|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 1g||4%|
|Total Sugars 9g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe makes perfect fluffy pancakes with just a few simple ingredients. They are sure to be a family favorite, and kids will love helping make their breakfast. Flavorful and light, these pancakes are cheaper to make than buying a pre-made mix and don't have any hidden preservatives and stabilizers—plus, homemade tastes so much better. They're so quick and easy, you'll never reach for the pancake mix again.
For perfect pancakes from scratch, make sure to measure your flour properly and check that your baking powder is not stale; old baking powder won't rise as much, yielding heavy and rather dense pancakes. Don't over-mix your batter (there should still be some lumps) and let it sit for at least 10 minutes before cooking. Look for the telltale signs before you flip—the edges should be starting to set up and with bubbles appearing throughout.
This recipe uses basic ingredients for pancakes that are delicious on their own but also fun to customize. Try some different toppings like fruit syrups, compote, or even chocolate sauce. Drop a few wild blueberries in the batter before flipping your pancakes for a fruity variation. For a filling breakfast spread, serve with bacon, sausage, and scrambled or fried eggs.
Click Play to See This Pancakes From Scratch Recipe Come Together
"These light and tender pancakes are easy to mix up, and don't require anything more than pantry staples. While many pancake recipes require buttermilk, this one uses regular milk and an ample amount of baking powder to rise nice and fluffy. They're the perfect vehicle for maple syrup or even jam." —Danielle Centoni
2 cups all-purpose flour
2 tablespoons baking powder
2 large eggs
2 cups whole milk
2 tablespoons sugar
1 teaspoon fine salt
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, optional
2 cups mixed berries, optional
Maple syrup, to taste, optional
Gather the ingredients.
Sift or whisk together the flour and baking powder in a large mixing bowl.
In a separate bowl, beat the eggs thoroughly. Stir in the milk, sugar, and salt and mix until the sugar is dissolved. Stir in the vanilla.
Add the wet ingredients to the dry and use a fork to gently and thoroughly combine all of the ingredients. Make sure not to overmix—you'll still see some lumps. Gently break up some of the bigger lumps with your fork, but don't mix for much longer than 20 seconds.
Allow the batter to rest for 10 to 20 minutes. If making bigger batches of pancakes, preheat the oven to 170 F to keep finished pancakes warm while you cook the rest of the batter.
Preheat your griddle to 375 F or heat a nonstick skillet over medium heat.
Once your cooking surface is hot, lightly spray it with cooking spray.
For each pancake, ladle 1/4 cup of batter onto the griddle or pan. Cook until the tops of the pancakes are full of bubbles, the edges are set, and the bottoms are golden brown, about 1 to 2 minutes.
Flip the pancakes and cook until cooked through and beginning to brown on the bottom, about 1 minute more.
Either serve right away or transfer to the oven to keep warm. To serve, top with the optional butter, fruit, and maple syrup, or your choice of toppings.
How to Store and Freeze
- When cooking batches of pancakes, keep the finished ones warm in a low heat oven until all of the pancakes are cooked.
- To store leftover pancakes, place them in an airtight container and use within 24 hours. Reheat in a skillet, toaster oven, or microwave.
- To freeze pancakes, let them cool before placing in ziptop bags, separating the individual pancakes by wax paper. Freeze for up to three months and defrost before reheating and enjoying.
- This pancake recipe is easily halved to serve two to three people.
- Don't over-mix the batter. To avoid rubbery, tough pancakes, just mix until the dry ingredients are mostly incorporated into the wet with some lumps still visible. This will keep your pancakes light and fluffy.
- Allow the pancake batter to rest. Letting it sit for 10 to 20 minutes gives those lumps a chance to dissolve and the glutens in the flour to relax.
- Only flip the pancakes when you see bubbles on one side. After your first batch, you may need to adjust the heat level up or down. Never flatten the pancake with a spatula to check if there's raw batter inside—this will deflate the pancake entirely.
- A nonstick griddle or pan is best for pancakes. You'll only need a little cooking spray before frying.
- Substitute plain yogurt or buttermilk for half the milk. Your batter will be thicker, so lower your griddle temperature. The pancakes will still turn out fluffy and a little tangy.
- Or squeeze 2 tablespoons of fresh lemon juice and add enough milk to make two cups and mix. Let sit for a few minutes before using in the recipe for a buttermilk substitute.
- Use non-dairy milk to make these pancakes dairy free.
- You can swap up to half of the flour for whole-wheat flour. The pancakes won't be quite as fluffy but will have a nuttier flavor. White whole wheat flour works especially well.
- Add 1/2 cup of coconut flakes for extra crunch and flavor.
- Sprinkle with fresh or frozen blueberries or chocolate chips before flipping the pancakes.
- Serve with chocolate or caramel sauce, whipped cream, and chopped almonds or cashews.
Should I Use Baking Soda or Baking Powder in Pancakes?
Most pancake recipes call for baking powder, while some also call for a small amount of baking soda as well. Baking soda requires an acid to activate, such as lemon, vinegar, or buttermilk. Basic pancakes often use plain milk and don't contain acid, so they call for baking powder which has the acid built-in and produces a nice rise.