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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.
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.
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.
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.
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.
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.
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!
- Cinnamon Roll Pancake Syrup
- Easy Blackberry Syrup
- How to Cook Bacon in the Oven
- Easy Homemade Breakfast Sausage
- The Best Crepe Recipe
Make sure to save this recipe for future pancake-making mornings! Printable recipe card is below.
Homemade Pancake Recipe
- 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.