This is my go-to pancake recipe—fluffy, golden, and just the right amount of sweet. These pancakes cook up with soft, tender centers and crisp, buttery edges, making them perfect for stacking high and soaking in syrup. Whether it’s a slow Sunday morning or a quick weekday breakfast, these pancakes always hit the spot.
Why You’ll Love This Recipe
I love this recipe because it’s fast, simple, and never fails. I don’t need a mix or fancy ingredients—just a bowl, a whisk, and a few pantry staples. The batter comes together in minutes and cooks into perfect pancakes every single time. They’re light, fluffy, and totally customizable with whatever toppings or mix-ins I’m in the mood for.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
baking powder
baking soda
salt
granulated sugar
buttermilk (or milk + lemon juice)
egg
unsalted butter, melted
vanilla extract
optional: blueberries, chocolate chips, or sliced bananas
directions
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I whisk together the flour, baking powder, baking soda, salt, and sugar in a large bowl.
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In a separate bowl, I whisk the buttermilk, egg, melted butter, and vanilla extract.
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I pour the wet ingredients into the dry ingredients and stir gently until just combined—it’s okay if the batter is a little lumpy.
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I heat a non-stick skillet or griddle over medium heat and grease lightly with butter or oil.
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I pour ¼ cup of batter for each pancake onto the skillet. I cook until bubbles form on the surface and the edges look set, then flip and cook the other side until golden.
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I serve hot with butter, syrup, and any favorite toppings.
Servings and timing
This recipe makes about 8–10 pancakes. Prep time is 10 minutes, and cook time is 15 minutes—ready in about 25 minutes.
Variations
Sometimes I mix blueberries, chocolate chips, or cinnamon into the batter. I’ve also made them dairy-free by using almond milk and coconut oil, or added mashed banana for extra moisture and flavor. When I want a protein boost, I stir in a spoonful of Greek yogurt.
storage/reheating
I store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months. To reheat, I pop them in the toaster or microwave until warm. They’re perfect for busy mornings when I want breakfast fast.
FAQs
Can I use regular milk instead of buttermilk?
Yes, I make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Why are my pancakes not fluffy?
Overmixing can make pancakes dense. I stir the batter just until the dry spots disappear and let it rest for a few minutes before cooking.
Can I make the batter ahead of time?
It’s best fresh, but I’ve made it a few hours ahead and stored it in the fridge. I give it a quick stir before using.
What’s the best temperature for cooking pancakes?
Medium heat works best. If the pan is too hot, they’ll brown too quickly outside and stay raw inside.
Can I make these gluten-free?
Yes, I’ve used a 1:1 gluten-free flour blend and they come out just as fluffy and delicious.
Conclusion
This really is the best pancake recipe—it’s simple, reliable, and makes the fluffiest, most delicious pancakes every time. Whether I load them with fruit, slather them in butter, or stack them high with syrup, these pancakes never disappoint. It’s a classic recipe I always come back to.
Print
Best Pancake Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8–10 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These fluffy buttermilk pancakes are the ultimate breakfast comfort food—light, golden, and perfectly crisp on the edges with soft, tender centers. Made with pantry staples and no boxed mix, this easy homemade pancake recipe is a reliable favorite for busy weekdays or slow Sunday mornings. Stack them high and smother them in syrup, fruit, or butter for a classic and satisfying breakfast.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1 1/4 cups buttermilk (or milk + 1 tbsp lemon juice)
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Optional: blueberries, chocolate chips, or sliced bananas for mix-ins
Instructions
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In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
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In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract.
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Pour the wet mixture into the dry ingredients. Stir until just combined; a few lumps are okay—don’t overmix.
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Let the batter rest while you heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
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Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook the other side until golden brown.
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Serve warm with butter, syrup, or your favorite toppings.
Notes
- Use a buttermilk substitute by adding 1 tablespoon lemon juice or vinegar to 1 1/4 cups milk. Let sit for 5 minutes.
- Stir in mix-ins like chocolate chips or blueberries right before cooking.
- Let the batter rest for a few minutes before cooking to help the pancakes rise.
- Make them dairy-free with almond milk and coconut oil.
- Add mashed banana or Greek yogurt for extra moisture and protein.
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