Fluffy Homemade Pancakes are made from scratch with just seven pantry staples—flour, sugar, baking powder, salt, milk, eggs, and butter—yielding thick, buttery pancakes that cook up golden and tender without any special equipment.
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Whisk together the dry ingredients (flour, sugar, baking powder, and salt) in a large bowl.
In a medium bowl, whisk together the wet ingredients (milk, eggs, and melted butter).
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix — a few lumps are okay. If the batter is very thick, add more milk, 1 tablespoon at a time, to loosen it slightly.
Heat a nonstick griddle or skillet over medium heat and brush with melted butter or oil.
Scoop 1/3 cup of batter per pancake onto the skillet. Work in batches as needed.
Cook for 1 to 2 minutes, until bubbles form and begin to pop, edges look set and matte, and the bottom is golden brown. Gently lift an edge with a spatula to check.
Flip and cook for another 1 to 2 minutes, until puffed and cooked through.
Reduce heat to medium-low as needed throughout cooking to prevent burning.
To keep early batches warm, spread them on a baking sheet, tent with foil, and place in a 200°F oven until ready to serve.
Serve with butter, maple syrup, and/or fresh fruit.
Store cooled pancakes in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month; reheat in a toaster or 350°F oven until warmed through.
Lumps are normal and intentional—overmixing develops gluten and makes pancakes tough. Stop stirring once the dry and wet ingredients are combined; a few lumps yield fluffier pancakes.
Yes. The recipe works with whole, 2%, almond, or oat milk. Other plant-based milks (soy, coconut) work too, though thickness may vary slightly.
Cook for 1 to 2 minutes until bubbles form, begin to pop, edges look set and matte, and the bottom is golden brown. Gently lift an edge with a spatula to confirm before flipping.
Spread finished pancakes on a baking sheet, tent with foil, and place in a 200°F oven until all pancakes are cooked and ready to serve.
Yes, refrigerate the batter in an airtight container for up to 24 hours. Stir gently before cooking; add 1 tablespoon milk at a time if it has thickened.
