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–+ servings
A stack of Homemade Pancakes on a white plate with butter and syrup.
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Homemade Pancakes

This is THE BEST recipe for Homemade Pancakes. They're fluffy, flavorful, and easy to make from scratch.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Servings: 12 pancakes
Calories: 157kcal
Author: Stephanie

Ingredients

Dry Ingredients

  • 2 cups flour see notes
  • 1/4 cup sugar
  • 4 teaspoons baking powder (Not baking soda)
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • 1 pinch nutmeg

Wet Ingredients

  • 1 ¾ cups milk I use 1%. Whole works too.
  • 4 tablespoons salted butter Plus more for coating skillet.
  • 1 large egg
  • 1 ½ teaspoons vanilla extract
  • 1 teaspoon honey
  • Nonstick cooking spray
US Customary - Metric

Instructions

  • Combine the dry ingredients in a large bowl until well-incorporated.
  • Melt the butter and let it cool slightly.
  • Create a well in the middle of the flour mixture. Add the milk, egg, vanilla extract, honey, and melted butter.
  • Use a wire whisk to combine the batter but don’t overmix or the pancakes won’t be as soft/fluffy. Lumps are okay. The batter should be thick, but if it’s too thick, add a small splash of milk.
  • Preheat a nonstick skillet or griddle over medium heat. Once heated, reduce heat to medium-low and let it cool for 1 minute or so. Add a spray of nonstick cooking oil along with a sliver of butter and let it melt/foam.
  • Ladle ¼ cup of batter over the butter. (If the edges aren’t quite circular, I use a silicone spatula to gently perfect the perimeter.)
  • Cook until you see bubbles and dotted holes on the top, this takes about 2 minutes.
  • Slide the spatula underneath the pancake and flip it. (Use a swift, uniform motion with your wrist, not your arm). Let the other side cook for about 30 seconds, you can use your spatula to peek underneath to ensure it’s set.
  • Set aside and repeat with nonstick cooking spray, butter, and batter. Make minor adjustments to the heat (up or down), if needed throughout cooking.
  • Serve with a pat of butter and warm syrup along with fruit if desired!

Notes

Pro Tips:
  • Flour: I recommend weighing your flour if possible. 2 cups is equal to 290 grams. 
  • Heat: Medium-low heat is crucial to ensure that the pancakes cook until golden and fluffy. Resist the temptation to turn the heat higher, as the butter/pancakes will burn.
  • Timing: The pancakes need about 2 minutes on the first side, and only about 30 seconds or so on the second side. 
  • When to Flip: Using a visual indicator is better than timing it. Flip your pancakes when the top has bubbles and you can see dotted holes on top.
  • How to Flip: Use a swift, uniform motion with your WRIST (not your arm), to flip the pancakes. A pancake spatula makes it easier.
  • Greasing/Buttering the Skillet: Add a quick spray of oil before you add the butter in between each pancake to ensure the butter doesn't burn. (It shouldn't burn if the heat is low enough, but as an extra precaution.)
  • Best Skillet to Use: A nonstick skillet or griddle is definitely best for pancakes.
  • Flour: Too much flour will yield denser pancakes. To be safe, I weigh mine. (Place the large mixing bowl on the scale, clear/tare it, and scoop in flour until it reaches 290 grams.)
  • Halving the recipe: You can still use 1 whole egg if you halve the recipe. Note that leftovers freeze well if you halve them!
  • Additions: 1.5 cups of blueberries or 1 cup of chocolate chips makes a great addition with no modifications needed!
  • Syrup: Serving this with warm syrup (vs. room temp), makes a huge difference!
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • To Freeze: Cool completely. Place each pancake in between parchment paper and stack them up. Transfer to a gallon freezer bag and seal out air. 
  • To Reheat: Place frozen pancakes on a baking sheet and cover with foil. Bake at 350° F for 10-15 minutes, until heated through. 
  • Reheating in the microwave: Cover loosely with a damp paper towel when reheating in the microwave to keep them moist.
Nutritional information is an estimate and is per pancake. This recipe yields 10-12 pancakes, this calculation bases it on 12.

Nutrition

Calories: 157kcal | Carbohydrates: 23g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 147mg | Potassium: 218mg | Fiber: 1g | Sugar: 7g | Vitamin A: 194IU | Vitamin C: 0.01mg | Calcium: 109mg | Iron: 1mg