The Ultimate Homemade Pancakes Recipe
There’s nothing better than starting your day with The Ultimate Homemade Pancakes Recipe. These perfect pancakes are light, fluffy, and easy to make from scratch. With a few simple ingredients, you’ll have a breakfast everyone will love.
Say goodbye to boxed mixes—these fluffy pancakes are so much better. You’ll love how soft and airy they turn out every time. Whether it’s a weekend treat or a weekday pick-me-up, this recipe is your go-to.
Stick around for all the tips to make these pancakes just right. I’ll guide you step-by-step for perfect results. Plus, you’ll find ideas for toppings and add-ins to make them even better!
Ingredients you’ll need to make the Ultimate Pancakes Recipe
To make these homemade pancakes you’ll need some simple ingredients found at any big grocery store:
- All-purpose flour. Measure it using a spoon, scooping the flour into your measuring cup without compacting it, then using the back of a knife to level it
- Baking powder. It gives a light and fluffy texture to the pancakes
- Sugar. Sweetens the pancakes
- Salt. Enhances the flavors
- Milk. Full fat and at room temperature
- Sour cream. Makes the pancakes moist, tender, and fluffy
- Unsalted Butter. You’ll need it to be melted
- Egg. Use a room-temperature egg; leave it 30 minutes outside of the fridge before using
Take a look at the recipe card at the bottom of this post for the exact amounts!
Add-ins and extra ingredients for this homemade pancake recipe
You could have these as they are, or you could have some extra ingredients added to the batter. This is a matter of personal preference and cravings!
- Add some chocolate Chips for chocolate chip pancakes
- Add fresh Blueberries for blueberry pancakes
- Lemon juice and poppy seeds for lemon and poppy seed pancakes
- Replace the whole milk with coconut milk and top them with shredded coconut for coconut pancakes
- Replace the milk with buttermilk for fluffy buttermilk pancakes
- Replace the sour cream with Greek yogurt for Yogurt Pancakes
- Chopped nuts for Nutty pancakes
- Add 2 Teaspoons of expresso powder for coffee pancakes
- Peanut butter chips for Peanut Butter Pancakes
- Jimmies for Funfetti Pancakes. Make sure to avoid nonpareils, since these bleed out and you could end up with a weirdly colored batter
- The addition of Cinnamon and nutmeg makes some perfect Spiced Pancakes
- Orange juice and zest for Orange Pancakes
- Applesauce instead of sour cream for some apple pancakes, topped with fresh apples
- Dried-freeze raspberry for raspberry pancakes
You can also top them with some different ingredients for a different flavor.
- Peanut butter and jelly for a PB and Jelly pancake
- Bananas and walnuts for Banana Pancakes
- whipped cream and chocolate chips
- Almond butter and slivered almonds for Almond Pancakes
- Bananas and dulce de leche in between pancakes for a Banoffee Pancake
- Dulce de leche
- Nutella
- Strawberry sauce
- Blueberry sauce
- Honey instead of Maple syrup
- Any jam of your choice
- Bacon
- Fresh fruit
How to make this fluffy Pancake Recipe
Start by mixing your dry ingredients (all-purpose flour, baking powder, sugar, and salt) in a large bowl. Using a whisk, whisk your ingredients by hand, for 30 seconds to aerate them.
In a medium bowl, mix regular milk, sour cream, and butter until well combined. Add the whole egg and mix
Pour the wet ingredients into the dry ingredients and mix until just combined, a few lumps are ok; do not over-mix the ingredients or you might end up with chewy pancakes instead of fluffy ones.
Heat a large skillet, griddle, non-stick pan, or even an electric griddle on medium low heat; add a little bit of vegetable oil or a little butter to the skillet so pancakes won’t stick, and spread it around using paper towels. Using a plastic squeezable bottle or an ice cream scoop, pour batter into the hot griddle.
Cook the pancakes until the top of the pancakes have a few bubbles and some of them have burst. Using a spatula, carefully flip your pancakes and cook until golden brown, for around 1 more minute. Place them in a covered container and repeat this process until all the batter is used.
You can serve them as they are, with maple syrup, or you can be more creative and add some ingredients to turn them into something different.
What is the secret to making the best pancake recipe?
- Measure your ingredients correctly. Flour should be measured by scooping it with a spoon and then leveling it with a knife. Never compact it!
- Use room temperature ingredients to ensure they mix evenly
- Do not over-mix the dough! You can mix the dry ingredients as much as you like, as well as the wet ingredients, but after the wet ingredients are added to the dry ingredients, you should mix until just combined. A few lumps in your pancake batter are ok
- Let the pancake batter rest for 5-10 minutes before cooking. This allows the ingredients to fully combine and the gluten to relax, resulting in extra fluffy pancakes.
- For perfectly shaped round pancakes use a squeezable bottle (you can use a clean and empty ketchup bottle too). Add the batter into the container and squeeze into the heated pan. You can also use an ice cream scoop so you’re able to measure the same amount of batter every time.
- Flip your pancakes until you see bubbles on the surface, then flip carefully and cook until browned on the other side, for around 1 minute
Frequently Asked Questions
How to make pancakes without eggs?
To make pancakes without the egg you will need to swap the egg for a Flax egg. To make a flax egg just mix 1 tablespoon of ground flaxseed (flaxseed meal) in 3 tablespoons of water. Let it set for 15 minutes to thicken, then use it instead of the egg, exactly as the recipe directs.
Can I make the pancakes ahead of time?
Yes, you can! make the pancakes as directed, then let them cool completely, (around 1 hour). Place them in an airtight container and store them in the fridge.
To freeze them lay them over a baking sheet lined with parchment paper in a single layer. Freeze them for 30 minutes to 1 hour, and place them inside an airtight freezable container with parchment paper in between each layer of pancakes. Freeze for up to 1 month.
How to store leftover pancakes
Store them in an air-tight container in the fridge. They will keep for up to 1 week.
How to reheat Pancakes
There are a few ways that you can follow to reheat your leftover pancakes. If they’re frozen, let them thaw, and then follow one of the steps below.
Microwave:
For this method, you will have to eat your pancakes right away, or they might become chewier when cooled.
Place a paper towel on a microwave-safe plate, place a layer of pancakes on top of it (1 to 3 pancakes) then place a second piece of paper towel on top. Heat the pancakes in 15-second increments, checking them in between to see if they’re warm enough. Enjoy right away!
In the oven:
Preheat your oven to 350 F. Line a baking sheet with parchment paper and place the pancakes on top, in a single layer. Cover with aluminum foil and bake for 5 to 10 minutes.
Non-Stick pans:
Spray your pan with a little bit of cooking spray and heat it on medium heat. When the pan is hot, place the pancake on top, let it heat for 1-2 minutes, and flip. Wait an additional 2 minutes and serve warm.
Here’s a video of this Ultimate Pancakes recipe so you can see up-close texture and thickness.
Take a look at this link for more breakfast recipes, or take a look at the links below for more Pancake recipes.
If you make this recipe, please be sure to give it a star rating and leave a comment below!
Ultimate Pancakes Recipe
Ingredients
- 1 1/2 Cup all-purpose flour
- 3 teaspoons baking powder
- 2 Tablespoons white sugar
- 1/2 teaspoon salt
- 1 Cup full fat milk room temperature
- 1/4 Cup sour cream room temperature
- 3 Tablespoons unsalted butter melted
- 1 large egg room temperature
Instructions
- Start by mixing your dry ingredients (all-purpose flour, baking powder, sugar and salt) in a large bowl. Using a whisk, whisk your ingredients by hand, for 30 seconds to aerate them.1 1/2 Cup all-purpose flour, 3 teaspoons baking powder, 2 Tablespoons white sugar, 1/2 teaspoon salt
- On a medium bowl, mix regular milk, sour cream and butter until well combined. Add the whole egg and mix1 Cup full fat milk, 1/4 Cup sour cream, 1 large egg, 3 Tablespoons unsalted butter
- Pour the wet ingredients into the dry ingredients and mix until just combined, a few lumps are ok; do not over mix the ingredients or you might end up with chewy pancakes instead of fluffy.
- Heat a large skillet or griddle in medium low heat; add a little bit of vegetable oil or a little butter to the skillet so pancakes wont stick, and spread it around using paper towels. Using a plastic squeezable bottle or an ice cream scoop, pour batter into the hot griddle.
- Cook the pancakes until the top of the pancakes have a few bubbles and some of them have burst. Using a spatula, carefully flip your pancakes and cook until browned, for around 1 more minute. Place them in a covered container and repeat this process until all the batter is used
- You can serve them as they are, with maple syrup, or you can be more creative and add some ingredients to turn them into something different.
Notes
- Measure your ingredients correctly. Flour should be measured by scooping it with a spoon and then leveling it with a knife.Never compact it!
- Use room temperature ingredients to ensure they mix evenly
- Do not over mix the dough! after the wet ingredients are added to the dry ingredients, you should mix until just combined. A few lumps in your pancake batter are ok
- For perfectly shaped round pancakes use a squeezable bottle (you can use a clean and empty ketchup bottle too). Add the batter into the container and squeeze into the heated pan. You can also use an ice cream scoop so you're able to measure the same amount of batter every time.
- Flip your pancakes until you see bubbles on the surface, then flip carefully and cook until browned on the other side, for around 1 minute
