakes flavor to every bite.
Step 3: Bring Wet and Dry Together
Pour the wet mixture into the bowl of dry ingredients. Gently stir until just combined—lumpy batter is a good thing here! Overmixing makes pancakes tough, so stop as soon as you see no streaks of dry flour. Letting the batter rest for 5 to 10 minutes lets the bubbles develop for maximum fluffiness.
Step 4: Heat the Griddle
Warm a nonstick skillet or griddle over medium heat, then lightly grease it with butter or oil. Test the temperature with a small drop of batter—it should gently sizzle, not burn. This step sets you up for that beautiful golden exterior every Homemade Pancakes lover craves.
Step 5: Cook Your Pancakes
Ladle out a quarter cup of batter per pancake onto the hot skillet, leaving a little space for spreading. Let them cook undisturbed until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip gently and cook the other side for another 1-2 minutes until golden and cooked through. Repeat until you’re out of batter—resist the urge to press them down, let them stay fluffy!
How to Serve Homemade Pancakes
Garnishes
Half the joy of Homemade Pancakes is in dressing them up. Classic butter and maple syrup are always crowd-pleasers, but consider adding fresh berries, sliced bananas, or a dollop of whipped cream. Warm fruit compote or a dusting of powdered sugar can transform even the simplest stack into something truly decadent.
Side Dishes
Pair your pancakes with crispy bacon, sausage links, or softly scrambled eggs for a complete breakfast spread. If you want to keep it lighter, a fresh fruit salad works wonders by adding refreshing balance to the rich pancakes.
Creative Ways to Present
Try stacking mini-pancakes for a brunch party platter, or serve pancakes “taco” style, folded and filled with yogurt and berries. Homemade Pancakes also shine as a fun base for toppings like lemon curd, Nutella, or toasted nuts—the possibilities really are endless!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Homemade Pancakes (lucky you!), let them cool completely. Store them in an airtight container in the fridge for up to 3 days. They’ll be ready for quick breakfasts, after-school snacks, or even midnight cravings.
Freezing
To freeze, arrange the cooled pancakes in a single layer on a baking sheet and freeze until firm. Then stack them in a zip-top bag, separating layers with parchment or wax paper. This method prevents them from sticking together so you can grab just what you need anytime you want a Homemade Pancakes fix.
Reheating
For best results, reheat your pancakes in a toaster or oven until warmed through and lightly crisped on the edges. Microwave works, too, though you’ll lose a bit of the texture. Either way, your pancakes will still be delicious and taste almost freshly made.
FAQs
Can I use whole wheat flour instead of all-purpose?
Yes, you can substitute whole wheat flour for half or all of the all-purpose flour for a nuttier flavor and heartier texture. Keep in mind, your Homemade Pancakes will be a bit denser, so you might want to add an extra splash of milk to keep the batter from being too thick.
What’s the secret to extra fluffy pancakes?
Don’t overmix your batter—a few lumps are perfectly fine. Also, let your batter rest for 5 to 10 minutes before cooking so the baking powder has time to activate. This gives Homemade Pancakes their signature lift!
Can I add mix-ins like chocolate chips or fruit?
Absolutely! Stir chocolate chips, blueberries, or even a sprinkle of cinnamon directly into the batter right before cooking. Add-ins make Homemade Pancakes even more irresistible, so have fun experimenting.
Is it possible to make this recipe dairy-free?
Yes, substitute non-dairy milk (like almond, soy, or oat) for regular milk, and use melted coconut oil or a dairy-free butter alternative in place of regular butter. Your Homemade Pancakes will still be soft and delicious.
How do I know when it’s time to flip the pancakes?
Watch for bubbles forming and popping on the surface of each pancake, and check that the edges look set and matte rather than glossy. Slide your spatula underneath—if the pancake moves easily and the bottom is golden, it’s time to flip!
Final Thoughts
I can’t imagine a cozier way to start the day than with a tall stack of Homemade Pancakes—warm, fluffy, and ready for all your favorite toppings. Try this recipe just once and you’ll see why it’s a keeper for lazy Sundays and celebratory breakfasts alike. Happy flipping!
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Homemade Pancakes Recipe
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Diet: Vegetarian
Description
Learn how to make delicious homemade pancakes from scratch with this easy recipe. These fluffy pancakes are perfect for a comforting breakfast treat.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
Wet Ingredients:
- 1 1/4 cups milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Prepare the Batter: Whisk together the dry ingredients in a large bowl. In a separate bowl, combine the wet ingredients. Pour the wet mixture into the dry ingredients and stir until just combined. Let the batter rest.
- Cook the Pancakes: Heat a skillet, pour 1/4 cup of batter for each pancake, cook until bubbles form, then flip and cook until golden brown.
- Serve: Top with butter, syrup, fruit, or preferred toppings.
Notes
- Be careful not to overmix the batter for fluffier pancakes.
- Customize with chocolate chips, blueberries, or cinnamon for added flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 160
- Sugar: 3g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
