Best Homemade Pancakes from Scratch

How to make pancakes from scratch while staying light and fluffy is so easy!  This homemade pancake recipe is my kid’s favorite breakfast idea, especially as a back to school surprise before heading out the door.  This recipe turns out the best pancakes every time without needing to beat the egg whites plus you can add blueberries or chocolate chips for an extra treat!

When I am in the mood for pancakes, I usually turn to my favorite Low Carb Pancakes and Waffle recipe, but on an indulgent weekend morning there is nothing better than these pancakes dripping in my Homemade Buttermilk Syrup recipe.

So now that you have my favorite homemade pancake recipe, that is only half the battle.  You need to know a few tips and tricks to learn how to make pancakes that are the best on the block!

How to Make Pancakes Perfectly

1. Start with a preheated pan.  While you mix up the batter, let your cooking surface come to that perfect medium heat.  If you pan is too cold, not only will your pancakes stick, they won’t be as fluffy as you want.  If your pan is too hot, your pancakes will burn before the insides are finished cooking.

2. Mix the batter carefully.  Most people don’t understand how important this little tip really is.  If you end up with a smooth batter when you are done mixing up your pancakes, you might as well just start over because you will have hockey pucks.  Mix the batter until it just comes together and don’t be afraid of a few lumps.  The less you mix, the fluffier your pancakes will be.

3. Let the batter rest.  Again, I know you are hungry but give that pancake batter about 5 minutes to rest before making your flapjacks.  When you let the batter rest, the gluten gets a chance to relax which means a more tender pancake.

4. Flip the pancakes at the right time.  There are two main cues that the pancakes are ready to be flipped.  First, there should be bubbles forming and popping in the center of your batter.  Second, the pancake should begin to set along the edges.  If you flip too soon, you will end up splattering it all over your pan and it will also be undercooked.

My favorite way to cook my pancakes are with my big electric griddle because when you have six kids, you need a lot of pancakes and you need them NOW!  Feel free to use your favorite nonstick skillet or one of those awesome flat square skillets on your stove if you don’t have an electric griddle just keep that heat at medium or your pancakes will burn before they cook inside.

So now you know how to make pancakes that will turn out perfectly every time so let me know how they turn out!  Snap a picture of your perfect stack and tag me on Instagram @thecarolejones so I can check them out.

Best Homemade Pancakes from Scratch

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

Homemade pancakes from scratch turn out light and fluffy every time!  This recipe is the best and is super quick and easy.  You can add blueberries or chocolate chips!

• Total Time: 15 minutes
• Yield: 20 pancakes 1x

Ingredients

Scale 1x2x3x

• 3 C flour
• 2 Tb + 1 tsp baking powder
• 1 tsp salt
• 1/2 C sugar
• 2 1/2 C whole milk
• 2 eggs
• 6 Tb butter, melted
• fresh blueberries or chocolate chips (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. In a medium bowl, mix together flour, sugar, salt, and baking powder. In a medium bowl, melt the butter in microwave.  Whisk in the milk and eggs into the melted butter.
2. Create a well in the center of the flour mixture, then add the liquid mixture into that well.  Use a wire whisk to stir everything together until just combined. It will be slightly thick and lumpy, but should be well incorporated.  Do not over-mix or you will end up with dense pancakes. Allow the batter to rest.
3. Heat your griddle or nonstick pan to medium heat.  Spray your cooking surface lightly with non-stick spray.  Use about 1/4 C of batter for each pancake and pour onto your preheated surface.  If using blueberries or chocolate chips, sprinkle them on top of the pancake right after pouring.
4. Cook each side for 3-4 minutes, until lightly golden brown.  Before flipping over the first time, be sure you have those bubbles forming and popping on the uncooked side, and the edges are beginning to set.

Notes

recipe adapted from Grace and Good Eats

• Author: Carole
• Prep Time: 10 minutes
• Cook Time: 5 minutes

Nutrition

• Serving Size: 1/20th
• Calories: 142
• Sugar: 121g
• Sodium: 164mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 32mg

**My friend, this post contains Amazon affiliate links which means I receive a small compensation if you make a purchase using my link, at no additional cost to you.   And no worries….I only link to products that I both use and love! ~Carole