Homemade Pancakes Recipe

Looking for the best homemade pancakes recipe? These light, fluffy pancakes are made with simple ingredients like flour, milk, eggs, and butter, creating a delicious, classic breakfast that everyone loves. Whether you’re making pancakes for Sunday brunch, a quick weekday breakfast, or a special occasion, this recipe is easy to follow and delivers perfect results every time. Customizable with your favorite mix-ins or toppings like blueberries, chocolate chips, or maple syrup, these pancakes are a guaranteed hit. Learn how to make pancakes that are soft, flavorful, and golden brown with our step-by-step guide. Perfect for beginners or seasoned cooks alike!

Ingredients

Dry Ingredients

• 2 cups flour (see notes)
• ¼ cup sugar
• 4 teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon cinnamon
• 1 pinch nutmeg

Wet Ingredients

• 1¾ cups milk (1% or whole milk works)
• 4 tablespoons salted butter, melted (plus more for coating the skillet)
• 1 large egg
• 1½ teaspoons vanilla extract
• 1 teaspoon honey
• Nonstick cooking spray

---

Instructions

1. Mix the Dry Ingredients

In a large mixing bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg until well combined.

2. Prepare the Wet Ingredients

Melt the butter and let it cool slightly. Create a well in the center of the dry ingredients and pour in the milk, egg, vanilla extract, honey, and melted butter. Gently whisk until combined. Avoid overmixing; the batter should remain thick and slightly lumpy. If it feels too thick, add a small splash of milk.

3. Preheat the Cooking Surface

Heat a nonstick skillet or griddle over medium heat. Once hot, reduce the heat slightly to medium-low and let the skillet cool for a minute. Lightly coat the surface with nonstick cooking spray and a small piece of butter, allowing it to melt and foam.

4. Cook the Pancakes

Spoon or ladle ¼ cup of batter onto the skillet. If the edges aren’t perfectly round, use a silicone spatula to shape them. Cook for about 2 minutes, until bubbles form on the surface and the edges look set.

Gently slide a spatula underneath and flip the pancake with a swift motion. Cook the other side for about 30 seconds, or until golden brown. Peek under the pancake with your spatula to ensure it’s cooked through.

5. Repeat and Serve

Continue with the remaining batter, adding more nonstick spray and butter as needed. Adjust the heat slightly if necessary. Serve warm with a pat of butter, maple syrup, and optional fresh fruit or toppings of your choice.

---

Why You’ll Love This Recipe

• Simple and Classic: A straightforward recipe that creates light, fluffy, and flavorful pancakes every time.
• Customizable: Add-ins like chocolate chips, blueberries, or nuts make these pancakes unique to your preferences.
• Perfect Texture: Combining just the right amount of dry and wet ingredients ensures fluffy, tender pancakes.
• Quick to Make: From mixing to cooking, you’ll have delicious homemade pancakes on the table in no time.

---

Tips

1. Don’t Overmix: Overmixing the batter will result in tough pancakes. Mix just until the ingredients are combined.
2. Control the Heat: Preheat your skillet and then lower the temperature to medium-low to prevent burning.
3. Use Fresh Ingredients: Fresh baking powder ensures the pancakes rise properly for a fluffy texture.
4. Keep Pancakes Warm: Place cooked pancakes on a baking sheet in a 200°F oven while finishing the rest.
5. Perfect Flipping: Wait for bubbles and a firm edge before flipping for the best results.

---

Variations and Substitutions

• Dairy-Free: Substitute milk with almond milk, oat milk, or soy milk. Use dairy-free butter or coconut oil.
• Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free flour blend.
• Flavor Boosts: Add lemon zest, orange extract, or a pinch of cardamom for unique flavor twists.
• Mix-Ins: Fold in chocolate chips, blueberries, bananas, or nuts before cooking.
• Whole Wheat Option: Use half whole wheat flour and half all-purpose flour for added nutrition.

---

FAQs

Q: Can I make the batter ahead of time?
A: It’s best to use the batter right away, but you can refrigerate it for up to 12 hours. Stir gently before cooking.

Q: Why are my pancakes not fluffy?
A: Ensure your baking powder is fresh, don’t overmix the batter, and avoid flattening the pancakes while cooking.

Q: Can I freeze leftover pancakes?
A: Yes! Let the pancakes cool completely, then store in a freezer-safe bag for up to 3 months. Reheat in a toaster or microwave.

Q: What can I use instead of eggs?
A: Use a flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water) or ¼ cup applesauce as a substitute.

---

Serving and Suggestions

• Classic Toppings: Butter and maple syrup are timeless choices.
• Fruity Additions: Serve with fresh berries, sliced bananas, or a dollop of fruit compote.
• Savory Twist: Top with crispy bacon, fried eggs, or avocado for a sweet-and-savory pairing.
• Side Options: Pair with crispy hash browns, sausage links, or a fresh smoothie for a complete breakfast spread.
• Special Touch: Dust with powdered sugar or drizzle with warm chocolate syrup for an indulgent treat.

Enjoy these homemade pancakes as a comforting breakfast or brunch option that’s sure to delight!