I finally cracked the trick behind my Easy Homemade Pancakes Recipe, yielding light, fluffy pancakes topped with butter, a drizzle of syrup and fresh fruit.

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I love how a bowl of Simple Pancake Batter can feel like a little kitchen mystery. I swear these Easy Diy Pancakes almost fooled me the first time I tried them because they look simple but still come out light and pillowy.

I keep thinking there must be a secret step, but really it is just about good all purpose flour and milk and a tiny bit of patience. If you like curious breakfasts that show up impressive without loud effort, this one will make you grin and then wonder why you didnt start sooner.

Ingredients

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All purpose flour: Mostly carbs, gives structure and chew, low in fiber unless whole grain.
Sugar: Simple carbs, sweetens pancakes, aids browning, adds calories but no real nutrients.
Milk: Provides protein, calcium and vitamin D, fat varies by type it keeps batter tender.
Egg: Rich in protein and fat, helps bind, adds flavor and a bit of richness.
Unsalted butter: Adds rich flavor and browning, supplies fat and calories, little else though.
Baking powder: Leavening agent, makes pancakes fluffy, small sodium contribution.
Fresh fruit: Berries add vitamin C and fiber, banana brings potassium and natural sweetness.

Ingredient Quantities

1 1/4 cups all purpose flour

1 tablespoon granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk whole or 2%

1 large egg

3 tablespoons unsalted butter

1 teaspoon vanilla extract (optional)

Butter for topping

Pure maple syrup for topping

Fresh fruit like berries or sliced banana for topping

How to Make this

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1. In a large bowl whisk together 1 1/4 cups all purpose flour, 1 tablespoon granulated sugar, 2 teaspoons baking powder and 1/2 teaspoon salt until evenly combined.

2. Melt 3 tablespoons unsalted butter and let it cool a minute so it won’t scramble the egg.

3. In another bowl whisk 1 cup milk, 1 large egg, the cooled melted butter and 1 teaspoon vanilla extract if using, until smooth.

4. Pour the wet into the dry and stir gently just until combined, small lumps are fine, don’t over mix or the pancakes get tough.

5. Let the batter rest 5 to 10 minutes, this helps them get light and fluffy; if the batter seems too thick add a splash of milk to reach a pourable consistency.

6. Heat a nonstick skillet or griddle over medium heat and brush with a little butter so the pancakes dont stick, test by dropping a tiny bit of batter to see if it sizzles and forms bubbles.

7. Using about 1/4 cup batter for each pancake pour onto the hot pan, leave space between them because they spread a bit.

8. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes, then flip once and cook another 1 to 2 minutes until golden and cooked through.

9. Keep finished pancakes warm in a low oven while you finish the batch, then stack, top with butter, a drizzle of pure maple syrup and fresh fruit like berries or sliced banana and serve right away.

Equipment Needed

1. Large mixing bowl, for the dry ingredients and to mix batter
2. Whisk, to blend flour mix and to beat the wet mix smooth
3. Measuring cups and spoons, including a 1/4 cup measure for portioning
4. Small saucepan or microwave-safe bowl, to melt the 3 tablespoons butter
5. Nonstick skillet or griddle, heated over medium for cooking pancakes
6. Spatula, for flipping and sliding pancakes off the pan
7. Pastry brush or extra butter and a paper towel, to grease the pan
8. Baking sheet or ovenproof plate and a low oven, to keep finished pancakes warm
9. Serving plate and butter knife or tongs, for stacking and serving with syrup and fruit

FAQ

How do I know when to flip the pancakes?

Flip when bubbles appear across the surface and the edges look set but not wet, usually about 2 to 3 minutes. After flipping they need about 1 to 2 minutes more.

Can I use milk substitutes like almond or oat milk?

Yes, use unsweetened almond or oat milk in a 1 to 1 swap. Texture can be slightly different but still tasty.

Why are my pancakes flat or dense?

Most likely you overmixed the batter or the baking powder is old. Mix until just combined and check the baking powder date.

Can I make this dairy free or vegan?

For dairy free use plant milk and oil instead of butter. For vegan replace the egg with 1 tablespoon ground flax seed plus 3 tablespoons water, let sit 5 minutes and use instead of the egg.

How do I store and reheat leftovers?

Cool completely then refrigerate up to 3 days or freeze up to 1 month. Reheat in a toaster or in a skillet over low heat for best texture.

How do I make them extra fluffy?

Dont overmix, let batter rest 5 minutes, and make sure your baking powder is fresh. Cook on medium heat so they puff up without burning.

Delicious Easy Pancake Recipe Substitutions and Variations

All-purpose flour: swap with a 1:1 gluten-free flour blend that already has xanthan gum, or use whole wheat pastry flour 1:1; regular whole wheat works too but you’ll get a denser, nuttier pancake so add 2 to 3 tbsp more milk if batter seems thick.
Milk (whole or 2%): use buttermilk 1:1 for tang and extra fluff, or any plant milk (almond, soy, oat) 1:1; to mimic buttermilk, stir 1 tsp lemon juice or vinegar into 1 cup plant milk and let sit 5 minutes.
Egg: replace one large egg with a “flax egg” (1 tbsp ground flax + 3 tbsp water, let gel 5 minutes) or use 1/4 cup applesauce; flax keeps structure better, applesauce makes them a bit moister and sweeter.
Unsalted butter (in batter): use neutral oil like canola or vegetable oil 1:1, or melted coconut oil 1:1; for fewer calories try 1:1 applesauce but texture will be softer and less rich.

Pro Tips

– dont overmix, seriously. stir just until the dry stuff disappears and a few little lumps remain, then let the batter sit for 5-10 minutes so the leavening wakes up. if it looks too thick after resting add a splash of milk to loosen it, dont keep beating.

– cool the melted butter before you mix it in or you’ll get little cooked-egg bits in the batter. wanna boost flavor? brown the butter, let it cool, then fold it in. if you’re worried about smoke use clarified butter or a neutral oil for the pan.

– pan temp matters more than you think. medium heat is the safe spot, test with a tiny drop of batter: if it sizzles and makes bubbles in a few seconds you’re ready. too hot and you get a dark crust with a raw middle. keep finished pancakes in a 200°F oven so they stay warm without drying out.

– for loftier pancakes separate the egg, whip the whites to soft peaks and fold them in gently. also measure with a small scoop or 1/4 cup so they cook evenly, and only flip once when bubbles pop and the edges look set.

Delicious Easy Pancake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I finally cracked the trick behind my Easy Homemade Pancakes Recipe, yielding light, fluffy pancakes topped with butter, a drizzle of syrup and fresh fruit.

Servings

servings

Calories

339

kcal

Equipment: 1. Large mixing bowl, for the dry ingredients and to mix batter
2. Whisk, to blend flour mix and to beat the wet mix smooth
3. Measuring cups and spoons, including a 1/4 cup measure for portioning
4. Small saucepan or microwave-safe bowl, to melt the 3 tablespoons butter
5. Nonstick skillet or griddle, heated over medium for cooking pancakes
6. Spatula, for flipping and sliding pancakes off the pan
7. Pastry brush or extra butter and a paper towel, to grease the pan
8. Baking sheet or ovenproof plate and a low oven, to keep finished pancakes warm
9. Serving plate and butter knife or tongs, for stacking and serving with syrup and fruit

Ingredients

1 1/4 cups all purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk whole or 2%
1 large egg
3 tablespoons unsalted butter
1 teaspoon vanilla extract (optional)
Butter for topping
Pure maple syrup for topping
Fresh fruit like berries or sliced banana for topping

Directions

In a large bowl whisk together 1 1/4 cups all purpose flour, 1 tablespoon granulated sugar, 2 teaspoons baking powder and 1/2 teaspoon salt until evenly combined.
Melt 3 tablespoons unsalted butter and let it cool a minute so it won't scramble the egg.
In another bowl whisk 1 cup milk, 1 large egg, the cooled melted butter and 1 teaspoon vanilla extract if using, until smooth.
Pour the wet into the dry and stir gently just until combined, small lumps are fine, don't over mix or the pancakes get tough.
Let the batter rest 5 to 10 minutes, this helps them get light and fluffy; if the batter seems too thick add a splash of milk to reach a pourable consistency.
Heat a nonstick skillet or griddle over medium heat and brush with a little butter so the pancakes dont stick, test by dropping a tiny bit of batter to see if it sizzles and forms bubbles.
Using about 1/4 cup batter for each pancake pour onto the hot pan, leave space between them because they spread a bit.
Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes, then flip once and cook another 1 to 2 minutes until golden and cooked through.
Keep finished pancakes warm in a low oven while you finish the batch, then stack, top with butter, a drizzle of pure maple syrup and fresh fruit like berries or sliced banana and serve right away.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.