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You are going to love this light and Fluffy Homemade Pancake Recipe! Made in just one-bowl with simple pantry staples – flour, sugar, baking powder, butter, milk and eggs – these pancakes turn out perfect every time!
Be sure to add this easy breakfast recipe to your list of Top All Things Mamma recipes! It’s right up there with our Homemade Waffle Recipe , Easy Breakfast Casserole, and French Toast Casserole!
Why these homemade pancakes are my family’s favorite!
Weekends are made for breakfasts and perfect for this family favorite recipe that I’ve had on ATM since 2016 – Fluffy Pancake Recipe made from scratch!
You will love that this classic breakfast recipe that is mixed in one bowl, so you won’t have several dishes to clean up after. This recipe makes extra to keep on hand for the week. Just pop them in the freezer and pull one out and microwave. It’s super easy for on the go mornings!
This recipe incorporates some tricks I’ve learned along the way to make sure I always get the best results. (They’re the same tricks I use in my recipe for Blueberry Pancakes and Chocolate Chip Pancakes Recipe!)
- Fluffiness you can see — With tricks like sifting, resting batter, and cooking just right, these pancakes stay tender and puff up to perfection on the griddle.
- Simple ingredients — You’ve got most of these in your pantry already: flour, baking powder, eggs, milk, butter. (No pancake mix, we’re making these pancakes from scratch!)
- Kid-friendly & cozy — I grew up watching pancakes bubble on the griddle, and this recipe brings back that weekend magic.
Table of Contents
Ingredients for Fluffy Pancakes
- All-purpose flour — Forms the structure; too much makes pancakes tough, too little gives you sad, flat pancakes. Measure carefully!
- Baking powder — Gives the rise. Make sure your baking powder is fresh.
- Salt & sugar — Salt boosts flavor; sugar helps browning and adds a note of caramelization.
- Melted butter — Butter adds richness, and it also helps with the browning.
- Egg — Like the baking powder, the egg helps give some lift.
- Whole milk — The fat content of whole milk adds richness and flavor. You can use a lower fat milk or alternative milk, but this pancake recipe won’t be quite as good.
Pancake Variations
- Use buttermilk instead of regular milk for tang and a little extra lift. (Psst—here’s how to make buttermilk if you don’t have it on hand.)
- Swap in whole wheat or half white/half wheat flour for heartier pancakes.
- Add mix-ins: blueberries, chocolate chips, banana slices (like in my Banana Pancakes Recipe), or vanilla extract. Or come up with your own idea!
- For super light, airy pancakes, try separating egg yolk and whipping whites until they form stiff peaks; gently fold the whites in after the rest of the batter is mixed.
How to Make Homemade Pancakes
- Mix dry ingredients: Sift the dry ingredients (flour, baking powder, salt, sugar) into bowl.
- Finish batter: Whisk wet ingredients (egg, milk, butter) separately, then pour into dry mix. Mix gently—just until combined; leave a few lumps.
- Let the batter thicken: Rest batter for 5 minutes while the skillet or griddle heats.
- Start cooking: Heat the pan over medium-high heat and lightly grease it. Drop in batter using ¼-cup measure.
- Flip: Watch for bubbles & edges drying, then flip; cook another minute or two until golden.
- Serve: Stack ’em tall and don’t skimp on the Pancake Syrup.
Pancake Serving Suggestions & Storage
- Serve your light and fluffy pancakes with butter, maple syrup, fresh fruit, homemade whipped cream—or whatever your family loves. You know the drill!
- Make it a meal by pairing your pancakes with breakfast sausage, bacon, or fluffy scrambled eggs
- Store in an airtight container in the refrigerator for up to 4 days. Leftovers freeze well: cool then store flat in a freezer bag for up to 3 months. Reheat in a toaster, the microwave, or a nonstick skillet set over medium heat.
Frequently Asked Questions
Being careful not to overmix, allowing the batter to rest, fresh baking powder, and proper heat when cooking are all key to pancakes that come out fluffy, not flat.
Don’t overmix (gluten causes toughness), don’t press down with spatula, don’t turn the heat too high and, most importantly, don’t skip that resting time for the batter!
Whole milk, 2%, or non-dairy milks all work for pancakes, but whole milk is best.
Spoon & level method is best: lightly spoon the flour into a measuring cup and level it off with a butter knife—don’t scoop directly.
Yes, use a gluten-free all-purpose flour blend with xanthan or a mix of flours. Note that the batter may need more milk if it’s thick.
More Simple Pancake Recipes
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Fluffy Homemade Pancakes
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 3 tablespoons melted butter
- 1 large egg
- 1 1/2 cups whole milk
Instructions
- Sift together the dry ingredients – flour, baking powder, salt and sugar into a large bowl.
- Make a well in the middle of the dry mix. Add the wet ingredients-the egg, milk, and butter.
- Lightly whisk the batter together until just mixed. The batter will have small lumps. Let sit 5 minutes while your skillet heats up.
- Add a tablespoon of butter or vegetable oil to the skillet. With large skillet on medium-high heat add 1/4 cup of pancake batter to the skillet.
- Let cook until bubbles form on the surface and edges are dry.
- Flip and continue to cook for 1-2 minutes until golden brown.
- Top for butter, powdered sugar, and pure maple syrup to serve!
Video
Notes
- Let the butter cool slightly: Use melted butter cooled slightly so you don’t cook egg in the batter.
- Mix just enough to wet the dry ingredients: It’s totally fine if there are a few lumps and streaks of flour in the bowl after mixing. If you mix too much, the gluten in the flour over-develops, and this creates dense, tough pancakes with less rise.
- Let the batter sit for 5 minutes: During this time, the dry ingredients will absorb the wet ingredients, thickening your batter. And this means that when you pour the batter into the pan, it won’t spread out, resulting in thin pancakes. (If the batter thickens too much after resting, splash in a tablespoon or two of milk to loosen.)
- Adjust the heat as needed: If the pancakes brown too fast outside and stay raw inside, lower the heat and give them a little more time.
- Keep them warm: Keep cooked pancakes warm in a low oven (200°F) while finishing the rest.
Nutrition
These are the best fluffy pancakes I have ever made from scratch! I make them all the time now. Thank you!!!!
Thank you so much, Jacquie!
These came out perfect. Followed every step. Was concerned about leaving lumps but had faith and followed.
Came out fluffy and light. My granddaughter is fussy when it comes to pancakes but ate it all and gave seal of approval. Thanks. The only thing I would have liked to storage info. If left over batter can be stored in fridge and for how long.
Really delicious and super easy, I doubled and did half whole wheat, added a splash of vanilla! Perfect ratios
In the FAQ you mention that baking soda makes them fluffy, I think you meant baking powder. If you use baking soda, you’ll have to switch to buttermilk.
I don’t see how much of each ingredient to add
These pancakes are delicious! I added pineapple and followed the recipe. So good and so easy.
This is the best pancake recipe I’ve ever made!!! Delicious even without syrup. My kids love it with chocolate bits on it while cooking. This is just perfect!!! Thank you!!!
Idk what everyone else did to get watery or overly thick pancakes but mine came out perfect. Had a little left over and used it two days later and it actually tasted better. I didn’t have whole milk so i used almond milk and they came out great! I added cinnamon and vanilla as well.
I put leftovers in the fridge or freezer then pop them into the toaster using the ‘frozen toast’ button on a lower number. Quick pancake breakfast with real maple syrup and a side of bacon before school/work! Yum!
These are the thinnest and least flavorful pancakes I’ve had. I’m really disappointed with this recipe. The photo is definitely not from this recipe.
Haven’t tried making it yet, but I will! Also, can i add a little more sugar, seems like it’ll taste too floury. But I’m willing to try it, I’ll respond with results!
This is a classic pancake recipe with so many variations and all oh so good, from adding lemon peel, and or blue berries even honey butter topped in place of syrup
The batter was pretty watery and made the pancakes pretty thin and not fluffy. I cut back on the salt and it was still a bit too much. Overall, these were ok but I have made better.
I’d also like to add that the flavor was very good and buttery. Just came out thinner than I like
These pancakes are fantastic! I followed the recipe exactly and these are a hit with the family. I separate the egg and beat the whites and add the yolk to the melted butter to give it a little something special. Today, I halved the recipe and it was perfect too. Thanks so much!
How many pancakes are considered a serving for the given nutritional information?
The best pancake recipe ever. I’ve tried many and they were all too dense. These are light and fluffy and perfect. I will never use another recipe again or use pre made!
Good to know, ima try making them!!!
I found these pancakes to be on the salty side. Next time i will leave out the salt since there is baking powder in them and add more sugar!
They were amazing. So fluffy and buttery. Not to mention the crispy ends. A 10 for me.
These pancakes were a hit!! followed the recipe to the t minus the salt and they were amazing. This is my to go for pancakes now! Everyone loved them.
By far the best pancake recipe EVER!
Made these this morning, subbed 1/2 cup AP flour for 1/2 whole wheat, added 1.5 tsp. Cinnamon. Yummy, quick and hit the spot!