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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
Wow!!!! Fluffiest pancake recipe. Made them almost with same recipe ingredients but never with this result. Followed recipe exactly as written. Will make this recipe again and again.
Delicious pancakes we had to substitute whole milk to almond milk and they were still delicious.
Okay…I tried this recipe again. These pancakes (my absolute favorite breakfast food) turned out perfectly this time! Sooo fluffy, I added some vanilla for xtra specialness. I can’t wait to try them with pecans or blueberries! Absolutely yummy! 😋
Followed the recipe to a T and it didn’t work, consistency was too wet and thin, we tried adding more flour and it just didn’t work. Wasn’t flipping the way it should, not sure what I did wrong when I followed it exactly, I was pretty disappointed.
This is the second time I’ve attempted this recipe. The dough is too thick and something seems off. These just taste salty.
Unfortunately my cakes turned out very thick and had to overcook to cook middle of cakes, not cooked on top when flipped because just to thick, where did I go wrong?
Your FAQs say baking soda makes them fluffy, yet there is no baking soda in the ingredients.
What gives??
I love them and my kids love them and they’re easy and quick to make
Thank you! We’re so happy to hear this!
Perfect pancakes! Fluffy with crispy edges, absolutely perfect and ready to make faster than a mix.
Substitute gluten free flour and you can have delicious pancakes without issue!
I’ve made this recipe several times, it’s excellent.
We’re so glad you were able to make them work for you!
Great recipe, I did tweek it as I usually do with most … Added 1 more egg, 1tsp vanilla extract and a bit more flour -1/4 cup. Super fluffy!!! They were delicious!! Thanks!!
We’re so glad you were able to make it work and enjoyed the pancakes, Claudia!
I make these all the time! I normally get the premix, but one day I didn’t have any. I looked up a recipe that I had all the ingredients for and this one was the winner! I’m glad it was because it’s delicious. The only thing is that sometimes I need to add more flour to the batter because it’s too soupy. I changed the recipe to 2 cups flour and it’s PERFECT!
Thank you for the feedback, Lauren! We’re glad you were able to adjust the recipe to suit your preferences and are so glad you enjoyed it!
These come out great every time. We’ve added mashed bananas. I add blueberries. These are the only pancakes we eat.
We’re so happy to hear this, Christine! We would love to see a picture of your recreations. 😊
Good pancakes! I would just add a little less salt next time.
Thank you for the feedback, Jess! We appreciate you trying the recipe. 😊
So we don’t use buttermilk in this recipe. The name of your recipe is buttermilk pancakes. Can’t wait to try it
Nice and fluffy! Kid approved!
We’re so glad it was a hit!
Taste overwhelmingly of baking soda. This recipe is super high in sodium
Hailey in your review you were talking about a taste of baking soda, but there isn’t any bake soda in the recipe. There is only baking powder and that helps.the pancake fluff up.
I love this recipe! I use gluten free one to one flour and it works perfectly every time. I usually only put 2.5 tsp of baking powder in, and they still turn out very fluffy and yummy! Everyone loves these!
Thank you so much, Elizabeth!
I have made these pancakes a few times, using a vegetarian method (vegan butter, coconut milk). They turned out perfectly EVERY time! Thanks for the recipe!!
We’re so glad! Thank you for trying them out, April!