There’s nothing better than a stack of warm, light, and fluffy homemade pancakes. Golden on the outside and soft on the inside, these pancakes are the ultimate breakfast treat. Add a pat of butter, drizzle with warm maple syrup, and top with fresh fruit for a simple yet irresistible meal.
The best part? This recipe comes together in just 20 minutes using basic pantry ingredients you probably already have on hand.
Whether you’re making a cozy weekend breakfast or a quick weekday treat, this easy pancake recipe never disappoints.
Why You’ll Love This Recipe
- Ready in just 20 minutes
- Made with simple pantry staples
- Light, fluffy texture every time
- Easy to double for a crowd
- Perfect for customizing with your favorite toppings
This recipe makes about six 6-inch pancakes, serving 2–4 people depending on appetite. Cooking for more? Simply double the ingredients.
Ingredients
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- ⅛ teaspoon salt
- 1 cup milk (whole, 2%, or almond milk)
- 2 tablespoons melted butter (salted or unsalted)
- 1 egg
- ¼ teaspoon vanilla extract (optional but recommended)
How to Make Easy Homemade Pancakes
1. Mix the Dry Ingredients
In a large mixing bowl, combine flour, baking powder, sugar, and salt.
2. Add the Wet Ingredients
Stir in the milk, melted butter, egg, and vanilla extract. Mix just until combined. Avoid overmixing—small lumps are perfectly fine.
3. Cook the Pancakes
Heat a nonstick skillet over medium heat.
Scoop about ⅓ cup of batter into the center of the pan. Cook until bubbles form on the surface and the edges look set and lightly golden.
Flip and cook for another minute, or until the bottom is golden brown. Repeat with the remaining batter.
To keep pancakes warm while cooking, place them on a plate and cover loosely with a clean towel.
Serving Ideas
Serve warm with:
- Butter and maple syrup
- Fresh blueberries or strawberries
- A side of crispy bacon or sausage
- Homemade strawberry sauce
- Powdered sugar and whipped cream
Recipe Tips
- For evenly golden pancakes, avoid greasing the skillet if you’re using a quality nonstick pan.
- If your pan tends to stick, lightly oil it before cooking.
- Don’t press down on pancakes after flipping—this removes air and makes them less fluffy.
How to Store Homemade Pancakes
Allow pancakes to cool completely before storing.
Refrigerator
Store in an airtight container for up to 2–3 days. Place parchment paper between pancakes to prevent sticking.
Freezer
Freeze in a sealed container for up to 2 months, separating layers with parchment paper.
How to Reheat Pancakes
From the fridge:
- Warm in a skillet over medium heat for about 30 seconds per side
- Or microwave for 20–30 seconds per pancake
From frozen:
- Preheat oven to 325°F
- Place frozen pancakes on a parchment-lined baking sheet
- Bake for 10–12 minutes
More Breakfast Recipes You’ll Love
- Homemade Belgian Waffles
- Classic French Toast
- Blueberry Streusel Coffee Cake
- Easy Breakfast Potatoes
- Blueberry Cheese Danish Pastries