Best Ever Homemade Pancakes (2022)

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Pancake Recipe made with simple ingredients that takes only a few minutes time. Load these perfect homemade pancakes up with fresh fruit or drown them in your favorite maple syrup.

I’ve included tips below (with a video) to help answer any questions on how to make the best ever pancakes. This post contains affiliate links.

Best Ever Homemade Pancakes (1)

I know food bloggers have a bad rap for throwing around the phrase “best ever” a little too frequently. Friends. Look at my eyes… these easy pancakes are the real deal. I’ve been searching for the best pancake recipe ever, and I’ve finally perfected it. Thick and fluffy, with a hint of sweetness, but not too much so you can still drown them in syrup.

This is one of my favorite go-to recipes because I always have what I need to make it on hand. I love that it only requires a few simple ingredients, takes only a few minutes to make, and tastes a million times better than box mix. This recipe makes ten perfectpancakes every single time.

Best Ever Homemade Pancakes (2)

How to Cook Pancakes

  • Make sure you have even heat (I like to use an electric griddle)
  • Let the batter rest for a few minutes (to activate the baking powder)
  • Use nonstick baking spray (yes, even on nonstick pans)

Make sure you have even heat, especially if you are using a skillet. Let your pan heat up while you make the batter; an easy way to test if your pan is ready is by flicking a tiny bit of water onto the pan. If it’s hot and ready to go the water will sizzle immediately.

Always spray your pan with a little bit of nonstick spray to keep your pancakes from sticking (Yes, even in non-stick pans. I’ve also tried butter, but it does change the surface of the pancake, so I prefer nonstick spray, like Pam.)

I received an Electric GriddleBest Ever Homemade Pancakes (3) for Christmas- and I highly recommend it! I love being able to to set the temp (I use 325 degrees) and make multiple pancakes at once. It also makes perfect eggs- so smooth, no crispy edges or skirt. Griddles really do make the most perfect pancakes (i.e. “griddle cakes”).

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How to Pour Pancake Batter

Another tip to use when making this recipe is to use a 1/4 cup measuring cupBest Ever Homemade Pancakes (5) to scoop your batter. This way you get happy, uniform, perfect pancakes. When I add the batter to the griddle I start from the center and gently pour in a circular movement to help the batter spread into a nice round circle.

Keep in mind that this pancake batter will be very thick. This is what you want! There is no need to thin it out with more milk or liquid. It will be thick! It won’t “pour” like boxed mix, it will scoop. Use a measuring cup to scoop the batter onto the griddle.

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How to Flip the Perfect Pancake

  • Wait until the underside is ready
  • Shove the spatula all the way underneath
  • Use your wrist instead of your whole arm

Don’t rush your pancakes- let that first side get gorgeously golden brown. You’ll know they’re ready when bubbles start to form and pop on the top (the uncooked side).

(Video) The Fluffiest Pancakes You'll Ever Eat

To get a perfect flip without batter sliding around, be sure to purposefully shove your spatula (I like silicone or plastic, not metal) all the way underneath and use your wrist to turn them over.

My husband taught me that. I was flipping them using my whole arm, instead of a gentle turn of the wrist, which was resulting in lopsided pancakes.

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How to Make Pancakes Fluffy

I get comments all the time about the amount of baking powder in this recipe. This recipe calls for 3 1/2 teaspoons of baking powder. Teaspoons NOT tablespoons. Baking powder NOT baking soda.

No, using that much baking powder will not make the pancakes taste weird or metallic. I promise you I make this recipe weekly. This pancake recipe has been rigorously tested and duplicated by many. This recipe is solid.

That said, apparently some people are sensitive to the taste of some baking powders. (Much like how some people think cilantro tastes like soap and others love it.) If you are sensitive to baking powder, I would recommend buying an aluminum-free baking powder.

Learn more about the differences between baking powder and baking soda here, like how to test if your baking powder is still good. Baking powder should really be replaced every three months for best results.

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Delicious Pancake Toppings

If maple syrup isn’t your thing, slather these homemade pancakes withHomemade Strawberry Butter! We also like to top them with thisHomemade Blueberry Syrup.

My oldest loves when I add blueberries in the batter and my younger two love chocolate chips. Honestly, I usually end up eating mine plain, straight off the griddle, because they’re just that good!

Note: When I add blueberries, I mix them directly into the batter. Coating them in the batter helps prevent them from bursting (and making a huge mess on my griddle). When I add chocolate chips, I scoop the batter onto the griddle and then immediately sprinkle the chocolate chips directly on top.

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Tips for the Best Homemade Pancakes

Can this pancake recipe be used to make waffles?Yes! The ratios need to be changed up slightly, but this recipe can be used to make homemade waffles. Get my Fluffy Waffle Recipe here.

Can this pancake recipe be made into mini pancakes or “silver dollar” pancakes? Yes! I have used this recipe to make miniature pancakes before. Mini pancakes are perfect for kids, a pancake breakfast bar, or to serve at brunch. Get tips on how much batter to use and more in this post: Strawberry Banana Pancake Skewers.

Can this pancake recipe be made with buttermilk? Yes! Just sub out the whole milk for buttermilk. You can really use whatever milk you have on hand (skim, 2%). I have not tried it with milk alternatives, like cashew or almond, but these should be okay also. In fact, I use buttermilk (or a “cheater” lemon/milk mixture) in these Blueberry Buttermilk Pancakes.

Can this pancake batter be made ahead of time? No. Most baking powder sold today is double acting, which means thatthe firstleavening occurs when the baking powder gets wet. (The second leavening occurs when the baking powder is heated.) You may notice that after you mix the dry ingredients with the wet, the batter may “puff up” some in the bowl. The longer is sets without being heated up, the more it will lose that initial rise.

(Video) How to make Pancakes | Fluffy Pancake Recipe

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Can these pancakes be frozen? Yes! Freeze them individually before combining in an airtight bag. We reheat them in the microwave for 10-15 seconds until warm.

Can this recipe be doubled? Yes. I have doubled this recipe and it works great.

Can this pancake recipe be made dairy free? Yes. I have made these before using cashew milk and omitted the butter completely, the results were very similar. Others have used other dairy free milks, nut milks, and vegan butter alternatives with for dairy free pancakes with great success.

Can you make these pancakes with egg? Yes. Others have used an egg replacement, applesauce, and pumpkin successfully, though I personally have not tried this.

Can these pancakes be made using whole wheat flour, almond four, oat flour, arrow root flours, etc? I personally have not tried this, but read through the comments as others have done this with great results.

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More Breakfast Recipes

  • Homemade Fluffy Waffles
  • Blueberry Buttermilk Pancakes
  • Ham and Cheese Pancakes

Best Ever Homemade Pancakes (12)

Best Ever Homemade Pancakes Recipe

4.20 from 1696 votes

Print Pin Rate

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

(Video) How to Make the Easiest Pancakes Ever

Servings: 10 pancakes

Calories: 139kcal

Author: Emily Grace


  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1 1/4 cups whole milk
  • 1 egg
  • 3 tablespoons unsalted butter melted
  • 1 tsp vanilla extract optional




Make sure you are using BAKING POWDER, not baking soda.

I like to set my electric griddle to 325 degrees and spray with nonstick spray. I use a 1/4 measuring cup to scoop the pancake batter onto the griddle. The pancake batter will be thick.

Check the text of the post above or read through the comments for common substitutions (such as nut milks, omitting the butter, using alternative flours, etc). I haven't personally tried these, but many others have had great success.

I don't recommend making these pancakes in advance, but you can freeze any leftovers.


Serving: 1pancake | Calories: 139kcal | Carbohydrates: 19g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 183mg | Fiber: 1g | Sugar: 6g

Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!

Not ready to make these yet? Save them for later and be sure to follow my Delicious Pancake Recipe Board.


Best Ever Homemade Pancakes (13)

(Video) Fluffy Pancakes Recipe | The Sweetest Journey


What is the secret to good pancakes? ›

Don't over-mix the batter - As mentioned in the recipe you only want to mix the batter until it just comes together. Lumps are okay! Over mixing will develop too much gluten in the batter leading to tough, chewy pancakes.

How does Gordon Ramsay make perfect pancakes? ›

To make the easy pancake batter put flour baking powder and desiccated coconut into a bowl then

Is it better to make pancakes with milk or water? ›

Milk not only adds flavor, but the milk fat is necessary for tender, moist pancakes. Plain water just won't give the same results. Milk can also be added in place of water in the "complete" mixes for a thicker texture.

How do you make Bobby Flay pancakes? ›

A couple of eggs. One and a half cups of. Buttermilk. You could use regular milk but i love the

Why do restaurant pancakes taste better? ›

That's because when the liquid ingredients in a batch of batter are warm or room temperature, they cause a chemical reaction by raising the temperature of the gluten in the flour, which gives a springy quality to the 'cakes a little too soon.

Is it better to cook pancakes with butter or oil? ›

Butter tastes great, but it browns too quickly on the high heat of your skillet to be useful for making pancakes. A good pancake requires a fat with a higher smoke point—such as canola oil, shortening, coconut oil or even ghee or clarified butter.

How does Jamie Oliver make pancakes? ›

Pancake 4 Ways | Jamie Oliver - YouTube

What is Gordon Ramsay's most famous dish? ›

Known across the world as Gordon Ramsay's signature dish, the Beef Wellington is something we're immensely proud of.

How do you make perfectly round pancakes? ›

An Easy Tool for Perfect Pancakes - YouTube

Should I let my pancake batter rest? ›

A – Ideally make your batter and let it rest for about 30 minutes before cooking. This allows the flour to absorb the liquid, making the pancakes lighter and fluffier.

Should I add eggs to pancake mix? ›

Add eggs

Some boxed pancake mixes already require you to add in a couple eggs, but if your pancake mix doesn't you absolutely should! Adding eggs to your pancake mix will give the batter a better texture and flavor, more resemblant of homemade pancakes.

What can I add to pancakes for flavor? ›

Perk up boxed pancake mix by adding a dash of baking soda, lemon juice, vanilla and sugar. For maple flavor, add a small splash of maple syrup to the pancake batter. For a sweet-and-spicy touch, sprinkle some vanilla and cinnamon into the batter.

Who Won Bobby Flay pancakes? ›

Flay's pancakes were described as well-balanced with good flavors, but thin and soggy. After deliberation, the judges chose Flay as the winner. The vote was not unanimous. Flay exited the arena and closed the show with one of his signature puns: “What can I say?

How do restaurants get their pancakes so fluffy? ›

Baking powder & baking soda – Both of these leavening agents work together to help create the softest, fluffiest buttermilk pancakes. Buttermilk – The secret to restaurant-style pancakes is that they're made with buttermilk.

Should pancake batter be cold or room temp? ›

Yep, by allowing the pancake batter to chill and rest for 30-45min before you start to cook, you're guaranteed a lighter pancake. So why is this? "The 'resting' allows the gluten in the flour to relax and the starch grains to swell," says cookery expert Monaz Dumasia.

What kind of flour is best for pancakes? ›

Flour: Use all-purpose flour, whole wheat flour, or a combination of the two. For gluten-free pancakes, use your favorite gluten-free flour blend or try buckwheat flour.

How do I make my pancakes fluffier? ›

15 Tricks For Making The Most Fluffy Pancakes
  1. Use a fresh leavening agent. ...
  2. Instead of all-purpose flour, use cake flour. ...
  3. Sift the dry ingredients. ...
  4. Add carbonated water. ...
  5. Incorporate mayonnaise into the batter. ...
  6. Mix with a balloon whisk. ...
  7. Don't overmix the batter. ...
  8. If using baking powder, add a bit of lemon juice.
29 Aug 2022

When should I flip a pancake? ›

You should not flip when you see bubbles, but you should flip when those bubbles pop and form holes that stay open on the surface of the pancake. If a bubble comes to the surface, pops, but is filled in by more pancake batter, hold off on flipping. Make sure your pancakes are hole-y!

How long should a pancake cook on each side? ›

Grease a griddle or nonstick pan with cooking spray or a little vegetable oil. Heat pan on medium for about 10 minutes. Pour batter to form pancakes of whatever size you like. Cook first side until bubbles form on top, about three minutes; then flip and cook other side until it, too, is brown, about two minutes.

Does it matter if you use self raising flour in pancakes? ›

Can I use self-raising flour instead of plain flour for buttermilk pancakes? Both types of flour work for this pancake recipe. Plain flour will need a pinch of baking powder to help them to rise. Self-raising doesn't need that extra baking powder as it has it in already.

How thin should pancake batter be? ›

Pancake batter is slightly lumpy, but not too thick. Your pancake mix should be thick enough to drip off the spoon little by little instead of pouring too easily onto your heated surface. If you believe your mix is too thick, add milk a tablespoon at a time until it reaches the desired consistency.

What's the difference between pancakes and crepes? ›

The main difference is that pancake batter has a raising agent in it, such as baking powder or baking soda, and crepe batter does not. This means that pancakes are thicker and fluffy while crêpes are thin and flat.

What is the hardest dish to make in the world? ›

1. The Fugu Puffer Fish. A Japanese delicacy, this deadly dish's organs contain a neurotoxin 1,000 times more powerful than cyanide. The most dangerous and possibly hardest dish to cook on this list, Fugu must first be dismembered using special Japanese knives and its parts hastily separated into 'edible' or 'deadly'.

What is Gordon Ramsay's favorite thing to cook? ›

Ramsay previously said if he could choose his last meal on Earth, it would be beef Wellington. Ramsay is a huge fan of the British dish, and many regard his own recipe as his greatest of all.

What is Gordon Ramsay's signature dessert? ›

Sticky Toffee Pudding with Caramel Sauce & Ice Cream » Gordon Ramsay Restaurants.

How do you keep pancakes from spreading? ›

To prevent pooling, which can make for unevenly cooked pancakes, Stephanie Le of suggests brushing a thin layer of oil or melted butter on the pan with a pastry brush. This prevents uneven spreading, which will give you golden-brown pancakes with no gooey pockets.

How do you make heart pancakes without mold? ›

Heart Shaped Pancakes - Easy Valentine's Day Breakfast - YouTube

What is the average size of a pancake? ›

The perfectly sized pancake cooked at home falls somewhere between the ones you might find at your favorite breakfast spot and the gimmicky silver-dollar pancake: about 4 inches across, the diameter of a generously sized orange.

Which is better for pancakes baking soda or baking powder? ›

Baking powder is most often used in pancakes because regular pancake batter doesn't contain acid that would activate baking soda.

Should pancake batter be runny or thick? ›

The batter should be thick enough that it drips rather than runs off the spoon—and remember, it should have some lumps still in it. If a little flour doesn't fix the issue, there could be an issue with your baking powder.

Why arent my pancakes fluffy? ›

Over-mixing pancake batter develops the gluten that will make the pancakes rubbery and tough. For light, fluffy pancakes, you want to mix just until the batter comes together—it's okay if there are still some lumps of flour. Fat (melted butter) makes the pancakes rich and moist.

Does milk or water make pancakes fluffier? ›

Does milk or water make pancakes fluffier? Milk makes pancakes fluffier. It is a thicker liquid and you want that batter to be thick rather than thin. Thin batter would make pancakes that don't rise up like they should.

Can you use milk instead of water for pancakes? ›

Use Milk/ Alternative Milk Instead Of Water

Even though the mix may call for water, you can easily substitute that for an alternative milk (I like oat milk). You may have to add a dash more due to the difference in consistency, but it'll taste so much better!

What temperature do you cook pancakes at? ›

While your batter is setting, get your griddle ready to go. The ideal griddle temperature for pancakes is 375°F, or a medium setting for gas stovetop burners. Achieving the correct cooking temperature is key to making a perfect pancake.

Why do my pancakes taste bland? ›

From doubling up on eggs to mistaking baking soda for baking powder, the margin for error with homemade pancakes is vast. Adding too much milk made for a sweet, crepe-like pancake while leaving out most of the sugar made for a bland flavor.

Is vanilla extract necessary for pancakes? ›

The secret to making great vanilla pancakes is a simple addition of vanilla extract. If you happen to have flavorful vanilla sugar, you can use it instead of the plain sugar and omit the extract—or leave it in if you really love vanilla.

What can you put on pancakes instead of syrup? ›

Almost any fruit or berry, fresh or frozen, can be turned into a compote: just toss it in a pan (chopped up if it's big) with some sugar and a splash of water and boil until soft and syrupy. Blueberries, raspberries, strawberries, blackberries, peaches, rhubarb, cherries, apples, and pears all work here.

Do the winners of Beat Bobby Flay get paid? ›

The winning chef will be awarded $15,000 before heading to battle, and if he or she beats Bobby an additional $25,000 awaits, along with some pretty substantial bragging rights. Find out how the finale played out.

Why do they make 4 plates on Beat Bobby Flay? ›

As Allen pointed out in an interview with Food Network, "If someone gets chopped I have to have a plate underneath the cloche when I lift it, and you don't want a plate that's already been half-eaten." So technically, that fourth plate is for the audience's viewing pleasure — or displeasure.

What is Bobby's record on Beat Bobby Flay? ›

Bobby wins like 90% of the time, and while I believe that Bobby has the experience and resume to cook just about anything well, I find it hard to believe that he can universally cook dishes that at least two out of three judges will prefer in a "blind tasting."

What is the secret to making light fluffy pancakes? ›

You can use cold eggs and milk, but room temperature ingredients will make fluffier pancakes. It will also help the butter stay melted rather than clumping up into fat globules. Take milk and eggs out of the fridge 20 minutes before making your batter. Make sure your butter isn't too hot to avoid scrambling the eggs.

How do I make my pancakes fluffier? ›

15 Tricks For Making The Most Fluffy Pancakes
  1. Use a fresh leavening agent. ...
  2. Instead of all-purpose flour, use cake flour. ...
  3. Sift the dry ingredients. ...
  4. Add carbonated water. ...
  5. Incorporate mayonnaise into the batter. ...
  6. Mix with a balloon whisk. ...
  7. Don't overmix the batter. ...
  8. If using baking powder, add a bit of lemon juice.
29 Aug 2022

Should pancake batter be runny or thick? ›

The batter should be thick enough that it drips rather than runs off the spoon—and remember, it should have some lumps still in it. If a little flour doesn't fix the issue, there could be an issue with your baking powder.

Why arent my pancakes fluffy? ›

Stir your batter until the dry and wet ingredients are just incorporated. That means mixing until the flour streaks have disappeared, but leaving the pesky lumps. If you over-mix, the gluten will develop from the flour in your batter, making your pancakes chewy instead of fluffy.

What does an extra egg do to pancakes? ›

With little gluten, pancakes rely on eggs to provide the additional structure necessary to hold the bubbles and allow the pancake to rise. The fat in the yolk also provides richness and flavor. Too much egg, however, will make the pancake dense and custard-like; not enough will make it drier and more biscuit-like.

Can you over mix pancake batter? ›

The biggest rookie mistake chefs see when it comes to making pancakes is overmixing the batter. "Pancakes most commonly contain flour, which means gluten," says Chef Suzanne Vizethann, owner of Buttermilk Kitchen in Atlanta. "When the batter becomes overmixed, the gluten expands and turns the pancakes gummy."

Does baking powder or baking soda make pancakes fluffy? ›

Baking soda is essential for baked goods, but baking powder is really what makes pancakes and biscuits rise and become so super fluffy. Double-acting baking powder, which is the kind that you'll find in the grocery store, produces bubbles in two ways: when it is mixed with wet ingredients and then when it gets heated.


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