Here’s a simple, fluffy Pancakes from Scratch recipe—no mix needed and ready in about 20 minutes.
🥞 Classic Homemade Pancakes (Serves 4)
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 tsp baking powder
- 1 tbsp sugar
- 1/4 tsp salt
- 1 1/4 cups milk
- 1 egg
- 3 tbsp melted butter (plus more for cooking)
- 1 tsp vanilla extract (optional)
Instructions
- Mix dry ingredients:
In a large bowl, whisk together flour, baking powder, sugar, and salt. - Mix wet ingredients:
In another bowl, whisk milk, egg, melted butter, and vanilla. - Combine:
Pour wet ingredients into dry and stir gently until just combined. A few lumps are okay—don’t overmix. - Heat pan:
Heat a nonstick skillet or griddle over medium heat. Lightly butter the surface. - Cook pancakes:
Pour about 1/4 cup batter per pancake. Cook until bubbles form on top (about 2–3 minutes). Flip and cook another 1–2 minutes until golden brown. - Serve:
Stack and serve warm with butter and maple syrup.
Tips for Extra Fluffy Pancakes
- Let batter rest 5–10 minutes before cooking.
- Don’t press pancakes down while cooking.
- Cook on medium—not high—to prevent burning.
Easy Variations
- Blueberry: Add fresh or frozen blueberries to the batter.
- Chocolate chip: Sprinkle chips on top after pouring batter.
- Buttermilk version: Replace milk with buttermilk and reduce baking powder to 2 tsp + add 1/2 tsp baking soda.
If you’d like, I can also give you a super fluffy diner-style pancake secret method.
