Fluffy homemade pancakes made with simple ingredients like flour, milk, and an egg. Lightly sweet, ready in 20 minutes, and perfect for breakfast or brunch. Makes 12!
Published: April 3, 2025 by Lea. Updated on September 28, 2025.
This post may contain affiliate links. Please read our disclosure policy.
I’m a busy mom who loves cooking but also likes to keep things simple. I like to meal prep, but I won’t compromise on taste and quality. For example, when I make spaghetti and meatballs, I’ll happily prepare and freeze a big batch of my Italian meatballs, but the pasta? I always cook it fresh when I’m making the recipe. Same idea for breakfast.
Like most kids, mine love pancakes and waffles. In my waffle recipe, I mention how I freeze and reheat them in the toaster, and it’s the same with this easy pancake recipe. They freeze really well, and when the kids want some, I just toast them up. Easy, quick, and still delicious.
Ingredients to make this easy pancake recipe:
- Flour: Flour gives pancakes their structure and fluff; all-purpose flour works best, you can also use cake flour.
- Granulated Sugar: Sugar adds sweetness and helps the pancakes turn golden; you can reduce it if you like less sweet pancakes.
- Baking Powder: This makes the pancakes rise and stay fluffy; without it, they’d be flat and dense.
- Salt: Balances out the sweetness.
- Vanilla Extract: Vanilla gives the pancakes a warm, bakery-style flavor; almond extract can also be used. For the best flavour, consider using Vanilla bean paste.
- Milk: I use 2% milk, but other milks work as well, including vegan options.
- Egg: The egg binds the ingredients and makes the pancakes tender. Use medium or large egg.
- Unsalted Butter: butter adds richness and flavor, always go with unsalted to have control over how much salt is added in the recipe.
Measurements are posted in the recipe card below the instructions.
How to make pancakes from scratch:
- Start by combining all the dry ingredients in a large bowl: flour, salt, baking powder, and sugar.
- Melt the butter in the microwave for about 30 seconds, just until it’s melted but not bubbling.
- In a separate bowl, add the milk, melted butter, egg, and vanilla and whisk everything together.
- Pour the wet mixture into the dry ingredients and stir until you get a smooth, lump-free batter. Set the pancake mix aside.
- Grease your non-stick pan with a small piece of butter and set it on medium to high heat. Allow it 3 to 5 minutes to heat up.
- Once hot, scoop out 1/4 cup of batter for each pancake and cook for about 2 minutes on each side, or until golden and fluffy.
How to serve pancakes?
Pancakes go great with fresh fruit like strawberries, blueberries, or sliced bananas. You can also top them with maple syrup, honey, whipped cream, or a pat of butter. You can drizzle some chocolate sauce, caramel sauce, or even dust some powdered sugar!
Frequently Asked Questions:
Can I freeze pancakes?
Yes! Let them cool completely, then stack them with parchment paper in between and freeze in a zip-top bag. Reheat in the toaster or microwave whenever you need a quick breakfast.
What types of milk can I use to make pancakes?
You can use regular milk, almond milk, oat milk, soy milk, or even buttermilk. Several types of milk work to make pancakes!
Why are my pancakes not fluffy?
Make sure your baking powder is fresh and don’t over-mix the batter.
How to store pancakes so they stay fresh?
The best way to store pancakes so they stay fresh is to let them cool completely, then stack them with a small piece of parchment paper between each one. Place the stack in an airtight container or wrap tightly with plastic wrap. In the fridge, they’ll stay fresh for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 2 months, and just reheat in the toaster or microwave when ready to serve.
⭐️ If you tried this recipe, be sure to leave a rating and share your thoughts in the comments below. I’d love to hear your feedback!
Pancakes
Ingredients
- 1½ Cups Flour
- 2 Tbsp Granulated Sugar
- 2 Tbsp Baking Powder
- ½ tsp Salt
- 1 tsp Vanilla Extract
- 1¼ Cups Milk
- 1 Egg
- 3 Tbsp Unsalted Butter (40g)
Instructions
- In a large bowl, mix all the dry ingredients: flour, salt, baking powder, and sugar. Melt the butter in the microwave for about 30 seconds, just until melted, not bubbling. In a separate bowl, whisk together the milk, melted butter, egg, and vanilla.
- Pour the wet ingredients into the dry ingredients and mix until you get a smooth, lump-free batter.Set the batter aside while you prep your pan.
- Grease pan with a small piece of butter, place it over medium to high heat, and let it heat up for 3 to 5 minutes.Scoop out about ¼ cup of batter per pancake. Cook each side for around 2 minutes or until golden and fluffy.
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
Leave a Reply