Fluffy, golden, and deliciously comforting, these homemade pancakes are everything breakfast dreams are made of. Each bite is soft, tender, and lightly sweet. This makes them perfect for stacking high. They are ideal for soaking in maple syrup or melting butter. They cook up with beautifully crisp edges and a cloud-like center that keeps everyone coming back for more.
These pancakes are quick to mix and cook in just minutes. They are ideal for slow weekend mornings. They also suit busy weekdays or anytime you’re craving something warm and satisfying. You can enjoy them plain. They can be dotted with chocolate chips. You prefer them loaded with fresh berries. They’re endlessly customizable and always a crowd-pleaser. Simple ingredients, easy steps, and consistently delicious results—this pancake recipe is a true breakfast classic.
Ingredients for pancakes
- 1 ⅓ Cups all-purpose Flour 160g
- 1 tbsp baking powder
- 2 tbsp sugar
- 1 tsp salt
- 1 egg large
- 4 tbsp butter melted
- 1 cup buttermilk
- 2 Teaspoons vanilla extract
Instructions for pancakes
- Sift the flour, sugar, baking powder and salt into a large bowl and whisk together then set aside.
- Melt the butter in a small bowl. In a medium bowl whisk the buttermilk, egg and vanilla together. Stir in the melted butter.
- Add the wet mixture to the dry and mix until blended.
- Place a pat of butter in a large pan over medium-high heat. Once melter and bubbling add about ⅓ to 1/2 cup of batter for each pancake.
- Cook for a few minutes until golden then flip oven and cook an extra minute. Add more butter as you make extra pancakes.
Notes
You can make a big batch of pancakes. Although they’re best right out of the pan, you can enjoy them for a few days afterwards. Wrap them up once they’re room temp and place in fridge. Pop them into the microwave in a covered dish on a low setting and they’ll be warm and delicious.!Don’t over-mix the batter. It’s really just getting mixed until it comes together. If you see a few pumps don’t worry. They’ll disappear when cooking.
PRO TIPS FOR THIS RECIPE
- DON’T over-mix you batter! Those little lumps are fine and will dissolve when the pancakes cook.
- You can DOUBLE or triple this recipe for more pancakes!
- No buttermilk? No problem! Add a tablespoon of white vinegar or lemon juice to your milk, mix and set aside.
- The best pancakes come from using room temperature wet ingredients. If possible, get the milk and egg out early. But if you’re in a rush, just zap them in the microwave for a minute after mixing them together.
- If you’re microwaving butter cover the bowl with a small plate. The water in the butter will steam up and explode, splattering butter all over the microwave. You should of course always use 50% power when melting butter but better safe than sorry!
- If you’re adding berries, chocolate chips, or thinly sliced apple, place them in the batter at the final stage. Do this while you’re mixing the wet and dry ingredients together.
Serving suggestions for pancakes:
- Classic Maple & Butter: Stack pancakes high and drizzle with maple syrup, finishing with a pat of melting butter.
- Fresh Fruit Delight: Top with sliced strawberries, blueberries, bananas, or a mix of seasonal fruits.
- Chocolate Lovers’ Treat: Sprinkle chocolate chips on the pancakes or drizzle with chocolate sauce.
- Nutty Crunch: Add a handful of chopped nuts like walnuts, almonds, or pecans for texture and flavor.
- Whipped Cream & Syrup: Serve with a dollop of whipped cream and your favorite syrup (honey, caramel, or fruit syrup).
- Savory Twist: Pair with crispy bacon or sausage for a sweet-and-savory combination.
- Yogurt & Honey: Top with Greek yogurt and a drizzle of honey for a lighter, protein-packed choice.
Video
Frequently Asking Questions (FAQs)
1. How do I make pancakes fluffy?
Use fresh baking powder and don’t over mix the batter. Gently fold the wet and dry ingredients together to keep the batter light.
2. Can I make pancake batter ahead of time?
Yes! You can prepare the batter a few hours in advance and store it in the refrigerator. Give it a gentle stir before cooking.
3. How do I prevent pancakes from sticking?
Use a non-stick pan or lightly grease the pan with butter or oil. Make sure the pan is hot before pouring the batter.
4. Can I freeze pancakes?
Absolutely! Cook the pancakes, let them cool, then freeze in a single layer. Reheat in a toaster or microwave for a quick breakfast.
5. Can I make pancakes without eggs?
Yes! You can substitute eggs with mashed bananas, applesauce, or a flaxseed “egg” to make them vegan-friendly.
6. How do I know when to flip pancakes?
Flip the pancakes when bubbles form on the surface and the edges start to look set. Cook until golden brown on the other side.
Pancakes
Fluffy, golden, and deliciously comforting, these homemade pancakes are everything breakfast dreams are made of. Each bite is soft, tender, and lightly sweet. This makes them perfect for stacking high. They are ideal for soaking in maple syrup or melting butter. They cook up with beautifully crisp edges and a cloud-like center that keeps everyone coming back for more.
Ingredients
- 1 ⅓ Cups all-purpose Flour 160g
- 1 tbsp baking powder
- 2 tbsp sugar
- 1 tsp salt
- 1 egg large
- 4 tbsp butter melted
- 1 cup buttermilk
- 2 Teaspoons vanilla extract
Instructions
- Sift the flour, sugar, baking powder and salt into a large bowl and whisk together then set aside.
- Melt the butter in a small bowl. In a medium bowl whisk the buttermilk, egg and vanilla together. Stir in the melted butter.
- Add the wet mixture to the dry and mix until blended.
- Place a pat of butter in a large pan over medium-high heat. Once melter and bubbling add about ⅓ to 1/2 cup of batter for each pancake.
- Cook for a few minutes until golden then flip oven and cook an extra minute. Add more butter as you make extra pancakes.
Notes
- DON’T over-mix you batter! Those little lumps are fine and will dissolve when the pancakes cook.
- You can DOUBLE or triple this recipe for more pancakes!
- No buttermilk? No problem! Add a tablespoon of white vinegar or lemon juice to your milk, mix and set aside.
- The best pancakes come from using room temperature wet ingredients. If possible, get the milk and egg out early. But if you’re in a rush, just zap them in the microwave for a minute after mixing them together.
- If you’re microwaving butter cover the bowl with a small plate. The water in the butter will steam up and explode, splattering butter all over the microwave. You should of course always use 50% power when melting butter but better safe than sorry!
- If you’re adding berries, chocolate chips, or thinly sliced apple, place them in the batter at the final stage. Do this while you’re mixing the wet and dry ingredients together.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 487Total Fat: 50gSaturated Fat: 32gUnsaturated Fat: 18gCholesterol: 169mgSodium: 1143mgCarbohydrates: 7gSugar: 6gProtein: 2g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
