Homemade pancakes are a fluffy, light, and amazingly delicious breakfast treat that your whole family will enjoy! They are easy to make and can be smothered in all of your favorite toppings. Plus, they can be kept in the fridge for a quick breakfast any day of the week!
Best Old Fashioned Pancakes Recipe
This recipe is for the old-fashioned, classic pancakes that we all know and love! They are easy to make and can even be stored for later- simply pop them in the toaster and you're ready to go!
Not only are these griddle cakes super tasty, but you can customize them with any toppings you like! They truly are a perfect breakfast!
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For some more tasty pancake ideas, check out this collection of my favorite pancake recipes!
😋 Pancake Toppings
This recipe works wonderfully as a base for all of your favorite pancake toppings! If you haven't noticed, warm and fluffy flapjacks are an extremely versatile and truly customizable breakfast!
The sky is the limit when it comes to what you can load onto your favorite pancakes! Here are a few of my favorite toppings!
- Maple Syrup
- Butter
- Whipped Cream (especially when it is sprinkled with cinnamon sugar)
- Jams or Jellies
- Fresh Fruit (strawberries, sliced bananas, blueberries, etc)
- Peanut Butter
- Nutella
- Baked Apples
- Strawberry Coulis
- Roasted Berries
- Fruit Syrup (like my homemade blueberry syrup)
- Honey
- Toffee Sauce
🥘 Homemade Pancakes Ingredients
With this basic list of ingredients, you probably don't even need to make a trip to the store! You likely already have everything you need.
- Flour - 1½ cups of all-purpose or whole wheat flour.
- Sugar - 1 tablespoon of sugar, maple syrup, or honey (*see note).
- Baking Powder - 3½ teaspoons of baking powder.
- Salt - ¼ teaspoon of salt.
- Milk - 1¼ cups of milk or buttermilk.
- Egg - 1 large egg that has been beaten.
- Butter - 3 tablespoons of melted butter (cooled).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Homemade Pancakes
The key to these tasty pancakes is to not over-mix the batter! Grab a mixing bowl, measuring cups, and a skillet or griddle to begin.
This recipe will make 8 servings, but the actual number of pancakes depends on how large you like to make them!
- Sift the dry ingredients. In a large mixing bowl, sift together the 1½ cups of flour, 3½ teaspoons of baking powder, ¼ teaspoon of salt, and 1 tablespoon of sugar (if using maple syrup or honey, add them later with the wet ingredients).
- Add the wet ingredients. Make a well in the center of your sifted dry ingredients mixture and add the wet ingredients (1¼ cups of milk, 1 beaten egg, and 3 tablespoons of melted butter - *see note) into it.
- Mix and rest the batter. Gently mix the batter until it is thoroughly combined. It is alright if the batter is slightly lumpy, you don't want to over-mix it! Set aside to rest the batter for 15 minutes.
- Cook the pancakes. Lightly oil a griddle or frying pan and heat it over medium-high heat. Once heated, gently pour ¼-cup scoops of batter onto the pan or griddle. Wait for the pancakes to begin to bubble and then flip, ensuring that they are a golden-brown color on each side.
- Serve. Once cooked, remove the pancakes from the griddle and serve immediately.
Top these fluffy pancakes with some whipped cream and cinnamon sugar for an extra tasty treat! Additionally, you can drizzle on some homemade blueberry syrup for a fun and fruity twist! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- When making pancakes, I love swapping out the sugar for maple syrup or honey to add an extra rich flavor! This is especially tasty if you are planning on serving the pancakes with syrup!
- For a dairy-free alternative, simply replace the milk with your favorite non-dairy milk! I recommend almond or soy milk for the best flavor! You can also swap out the butter for coconut oil.
- If your liquid measuring cup is large enough, combine the wet ingredients in it and whisk. This will reduce the mixing needed when combined with dry ingredients.
- Make sure you don't over-mix your pancakes, as it causes them to lose their fluffiness! See my guide for fluffy pancakes!
- Rest the batter! Set your mixed batter aside for about 15 minutes before cooking your pancakes to get the best results.
- If you want to add in some extra flavor, consider adding in a dash of cinnamon, allspice, apple pie spice, or pumpkin pie spice!
🥡 Storing & Reheating
Place any leftover pancakes into a container and keep them in the fridge for one week.
If you want to freeze them for later, wrap your pancakes in plastic wrap and store them in a freezer bag for up to 3 months.
Reheating Homemade Pancakes
Remove your pancakes from the fridge and pop them into the toaster for an easy breakfast any day of the week! You don't even need to defrost frozen pancakes, just add on an extra 30-60 seconds in the toaster.
❓ Recipe FAQs
For the best possible pancakes, it is important to let the batter rest. This time period allows the flour to absorb all of the liquid, resulting in ultra-light and fluffy pancakes!
Yep! Pour the batter into a Ziploc bag and squeeze out any excess air. The batter can be stored in the fridge for up to 4 days.
Milk (or another dairy alternative) is a better option than water for your homemade pancakes. Of course, it adds extra flavor and richness!
In addition, the fat content of the milk is also the key to having tender and moist pancakes!
🥞 More Fluffy Pancakes
- Fluffy Buttermilk Pancakes - These pancakes feature buttermilk for an extra flavorful flapjack!
- Buttermilk Vanilla Pancakes - These classic buttermilk pancakes have a hint of vanilla for a truly delicious breakfast.
- Apple Cider Pancakes - For some extra fall flavors, try out these apple cider pancakes!
- Thick Fluffy Japanese Pancakes - These Japanese-style pancakes are ridiculously thick- your kids will love them!
- Sheet Pan Pancakes - These sheet pan pancakes are so easy to prepare and can easily serve a large group!
- Blueberry Pancakes From Scratch - If you love adding a fruity element to your pancakes, make sure you try out these homemade blueberry pancakes!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
Homemade Pancakes
Ingredients
- 1½ cups all-purpose flour (or whole wheat flour)
- 1 tablespoon sugar (or maple syrup, or honey)
- 3½ teaspoon baking powder
- ¼ teaspoon salt
- 1¼ cups milk (or buttermilk)
- 1 large egg (beaten)
- 3 tablespoon butter (melted and cooled)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a large mixing bowl, sift together the flour, baking powder, salt, and sugar (if using maple syrup or honey, add them later with the wet ingredients).
- Make a well in the center of your sifted dry ingredients mixture and add the wet ingredients (milk, beaten egg, and melted butter - *see note) into it.
- Gently mix the batter until it is thoroughly combined. It is alright if the batter is slightly lumpy, you don't want to over-mix it! Set aside to rest the batter for 15 minutes.
- Lightly oil a griddle or frying pan and heat it over medium-high heat. Once heated, gently pour ¼-cup scoops of batter onto the pan or griddle. Wait for the pancakes to begin to bubble and then flip, ensuring that they are a golden-brown color on each side.
- Once cooked, remove the pancakes from the griddle and serve immediately.
Notes
- When making pancakes, I love swapping out the sugar for maple syrup or honey to add an extra rich flavor! This is especially tasty if you are planning on serving the pancakes with syrup!
- For a dairy-free alternative, simply replace the milk with your favorite non-dairy milk! I recommend almond or soy milk for the best flavor! You can also swap out the butter for coconut oil.
- If your liquid measuring cup is large enough, combine the wet ingredients in it and whisk. This will reduce the mixing needed when combined with dry ingredients.
- Make sure you don't overmix your pancakes, as it causes them to lose their fluffiness! See my guide for fluffy pancakes!
- Rest the batter! Set your mixed batter aside for about 15 minutes before cooking your pancakes to get the best results.
- If you want to add in some extra flavor, consider adding in a dash of cinnamon, allspice, apple pie spice, or pumpkin pie spice!
- To store: Place any leftover pancakes into a container and keep them in the fridge for one week.
- To freeze: Wrap your pancakes in plastic wrap and store them in a freezer bag for up to 3 months.
- To reheat: Remove your pancakes from the fridge and pop them into the toaster for an easy breakfast any day of the week! You don't even need to defrost frozen pancakes, just add on an extra 30-60 seconds in the toaster.
Pilar Román says
Me encantan tus recetas😋