Homemade Pancake Recipe
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Rise and shine! This easy pancake recipe makes the perfect pancakes: fluffy on the inside and crispy on the outside.
This homemade pancake recipe, adapted from The New York Times Cookbook by Craig Claiborne, has been a beloved staple in my kitchen since my kids were little, and for good reason. Made with ingredients I always have hand—like flour, baking powder, sugar, salt, milk, eggs, and butter—the pancakes have the perfect texture: fluffy on the inside and crispy on the outside.
While they’re delicious on their own, you can customize them with your favorite add-ins. When my kids were younger, I used to dot them with chocolate chips for a special treat. Now that they’re older, I sometimes add fresh or frozen blueberries (these banana pancakes and pumpkin pancakes are delicious, too). Once you try from-scratch pancakes, you’ll never look at boxed mixes the same way again; homemade pancakes are just as easy to whip up and taste so much better.
Table of Contents
“My husband and daughter agree, best pancakes ever! It was so simple and quick to whip up on a busy Saturday.”
What You’ll Need To Make The Best Homemade Pancakes
- All-purpose flour: Provides structure to the pancakes. Use the spoon-and-level method to measure to correctly.
- Baking powder: Acts as a leavening agent, making the pancakes light and fluffy.
- Sugar: Adds sweetness and helps with browning.
- Salt: Enhances flavor and balances the sweetness.
- Eggs: Bind the ingredients together and add richness.
- Milk: Provides moisture and helps create a smooth batter.
- Butter: Adds richness and flavor to the pancakes; also helps with browning.
- Vegetable oil: Used for cooking to prevent the butter from browning and to promote even cooking.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Combine the flour, baking powder, sugar and salt in a bowl.
Mix well.
Combine the eggs and milk in a bowl.
Whisk to combine.
Pour the wet ingredients and the melted butter into the dry ingredients.
Stir just enough to moisten the flour mixture. It should look a little lumpy. (If you overwork the mixture, the pancakes will be tough.) This is a thick batter but if it seems too thick, add a bit more milk.
Heat a griddle or large nonstick skillet over medium heat; coat it lightly with vegetable oil and swirl in a thin pat of butter. Ladle the batter onto the skillet, using about ¼ cup for each pancake; cook until the first side is golden brown, or until the top surface bubbles and is dotted with holes.
Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Adjust the heat setting if necessary.
Wipe the griddle totally clean with a paper towel between batches. Serve these crispy, fluffy pancakes immediately with maple syrup and a pat of butter, if desired.
How To Freeze Pancakes
Freezing pancakes is a great way to enjoy them later. Cool the pancakes completely on a wire rack to prevent condensation. Then, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F-oven for about 8 to 10 minutes, or until hot.
Variations
You can personalize your pancakes with a variety of mix-ins. You can also flavor the batter with vanilla extract or citrus zest for added depth. It’s often best to dot the add-ins like blueberries, chocolate chips, or banana slices directly onto the pancakes after you’ve poured the batter into the skillet. This approach allows for more even distribution and prevents the heavier items from sinking to the bottom of the bowl.
Can Pancake Batter Be Used For Waffles?
No, pancake batter can not be used to make waffles. Waffles require a batter with more fat to create their crispy exterior and fluffy interior, which is different from the lighter, more pourable pancake batter. For the best results, I have a wonderful waffle recipe that’s tailored to give you the perfect texture and flavor. Trust me, it’ll turn out much better!
Video Tutorial
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Best Homemade Pancakes
Rise and shine! This easy pancake recipe makes the perfect pancakes: fluffy on the inside and crispy on the outside.
Ingredients
- 2 cups all-purpose flour, spooned into measuring cup and leveled off
- 4 teaspoons baking powder
- ¼ cup sugar
- 1 teaspoon salt
- 2 large eggs
- 1½ cups milk, plus more if necessary
- 4 tablespoons unsalted butter, melted and slightly cooled, plus more for cooking
- Vegetable oil, for cooking
Instructions
- In a large bowl, whisk together the flour, baking powder, sugar and salt.
- In a medium bowl, whisk the eggs and milk until evenly combined.
- Pour the milk/egg mixture and the melted butter into the dry ingredients and whisk until just combined. If the batter seems too thick, add 1 to 2 tablespoons more milk.
- Heat a griddle or nonstick pan over medium heat; coat it lightly with vegetable oil and swirl in a thin pat of butter. Ladle or drop the batter onto the griddle, using approximately ¼ cup for each pancake; cook until the first side is golden brown, or until the top surface bubbles and is dotted with holes. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Adjust the heat setting if necessary. Wipe the griddle clean with a paper towel between batches. Serve immediately with maple syrup.
- Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.
Nutrition Information
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- Per serving (8 servings)
- Calories: 240
- Fat: 9 g
- Saturated fat: 5 g
- Carbohydrates: 33 g
- Sugar: 9 g
- Fiber: 1 g
- Protein: 7 g
- Sodium: 262 mg
- Cholesterol: 67 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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In my attempt to find an easy, yet delicious recipe for waffles I decided to try this recipe. This is truly a no fail recipe. I always double the recipe because I like to have ready made breakfast through the week. It makes it easier for my husband to have a hot breakfast ready before work. This is the only recipe that I use. Other than to double the ingredients I follow this recipe exactly as written, it has never disappointed.
Best pancakes that are so easy to make. We make these pancakes often and my 7 year old has started to help make them.
These are our family’s go-to pancakes! My tween son has made them so many times, he has memorized the recipe. The recipe comes together so quickly. We don’t bother using different bowls for the wet ingredients, and it still comes out perfect.
These are the best basic/plain pancakes we’ve had. We make these at least once a week, sometimes for dinner when the hubby is traveling. They are great with maple syrup or flavored syrups and compotes like fresh peach in the summer.
I’m so glad that I tried this recipe. It’s now my go to for when my granddaughter is here. During Christmas break, these were made EVERY day. She loves me to add blueberries. Perfectly perfect.
These pancakes are delicious, however I need to turn burner down and be patient because otherwise the outside is nice and crispy but the inside is still raw 😳. Second time I made them, they worked out perfectly and my picky husband said they didn’t even require maple syrup! I wish there was a way to cook them in the oven.
I definitely added more butter to the pan for each new pancake and they were beautifully crispy and yummy! I will try Jenn’s other pancake recipes soon as I know they will be a success! 😋
If you triple this recipe, you should be able to bake one giant pancake in a quarter sheet pan and then just slice into squares for serving. 🙂 Bake @ 425F for 12-15 min.
I have only done that with a different recipe but I do plan to try this one and report back.
My apologies, that should say a HALF sheet pan, not a quarter.
I have been searching for a pancake recipe that comes close to some we had in Asheville that my husband loved. This is it. Thank you!
Hi Jen,
Since we are stuck at home here in Montreal, my boyfriend- we are retired- not sure what is the appropriate term-have been cooking a lot. Your recipes are always fun and good.
I have purchased your cookbook and have also sent a copy to each of my sons. We all love your style and everything is doable, some recipe books generate so many dishes that it makes me run for the hot dog stands.
This recipe was good, I can see that I will need to out in more liquid, my fault, I used 10% coffee cream instead of milk, I should have added a bit of water. Taste was delicious, fluffy, and crisp on the outside, next time I will do the banana pancakes.
Can’t wait to see your next book!
Happy Hanukah and Happy Holidays!
Happy holidays to you! 🙂
Can I substitute Greek yogurt for milk?
I’d stick with milk for the best results — sorry!
This is a fantastic pancake recipe! I love how easy it is and it creates great crispy edges. I’ve gone through so many “best pancake” recipes that have been just ok, so I’m very glad to have found yours.