These fluffy homemade pancakes are soft, light, and golden around the edges. They come together with simple pantry ingredients and make an easy breakfast for busy mornings or relaxed weekends.
Serve them warm with fresh berries, banana slices, maple syrup, honey, or a little butter for a classic homemade breakfast.
Why You'll Love These Fluffy Homemade Pancakes
- Simple ingredients: Made with everyday pantry staples.
- Light and fluffy: Mixing the batter gently helps keep the pancakes tender.
- Easy to customize: Add berries or chocolate chips, or serve with your favorite toppings.
- Freezer-friendly: Cook a batch ahead and freeze extras for quick breakfasts.
Fluffy Homemade Pancakes
Light, tender homemade pancakes made with simple ingredients for an easy breakfast.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups milk
- 1 large egg
- 3 tablespoons melted butter, slightly cooled
- 1 teaspoon vanilla extract
- Butter or oil for the pan
Instructions
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Mix the wet ingredients: In another bowl, whisk the milk, egg, melted butter, and vanilla extract until combined.
- Combine: Pour the wet mixture into the dry ingredients and stir gently just until combined. A few small lumps are fine.
- Rest the batter: Let the batter rest for 5 minutes while you heat the pan. Avoid overmixing to help keep the pancakes fluffy.
- Heat the pan: Warm a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Cook the pancakes: Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook until the second side is golden. Cook in batches as needed.
- Serve: Serve warm with berries, banana, maple syrup, honey, or butter.
Tips for the Best Fluffy Homemade Pancakes
- Do not overmix: Stir until the ingredients are just combined; a few small lumps are fine.
- Let the batter rest: A 5-minute rest helps the flour hydrate before cooking.
- Use medium heat: This helps the pancakes cook through without burning on the outside.
- Add fruit carefully: Sprinkle blueberries or chocolate chips over the batter after you pour it into the pan.
Storage
Let leftover pancakes cool completely. Store them in an airtight container in the refrigerator for up to 3 days. To freeze, place parchment paper between pancakes and store them in a freezer-safe bag or container for up to 2 months. Reheat in a skillet, toaster, or microwave until warmed through.
Frequently Asked Questions
Can I make the batter ahead of time?
For the best texture, cook the pancakes shortly after mixing. You can measure the dry ingredients ahead and combine them with the wet ingredients just before cooking.
Can I freeze homemade pancakes?
Yes. Let the pancakes cool completely, separate them with parchment paper, and freeze them in an airtight freezer-safe bag or container.
Can I use whole wheat flour?
Yes. For a lighter texture, start by replacing about half of the all-purpose flour with whole wheat flour. The pancakes may be slightly denser.
Final Thoughts
These fluffy homemade pancakes are a simple, reliable breakfast for busy weekdays or relaxed weekends. Serve them warm with your favorite toppings, or freeze extras for an easy breakfast later.