At last, here’s the definitive recipe for homemade pancakes: guaranteed to give you fluffy, scrumptious pancakes with little fuss. Enjoy the perfect balance of crisp, golden edges and soft, airy centers to guarantee you’ll be back for more!
Homemade Pancakes
It’s almost magic to make homemade, fresh pancakes! I’ve been waiting for ages to share this recipe. My daughter asks for it every single day, and I make a huge batch and freeze the leftovers; it’s fantastic to have on hand!
Golden and crispy on the outsides, these pancakes are irresistible with their softness and airiness inside. Stay tuned to see how you like making them! Now, scroll down to see all of my hidden pro tips-you are not going to be disappointed!
How to Make It Homemade Pancakes
Scroll down to the recipe card for exact measurements and step-by-step instructions.
Combine dry ingredients: flour, sugar, baking powder, salt, cinnamon, and nutmeg. Make a well in the center, add wet ingredients: milk, melted butter, eggs, vanilla extract, and honey.
Gently mix until ingredients are just blended. Pour 1/4 cup of batter into a sizzling hot skillet with melted butter.
Flip them when bubbles and small holes appear on the pancake skin, which usually takes about 2 minutes. Cook for another 30 seconds until well done. Repeat this with the remaining batter. Serve your pancakes with butter and warm syrup!
Pro Tips Homemade Pancakes Recipe
- Control the heat: Medium-low is what makes that perfect golden, fluffy pancake. Do not crank up the heat, lest butter and pancakes burn.
- Timing: Pancakes are usually 2 minutes on the first side, and 30 seconds on the other.
- When to Flip: Instead of letting time be the guide, watch for bubbles, tiny holes forming on top, and then it is time to flip.
- Flipping Technique: Toss the pancakes with a quick, smooth wrist motion (not your arm). A pancake spatula facilitates this action.
- Greasing the Skillet: Spray a light layer of oil first, then dot butter between the pancakes to avoid it burning. It shouldn’t happen if you’re using low heat, but it’s always better to be safe.
- Best Pan: Nonstick skillets or griddles work wonderfully for pannekes.
- Measuring Flour: Don’t overdo the flour or the pancakes will be too thick. To get the exact measurement, weigh your flour. Put the bowl on the scale, zero it out, and scoop 290 grams of flour into it.
- Halving the Recipe: You can even use one whole egg when halving the recipe. Freezing the leftovers works well too, so you won’t waste much.
- Mix-ins: Add 1.5 cups of blueberries or 1 cup of chocolate chips-does not affect the recipe
- Syrup: The big difference between serving warm syrup and a recipe prepared at room temperature
Storage
- Storage: Keep pancakes in an airtight container in the refrigerator for 3 days or freeze for 3 months.
- Freeze: Place pancakes on top of each other, sandwiching parchment paper in between, and then freeze. Cool completely before freezing-they freeze firm. Remove as much air as possible and seal them in a large freezer bag.
- Reheat In the case of a frozen pancake, take the pancakes and arrange them in a baking sheet, cover with aluminium foil, and put in the oven at 350°F for 10 to 15 minutes until warm.
- Microwave Reheat: Cover with a damp paper towel and nuke briefly to keep moist.
BEST Homemade Pancakes Recipe
Course: Uncategorized12
servings10
minutes25
minutes300
kcalThis is the ultimate homemade pancake recipe—light, delicious, and simple to make from scratch.
Ingredients
2 cups flour, see notes
1/4 cup sugar
4 teaspoons baking powder
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.
1Â large egg
1 ½ teaspoons vanilla extract
1 teaspoon honey
Nonstick cooking spray
Instructions
- Sift together dry ingredients in a big bowl. Rub, mix, and blend until they are well incorporated.
- Melt the butter but let it cool for a bit.
- Create a well in the middle of flour mixture. Pour milk, egg, vanilla extract, honey, and the cooled butter in the well.
- Let the batter be whisked gently but not overmixed, as overmixing leads to unfluffy pancakes. The batter should be thick; if it is too thick, add a small splash of milk to make it thin.
- Preheat your non-stick skillet or griddle to a medium. When it’s hot, turn the heat just a little and let it cool off for a minute. Spray a little non-stick spray on the surface and add in a pinch of melted butter until foamy.
- Add ¼ cup of batter onto the skillet. When the edges don’t quite turn out to be perfectly rounded then gently shape it using a silicone spatula.
- Cook for about 2 minutes, or until small bubbles form on the surface and several tiny holes can be seen.
- Using a quick smooth wrist motion, flip the pancake. Cook the other side for about 30 seconds. Check underneath to make sure that it is set.
- Continue with this process, adding spray, butter and batter as needed. Make slight adjustments to the heat if necessary.
- Serve with a pat of butter, warm syrup, and fresh fruit, if you like!