This easy pancake recipe with baking powder is my secret to the best light and fluffy pancakes. The perfect amount of baking powder reacts with the heat of the skillet, making the pancakes rise tall and fluffy. Trust me, you’ll never go back to boxed pancake mix again! Everything you need to whip up these delicious homemade pancakes is probably in your kitchen right now. To use buttermilk, try our buttermilk pancakes recipe.
Key Ingredients
Flour: I use all-purpose flour for these pancakes, but whole wheat, spelt, or even your favorite gluten-free flour blend will work in this recipe (or see my gluten free buckwheat pancakes). I often use a 50:50 blend of whole wheat and all-purpose flour and love them. See my whole wheat pancakes for more tips. Sugar: I don’t like really sweet pancakes, so we add just enough sugar to the batter to ensure they taste great, but we don’t go overboard. Baking powder: Keeps our pancakes light and fluffy. Use recently purchased double-acting baking powder (it lasts about 3 months). If you are sensitive to the flavor of baking powder, make sure that yours is aluminum-free. If you only have baking soda, check the tips below the recipe for a substitution. Milk or non-dairy milk: Both work for this recipe, so use what you have. I’ve successfully made dairy-free pancakes with oat milk, almond milk, and coconut milk (carton, not canned). Egg: Adds structure and flavor, but you can make these pancakes without eggs (use a flax egg or see this vegan pancake recipe instead). Butter: You can’t beat the taste of butter when making pancakes. Use unsalted or salted butter. For salted butter, omit the salt in our pancake recipe. Vanilla: Adds a soft, sweet flavor. I always add a splash of vanilla to pancake batter (even when someone tells me not to).
How to Make Pancakes from Scratch
These easy pancakes come together quickly! So many of our readers love this pancake recipe and have even made it with their kids. Sometimes, the kids even make them on their own! To make pancakes, you’ll whisk the flour, baking powder, and salt in a large bowl. Then, whisk melted butter, milk, egg, and vanilla in another. Stir the wet ingredients into the flour. As you stir, the batter will start to thicken and get bubbly (that’s the baking powder beginning to work its magic!). Be careful not to mix too much, or your pancakes won’t be as fluffy. We want to keep those bubbles. To cook your pancakes, heat a skillet or flat griddle to medium heat, melt some butter, and add your batter. The butter gives them amazing crispy edges! You can use a 1/4 cup measure or a large cookie scoop to scoop the pancake batter into your skillet. Flip the pancakes when the edges look dry, and bubbles appear and pop on the top surfaces. They’ll need 1 to 2 minutes on each side. If you notice them browning too quickly, reduce the heat a little (I stay around medium heat). Here’s a photo of a cooked pancake. Look at how fluffy it is in the middle! These pancakes turn out so thick and fluffy (and remember, it’s all thanks to that baking powder).
What to Serve with Pancakes
Our family loves fresh fruit with our pancakes. A simple fruit salad is nice, too. For something savory, bacon or sausage is a classic choice. Here’s our favorite way to cook bacon for perfect results. Eggs are also a fantastic pairing. Try our method for creamy scrambled eggs or perfect poached eggs. Want more pancake topping ideas? Consider whipped cream or whipped coconut cream (delicious!), nuts, apple butter, maple pumpkin butter, chocolate chips, or this amazing homemade butter pecan syrup. When measuring the flour for these pancakes, either weigh it or use the “spoon and level” method: Fluff the flour, spoon it into the measuring cup, and level off the top with a flat edge. You can see me do this in our video! 2 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon of fine sea or table salt, reduce to 1/4 teaspoon if sensitive to salt 1 ¼ cups (295ml) milk, dairy or non-dairy 1 large egg 5 tablespoons (70g) unsalted butter, plus more for skillet 2 teaspoons vanilla extract, reduce if sensitive to vanilla 2In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract. (Don’t worry if the butter solidifies slightly). 3Create a well in the center of your dry ingredients. Pour in the milk mixture and stir gently with a fork until the flour is just incorporated. A few small lumps are okay. As the batter sits, it should start to bubble. 4Place a large skillet or griddle over medium heat. Sprinkle in a few drops of water to test if it’s ready. You want them to dance around a bit and evaporate. 5Brush the skillet with melted butter (this creates crispy edges, but you can skip it if using a quality nonstick pan). 6Scoop the batter onto the skillet using a 1/4 cup measure or large cookie scoop, and spread each pancake into a 4-inch circle. 7After 1 to 2 minutes, the edges will look dry, and bubbles will form and pop on the surface. Flip the pancakes and cook for another 1 to 2 minutes until lightly browned and cooked in the middle. 8Serve immediately with warm syrup, butter, and berries. 2To reheat pancakes, place them on a microwave-safe plate and cook for 20 seconds per pancake (add more time for multiple pancakes). Or wrap the pancakes in foil and bake at 350°F for about 10 minutes.
