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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These were really good! I have to be honest, I didn’t expect much since the ingredients are so basic and the recipe does not use buttermilk. But the taste and texture was wonderful!
Just for fun we topped the pancakes with the following:
salted butter, crunchy PB, banana slices, pure maple syrup, and whipped cream!
So good!
Is it possible to sub white whole wheat flour or whole wheat flour in this recipe? Or can you suggest other ways of adding fiber?
Hi Anita, White whole wheat would work here. Hope you enjoy!
Delicious.
Added a few raisins to the flour mixture, and this was a real treat this morning.
Thank you.
Hi. This Pancake Recipe looks amazing. I have been searching for a Lemon Pancake recipe. Is there anyway to tweak it to make Lemon Pancakes? I am open to Lemon Ricotta pancakes too.
Hi Rebecca, if you want to infuse a subtle lemon flavor to the pancakes, you could add a teaspoon of lemon zest to the batter. If you’d like a lemon ricotta pancake recipe, I’d look specifically for that, as this one would require too many tweaks. Hope you enjoy if you make these!
These are the best – Ever! Thank you Jenn. As usual you nailed it and made me look good:-). I followed the recipe to a T. Perfect blend of crispy on the outside and soft and fluffy on the inside. To whomever is reading the reviews wondering if this recipe is any good, you don’t have to go any further. Just follow Jenn’s recipe then sit back and bask in the praises.
Worked exactly as described. Puffiest pancakes we have made. Fought the urge to wisk the mixture longer. I doubled the recipe except used only half the salt and added 1/2 tsp Vietnamese Cinnamon from King Arthur Flour. Had all ingredients at room temperature. Alas, I forgot to add the vanilla I had planned. Will do that next time. 35 pancakes, ~4 inch diameter. Our gas stovetop runs a little hot so I used low on the front large burner and medium low on the smaller back burner for the long rectangular griddle that fits over them.
Hi Jenn, gotta say that I LOVE your website and have not yet had a fail with anything I have made from it. I have a question (or 2) about the pancake batter: If I prep a bunch batter to use during the week, how long will the batter stay good for in the fridge? When I am ready to use the batter, can it be used straight from the fridge? If not, how long would you say I should keep it out for prior to using? Does it need to come to room temperature? Yup, I know…that was 4 questions. 🙂
Thank you for your answer and for all the recipes you share!!
Hi Marsha, so glad you like the website/recipes! These are really best when the batter is made right before cooking as they will be much puffier, but you can get away with storing the batter overnight. If you do that, you don’t need to bring it to room temperature before using. Hope that helps!
I have used the Craig Clairborne recipe for years, I see you add a little sugar and butter instead of oil. I add a T molasses and vanilla, but will try the butter next time. We enjoy your daily suggestions and have never been disappointed in your recipes.
Funny this recipe came to me this AM and my daughter asked me if we could make pancakes. So when back to find your recipe and made them. Everyone loved them I made them as written but would add a little more sugar and a little less salt, really fluffy!!
Can I substitute the milk with water and/or almond milk?
Yep I think almond milk would work. Enjoy!