NOTHING tastes better than a stack of GREAT TASTING Pancakes! This recipe is easy to make and delivers up light fluffy pancakes.
My Homemade Pancake Recipe is the only pancake recipe you need! Using simple pantry staples, they’re perfectly light, fluffy, and ready to be slathered with butter and syrup.
Nothing tastes better than a tall stack of pancakes!
We love breakfast around here and it’s not uncommon for me to whip up a batch of pancakes, eggs, and bacon for dinner. Needless to say, I’ve made my share of homemade pancakes. I’m happy to say that I’ve finally perfected my recipe! Not only are these pancakes made with super simple ingredients that you probably have on hand, they are also light and fluffy and perfect for stacking.
I love pancakes and since it’s come to my attention that there is a National Pancake Day it only seems like the perfect time to share with you may perfectly delicious stack of pancakes!
Pancakes are a HUGE thing around here and after making many many batches,
I finally made them exactly the way I wanted them.
These are the perfect pancakes!
There are no fancy ingredients, that you would normally have in your kitchen, flour, milk, eggs, etc.
You can enjoy a plate full for breakfast, or as my family likes, piled them up with some with some scrambled eggs and bacon for dinner!
It’s no wonder there are so many places that serve breakfast all day long, it’s yummy. The ingredients are simple and you typically have everything you need to whip up a great spread!
These pancakes are Not heavy or dense, no need to stop at just eating one.
Pile them on your plate and enjoy!
3 Reasons to make this Pancake Recipe
- this recipe uses simple ingredients you probably already have in your kitchen.
- in a few minutes, you’ll have a stack of DELICIOUS pancakes.
- this recipe is easy to make, really my daughter has made this recipe numerous times, especially at sleepovers since the age of 10! If a 10-year-old who never cooks can whip up delicious pancakes that everyone asks for seconds for you can too!
Common questions about adjusting pancake batter
1 cup of flour measured weighs between 4 1/4 = 5 ounces. That is about 2 tablespoons difference.
Whether you scoop the flour into your measuring cup or scoop your measuring cup into the flour, you can easily adjust the thickness of the pancake batter if you need to by adding a couple of tablespoons to a quarter cup of flour to thicken, or water to thin the batter.
This batter is a little on the thin side, but rest assured that is what makes these pancakes light and fluffy.
Cook one pancake before you adjust the recipe, if you want to adjust it, then do so after you have tried cooking and tasted a pancake, chances are you may like the recipe the way it is written.
This pancake batter is thinner than a boxed pancake mix and has quite a bit of leavening in it to result in fluffy pancakes.
My kids make this recipe with no help, their pancakes come out just like mine, nice and fluffy.
If you have trouble with the recipe, please make sure you re-read the recipe and measured properly.
Now for my tip on keeping my pancakes warm until I’m ready to eat them…
How can you keep all the pancakes warm so you can serve them all at once?
A tortilla warmer…that’s right.
I use a tortilla warmer to keep my pancakes warm.
I love having breakfast with my family. What I don’t like is when I’m finally finished cooking and sit down to enjoy it, my food is cold. It shouldn’t be that way for the cook, should it? It used to happen often until I discovered that my tortilla warmer can keep my pancakes warm, and not just warm…HOT!
We eat a lot of pancakes and my large tortilla warmer holds 15 pancakes and that is how many pancakes my recipe makes. This tortilla warmer is under $6.00. I love using it for more than just keeping my tortillas warm and so will you.
I also line the tortilla warmer with parchment paper and keep quesadillas warm as well as scrambled eggs.
The possibilities are endless! That’s why I have two of them.
Alternatively, you can place the pancakes on a baking pan and keep them in a 200° oven until you finish cooking all the pancakes and are ready to serve them.
Happy Pancake Day!
If you LOVE pancakes you may want to check out my
- Red Velvet Pancakes
- Pumpkin Pancakes
- Yogurt Pancakes
- and a super fun pancake cake filled with ice cream!
These are my EVER POPULAR Pancake Cupcakes and if you have any doubts about making them don’t they are a WINNER!!!
What Do I Do If My Pancake Batter is Too Thick or Too Thin?
This homemade pancake batter is meant to be thin – it’s what gives the pancakes a light and fluffy texture! If you find that it is too thin for you to work with, add a bit of flour, one tablespoon at a time until you have the texture you want. If the batter is too thick, add water, one tablespoon at a time, until the batter is as thin as you’d like.
How Do I Make Homemade Pancake Mix?
If you’d like to turn this recipe into a pancake mix to store and use later, simply whisk together the dry ingredients only. Store your pancake mix in an airtight container until ready to use. When using the mix you’ve prepared, simply add wet ingredients and follow the instructions in this recipe.
How Do I Keep Pancakes Warm Until I Am Ready to Eat Them?
To keep pancakes warm until serving, I like to use a tortilla warmer! The one I have only cost $6 and holds 15 pancakes, the exact number this recipe makes. Perfect! Alternately, you can heat your oven to 200, place pancakes in a baking dish, and cover with foil.
How Can I Make Chocolate Chip or Blueberry Pancakes?
To make Chocolate Chip Pancakes, sprinkle mini chocolate chips over the pancake batter after pouring it in the pan. I prefer this over adding them directly to the batter so I can make sure the chips are spaced out in each pancake.
To Make Blueberry Pancakes, sprinkle fresh blueberries (or thawed frozen blueberries) over the pancake batter after pouring it in the pan.
Alternately, you can top pancakes with sliced strawberries or any fresh fruit, as well as a canned pie filling, whipped cream, or chocolate syrup.
If You love pancakes, you might want to check out some of my other pancake recipes.
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 teaspoon salt
- 1 ½ Tablespoon baking powder (be sure your baking powder is fresh)
- 1 large egg
- 2 cups milk
- 2 Tablespoons butter (room temp- soft or melted)
- 2 teaspoons vanilla
- Mix all dry ingredients together
- Add egg, milk, butter, and vanilla, whisk until all combined.
- Heat your frying pan, add a little butter,
- Portion out the batter for what will fit in your pan, don't overcrowd the pancakes or they will run together.
- I use a 3 Tablespoon scoop to make my pancakes and this recipe makes 15 pancakes of that
- Cook the pancakes over medium heat, pour the batter into a lightly oiled pan (or buttered) ), flip when bubbles appear on the edges of the pancakes
- Once flipped it only takes a minute or two to finish cooking.
- Place a lid on the pancakes after you flip them and they will produce fluffier pancakes.