Best Pancake Recipe (Homemade Pancakes from Scratch)

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The best easy pancake recipe! These fluffy pancakes are homemade from scratch with simple ingredients. They are infused with hints of cinnamon and vanilla, light & moist and so easy to make!

a stack of 5 fluffy pancakes from scratch


We make a special breakfast every Saturday morning, and these homemade pancakes are one of our favorites (along with the best waffles, homemade cinnamon rolls, and the best scones)!

This easy pancake recipe is made with a handful of simple ingredients and results in pancakes that are light and fluffy, moist, and infused with cinnamon and vanilla. Cooked on a griddle in salted butter, they are truly the best pancakes you will ever eat!

3 homemade pancakes on a plate with butter and syrup

Pancake Recipe: Ingredients & Substitutions

overhead view of the ingredients in this homemade Pancake Recipe
  • All-purpose flour. You can substitute up to ½ cup of the all-purpose flour with whole wheat, white whole wheat, or whole wheat pastry flour (or check out this whole wheat pancakes recipe).
  • Salted butter. Unsalted butter, ghee or coconut oil are all good substitutes for salted butter.
  • Granulated sugar. white sugar, organic cane sugar and coconut sugar all work well in this recipe.
  • Whole milk. you can use 2% milk, but nothing else with lower fat content. Or, try these buttermilk pancakes, yum!
  • Sour cream. Greek yogurt is a good substitute for sour cream.
  • Butter for cooking. please do not skip this step. Cooking pancakes in butter takes them to the next level! I’m sure you can use cooking spray or another oil if desired, but really the taste of a buttery exterior on the pancake is just so delicious.
stack of 5 fluffy pancakes with syrup

How to Make Pancakes from Scratch

Let’s walk through how to make pancakes from scratch step-by-step, and don’t forget to watch the video.

Begin by preheating an electric griddle to 350 degrees F or heat a nonstick fry pan, cast iron skillet, etc. over medium heat on the stove.

Then, combine the flour, baking powder, baking soda, sea salt and cinnamon, in a large bowl and set it aside to use later.

two photos showing How to Make Pancakes from Scratch - combining dry ingredients

Next, whisk together the melted butter and granulated sugar in a large bowl.

two photos showing How to Make Pancakes from Scratch - combining butter and sugar

Then, add the eggs, sour cream and vanilla and whisk until smooth.

two photos showing How to Make Pancakes from Scratch - whisking in sour cream

Once the mixture is smooth, whisk in the milk.

How to Make Pancakes from Scratch - whisking in milk

Next, pour the wet ingredients into the dry ingredients and stir until the batter is smooth.

If desired, you can add mix-ins at this phase of the recipe (try these chocolate chip pancakes, they’re delish). I suggest chocolate chips, dried fruit, nuts, etc.

two photos showing How to Make Pancakes from Scratch - combining wet and dry ingredients

Cook the Pancakes

Melt 1 tablespoon of butter onto the preheated griddle and spread it out with a spatula to ensure it’s evenly distributed over the surface.

two photos showing How to Make Pancakes from Scratch - melting butter on a griddle

Then, pour batter in ¼ cup portions onto the pre-heated, buttered griddle. Cook on the first side for about 2-3 minutes or until the middle begins to bubble and the sides look set.

two photos showing How to Make Pancakes from Scratch - cooking the pancakes on one side

Flip and cook for 1-2 more minutes until the second side is browned and the pancakes puff slightly. Repeat until all the batter has been used, melting fresh butter onto the griddle with each new batch of pancakes.

If you’d like to keep pancakes warm in between batches, preheat your oven to 200 degrees F. As the pancakes come off the griddle, transfer them to a large baking sheet and put them in the oven to stay warm. 

two photos showing How to Make Pancakes from Scratch - flipping and cooking pancakes on the second side

Serve

Serve these fluffy pancakes warm with a dollop of butter and a glug of maple syrup. We also like to serve them with some some homemade cinnamon honey butter, homemade peanut butter or homemade whipped cream.

I suggest serving them alongside some of our other favorite breakfast dishes like this egg casserole, frittata, and the best quiche recipe. My kids think it’s extra special when I serve them with homemade hot chocolate on chilly winter mornings.

a stack of 5 Fluffy Homemade Pancakes with syrup being poured over the top of them

How to Store Homemade Pancakes

Store any leftover homemade pancakes in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

How to Freeze Pancakes

This easy pancake recipe freezes well! Put leftover pancakes in a single layer on a baking sheet to flash-freeze. Once they’re frozen, transfer the pancakes to an airtight container or ziplock bag. Reheat in the microwave or toaster and you have an easy, delicious breakfast ready in seconds.

stack of 5 pancakes with a bite cut out of it

Homemade Pancakes Recipe FAQs

What makes pancakes fluffy?

In this recipe the leavening agents baking powder and baking soda, along with the eggs, make the pancakes light and fluffy.

Can I double this recipe?

Yes, I actually double it all the time since I like having leftovers to eat the next morning for breakfast. Here are the measurements for double the recipe (which would make 32 pancakes)
2 ½ cups all-purpose flour
1 tsp baking soda
4 tsp baking powder
1 tsp sea salt
1 tsp ground cinnamon
4 TBS butter, melted
½ cup granulated sugar
4 eggs, lightly beaten.
½ cup sour cream (or Greek yogurt)
2 tsp pure vanilla extract
2 cups whole milk

Should pancake batter be thin or thick?

The batter should pour easily but not be runny or watery.

3 pancakes on a plate with butter, syrup and berries.

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Best Pancake Recipe (Homemade Pancakes from Scratch)

Laura
The best easy pancake recipe! These fluffy pancakes are homemade from scratch with simple ingredients. They are Infused with hints of cinnamon and vanilla, light & moist and so easy to make!
5 from 19 votes
Course Breakfast, brunch
Cuisine American
Servings 16 pancakes
Calories 86
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes

Ingredients 
 

Instructions 

  • Preheat an electric griddle to 350 degrees F or heat a nonstick fry pan over medium heat.
  • In a large bowl, combine flour, baking powder, baking soda, sea salt and cinnamon, set aside.
  • In a large bowl, whisk together melted butter and granulated sugar until combined.
  • Add eggs, sour cream and vanilla and whisk until smooth.
  • Whisk in milk.
  • Pour the wet ingredients into the dry ingredients and stir until the batter is smooth.
  • Melt 1 TBS butter onto the preheated griddle and spread it out with a spatula to ensure it’s evenly distributed over the surface.
  • Pour batter in ¼ cup portions onto the pre-heated, buttered griddle.
  • Cook on the first side for about 2-3 minutes or until the middle begins to bubble and the sides look set.
  • Flip and cook for 1-2 more minutes until the second side is browned and the pancakes puff slightly.
  • Repeat until all the batter has been used, melting fresh butter onto the griddle with each new batch of pancakes.
  • Serve warm with maple syrup.

Video

Notes

Ingredient Substitutions
  • All-purpose flour. You can substitute up to ½ cup of the all-purpose flour with whole wheat, white whole wheat, or whole wheat pastry flour.
  • Salted butter. Unsalted butter, ghee or coconut oil are all good substitutes for salted butter.
  • Granulated sugar. white sugar, organic cane sugar and coconut sugar all work well in this recipe.
  • Whole milk. you can use 2% milk, but nothing else with lower fat content.
  • Sour cream. Greek yogurt is a good substitute for sour cream.
  • Butter for cooking. please do not skip this step. Cooking pancakes in butter takes them to the next level! I’m sure you can use cooking spray or another oil if desired, but really the taste of a buttery exterior on the pancake is just so delicious.
How to Store Pancakes
Store any leftover homemade pancakes in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
How to Freeze Pancakes
Put leftover pancakes in a single layer on a baking sheet to flash-freeze. Once they’re frozen, transfer the pancakes to an airtight container or ziplock bag. Reheat in the microwave or toaster and you have an easy, delicious breakfast ready in seconds.

Nutrition

Serving: 1pancake | Calories: 86kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 134mg | Potassium: 97mg | Fiber: 1g | Sugar: 4g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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12 Comments

  1. 5 stars
    These pancakes are so delicious! thank you!

    Also, I’ve been making your chocolate chip cookies for years now and have never posted a comment because I’m too busy eating and sharing them. Everyone loves them, my kids’ school friends ask for them… my neighbors know when to come over…

    I love how you detail what to do and not to do, steps not to skip, I’m going to check out new recipes on your site now.

    Merci !

  2. 5 stars
    Wonderfully light tasting recipe which I actually used to make waffles this morning. Love the touch of cinnamon and may try with pumpkin spice this fall. Wondering about substituting egg nog and nutmeg for a holiday breakfast treat!

  3. 5 stars
    I LOVE pancakes, been making them since I was a kid. I was a bit hesitant to make when I saw cinnamon and only 14 reviews. Glad I made them! Super flippin delicious. Saved and printed, will post next time I make a batch for the grandkids. I had to substitute mayonnaise for sour cream/yogurt. Cannot wait to try with original ans suggestions above. Thank you!

  4. 5 stars
    Heyy,

    How did you get your pancakes so thick and fluffy? I followed the recipe and got super thin and sad pancakes; any tips?. Other than that they tasted great, my boyfriend demands I make them again tomorrow, thanks for the recipe!

    1. I wish I could be in your kitchen to help you troubleshoot. However, my #1 suspicion is that your baking powder is not fresh!

      1. 5 stars
        These tasted awesome! Everyone really liked them and they came out the perfect texture. They almost taste like a pancake version of French toast because of the egg and cinnamon.

  5. 5 stars
    I tried this recipe this morning for my son and his family and these pancakes were outstanding. I would definitely recommend them. My 7-year-old grandson had two helpings and told me they got a thumbs up. Your directions were super simple and the beauty of this recipe is you have the ingredients already on hand. Thank you for the recipe!