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Everyone raves about these deliciously fluffy pancakes! Made with simple staple ingredients, they turn out light and golden—perfect for topping with butter, syrup, or fresh fruit.

Why You’ll Love This Homemade Pancake Recipe

• They’re light, fluffy, and super yummy.
• This recipe uses staple ingredients you likely have on hand. 
• Homemade pancakes are easy to make and don’t require much more effort than boxed mixes.
• You can double or triple the batch and freeze them for quick weekday breakfasts.

Ingredient Tips

• All-Purpose Flour: You can substitute ½ cup of all-purpose flour for ½ cup of whole wheat flour, or experiment with using gluten-free flour.
• Milk: Any kind of milk can be used, including non-dairy milk like almond milk.
• Melted Butter: A bit of fat adds flavor and helps with browning. Replace butter with vegetable oil, melted coconut oil, or margarine if that’s what you have.
• Vanilla Extract: Pure vanilla extract is best, but you can also use artificial vanilla, a pinch of cinnamon, or even coconut extract instead for a different flavor.

How to Make Pancakes

You’ll love how simple it is to make this homemade pancake recipe!

1. Whisk the dry ingredients (full recipe below). In another bowl, whisk wet ingredients.
2. Add the wet ingredients to the dry and stir just until combined; the batter should be a bit lumpy.
3. Cook on a griddle or skillet until golden and serve with butter and maple syrup.

To make ahead, mix dry ingredients ahead and store in a jar. Just add wet ingredients and mix!

Pro Tips for Perfect Pancakes

• Don’t Overmix: The batter should be slightly lumpy and pour easily. If it’s too thick, add a splash of milk. If it’s too runny, add a bit of flour to get the right consistency.
• Medium Heat: Cook over medium heat. It takes longer, but the results are better (a non-stick frying pan works best).
• Additions: For add-ins like blueberries, sliced bananas, or chocolate chips, add them to the pancakes in the skillet instead of stirring them into the batter. This will keep them from burning in the pan.

Storing & Reheating

Storing: Cooked pancakes can be refrigerated for up to 5 days and kept in the freezer for 2 months. Seal them in a freezer bag or an airtight container for storage (with a piece of parchment in between).

Toaster: Place homemade pancakes straight into the toaster and toast until slightly crisp and heated through.

Microwave: For softer pancakes, reheat them in the microwave. Cooking times can vary, but try for about 20 to 30 seconds per serving.

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