pancake recipe from scratch
The Best pancake recipe from scratch
This recipe is a staple for us because it’s quick enough for a weekday breakfast but special enough for lazy weekend mornings. We keep it simple, but you can dress it up with fresh fruit, a drizzle of maple syrup, or even a sprinkle of cinnamon. Plus, making them from scratch means I know exactly what’s going into them—no weird preservatives or extra sugar. It’s a small way to start the day on a wholesome note, and the kids never complain about that. Whether it’s a rushed school morning or a slow Sunday, these pancakes always hit the spot.
Classic Fluffy Pancakes
Light, fluffy, and golden-brown pancakes that are perfect for a weekend breakfast or brunch. Serve with maple syrup, fresh berries, or a dollop of whipped cream for a delightful treat.
🥘Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups buttermilk (or milk with 1 tbsp vinegar)
- 2 large eggs
- 3 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- Maple syrup
- Fresh berries
- Whipped cream
- Butter
👨🍳Directions
-
1
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. -
2
In a separate bowl, combine the buttermilk, eggs, melted butter, and vanilla extract. Whisk until well blended. -
3
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; small lumps are okay. Let the batter rest for 5 minutes. -
4
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. -
5
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. -
6
Flip the pancake and cook for another 1-2 minutes, or until golden brown and cooked through. -
7
Transfer the pancakes to a plate and keep warm. Repeat with the remaining batter. -
8
Serve warm with maple syrup, fresh berries, whipped cream, or butter as desired.
🔧Equipment
- Mixing bowl
- Whisk
- Non-stick skillet or griddle
- Spatula
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Fluffy Pancakes Works
❓ Frequently Asked Questions About Fluffy Pancakes
1. What is the best flour to use for homemade pancakes?
All-purpose flour works best for classic pancakes because it provides a balanced texture—light yet sturdy enough to hold together. For fluffier pancakes, you can substitute up to 50% of the all-purpose flour with cake flour. Whole wheat flour can also be used, but it may result in denser pancakes, so consider adding a little extra liquid or leavening agent.
2. Why do my pancakes turn out dense instead of fluffy?
Dense pancakes usually happen due to overmixing the batter or using too much flour. Overmixing develops gluten, which makes pancakes tough. Mix just until the dry ingredients are barely combined—small lumps are fine! Also, ensure your baking powder is fresh (it loses potency over time) and avoid pressing down on pancakes while cooking, as this squeezes out air.
3. Can I make pancake batter ahead of time?
Yes! You can prepare pancake batter the night before and store it in the refrigerator for up to 24 hours. The batter may thicken slightly as it rests, so stir in a splash of milk before cooking. For best results, avoid adding baking powder until just before cooking if prepping batter more than a few hours ahead, as it can lose effectiveness over time.
4. How do I know when to flip my pancakes?
Wait until bubbles form on the surface of the pancake and the edges look set (about 2–3 minutes). The bubbles should pop and leave small holes. This indicates the bottom is golden brown and ready to flip. Avoid flipping too early, or the pancake may break apart. Only flip once—flipping multiple times can make them tough.
5. What’s the secret to keeping pancakes warm while cooking a batch?
Preheat your oven to 200°F (95°C) and place a wire rack on a baking sheet. As you finish cooking each pancake, transfer them to the rack in the oven. The rack allows air to circulate, preventing sogginess. Stacking them directly on a plate traps steam, making them limp. Pancakes will stay warm for up to 20–30 minutes this way.
