These homemade pancakes are soft, fluffy, golden, and easy to make with simple ingredients. Serve them with maple syrup, fresh fruit, butter, or your favorite toppings for a delicious breakfast.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1¾ cups milk
- 2 large eggs
- 4 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
1. Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. Mix the Wet Ingredients
In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract until well combined.
3. Make the Batter
Pour the wet ingredients into the dry ingredients.
Gently stir until just combined. A few small lumps are fine. Do not overmix, as this can make the pancakes tough.
4. Heat the Pan
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil.
5. Cook the Pancakes
Pour about ¼ cup of batter onto the hot pan for each pancake.
Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
Flip and cook the other side for another 1–2 minutes, or until golden brown.
6. Serve
Serve the pancakes warm with your favorite toppings.
Tips for Fluffy Pancakes
- Don’t overmix the batter.
- Use fresh baking powder for the best rise.
- Let the batter rest for 5–10 minutes before cooking if you have time.
- Keep the heat at medium to prevent the outside from browning too quickly.
- Lightly grease the pan between batches if needed.
- If the batter is too thick, add a small amount of milk.
Favorite Toppings
Try your pancakes with:
- Maple syrup
- Fresh strawberries or blueberries
- Banana slices
- Whipped cream
- Powdered sugar
- Butter
- Chocolate chips
- Nut butter
Easy Variations
Blueberry Pancakes
Fold fresh or frozen blueberries gently into the batter.
Chocolate Chip Pancakes
Add chocolate chips just before cooking.
Banana Pancakes
Add one mashed ripe banana to the wet ingredients.
Cinnamon Pancakes
Add ½ teaspoon of ground cinnamon to the dry ingredients.
Make-Ahead & Storage
Refrigerator: Store cooked pancakes in an airtight container for up to 3 days.
Freezer: Cool completely, place parchment paper between pancakes, and freeze in a freezer-safe bag for up to 2 months.
Reheat in a toaster, skillet, oven, or microwave.
Frequently Asked Questions
Can I make the batter ahead of time?
Yes. Cover the batter and refrigerate it overnight. Stir gently before cooking.
Can I make these pancakes gluten-free?
Yes. Replace the all-purpose flour with a suitable 1:1 gluten-free flour blend.
How do I get perfectly round pancakes?
Use a measuring cup or ladle to pour the same amount of batter into the center of the pan. Avoid spreading the batter once it hits the pan.
Why are my pancakes not fluffy?
Overmixing, old baking powder, or cooking at the wrong temperature can result in flat or dense pancakes. Mix the batter gently and cook over medium heat.
Can I freeze leftover pancakes?
Yes. Cool them completely, place parchment paper between each pancake, and store them in a freezer-safe bag for up to 2 months.