Homemade Pancake Recipe
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Rise and shine! This easy homemade pancake recipe delivers the perfect pancakes—fluffy inside, crispy outside, and way better than store-bought mixes.
This homemade pancake recipe, adapted from The New York Times Cookbook, has been a beloved staple in my kitchen since my kids were little—and for good reason. Made with pantry staples I always have on hand, the pancakes turn out perfectly fluffy with crispy, golden edges every time.
They’re delicious on their own but also easy to customize with your favorite add-ins. When my kids were younger, I’d sprinkle in chocolate chips for a fun treat. These days, I love adding fresh or frozen blueberries for a fruity twist.
If you’re looking for variety, my banana pancakes and pumpkin pancakes are fantastic options, too. Once you’ve tried making pancakes from scratch, you’ll never go back to boxed pancake mix—homemade is just as easy and so much better.
“My husband and daughter agree, best pancakes ever!”
What You’ll Need To Make The Best Homemade Pancake Recipe
- All-purpose flour, baking powder, sugar & salt – The dry ingredients: flour gives structure, baking powder makes the pancakes light and fluffy, sugar adds sweetness (and helps with browning), and salt balances the flavor.
- Eggs & milk – Work together to bind the batter and make it smooth and pourable. (Do not substitute buttermilk for the milk.)
- Butter – Adds richness and flavor to the batter and helps with browning.
- Vegetable oil – Used for cooking the pancakes; it prevents the butter from burning and helps the pancakes brown evenly.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
Step 2: Mix the wet ingredients. In another bowl, whisk the eggs and milk until evenly combined.
Step 3: Combine everything. Add the wet ingredients and melted butter to the dry ingredients and stir just until moistened—it’s okay if the batter looks lumpy. If it seems too thick, go ahead and add a splash more milk.
Step 4: Cook the pancakes. Heat a griddle or nonstick skillet over medium heat, coat with oil, and swirl in a pat of butter. Scoop ¼ cup of batter per pancake into the pan and cook until golden on the bottom and bubbly on top—that’s your sign they’re ready to flip.
Step 5: Flip and finish. Flip the pancakes and cook the other side until golden, about 30 seconds. Repeat with the rest of the batter, wiping the pan clean between batches. Serve hot with butter and maple syrup and enjoy! Leftover pancakes can be frozen for up to 3 months.
Video Tutorial
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Best Homemade Pancakes
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.
Notes
Nutrition Information
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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I’ve made these pancakes several times now and you’re right – they are definitely the best I’ve had! Soft and fluffy every time, perfect with maple syrup and fresh fruit.
These are so delicious – big hit with my 9 year old daughter
Just made these for myself and they turned out perfect. For those who said they turned out runny – maybe you mixed it too much. Also, I subbed the vegetable oil for coconut oil and it was great!
While these tasted okay, they are definitely not that great. Batter was runny even though I followed the recipe to a T, they were not fluffy and we’re rather flat. Also, cooking in vegetable oil? Yuck!!! Used a very thin layer and my first 3 pancakes were crunch on the outside as a result of the oil. Luckily once I wiped the pan clean for the next few, they turned out a little better. I fed my husband the “okay” ones and ate the oily ones myself. I was hopeful to find a new, better pancake recipe but will stick to the one I’ve been using the past few years.
What is your recipe for your pancakes.. I tried this one too and it was really runny I would really appreciate your recipe if you don’t mind sharing it
my batter was supper runny also !!
Not sure how your batter was runny. Could it be that your baking powder was old? The baking powder makes this batter so thick and foamy that it has to be scooped; not poured. Not runny at all. Hope you will give it another try because these are amazing!
I also followed it to a T and the batter was like water. Very strange since the recipe said it may be too thick. I added a half cup more flour to get it to a consistency that didn’t spread all over the skillet! In the end, the were completely flavorless and pasty white, like the vegetable oil wouldn’t let them brown. Something went very wrong for me with this recipe… lol.
This pancakes are awesome! I normally not that into pancakes, but this made me fall in love with them! Crispy outside, soft and fluffy inside. Add some sliced strawberries on top, drizzle with the Orange confite syrup! Perfect!
Serena — What is the orange confite syrup that you mentioned? That sounds great.
Hi Debbie, I made some orange confite, which means candied orange, and the syrup that came from soaking the oranges is perfect for waffles, pancakes, tea, coffee, or making bread or cakes! So much yummier than store bought maple syrup!
Thank you, Serena. After reading your original post, I had found recipes for orange confite, but not for syrup. I get it now. I’ll have to try that.
For a neat change, add a shot and a
half of banana liqueur. Wow.
I made this recipe for new years breakfast…Simple, easy to follow instructions, It was delicious….. great balance… I added a teaspoon of almond flavoring… I slow cooked them and came out fluffy….The best pancakes we had….
Thank you!
I have tried many, many pancake recipes over the years for my kids. This is an amazing recipe – the fluffiest pancakes to date. I was worried about the amount of salt in this recipe, but no need to worry -This one is a keeper!
Good as hell.
We made these for a leisurely Christmas Eve Breakfast. Easy ingredients and easy to make which are always pluses…
Whoopsie! forgot the 5 stars
My kids have really gotten into the pancake recipe for winter break. Anyway that I can swap out some or all of the white flour for whole wheat pastry flour?
Yes, I’d suggest using 1/2 whole wheat flour and half white flour. Glad your kids are enjoying them!