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Homemade Pancake Recipe

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A simple and easy Pancake Recipe that gives you soft and fluffy pancakes every time! You only need a few pantry ingredients and about 15 minutes. Serve with some butter and your favorite syrup. Give my Blackberry Syrup Recipe a try! Yum! Get your brunch on with this amazing pancake recipe.

pancakes with syrup drizzling

Homemade Pancakes 101

This is my go-to, fail-proof, always delicious Pancake Recipe. Pancakes are some of the simplest things you can make, but so many recipes online get it wrong. I like mine slightly sweet with just the right amount of leavening so it doesn’t taste bitter. I also prefer a batter slightly on the thicker side so I can pour and shape my pancakes into circles and have them puff up and be the fluffy pancake clouds that I’ve come to love every Saturday morning. Here are a few tips that I hope you find helpful.

Use a nonstick skillet. The easiest way to cook these pancakes is by frying them up in a nonstick skillet. You can start out buttering it well, but after a few pancakes have been fried, use the hot, dry pan to get even golden pancakes. (See photos in this post for examples of what this should look like.)

Use butter. If you don’t care for that even, golden color, be sure to use lots of butter for frying. That buttery crust on a pancake just cannot be beaten!

Moderate the heat. Depending on your burner, you’ll want to keep the pan consistently over medium-low to medium heat. Not too hot so they burn and don’t cook in the center and not too cold that they never get any color. Every stove is different so if you’ve never made pancakes before, it might take a few tries to get the temperature where you want it, but medium-low to medium is about right.

For more pancake recipes, try these: Apple Pancakes with Warm Caramel SauceBanana Pancakes with Chocolate Chips & WalnutsLemon Ricotta Pancakes and Pumpkin Chocolate Chip Pancakes.

My Pancake Secret Ingredient

While the ingredients within my pancake recipe will look completely familiar, I share with you my secret ingredient: dry milk powder.

I know that seems like an unnecessary ingredient, especially if you’d prefer to just use plain old liquid milk, but I’m telling you…instant dry milk powder is the magical ingredient that makes these pancakes taste better than all the rest. It adds a smoothness or almost a richness you just don’t get otherwise.

How to Make Homemade Pancakes

You are only 15 minutes and a few simple steps away from some seriously tasty pancakes! For full recipe directions and ingredient measurements see the printable recipe card below.

Make the Pancake Batter

In a large bowl, whisk flour, dry milk powder, baking powder, baking soda, sugar and salt together until well combined. Create a well in the center and add in the egg, butter, and water. Whisk really well to create a mostly lump-free batter. If the batter is too thick for your liking, add in more water. If the batter is too thin, add more flour. 

pancake batter

Fry your Pancakes!

Fry on a lightly buttered nonstick skillet over medium-low to medium heat until golden brown on both sides. Pancakes should be flipped only ONCE! You’ll know it’s time when you see lots of bubbles.

frying pancakes

Serve Warm

Serve with butter and maple syrup. Enjoy!

How many pancakes will this recipe make?

This recipe will yield about twelve 4-inch pancakes. Depending on how thick or thin you make the batter, this number will vary slightly. I use a 1/4 cup measure for consistency.

Jazz Up Your Pancakes

If you want to take your breakfast game to the next level, try some extra add-ins.

  • For chocolate chip pancakes: My kids love pancakes on the weekend and chocolate chip pancakes are great for special occasions. I like to sprinkle 5-6 chocolate chips onto each pancake once I’ve poured it onto the pan before I flip.
  • For blueberry pancakes: For a fruity twist, try the classic blueberry pancakes! Again, I use the same method as the chocolate chips and add the blueberries in once I’ve poured each individual pancake onto the hot pan.
  • For banana pancakes: Mash 1 very ripe banana plus 1 teaspoon vanilla to listed pancake recipe and fold into the pancake batter before frying. Add chocolate chips for an extra sweet surprise.
  • For citrus pancakes: Add in 1-2 teaspoons of orange or lemon zest to the pancake batter and fry as listed within the recipe card. Perfect addition for brunch.
  • For buttermilk pancakes: Substitute the dried milk powder for buttermilk powder (found in most baking aisles across the country) or online.

If you’d like to have the dry mix prepared pancake mix on hand to make this process even quicker, see the pancake recipe here for direction.

Pancake stack with syrup and butter on a plate

Storing Leftover Pancakes

Pancakes in general need to be stored in an airtight container in the fridge for up to 5 days. You can store them on the counter, but I find they last much longer in the fridge. Reheat in the microwave and add syrup when you’re ready to serve.

Freezing Instructions

Or freeze in a freezer-safe bag for up to 3 months. You can thaw in the fridge overnight then warm up in the microwave in the morning or alternately, you can pop two frozen pancakes into the toaster to reheat (but not make toasty…unless you like that).

More Breakfast Recipes to Try!

Make sure to save this recipe for future pancake-making mornings! Printable recipe card is below.

Homemade Pancake Recipe

A simple and easy Homemade Pancake Recipe that gives you soft and fluffy pancakes every time! You only need a few pantry ingredients and about 15 minutes. Get your brunch on with this amazing pancake recipe.
servings 12 pancakes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins

Ingredients

Instructions

  • In a large bowl, whisk all dry ingredients together until well combined. Create a well in the center and add in the egg, butter, and water. Whisk well to create a mostly lump-free batter. If the batter is too thick for your liking, add in more water. If the batter is too thin, add more flour. 
  • Fry on a lightly buttered nonstick skillet over medium-low to medium heat until golden brown on both sides. 
  • Serve with butter and maple syrup.

Nutrition

Calories: 97kcal | Carbohydrates: 15g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 164mg | Potassium: 137mg | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 0.2mg | Calcium: 71mg | Iron: 0.8mg
Course: Breakfast
Cuisine: American
Keyword: how to make pancakes, pancake recipe, pancakes

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Recipe Rating




11 Responses
  1. Laura

    5 stars
    Greetings to you!
    I cannot, due to someone having issues, use any milk powder, I know I can add real buttermilk to the recipe in place of the water, but do I need to add to or add less buttermilk to your recipe. If you do not know, no problem. Thank you for all the hard work you do sending recipes our way.

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  4. Sarah Marshall

    Thanks Shelli Bender,
    I have parents that don’t get the calcium they need so this is a great tip to sneak into other dishes so they get at least get something.

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  6. Shelli Bender

    5 stars
    Just a little FYI, I was taught in a nutrition class at college. If you use a little dry milk powder in any meal it will give added calcium without the dairy taste. Especially good for adults that just don’t drink enough milk. Another awesome recipe to share with your elder adults that need calcium. Thanks Lauren!!

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  8. Courtney

    5 stars
    I love that I can make the mix ahead of time to have on the shelf for weekend pancakes, and that they aren’t loaded with sugar. That’s what the maple syrup is for. 🙂 Flat pancakes are the worst. You’ve convinced me, I’ll have to pick up some dry milk powder at the store today.

    1. Barbara

      My favorite pancake recipe also. The extra baking powder gives it that fluffy rise in a pancake. Haven’t tried this for waffles but I’m sure it would work too. I love the crispy outside and soft inside of a waffle.

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