Homemade Pancakes

Pancakes are one of the easiest and most delicious foods you can make for breakfast. Try this recipe.
* 1 cup All-purpose Flour
* ¼ teaspoons Salt
* 1-½ teaspoon Baking Powder
* 2 Tablespoons Sugar
* 1 whole Egg, Lightly Beaten
* 1 cup Milk
* 2 Tablespoons Butter, Melted

Take the flour, salt, baking powder and sugar and sift them into a medium-sized bowl. Set aside.

In a separate bowl whisk together the egg, milk and melted butter. Make a well in the center of the dry ingredients and then pour in the egg mixture, all at once, and stir just until combined. (Use a rubber spatula or wooden spoon.) Do not over-mix the batter.

Heat a nonstick griddle or skillet over medium heat and coat pan with cooking spray or oil. Next using a small ladle or scoop, pour about 1/4 cup of pancake batter onto the hot pan. If you have room, you can pour multiple scoops in at once, making multiple pancakes at one time.

Cook pancakes on the first side until small bubbles appear and burst on the top surface, about 1-2 minutes.

Turn pancakes over with a spatula. Cook until the second side is lightly browned and the pancakes are cooked through (about another 1-2 minutes).

Serve hot with butter or maple syrup. Enjoy.

In the past, we called on boxed mixes. Not anymore. Boxed mixes are great, but everything needed to make delicious pancakes already sits in our kitchen. We said goodbye to the boxed mix and haven’t looked back since. This recipe is easy! The pancakes aren’t too sweet and are lightly scented with vanilla. They are delicious AND they are easily adapted to what you have in your kitchen. Let’s do this!

The Ingredients

We love simple, no-fail recipes and this pancake recipe is just that. It’s quick to make, and we’re willing to bet you’ve got everything you need to make them right now. Here’s a quick breakdown of what you will need (the full recipe with ingredient amounts is shared in the recipe below):

Flour: Use all-purpose flour or whole wheat. A combination of the both is nice, too. For pancakes without all-purpose flour, use your favorite gluten-free flour blend or try buckwheat flour (here is our buckwheat pancake recipe for you to take a look at).

Sugar: We use granulated sugar, but you could experiment with brown sugar. Brown sugar will make them a little moister.

Baking Powder: Baking powder makes them light and fluffy. If you’d like to make pancakes without baking powder, I’ve shared tips in the frequently asked questions below.

Salt: We like to use 3/4 teaspoon of coarse salt (or 1/2 teaspoon of fine salt). It balances the sugar nicely and brings out lots of flavor in the pancakes. If you are using salted butter, you may want to reduce this.

Milk: We usually stick to reduced-fat milk, since that’s what we have in the fridge, but whole milk or skim milk will work, too. For pancakes without dairy milk, substitute non-dairy milk (like unsweetened almond milk or homemade oat milk). I’ve also used orange juice in place of the milk before and it worked nicely. For buttermilk pancakes, take a look at our Fluffy Buttermilk Pancakes recipe.

Melted Butter: You can’t beat the taste of butter for this, but we’ve found that melted coconut oil is delicious. We use unsalted butter, but salted butter will work as a substitute. If you do use salted butter, you might want to reduce the amount of salt called for in the recipe below. For pancakes without butter, substitute melted coconut oil.

One Egg: The egg adds structure and helps with how light and fluffy they become. I’ve shared tips in the frequently asked questions below for making pancakes without egg. (You might also enjoy our recipe for vegan pancakes)

Vanilla Extract: Vanilla adds sweetness and depth of flavor. You could try other extracts, too. Almond extract would be pretty delicious.

Our Step-by Step Method For The Fluffiest Pancakes

These simple pancakes come together fast! They are perfect for kids (if you scroll through the reviews so many our of readers makes these with their kids and sometimes the kids even make them!) To make them, follow these easy steps:

  1. Whisk dry ingredients together
  2. Melt butter and warm milk (we use the microwave)
  3. Whisk wet ingredients together
  4. Combine the dry and wet ingredients
  5. Cook on a hot buttered skillet
  6. Enjoy!

Here’s the secret to the fluffiest pancakes: Mix dry and wet ingredients separately at first then combine just before cooking. You can mix the dry ingredients as much as you want and do the same for the wet ingredients, but when the two mixtures come together, use a light touch. Over-mixing the batter is a common mistake — it makes them heavy and flat, not fluffy.

By the way, these tips apply to waffles and muffins, too. We use this same strategy when making our favorite blueberry muffins as well as our favorite waffles.

When we are ready to cook, we combine the two mixes with a fork or whisk. I like to stir until I no longer see dry clumps of flour. There can be some small lumps, though.

See how fluffy these pancakes are?

The recipe makes 8 pancakes, so depending on how many you eat at one sitting, this recipe could serve 2 to 4 people. If you have some leftover, you can freeze them! I love this trick for when just one of us wants pancakes in the morning. Check the frequently asked questions below for how we freeze them.


This is our basic pancake recipe. We use it often as is, but have used it as a base for other recipes. Add what you love. Here are a few suggestions:

  • Sprinkle a handful of berries, nuts or chocolate chips into the batter. (We love adding fresh blueberries or mashed and sliced banana)
  • Layer a few thin slices of strawberry or banana onto the wet batter once added to the skillet. Then, flip. (We added a banana to these spiced, buttermilk and banana pancakes)
  • Add lemon zest or spices, such as cinnamon, nutmeg or allspice (see our cinnamon-spiced fluffy pancakes with a cinnamon roll glaze)
  • Try replacing some of the all-purpose flour with whole wheat flour (see our easy fluffy whole wheat pancakes).
  • Add a few spoonfuls of flax seeds, oats, or reduce the sugar.

What Our Readers Are Saying

There are lots of things you can do to make these your own. If you’d like, come back and share what worked for you. We’d love to read about it. In fact, here’s what our readers have been saying about the recipe:

“I’ve never made anything from scratch, and I was scared to death they wouldn’t turn out right but, these were the best pancakes ever!” – Stephanie

“Best pancakes we’ve made so far. Delicious!” – Leigh

“This was an amazing recipe! I make homemade pancakes with my kids and they always come out flat and rubbery, these are fluffy and my kids keep asking for more!” – Ebony

“Pancakes from heaven! So light and fluffy. I had to make a second batch, no one could stop eating them!” – Kimberly

“These are by far the BEST pancakes I have ever eaten!” – Kayla

Since posting this recipe, we’ve had some frequently asked questions. Here are the most common:

Frequently Asked Questions

Can I make pancakes without baking powder? Yes, absolutely. To use baking soda instead of baking powder, you will need to swap the milk for sour milk or buttermilk and use 3/4 teaspoon of baking soda. If you do not have buttermilk, you can make homemade buttermilk or “sour milk” by stirring 1 tablespoon of lemon juice or vinegar into the 1 1/4 cups of milk called for in the recipe and setting it aside for 10 minutes. The addition of sour milk is required because, unlike baking powder, baking soda needs acid to work in the recipe. If you go with the baking soda/sour milk combination, they will be just as fluffy as the original recipe.

How to make pancakes without egg? For pancakes without egg, we use a flax egg. To make a flax egg, mix one tablespoon flaxseed meal (ground raw flaxseed) with 2 1/2 tablespoons water. Set it aside for about 5 minutes to thicken then use to replace the egg in the recipe. We also recommend that you look at our Vegan Pancakes Recipe.

Can I make the pancakes ahead of time? Can I freeze the pancakes? Yes! These are perfect for freezing and reheat nicely. This way, you can have pancakes for one, two or more any day of the week. To freeze them, cook the pancakes, and then lay them out in one layer on a baking sheet. Place the baking sheet into the freezer for 20 to 30 minutes (or until they are hard). Then divide them between freezer bags with a sheet of parchment or wax paper between them (so they don’t stick to one another). To reheat, use the microwave or oven. To microwave, place them onto a plate and microwave for 20 seconds for one pancake or longer for multiple pancakes. To reheat in the oven, package them in foil then place into a 350F oven for about 10 minutes.

Recipe updated, originally posted September 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

Best-Ever Pancakes

Look no further for the perfect homemade pancake recipe! Served with some oven-baked bacon, breakfast couldn't be any more perfect. Here's how to make perfect pancakes from scratch every time:

  1. Spoon your flour into a measuring cup. Don't scoop the flour with your measuring cup. This leads to overpacking the cup with too much flour, which can result in tough pancakes.
  2. Separate the egg yolks and whites. Whipping the egg whites gives the batter some extra lift. Plus, you'll get a nice li'l arm workout. 😉
  3. Gently stir together your wet and dry ingredients. If you over-mix, you'll end up with a dense short stack. We'd rather you stir until you still have a few small clumps of flour.

Want fluffier pancakes? Double the baking powder!

Feeding a crowd? This recipe easily doubles! To keep pancakes warm while you're cooking, put cooked pancakes in a low oven (200° works) and cover them with foil.

Want to get a little crazier with your pancake mix-ins and toppings? Trust us, we gotchu. Check out our 50+ pancake recipes.

Have you tried this recipe? If yes, YAY! Please rate it below and let us know how you liked it.

Super Fluffy Mancakes

In a medium bowl, add flour, sugar, salt, baking powder and baking soda, whisk together. In a separate liquid measuring cup, add the buttermilk, milk, egg yolk and melted butter, whisk together. Pour the milk mixture into the dry ingredients. In a separate bowl, whisk the egg white into stiff peaks and fold into pancake batter. Fold in blueberries.

Prepare the preheated griddle with non-stick cooking spray. Spoon about ¼ cup of pancake batter onto griddle, be sure not to overcrowd, when the pancakes are golden on the bottom are bubbling on top, about 2-3 minutes Flip and let cook on remaining side until golden brown, about 2 minutes.

Serve with warm maple syrup and butter.

In a medium bowl, add flour, sugar, salt, baking powder and baking soda – whisk together. In a separate liquid measuring cup, add the buttermilk, milk, egg yolk and 2 tablespoons melted butter – whisk together. Pour the milk mixture into the dry ingredients.

In a separate bowl, whisk the egg white into stiff peaks and fold into pancake batter. Then, fold in blueberries.

Prepare the preheated griddle with non-stick cooking spray. Spoon about 1/4 cup of pancake batter onto griddle. When the pancakes are bubbling on top and golden on the bottom (about 2-3 minutes), flip and let cook on remaining side until golden brown, about 2 minutes.

I am 100% here for any recipe that will help me get pancakes on the table more quickly. Unfortunately, a handful of you noted you had trouble with this recipe — your pancakes were thin or gummy, and too small to feed a family of four. We heard you, and we’ve re-tested and updated the recipe accordingly.

The original recipe called for shaking the batter in a jar, which I believe may have led to overworked batter and ultimately rubbery, rather than fluffy, pancakes. The new recipe below has you whisk everything in one bowl instead — you still only have one dish to wash, and it will prevent you from overworking the batter. I’ve also doubled the ingredients to ensure you have plenty of good-sized pancakes to feed the entire family.

Combine the flour, sugar, baking powder, and salt. Whisk or stir to blend thoroughly.

Stir in egg, oil, and the milk. Mix lightly, just enough to blend.

When ready to cook, grease a griddle with butter.

Using a 1/4 cup measuring scoop, measure out pancakes onto the griddle to cook.

Cook the pancakes, flipping them when you see bubbles breaking all over the tops.

Best Homemade Pancake Recipes

Buttermilk Pancakes

Just one classic buttermilk pancake recipe can go a long way. Adapt this “master recipe” with your favorite add-ins and toppings. This recipe includes instructions for apple pancakes, banana pancakes, blueberry pancakes, and chocolate chip pancakes.

Classic Buttermilk Pancakes. Photo by Stockbyte/Thinkstock.

Flavored Homemade Pancake Recipes

Blueberry, Orange, and Whole-Wheat Pancakes (No Dairy)
This recipe is perfect for the lactose-intolerant folks in your house. These pancakes have no dairy but still pull off a delicious taste.

Blueberry Sour Cream Pancakes
Fluffy, golden, and tender thanks to the addition of sour cream, these pancakes will make breakfast your favorite meal of the day (assuming it isn’t already)!

Blueberry Sour Cream Pancakes. Photo by Sam Jones/Quinn Brein.

Zucchini Pancakes
Zucchini is famous in zucchini bread recipes because it adds moistness (and many people do not even spot the vegetable!). See how zucchini works in pancakes!

Pumpkin Pancakes
Once fall roles around, most people start craving pumpkin everything. These delicious pumpkin pancakes are an interesting autumn twist, and they taste delicious with a generous serving of maple syrup.

Pumpkin Pancakes. Photo by vm2002/Shutterstock.

Crème Fraîche Pancakes
The distinct crème fraîche flavor makes these pancakes just delectable, so be sure to pick up some the next time you’re at the supermarket!

Apple and Cranberry Puffed Pancakes
Who doesn’t love a good puffy pancake recipe? Though you can make a simple apple pancake recipe above with the master recipe, these pancakes offer even more flavor and will simply melt in your mouth.

Apple and Cranberry Puffed Pancakes. Photo by Sam Jones/Quinn Brein.

German Pancakes
German pancakes are an old classic, especially if you’re of German heritage. You simply can’t go wrong with this easy but delicious pancake recipe.

Morse’s Swedish Pancakes
These thin, crepe-like pancakes are distinctly Swedish due to the key ingredient: lingonberry preserves. In case you can’t find any, you can use berry jam instead—but we recommend that authentic international flavor.

Morse’s Swedish Pancakes. Photo by Sam Jones/Quinn Brein.

Basic Crepes
Don’t worry, we know—crepes aren’t pancakes! But it’s a nice change of pace. Be sure to dress up this basic crepe recipe with a variety of fillings!

Crepes and pancakes are very similar, but many people like to eat their crepes rolled up with different fillings. Photo by Crestock.

Whole-Wheat, Rye, and Gluten-Free Pancakes

It’s easy to make your favorite breakfast a bit healthier by using different grains. White flour isn’t always the best option, and most people know that whole-wheat varieties can be more beneficial. If you’ve never experimented, we would suggest replacing no more than ¼ of the original flour for a different type of grain (like buckwheat or coconut flour). If you’d rather stick to a specific recipe, here are some options for whole-wheat pancakes, rye pancakes, and a gluten free pancake using cornmeal.

A Little Pancake History

In Greece, where pancakes originated, the Athenians made them of barley and water, and Plato called them “griddle cakes” or “noble cakes.” From the ancient Greek church derives the custom of eating pancakes on Mardi Gras (Shrove Tuesday).

In England since 1634, Shrove Tuesday (the day before Ash Wednesday, which ushers in the solemn season of Lent) has been called “Pancake Tuesday” or “Fat Tuesday,” because with 40 lean days ahead, it was a day of fun and feasting. The Shrovetide Pancake is described by a native son as follows: “There is a thing called wheaten flour, which the cookes do mingle with water, eggs, spice and other tragicall, magicall enchantments, and they put little by little into a frying pan of boiling suet, where it makes a confused dismall hissing, until at last it is transformed into the form of a Pancake, which the ignorant people do devoure very gredillie.” In England, the “pancake bell” still rings at 11:00 a.m. on “Fat Tuesday.”

Across the sea in America the ladies of Liberal, Kansas, which calls itself the “Pancake Hub of the Universe,” run an International Pancake Race. Visitors are attracted by a six-foot cement stack of pancakes and a variety of pancake novelty shops.

The “Fat Tuesday” custom is an old and pleasant one, worth preserving, but pancakes are a welcome change any time of year. Most pancakes can be prepared ahead for later use. Fold, roll, or stack them. Cover and refrigerate or freeze them to be reheated later in a toaster, oven, or microwave oven, or heated in butter in a skillet or chafing dish over medium heat.

What’s your favorite pancake recipe or pancake topping? Share it with us in the comments below!

McDonald’s Pancakes Recipe

McDonalds pancakes are many people’s favorite weekend treat. In fact, a lot of families go there just to have this warm, short stack for breakfast. And what’s not to like about McDonalds pancakes?

They are fluffy, soft, and delicious, and each mouthful melts in your mouth.

For all McDonalds pancake lovers out there, we bring you the recipe to make your favorite pancakes at home. With just a few simple ingredients, you can make these super fluffy pancakes in your kitchen so that your entire family can enjoy a delicious breakfast.

If you’ve tried to make pancakes at home, you know that not every recipe works. Your pancakes may turn out to be raw inside or not fluff up which is exactly the opposite of McDonald pancakes.

That’s why we are excited to share this McDonalds pancake recipe with you. It works and it tastes heavenly. The best part is that it’s really easy to make and uses a few simple ingredients you can find everywhere.

Plus, it’s cheaper than buying McDonalds pancakes every time your kids or you want to enjoy them.

This pancake recipe really reminds of pancakes served at McDonalds. Once your family tries it, it’ll become their favorite.

It yields plenty of fluffy pancakes that will be more than enough for your family. If there are any leftovers, you can freeze them and enjoy them another day.

Besides, it’s so much easier and faster to heat them up than to make a whole new batch every other day. It’s a great option on hectic mornings when you can have a delicious breakfast served on the table in a matter of minutes.

What makes this recipe so easy is that there are no fussy steps like separating eggs or sifting flour, and you don’t have to dirty multiple bowls. The batter is mixed up in a single bowl and the ingredients are ones you likely have in your kitchen.

The secret to making the perfect McDonalds hotcakes is the batter. You shouldn’t make it too thick as your pancakes will turn out to be undercooked on the inside and a but gluggy. But, you should also be careful not to make the batter too runny as that will make the pancakes spread out and prevent them from fluffing up.

Test your batter consistency with a ladle or spoon, lifting it slowly above the bowl rim. It should be thick but not too much so that it can run slowly off of the spoon.

Another important thing about your pancake batter is to ensure there are no lumps. Use a wire whisk to smooth it out gently, but make sure you don’t over mix it. You don’t have to worry if you see a few lumps. That’s totally fine.

You can try leaving the prepared batter to rest for up to ten minutes so that the flour can properly hydrate and the baking powder has time to activate.

You can use a frying pan, although it’s best to use a griddle if you have one. Preheat it on medium heat, and once hot, reduce the temperature to low-medium heat. After about two minutes, you can make your pancakes.

If you’re using a non-stick griddle, there’s no need to put non-stick spray or butter on it first.

To make evenly sized pancakes, use a measuring cup and pour the batter from the middle. Continue pouring gradually in a circular motion to ensure it spreads into perfectly round shapes.

Do not flip your pancakes too early or rush them on high heat. You can use a plastic spatula, slide it under them, and flip them using only your wrist instead of your entire arm.

Here are all the ingredients and instructions you need to make your own McDonald pancakes that will taste even better and cost you less than the originals.

Step Three: Choose a Topping

Now that you’ve put together a batter and decided whether you want some extra mix-ins, it’s time to decide on the best finisher for your flapjacks. Butter and maple syrup are, of course, classics, but they’re not the only way to dress a delectable breakfast sweet. Consider using honey, jam, or homemade compote to top your morning stacks. Peanut butter or nutella can also be used to top a pancake, as can any cookie or nut spread that you prefer. Pancakes can also be delicious when topped with whipped cream cheese and fresh fruit, or simply when adorned with powdered sugar or whipped cream. If you’re feeling like a particularly sugary start to your day, pancakes with ice cream and caramel syrup might be worth a thought. Feel free to get creative with this stage no law states that pancakes must be completed with syrup alone.

Self-Rising Light and Fluffy Pancakes

These quick and delicious homemade pancakes are made with convenient self-rising flour.


  • 1 1/2 cups (170g) King Arthur Unbleached Self-Rising Flour
  • 1 tablespoon (14g) sugar
  • 1/4 teaspoon baking soda
  • 1 large egg
  • 1 cup (227g) buttermilk or yogurt, or 3/4 cup (170g) milk plus 1 tablespoon (14g) vinegar or lemon juice
  • 2 tablespoons (28g) vegetable oil or melted butter


Whisk together the flour, sugar, and baking soda.

In a separate bowl, whisk together the egg, buttermilk, and oil or melted butter until foamy. Add to the flour mixture and mix until blended leaving a few small lumps is OK.

Let the batter rest for about 5 minutes, while your griddle or frying pan heats up. Heat to medium high (375°F to 400°F), until a drop of water dribbled onto the surface bounces across it. Brush lightly with vegetable oil, or spray with non-stick baking spray.

For each pancake, drop 1/4 cup of batter onto the hot surface. Flip the pancakes over once bubbles have risen to the surface, and cook the second side until golden brown. Serve hot.