There is something special about a leisurely weekend morning in your kitchen.
The sun is peeking through the curtains. The coffee is brewing softly. You want a breakfast that feels like a warm hug for your family. These best homemade pancakes are exactly what you need right now.
Why This Recipe Is a Winner
These pancakes are incredibly thick and tender. They use simple pantry staples you already have. Your family will love the classic vanilla flavor and airy texture. It is the perfect recipe for a relaxed Sunday morning with the kids.
You do not need a fancy mix to get restaurant-quality results at home. This recipe is budget-friendly and much tastier than a box. It is a reliable favorite that works every single time you make it.
Simple Method
Making these is much easier than you might think. You just whisk your dry and wet ingredients separately. The magic happens when you let the batter rest for a few minutes. Even if you are a beginner, you will master these golden brown beauties quickly.
Ingredients You’ll Need
These ingredients are likely sitting in your kitchen right now.
- 2 cups (240g) all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1 1/2 cups whole milk
- 1 large egg
- 3 tablespoons unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
Step-by-Step
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until evenly distributed.
- In a separate medium bowl, whisk the milk, egg, melted butter, and vanilla extract until the egg is fully emulsified.
- Create a well in the center of the dry ingredients and pour the wet mixture into the center.
- Using a silicone spatula, gently fold the ingredients together until just combined. The batter must remain lumpy; over-mixing will develop gluten and result in a rubbery texture.
- Allow the batter to rest at room temperature for 10 minutes. This hydrates the flour and allows the baking powder to begin the leavening process.
- Preheat a non-stick griddle or heavy-bottomed skillet over medium heat (target surface temperature: 375°F/190°C).
- Lightly coat the surface with a small amount of butter or neutral oil, wiping away any excess with a paper towel.
- Scoop approximately 1/4 cup of batter per pancake onto the griddle, maintaining 2 inches of space between each.
- Cook until the surface is covered in small bubbles and the edges appear set and matte, approximately 2 to 3 minutes.
- Flip the pancakes in a single fluid motion and cook the second side until golden brown, approximately 1 to 2 minutes.
- Transfer to a wire rack or warm oven (200°F) until ready to serve.
Best Ways to Enjoy It
Serve these warm with a generous pat of butter on top. Drizzle with real maple syrup for that classic sweetness. Add a handful of fresh spring berries or sliced bananas for extra freshness. They are perfect for a celebratory Mother’s Day brunch or a quiet Saturday.
How to Store Leftovers
Leftovers store very well in the fridge for three days. You can also freeze them in a single layer for later. This makes them great for busy school mornings. Just pop them in the toaster for a quick and easy breakfast. They will taste just as fresh as the first day.
Recipe Tips
- Do not over-mix the batter even if it looks lumpy.
- Let the batter rest to ensure the fluffiest texture possible.
- Use a medium heat to avoid burning the outside before the inside cooks.
- Wipe your pan between batches to prevent butter from burning.
- For a special brunch, keep them warm in a low oven.
- Check for bubbles on the surface before you try to flip.
- Use fresh baking powder for the best rise in your pancakes.
Variations & Swaps
- Stir in a half cup of chocolate chips for the kids.
- Swap the milk for almond milk to make them dairy-free.
- Add a pinch of cinnamon for a warm spice flavor.
- Fold in fresh blueberries right before cooking.
FAQs
Why are my pancakes flat?
Your baking powder might be expired or you might have over-mixed the batter. Always check your dates and keep those lumps in the bowl.
Can I make the batter ahead of time?
It is best to cook the batter within 30 minutes of mixing. The baking powder loses its lifting power if it sits too long in the fridge.
I hope these fluffy pancakes bring a little extra joy to your family table. There is nothing better than a slow morning and a warm breakfast. Enjoy every bite!
— Lidia
Best Homemade Pancakes
Ingredients
- 2 cups (240g) all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon sal t
- 2 tablespoons granulated sugar
- 1 1/2 cups whole milk
- 1 large eg g
- 3 tablespoons unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until evenly distributed.
- In a separate medium bowl, whisk the milk, egg, melted butter, and vanilla extract until the egg is fully emulsified.
- Create a well in the center of the dry ingredients and pour the wet mixture into the center.
- Using a silicone spatula, gently fold the ingredients together until just combined. The batter must remain lumpy; over-mixing will develop gluten and result in a rubbery texture.
- Allow the batter to rest at room temperature for 10 minutes. This hydrates the flour and allows the baking powder to begin the leavening process.
- Preheat a non-stick griddle or heavy-bottomed skillet over medium heat (target surface temperature: 375°F/190°C).
- Lightly coat the surface with a small amount of butter or neutral oil, wiping away any excess with a paper towel.
- Scoop approximately 1/4 cup of batter per pancake onto the griddle, maintaining 2 inches of space between each.
- Cook until the surface is covered in small bubbles and the edges appear set and matte, approximately 2 to 3 minutes.
- Flip the pancakes in a single fluid motion and cook the second side until golden brown, approximately 1 to 2 minutes.
- Transfer to a wire rack or warm oven (200°F) until ready to serve.
